Homemade Pita Bread Recipe

I’ve got great memories of making sandwiches with my dad using pita bread and stuffing it up with as much lettuce, tomato and lunch meat as possible. Learn how simple it is to make this homemade pita bread and serve it up to friends and family.
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Bench Knife - amzn.to/3bTn51O
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Pizza Stone - amzn.to/33l4sjA
Cast Iron Skillet - amzn.to/35y3CCU
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Ingredients for this recipe:
• 1 ½ cups warm water (110° to 115°)
• 1 packet of active yeast
• 2 tablespoons sugar
• 3 cups all-purpose flour
• ¾ cup whole wheat flour
• 2 teaspoons sea salt
• 3 tablespoons olive oil
Makes 14 pitas
Prep Time: 25 minutes
Cook Time: 15 minutes
Rise Time: 2 hours
Procedures:
1. Add the water, yeast and 1 tablespoons of sugar to a stand mixer and whisk using a hand whisk until it is combined. Let sit for 5 to 7 minutes or until a raft has formed on the top.
2. In the meantime, whisk together the remaining 1 tablespoon of sugar, flours and salt until combined.
3. Pour 2 tablespoons of olive oil into the stand mixer along with the dry flour, sugar and salt ingredients.
4. Place on the hook attachment and mix on low speed for 8 to 10 minutes to knead.
5. The dough should be smooth, and you want the dough to be a little sticky, but you still may need to add in a bit more flour to get it to the right consistency.
6. Coat with the remaining 1 tablespoon of olive oil and place in a container and cover with a lid or towel and let sit for 2 hours or until doubled in size. See note below on resting trick.
7. Remove the dough and place on a lightly flour dusted surface and press to form a rough rectangle.
8. Cut the dough into 12-14 pieces and then taking each piece of dough keep folding it under to form a smooth dough ball.
9. Roll each dough ball out on a lightly flour dusted surface until it’s about 1/8” to 14” thick and 6” to 8” in diameter.
10. Place on a cookie sheet tray lined with parchment paper or just on parchment paper on your countertop and cover with a towel and allow to rest for 20-25 minutes.
11. Cook on a preheated pizza stone or sheet tray in the oven at 550° and cook for 1 to 1 ½ minutes per side until dark brown marks are formed onto the dough and so it puffs up into a hollow ball.
12. Repeat the process until all the dough balls have been cooked. See note below and alternative cooking method.
CHEF NOTES:
• How to Reheat: The best way to warm up pita is to wrap it up in foil or in a pan with a lid and place it in the oven at 350° for 4-5 minutes or until warm.
• Make Ahead: You can make this bread up to 1 day in advance and heat up before serving.
• How to Store: Place covered in the refrigerator for up to 5 days.
• How to Freeze: Place covered in the freezer for up to 1 month.
• You may use 100% all-purpose flour in this recipe.
• When the dough is done kneading it should be smooth and spring back when pressing down, and if you pinch it, it should stick a bit to your fingers.
• For a little rising trick place your covered bowl of dough in the oven with only the oven light on as it will act as a perfect proofing environment.

[@Nezeo]

This is the best pita Bread and I have tried out a lot of recipies!! Very tasty, even without filling. Here are the metric measurements that I personally used: 350 ml water 7 grams dry yeast 30 grams sugar 440 grams all purpose flour 90 grams whole wheat flour 10 grams salt 30 ml olive oil I actually used teaspoons and tablespoons where it says so in the descriptionbox but I converted it for whoever needs so. I mixed the ingrediënts at the beginning with a electric mixer and then kneeded the dough by hand for 10 minutes and worked out fine. Baked them for 5 minutes total in the oven at 250 degrees Celsius, on a cookie sheet, 4 at a time.

[@kenmorinaka1562]

Thanks for the metric conversions, Zeo. .

[@susanvarghese1579]

Thanks ❤

[@elizabethmccutchen5863]

I find that you AP flour weight is off by quite a bit, from the bag mine is 120 grams per cup = 360 grams in total.

