My fiance and I have found this great local Greek restaurant that does a chicken souvlaki sandwich and I’m determined to learn and understand how to make it. I’d like to invite you to link up to Saturday Spotlight @ Angels Homestead. Thank you so much Kate! They are so tasty. how long would you say you can keep in the freezer? Thank you so much Amanda! Saves the trouble of dough sticking to the counter or cutting board. I actually cut them smaller to make baby pitas, next timemI’m going to make them thinner. I am so glad you are enjoying my recipes though! The pita even looks like your picture! So, now that you know how to keep pitas fresh and mold free, hope you will buy and start hogging on them instead of the white/brown bread. If you get tired, stop and let the dough rest for a few minutes before finishing kneading. Thank you! Still working to roll out the best thickness and figure out the best temp on my stove, but all were nonetheless tasty. Pinned and featuring tomorrow! And how much would I use since they are both different flours and have different baking/cooking outcomes. I’m going to thy them this weekend – but with Gluten Free flour. Let me know if you do and how it turns out! I ended up interlinking this recipe to my blog article on making a beef tagine. even if I do say so myself. Two words. I hope you love this recipe! Thank you for sharing it. Change ), You are commenting using your Google account. And that’s why you don’t want to purchase them? The only thing is that for me, using a non-stick pan worked better than the cast iron pan- I found it got too hot and I had to be constantly pulling it off. Thank you so much for sharing! Do you think this will work with a gluten free all purpose flour? Delicious texture… very easy to make (unclear what the fuss is from many respondents). I think I will pin this and do it soon! Thank you! YAY!!! Nutritional information is only an estimate. I have made these pitas so many times!! and follow you on Pinterest. =Don’t get to caught up on the big pocket (none of mine had one large pocket). thank you very much for the recipe and i’ll definitely try this soon. Oh my! I found that if I rolled them out very thin, they will do the magic pocket puff, and if Irolled them a little thicker, they were perfect for souvlaki sandwich. I don’t like store-bought pitas, and I’m making gyros for lunch. That works great! Had to use a lot of flour on the board, it I should note, that I am not a baker at all! I’m going to make your pita bread tomorrow, and let it rise in the fridge overnight, baking them on Easter morning. You don't need to use a specific temperature; it can be on high or low just … Use a sharp chef’s knife to make a straight cut through … I’m going to give it another go with your recipe, we LOVE pita in our house! My kids love them too, as well as your chicken gyros recipe! I hope you love this recipe and others as well! These look great! thank you for the article and keep up the good work. 140 degree water temperatures, quite hot to the touch is what many hot water heaters are set at (and still far from boiling), will kill your yeast. I love Pita Bread! If so, that will kill the yeast. I love pita, but have never made it. Hey! I am so glad you liked them! I had previously tried making tortillas, which were quite fiddly, and not as easy as I thought they’d be, so I was a little apprehensive about these, but every pita turned out perfectly (if a little “rustic”!) Thank you so much! They taste like the Greek food I’ve come to love. I would recommend rolling just before cooking for best results. Everything looked great, the dough rose beautifully, however when I cooked them in a cast iron skillet on the stove top, only one of the eight puffed up, so I was a bit disappointed. Hope you love them, Rebecca!! They still tasted great and looked just like yours but I was wondering if you had a smoky issue? I just pulled it out of the fridge- should I let it come to room temp before I start making/baking/cooking it? I think you need to be more precise about the stove top cooking method. . They are so simple and the dough is really easy to work with. I’m pretty nervous, and not sure if I really have the best kinds of work surfaces for this in my tiny apartment… but it’ll go great with the chicken I’m cooking in the crockpot! When you visit any popular pita bread baker in Melbourne, you will come across a wide variety of pitas ranging from the plain ones to the Greek souvlaki pitas and much more. Happy Easter! I tried kneading less, and that helped a little, but still quite tough and chewy. ( Log Out /  I tried making these once but they turned out way too crispy. I am pretty experienced at bread making, but Pitas seem to have me stumped. I’m a very experienced cook, but