Moosewood Cookbook
Pita Bread (Arabian Pocket Bread)
Page 113
Cuisine: Middle Eastern | Course Type: Breads
(1 review)
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Recipe Reviews
Cooksbakesbooks from Lincoln, NE
This recipe is the one I have always used whenever I have made pitas and they always turn out so well. You can make large-ish breads, or smaller ones and, either way, they puff up well, have a good chewy, dense texture and lovely color. They're great just to eat plain, but also make excellent sandwiches, of course. They are good slightly stale in a bread salad, or as croutons in a soup.
(edited 29th September 2010) (0) comment (1) useful
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