Pita Bread

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Quick and easy. I thought to make the dough the night before and store in the fridge but by morning, it was overflowing the bowl. So, I made it for breakfast instead of lunch. First I was worried because they stuck to my pizza stone but as they cook, they separate and fluff nicely. Also, I got interrupted and had to leave them in the divided ball state for over 40 minutes. I just rolled out the bubbles and it posed no problem. I half debated just baking the nicely rounded domes... maybe next time. The bread comes out chewy and fluffy, just perfect. I stored them in a ziploc bag after they cooled and they remained fresh and flexible.

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I love this recipe Tyler, I think you are the best, I hope you will have another cooking show, I loved all your shows, Please start one again.

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So easy and delicous!

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I love this recipe! The pitas always turn out perfectly, and they are delicious. The other recipe I had for pita was such a pain that I would rarely bother with it, but since this one is so easy, I make it a couple of times each month.

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I made the dough for this with my bread machine. I used a mixture of whole wheat and white bread flour with no additional gluten. It was delicious. I don't think I'll be buying much pita bread in the future - this wans't that much work and was much tastier than store bought.

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Very nice, very easy. I used half white and half whole wheat flour, and formed the breads in my tortilla press, as I am rolling-pin challenged. Allowing the pressed breads to rest for 10 minutes before baking them made them nice and light.

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this was the first time I made pita bread, and I think from now on there will be no more buying from the store! This is better and cheaper! It baked up great. no fuss. Now my husband can eat his hummus with pita bread every week.

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Great recipe! So easy!

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Tyler's Pita Bread wins hands down for ease of preparation and a successful outcome as this recipe produced near- perfect results (I'm no baker. I Wish I had a pizza stone (I don't but instead used a preheated, upside down sheet pan. The only problem I experienced was that the last batch I baked up stuck to the pan a bit. Has anyone else had this problem? I'm wondering if it's okay to use a little non-stick spray(?

In any case, this is the first pita recipe I've tried in which the dough actually puffs up to create an actual "pocket." The texture is amazing and the taste... let's just say there were no leftovers. I used the pita bread for a delicious filafel dinner on try # one, then made another batch the next day and used the bread to make pita chips. Sooo much better than store-bought. And healthier. No additives. No preservatives. And that homemade touch can't be beat. So long to the grocery store bread aisle.

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I had never tried pita bread and I was making the good kharma schwarma recipe and decided to find a pita bread to put it in and lets just say that I found the easiest and fail proof recipe. Thanks Tyler and JoAnn! You guys rock!