Pita bread is so fun to make. It’s kinda magical the way it poofs up in the middle, just like it’s supposed to do. When I showed the picture on Facebook yesterday, everyone asked for the recipe. Normally, if I were making Pita for sandwiches, I’d work a little harder to get it round but I knew these were going to be sliced and toasted to make chips to go with hummus.
Pita Bread
[yumprint-recipe id=’11’]
Vivian Oaks says
I tried pita bread years ago, and it didn’t raise up in the middle when it cooked. Has that ever happened to yours? I don’t know what I did wrong. At that time, I didn’t have a pizza stone…maybe that was the problem? I have a pizza stone now, so maybe I should try it again.
JudyL says
I have never had a whole batch not rise up but I usually have 1 in every batch of 8 that doesn’t rise. Even though it doesn’t rise, when I cut it in half, I can usually find enough of a “pocket” to use a knife and get it into shape for stuffing. Or, I can slap it down in a skillet, heat it up, put butter on top and eat it before anyone else sees it! 🙂
The ones I made yesterday . . I used a cookie sheet because my pizza stone was buried and I was too lazy to dig it out.
I think that if you handle them too much, they tend to poof less so try handling them less vs. more, especially after they’ve risen and you’re cutting and rolling them. You don’t want to smash the heck out of them. Leave them just a bit less than 1/4″ and be sure your cookie sheet or pizza stone is completely hot before you put them on to bake.
I usually kinda toss them one at a time onto the hot cookie sheet in the oven.
Hilary McDaniel says
ThanksJudy. I’m trying it with spelt.
Sophie says
I’m always afraid to try baking things since moving to 7200 ft altitude in Santa Fe, but your pitas look yummy and the recipe is pretty straightforward. When I make chips for hummus, I spray the pita pieces with olive oil and sprinkle with finely chopped rosemary … yum!