[@elizabethmccutchen5863]

After mixing this dough with 360 grams (3 cups) of AP flour and 90 grams of whole wheat, it was extremely wet, your suggested 440 grams was probably closer to correct than my calculation. I hope I didn't ruin the process with a very long mixing time while I did all of the small corrections that it required to get a dough that I could work with.

[@Nezeo]

@@elizabethmccutchen5863 how did it eventually turn out?

[@eldrienadsilva3385]

Tried this recipe! The proportions are spot on! I kneaded it by hand and it was no mess and very easy to put together. 10/10 would recommend this to anybody! Thank you so much, good sir! The bread was so soft. 😊

[@y2nsamy2nsam3]

Thanks for letting us know it works...going to try this on Tuesday

[@timbaker1320]

Very much same recipe an older teacher told me how to make it. I was in highschool then and this was in the late '70s. Turned out perfect the first time I tried. This is the only way I know how to make it.

[@timbaker1320]

Lettus, tomatoes, garbonzos, olives, mayo I think was the filling.

[@thealexvision]

I think the last time I wrote a KZbin review was > 10 years ago, but I just had to say, thank you so much! This was a wonderful tutorial! Now I can make pita bread to eat with the hummus you showed us to make. You're the man!

[@sc00badive]

I made this pita bread today. It was the first time I've ever made pita. I used my sourdough starter in the recipe, which was a modification to the original, and I ran out of time and had to put the dough in the fridge for 3 days before I was able to make it. After all that abuse, it still made wonderful pita. It puffed up and tasted fantastic! 12 pitas don't sound like much but it really is a lot of bread! I had it with Hummus, greek salad, and Falafels. A middle eastern feast! Thanks Billy!

[@jamessv5020]

Homemade bread is the best. I learned -- was forced to learn -- how to make bread soon after this COVID-19 thing started. We couldn't get the bread we wanted from our local grocery. And now that we found that making bread is so much simpler than we thought the family can't get enough.

[@ChefBillyParisi]

It’s the best

[@ma.luisabyrd7130]

Thank the Lord I found you chef!!! Yum!! I remember buying by these pita pocket sandwiches from Sydney, Australia. They filled them with hummus, tomato, seedless cucumber and whatever meat want to add(chicken, lamb or beef) topped off with alfalfa sprouts!! I can recreate these once more!! Thank you!! 🥰🙏🏼

[@ChefBillyParisi]

Thank you!!

[@rarunms]

I succeeded in second attempt. No wheat flour, used only all purpose flour. It came out really well. Very soft and tasty. Five Stars for this recipe.

[@AttommicDog]

This guy's technique is on point. Everything he does is what I have learned through trial and error -lots of errors. Just follow his lead and save yourself from ruined bread. He is right, these home hade Syrian breads make the best sandwich pocket.

[@valerietipton2241]

I watched your video for two reasons. 1-Your video was recorded on my birthday! 2-I have been making Naan for a few months while staying home for the pandemic and have been wondering about making Pita as well. I LOVE IT! Pita looks so much easier than Naan and I can't wait to make my first batch. Thank you for the great birthday present.

[@ChefBillyParisi]

Thanks for watching and Happy Birthday!

[@chocolatevegangirl1056]

I’ve tried several of your recipes now and everything turns out perfect real talk...when it’s done it’s done..no salt needed..just perfectly seasoned ready to eat food every time..great job chef!🥰

[@user-mp7hd3fi8m]

I made this today for my husband and he loves this a lot. He eats pita breads every morning, and he said ‘this is better than matket’!!. Thank you for great recipe.

[@ChefBillyParisi]

Awesome

[@Johnnybananass-_]

Dont look anywhere else on the internet foe pita recipes, hands down this is the best recipe out there, I've tried others and had little success but this is the magical one that yields perfect soft pillowy pita every time, its the kind of recipe that raises the bread from a side to a star of any dish,

[@ChefBillyParisi]

Appreciate the love!

