Pita bread from The Ultimate Bread Machine Cookbook: More Than 100 Irresistible Foolproof Recipes Tested in All the Most Popular Models (page 130) by Tom Lacalamita

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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

  • GiselleMarie on May 03, 2020

    This dough came out extremely sticky, to the point that I couldn’t do anything with it. With some difficulty, I managed to return the dough to the bread machine and I added 1/2 cup whole wheat flour, which made it much more workable. These little pitas were fun to make but they came out a little hard, not like the soft, pliable ones sold in stores and bakeries. I sprinkled four of them on both sides with water and wrapped them together in a sheet of foil, heating them in my steam oven at 350 degrees on the “Reheat” setting for five minutes. This resulted in nice, soft pitas. I checked another source and learned that it’s typical for homemade pitas to be a little hard, but covering them with a towel as soon as they come out of the oven and leaving it there until they cool will make them soft.

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