Pita Bread (Arabian Pocket Bread)
From
Moosewood Cookbook
Cookbook
Page 113
Cuisine: Middle Eastern
Course: Breads
Reviews
1 reviews,
average rating 4.0 / 5
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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.