Pita (khubz, baladi) from Flatbreads & Flavors: A Baker's Atlas by Jeffrey Alford and Naomi Duguid

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

  • Bloominanglophile on June 13, 2013

    I usually make this pita when I make hummus. It is a bit tedious to bake all these off, but since it does make at least 16 pitas, I freeze what we don't eat. They thaw at room temp beautifully. I have made these with varying amounts of whole wheat flour--it's all good!This is also a fun recipe for kids to practice their skills with the rolling pin. Do keep the dough covered with a damp cloth--if a "crust" develops on the dough, then they don't fully puff up in the oven.

  • mirage on June 26, 2010

    Use half whole wheat, half bread flour.

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