[@Johnnybananass-_]

3 or 4 weeks in and this recipe and the Pita never ceases to be the winner of the dish, !

[@ChefBillyParisi]

Awesome

[@paulasimson4939]

Made this today and it was superb! You explain and show each step so clearly. I can't understand why you don't have more subscribers. Your channel is gold!

[@ChefBillyParisi]

So nice of you, thanks for watching and glad it worked out!

[@lisaharms9387]

Heck yeah he is Grrreat!! :)

[@ben.reddington]

What happens if I don't add any sugar?

[@TheReturnOnInvestmentTeam]

Your voice-over is soothing and easy to follow. Not a fan of KZbinrs that rush through the ingredients. Lost count of how many times I’ve had to rewind some videos. Thank you 🙏🏽

[@lidiaadobato7822]

I love pita bread and I can't get where I live. Will try your recipe and if the bread swells I'll think it a miracle and be back to bow to you. Thanks!!

[@hobsonnancy]

I made pita for a dinner last night. How satisfying it was to see each pita balloon up on my skillet. Thank you for this recipe which is certain to be repeated many times.

[@drphibesrises]

When I was in elementary school every Thursday my Mom would make pita bread in the oven. My school was literally across the street so I could walk there and back.She would time it ao when I got home I would have hot pita bread with butter. Great memories and nothing better than homemade.

[@alexandrachavez1132]

I'm fairly new to the bread making game and haven't used anything except bread flour and active yeast (the elders tell me it's the best)! This is the first recipe I've found that explicitly states you CAN use bread flour and you CAN use active yeast instead of instant for pita bread. Much appreciated and will be trying this recipe tonight!

[@lucapass2757]

This was a very good recipe. I made it on the stovetop and it turned out very nicely. It did not have a great pocket, but the texture and flavor were incredible. Thank you chef

[@ChefBillyParisi]

Thanks for giving it a shot

[@khargoosh847]

Chef Billy you are the best bread maker! Thank you very much.

[@balannaidoo3152]

Thank you for your kindness, and helping to make our pitabread, very much appreciated

[@ChefBillyParisi]

Thanks for watching

[@MrCuteEmo]

Wow super amazing video . I made today the same exact way as you using the mixing machine too but double the recipe and waited 1 1/2 hours for the dough to rise, it's the best pita bread I ever had. I strongly recommend it.

[@ChefBillyParisi]

Thanks for giving it a shot!!

[@isabellanicotera]

Ciao from Italy. Love your recipes. From scratch, simple and yummy. Right up my alley!

[@ChefBillyParisi]

Thank you so kindly!!

[@abdosoliman]

in Egypt, we add wheat barn to pita bread. it's our primary bread we never eat toast or fresh bread or even pita bread without the wheat barn. the wheat barn is essential to make the bread heavy and have fewer calories.

[@rontavakoli-JD-MBA]

I love this tutorial. great product chef. well done with your easy to follow instructions for a superb outcome. Pita just might be my all time favorite bread

[@nickkambitis5340]

I put mine in the toaster after the oven or the bbq. My dad had a Greek restaurant which I worked in from the age of 8. ( slave labour I know!! ) great tutorial as always

[@victoriac1010]

I tried this last night because I love your recipes, Chef, and the no-fail way in which you demonstrate them. I re-watched this video several times. I used your exact recipe. Unfortunately, though the yeast created a beautiful 'raft,' when I added the dry ingredients, this was like soup. I actually free-handedly added about two more cups of white flour before I got to the soft, sticky texture I knew should be correct. Even then, the dough stll stuck to the bottom of the bowl. As a result, I chose not to hand-knead, although I prefer that. Anyway, It could be due to any number of things, but after following the rest of the directions precisely, it rose beautifully, and these turned out to be delicious. They were a bit tough due to the excess flour. I will try them again using less water, as I live in Florida and it could be a humidity factor. Otherwise, my recipe was identical! Lightly oiling my hands helped in pulling it out after the first rise. Thank you for this delicious bread, Chef! Tips on cutting and shaping were such a plus!! I feel more confident that trying several more batches may achieve the perfect pita.

