Pita from Molly on the Range: Recipes and Stories from An Unlikely Life on a Farm (page 24) by Molly Yeh

  • bread flour
  • active dry yeast

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

Accompaniments: Hummus; Labneh

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

  • Jviney on April 23, 2018

    Quick and easy, super tasty with a little ramp butter and hummus.

  • Rutabaga on September 28, 2017

    As expected, these pitas turned out great (most pita bread recipes are more or less the same). I baked them on the baking steel in a well-preheated oven, and after two minutes they were lightly charred on the bottom with light, pillowy tops. Since I could bake four at a time on the steel, the process went very quickly. If you mix the dough in the morning, it can rise in the refrigerator during the day. Take it out and roll it into balls an hour or so before you eat, and you'll have fresh pita for dinner.

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