Pita bread from Savory Baking: Recipes for Breakfast, Dinner, and Everything in Between (page 196) by Erin Jeanne McDowell

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

  • janetjanetjanet on January 19, 2026

    Made half recipe. Added extra 5-6 tablespoons flour to bring the dough together and kneaded much longer. Still fluffy, puffy and delicious

  • dprostrollo on January 04, 2026

    Need to try these again, got bad mortgage call halfway through so didn’t give attention they deserved

  • sydlikestocook on February 20, 2024

    Recipe is easy to follow, highly recommend. Used all AP flour instead of the blend the recipe calls for.

  • KevinSeattle on August 04, 2023

    Dead simple, the technique is precise but add about 15 minutes for mixing the dough and transferring to the greased bowl; it still works out to start the dough about 2 hours before you bake.

  • DFarnham on January 07, 2023

    My third recipe out of Erin's book and she is 3 for 3! Easy, peasy...used a large cast iron on the middle rack of the oven. Got an impressive puff which we could easily use as pockets for kabob meat and condiments. Held together when stuffed and sauced. Nice texture, flavor. Definitely will become my new go-to for pita.

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