[@mirandajackson5176]

I do not have any whole wheat flour currently. Looked through the comments in case anyone used only all purpose flour for the whole recipe. Looking forward to it! Thank you for your detailed instructions!

[@mirandajackson5176]

The pitas were a hit with the fam! Sadly many did not puff up, but I will keep perfecting my technique. Thank you for a great recipe!

[@ChefBillyParisi]

Thanks for giving it a shot

[@rob51860]

I live in North Florida and the garage is the perfect spot to rise dough, it can easily be 95 degrees in there on a mild day...High humidity and the yeast goes nuts...

[@azizeaynurcavdar83]

I know this recipe as “bazlama” The name is turkish but the recipe is international and the taste is amazing with butter and other dips 🤤

[@ChefBillyParisi]

Nice

[@foxtrotcroft8552]

Was it warm water?

[@edenstravels]

@@ChefBillyParisi noice

[@cindystrother7710]

THANK YOU SO MUCH FOR WRITING OUT YOUR YUMMY DELICIOUS RECIPE AND DIRECTIONS UNDERNEATH SO WE CAN HAVE THEM FOR LATER THANK YOU SO MUCH

[@ChefBillyParisi]

👍👍

[@mariammaatouk179]

I tried this recipe - and it was successful! I think this recipe should be forgiving as I halved the quantity and struggled to adjust given that the recipe was not given in grams. But I still managed to get the puff while heating the pitta! Worth noting this is mostly tasty on the same day (or at least for me). Thanks a lot for the recipe, was really happy that it worked well for me the first time I tried making pita bread!

[@FauziahTastyRecipe]

the most easy way of making this pita bread is using a pan to raising up the bread.. simple.. thank you for sharing.

[@karenclaud4616]

I usually put a cast iron griddle on the bbq outside for cooking pita or naan. I’ve got this dough rising right now. Excited to have it for dinner!

[@faithatamako4626]

Thanks for the video. Seen so many videos on pita bread recipe, but not oven cooked, so I thought that pita bread cannot be cooked in the oven. But, thanks you made this video. I prefer the oven baked recipe because of its even done output. More so, I was actually hoping to take a bit, but you beat me to it 😁 Have a prosperous forthcoming New Year 🎆🍾

[@annechou1385]

Your video is great, your instruction is short and clear! Thank you!

[@TheAmbushkilla]

Tried making these in a cast iron skillet on an electric stove. Had some issues getting the right heat to not burn the bread but eventually got it. Not all the batches developed pockets though, not sure what happened with those. Bread came out great overall though.

[@losgallegodedios7733]

I’ve always prefer naam to pita bread. Until now. How easy and how delicios. Perfect bread for my falafel. Thank you so much

[@LatinGhost916]

I added brown sugar it gave it that sweet smell after baking like he said so so good

[@rommelcruz3651]

Why is a pita bread such a simple food yet soooo delicious!! Nice video, thanks!!

[@ChefBillyParisi]

So good!!

[@Champeesh]

I made this today and it’s yummy! Great for novice like me! Thanks Chef for sharing the recipe! My parents loved it and will make for my granny when I get a chance to visit her soon 🙏🏻. We loved it! I’m making it again haha😊

[@BTs-he1lg]

Wow, I made it, only one out of 14 did not puff up. Thank you Chef Billy. Followed exact flour and water in gram, but dough turned out very sticky, added quite a bit of flour when forming ball and rolling. No mixer, used bread machine dough cycle to knead and proof

[@ChefBillyParisi]

Nice

[@tarot_esoterica_with_erin]

Great clear instructions with a dash of cheerleader- excellent- thanks!

[@ChefBillyParisi]

Thank you so kindly!!

[@cramcrams7741]

14 inches thick! Wow. Some serio7s sermon on the mount pita there! Bless.

