These turned out really well. Even with half whole wheat flour they rose nicely and my family all enjoyed them!
I used 2 tbsp olive oil instead of the shortening, and "baked" the pita bread two at a time (to avoid running the oven in the summer), covered in my electric skillet for a couple minutes on each side till they got browned spots.
They came out read good and disappeared in a day.
I just made these and followed the directions to a T. It was a little waiting game but the result was the freshest tastiest pitas we've ever tasted; my 6 y.o. ate 2 and wanted more! Thank you!
Nice, simple recipe! I used unsalted butter instead of shortening, and I sprinkled corn meal on the baking sheet which worked out really well. After throwing the first few pitas in the oven I accidentally realized that allowing the individual pitas to rise for a third time (after rolling out) ended up making nice, solid pockets and a firmer outer shell. Definitely tasty and will save this recipe for later!
This was really really good and easy to make!! I will be making these again without a doubt!
The trick to puffing up is using your hands not the rolling pin! Don't press them out with your fingers! They will not puff up.
I could only get 3 of these to "puff" up in the oven. The others were flat. Taste was great!
Great dough. I used 2 tbs of active dry yeast and added 1 tsp of sugar. I made them on the stovetop on a hot oiled griddle. Taste it great.
Like the previous commenter I used half whole wheat flour for a total of three cups and these came out wonderfully! Better than store bought and so easy!