Pan pita from Breaking Breads: A New World of Israeli Baking (page 116) by Uri Scheft and Raquel Pelzel

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on June 18, 2020

    The dough was easy to make and work with; I didn't need to add more liquid. I appreciated not having to heat up the oven, although it did take me a couple of tries (read: slightly burnt pitas) to get the heat right for my cast iron pan (medium-low). The breads tended to bubble up a lot during cooking (dough may have proofed too long) and I had to break the bubbles for the second side to brown more evenly. The pita breads didn't develop neat pockets, but they were thick and pleasantly chewy, great for scooping up hummus.

  • Astrid5555 on June 10, 2017

    I love this method of cooking the pita bread on the stove, so easy. The recipe is very little involved and produces delicious pita breads which are perfect to freeze!

  • Zosia on March 12, 2017

    Another easy dough from this book (one that again required more liquid). I used it for the pocketless za'atar pitas (which were fabulous!) but I'd love to try the stove top method of making regular pitas.

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