[@ChefBillyParisi]

diameter no thickness 😂

[@azirezaei8818]

Made it today it was great . best pita bread ever . Thanks

[@ChefBillyParisi]

Fantastic

[@cristinaambert5395]

your recipes are worth keeping ! i tried your country bread recipe and its what i use for our weekly bread supply:) i am over the moon today that i found this perfect pita recipe . it perfectly bloomed when i cooked it and its so magical to see it! thank you for sharing!!!

[@jiang311]

The explanation is very detailed and clear. Rich expression and humor. Thanks for sharing

[@ChefBillyParisi]

Thanks for watching!

[@lisahidlay4563]

Just made these for the first time today! They turned out great! Thanks Chef for your great videos and teaching!

[@kayrabey1344]

I like the cook top because unless it’s winter the oven will heat up the house to much. Arizona even in the mountains it gets hot here, lol

[@adam3d851]

Best Pita on the tube right here.

[@ChefBillyParisi]

Thank you kindly

[@janierlarcheveaux3057]

I didn't quite get the full puff on the stove top but it worked beautifully in the oven on an upside down cookie sheet at 550°

[@kablanetkablanet989]

Pita is a Hebrew word that means small bread from the root PAT is a piece of bread and the verb to bake in Hebrew comes from the same root PAT This is the original bread that was eaten in the time of the Bible and was usually made without yeast because yeast is in the air, so the 18-minute wait for flour and water (salt was a very expensive commodity, so salt was not used except as a dedication in the temple itself) turns the mixture into dough. They would leave a piece of the dough the next day to speed up the process and so on - every mother would give her daughter when she got married a piece of dough so that she could bake bread in her home. On Passover, the process is simply the same, but the dough is not given the time to absorb the yeast in the air, so the matzah dough will be yeast-free. The word matza comes from the root ZAR which means something narrow or thin just like the special bread that does not have yeast. You can cook pita on a pan over direct fire or on a pan with sand under it that separates the fire from the pan, which gives the pita depth, or in a regular oven. The main thing is that there should be heat on both sides at the same time.

[@tatiqc]

Your recipe will go directly to my kitchen notebook. Worked perfectly. Thanks!

[@ChefBillyParisi]

Fantastic

[@maidaharugay]

Pita bread is love! Thank you Chef!

[@ChefBillyParisi]

Yes!

[@angelahoughton8211]

Just made these today they turn out great👍

[@mrs.cleanthumb8318]

Thank you for adding measurements, so many chefs dont ! 💜

[@thefjchannel]

great recipe and easy to follow!!! thank you!!

[@PunkFlamingos]

Thanks for this recipe! Came out great and it was easy to put together.

[@revengeofmum8950]

Your video and voice is so calming. You’re like the Bob Ross of the kitchen 🙂

[@ChefBillyParisi]

Thank you kindly hah

[@loyolaquicano2595]

Thank you si much , you are the best !!!! Have a wonderful time 👍👍👍😘😘🙏🏻🙏🏻🙏🏻🙏🏻

[@ChefBillyParisi]

Thank you too

[@sissypoettler5945]

I did a little volunteering in a Mideastern deli, making pocket bread, several years ago. They ran the dough through a wringer to get it thin. :-)

[@dionneappuhamyge25]

I am a new subscriber. I love the aesthetic of your videos. Everything is done perfectly. You deserve at least 10 million subs. So happy I subscribed to you and can't wait to try out some of your delicious recipes 😍

[@ChefBillyParisi]

That is so nice, thank you so kindly for the encouraging words and of course for the sub!

[@vegaalbela1]

Is there any way you could give recipes in weight rather than in volume? Particularly for making bread it is nice to actually know the hydration percentage. When you work with volumetric measures it is impossible to get a specific hydration percentage.

[@randmayfield5695]

If you research some other pita bread sites, I have found that most have a very high hydration percentage 65 to 75 percent. I use a high gluten strong flour and it is a challenge to master dough like that but there are way fewer non-puffers. Once mastered it becomes second nature. Weight would be preferred I agree with you completely. Take care.