not much of a baker, so it’s possible I’m missing something very simple, but I’ve been trying to follow the recipe to the letter. So, immediately replace the square ones with this round delicious bread. In the recipe it says to bake them in a cast iron skillet but over medium to high heat leads me to believe they are cooked on the stove top. I love this recipe. Thanks so much. Nx, I used fast-acting or instant yeast, maybe i didn’t need to “activate” it first in warm water? I don’t know what I did wrong. Does that make sense? xTieghan. Thanks for such an easy recipe that tastes so unbelievably good! Thanks! The sugar gave something for the yeast to eat so I got a better rise, texture, and flavor. Roll each dough ball into a 6-8 inch in diameter circle. biiiig mistake. Wow, I am so going to try these. . Please let me know if you have any other questions. Hot but not boiling leaves too much to chance. Have a great week. They are so good! my first attempt at the dough was a bust! I am thrilled you love these!! Good luck! xTieghan, Hi Patricia, this bread is not baked in the oven. xTieghan. xTieghan. OMG! Wrap in foil and warm in the oven perhaps? Repeat with the other pieces of dough. I made them last night for me and my boyfriend, and can I say you are exactly right about how wonderful these are! Hello! I am so glad you loved this recipe! Never shop-pita’s again.. Hey Tieghan! Dead. Use a rolling pin to roll out each piece of dough to a circle 20 cm in diameter. and some helpful tips Thanks for sharing with us! Second night I added a bit of sugar (didn’t measure but maybe 1-2 tsp), they came out fantastic! I made a batch this afternoon — they were delicious. These are much better than what I have found at the store! Please let me know if you have any other questions. (We both work in restaurant kitchens) Im really trying to learn foods from different cultures. What kind of yeast did you use? I am so glad these turned out so well for you! I think that’s the last time I get store-bought. I will try again, but next time will cook on an electric griddle at a lower heat – like english muffins. There is much less room for error and improvisation, certainly at the level most of us are working at. Is your yeast fresh? xTieghan. My family loves these pitas! Just wanted to let you know that this will be featured at tomorrows party :o) Link will go live MOnday night. Hubby and I are now hooked. Hope you love the bread. I’m thinking I will make the dough Friday, then cook 40 pitas Saturday morning, and heat them up that night. NOTHING beat these pitas they are so good! These sound great! Made these today and they turned out great! ( Log Out /  I can’t wait to try it! The texture was very good and I looooove a good pita. Definitely trying these! Cut the pita in half with a chef’s knife. Hi, I am so excited to try these pitas. Hi, I’m making these tomorrow, do you know how much flour is needed in grams and water in ml? will be back to read a great deal more, Please do keep up the superb b. I am so glad you found my blog too! The dough will keep refrigerated for about a week. Thanks for sharing this recipe. So excited you loved the pitas! We decided to do a greek nigh with chicken souvlaki and greek salad and figured it wouldn’t have been the same without a warm pita to dip in tzatziki. PINNED!!!! When you visit any popular pita bread baker in Melbourne, you will come across a wide variety of pitas ranging from the plain ones to the Greek souvlaki pitas and much more. The one with milk is way too heavy. I am so glad you liked it! I must be a Luddite because it is the first time I have seen that. I’ve been really wanting to try pita or naan in a skillet. So happy you love the recipe! thanks again! Can I make the dough using my bread machine? OHHHMYYYGAWWWD ..this recipe is flipping AWESOME and the pitas are OUTSTANDING! I made these last night and they were fantastic! You can make the dough and keep it on the counter for a few hours (or in the fridge overnight, but remove it 2 hours before cooking) OR just reheat them. Keep cooked pitas covered with a clean dishtowel while cooking any remaining pitas. They look delicious. Thank you! I love chia seeds! Sorry! Can’t wait to try them! After cooking them, brush with a little olive oil and a sprinkle of seasoned salt, throw them on the grill to warm beside your pork and you’re eating the street food from Glyfada. Karen. Thanks! Set the dough in the bowl … This should help! I made a delish lamb shawarma filling to go with it. Thank you for the wonderful recipes, beautiful presentation! I love pita bread and I hate it when something has me beat! Time purposes, but will keep refrigerated for about a week crunchy / hard, you ’ never! 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