The Moosewood Cookbook
Pita Bread (Arabian Pocket Bread)
Page 180
Cuisine: Middle Eastern | Course Type: Breads
(1 review)
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Recipe Reviews
Cooksbakesbooks from Lincoln, NE
This is the recipe that I usually use when I make pita bread, and I have been using this recipe since the 80s. It usually makes a nice bread: firm on the outside, chewy on the inside, with a fully-inflated pocket. It makes small breads as the recipe is written, which is kind of nice. Everyone gets his or her own. Putting the hot breads into a paper bag as they come out of the oven, as the instructions indicate, helps keep the breads from drying out, and it keeps them warm for a long time.
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