[@RobertDeLGF]

I agree. Most US recipes I come across are measured in cups regardless of what is actually being measured so if you use different flours you can end up with a very different result.

[@orianabermudez1221]

gramos, metro, kilometro, centimetro, litro, even in spanish you can undestand what is it......

[@mayvellenelabasan7349]

@@RobertDeLGFzip

[@ferdinandpio9535]

The packet of yeast was not clear of its quantity, whether gms or ml.

[@olundqvist89]

And for the folks living in the enlightened part of the world: • 3 ½ dl (360 g) warm water (43 ºC to 46 ºC) • 1 packet of active yeast • 2 tablespoons sugar • 7 ⅛ dl (384 g) all-purpose flour • 1 ¾ dl whole wheat flour • 2 teaspoons sea salt • 3 tablespoons olive oil

[@francismajor3530]

Thanks for your recipe videos, man. The pitas came out awesome. Conveniently, your hummus recipe was shown right after this video so I made that as well. Ended up with a lot of hummus leftover but it will get eaten.

[@ChefBillyParisi]

Nice work!

[@notvangogh]

So easy and so so tasty!!!!!

[@ChefBillyParisi]

So good!!

[@rsmb99]

From 7:42 to 7:47, one can see that many of the pitas he made have not puffed completely and have small round pockets (though he shows one that did at 7:33). My experience was the same too (only a few puffed fully), regardless it was very tasty and went well with hummus and baba ganoush.

[@kristouche40]

Thank you soo much for this recipe, and for showing the step so clearly! First time I made such delicious Pita bread! Looking forward to try all your recipes...!

[@ChefBillyParisi]

Awesome!

[@cloverajazz6743]

i love kneading dough with my hands its very therapeutic

[@user-so5vj8qq9l]

Thanks for super detailed bread recipe

[@cliffcasey4794]

With the quality of recipe and the videos that you make, soon you will have over a million subscribers, I bet !

[@darlenedimitrovski8299]

I love this recipe but I have to admit I do not use 3 tablespoons of Oil. maybe a tablespoon and a half. Everything else is the same. I discovered this recipe about two months ago and have made this bread almost every week. have passed the recipe along to others. Thank you so much for this.

[@emad365]

Nice & easy recipe and great presentation. I wonder if I can keep some of the dough in the fridge to bake later in the week . Or do you have bake it all the same day?

[@fuckthedumbsh1t]

If you use a paper plate you can place the flour on it, then fold the paper plate and use it to funnel the flour into your stand mixer without making a mess or losing any flour

[@zarzartinwin593]

I do with oats flour and whole wheat flour. It’s very delicious 😋

[@ChefBillyParisi]

Interesting

[@sophiefabre527]

The best recipe ever!!!! Thank you for sharing

[@danieljoubarne806]

Hey chef followed the recipe and the pitas were amazing. Thank you.

[@janetrodriguez914]

I just subscribed to your channel today. I found you last night and have been looking through some of your recipes. Think I’m gonna love it. Good job! I love pita bread so I’ll try this out soon.

[@ChefBillyParisi]

Thanks so kindly!

[@helenasasportas3855]

Amazing I did two of your recipes and with a lots of success houmous think it came out amazing thank you and I love how you explain I just love it ❤

[@frozen_elsa5555]

Hi I made pita bread with the exact same recipe and it turned out to be great as I used it to make shawarma and today is the second time I am making it so I revisited your channel , Thanks for the recipe .

[@ChefBillyParisi]

Thanks for giving it a shot

[@Albuhamooda]

Pita bread: 1 ½ cup water, 2 ¼ tsp or 1 packet active yeast, 1 tbsp sugar (add half of it to the mixture), let rest for 5-7 minutes, in a separate bowl add 3 cups flour, ¾ cup whole wheat flour, add the rest of the sugar, 2 tsp salt, then mix well, afterward mix the wet ingredients while pouring 2 tbsp olive oil, then pour the dry ingredients to wet, mix/knead 8-10 min ( make sure the dough is a bit sticky), add into container add some olive oil and cover (let rest for 90 min or until doubled in size), flour up the surface, press the dough into a rough rectangle, then cut it up into 12 pieces with a bench knife, take one and form into a ball (tuck dough to form a ball), after doing all 12 pieces grab one (and cover the rest with a towel) and roll the piece making it completely smooth until an ⅛ of an inch thick. Do this to the rest and afterward let rise for 20-30 minutes ( while being covered with a towel) Cooking with an oven: in that time preheat oven to 550 and put a pizza stone in there. After 30 minutes, take the dough,and add it to the oven for 1 ½ to 2 minutes per side. Once the bread has risen ( with air) flip it and cook for a few more min Cooking on the stove: In a hot skillet add the dough. Flip the dough every thirty seconds for a total of two minutes (make sure it cooks through and rises {with air} completely)

[@pookomomcube]

Thanks for the details

[@tonimcclure6546]

As always your recipes don't disappoint! Yummy and fun. So much better to do it on the stove top. I did not burn my eyebrows this time!!! Haha. Thank you so much for your fun and creative teaching. I enjoy cooking along with you! Blessings!!

[@TheSiddhaartha]

The dough for this bread is same as Bhatura of Indian recipe. After rolling the dough pieces, using oil as it's thinner than pita bread, they are deep fried in very hot oil.

[@chefgusfurkon]

Nice recipe, I love the combine of two different flour. Thanks

[@Zhune22]

The way you explained and share your recipe is perfect 🙌🏻 more tips please like dessert /cupcakes :)

[@ChefBillyParisi]

Appreciate that

[@leroyclutter9435]

Priceless video on making pita bread...

[@ChefBillyParisi]

Thanks my man, I appreciate it!

[@Lovelybby24]

Storebought peta pread always has so much salt in it, so much I can't eat it, so I'm glad youade this video

[@SR-hs6pg]

Chef, do you prefer a particular brand of yeast that activates well.. seem to have some that foams and some that does nothing. Also, your wheat bread came out perfect..You are my , " go- to baker" !! Thank you.

[@ChefBillyParisi]

Red star is pretty solid or platinum if you can find it. That is so nice and glad you are liking my videos. Thanks for watching :-)

[@davidhunt7161]

Great recipe. I made 12 and all but one fully puffed up. I set the oven to 500 instead of 550F and baked for 5 to 6 minutes. I accidentally put 3 Tbsp of olive oil instead of 2 in the dough but it didn’t seem to make a difference.

[@gershhayes796]

I prefer measurements like (sprinkle some) and (add a little bit) or (add in Some whole wheat) instead of weighing the ingredients, it kind of adds to the excitement, also adds in some variability.

[@meronkeleme8660]

As always, thanks for your beautiful recipes. ❤

[@joanedwards3654]

would be trying this soon

[@goose6941]

This is a really solid pita recipe! Thank you for posting :)

[@ChefBillyParisi]

Thank you kindly

[@lilyhannshanns3484]

I have tried to do like that. Is amazing this bread.❤❤❤

[@butimar68]

Wonderful recipe. Thank you so much.

[@debbiegehl1562]

Thanks Chef Billy Parisi, great video. I have stayed away from making any bread or product with yeast because of past failures. Hot cross buns that could be used for baseball practice:( . Your video however intrigued me with it’s explicit simplistic method and your own experiences and childhood story. I wanted to make some whole wheat pitas for an appetizer I needed in order to make Christmas tree shaped appetizers for a small gathering with friends. Well the yeast took a bit longer to do it’s entire magic but finally bubbled up . After following your explicit directions other than not adding the last tablespoon of sugar ( we usually make sugar free loaves and desserts) to the flour. The dough was so sticky after mixing that it stuck to my hands even though I added a touch more flour it was barely manageable. Is it possible to overmix it by a few minutes? Hopefully it is proofing with the light on in the oven. I wondered where to purchase your measuring container and what type of thermometer do you use to tell what the water temperature is.Thanks again.

[@leapintothewild]

These are Cambro containers, which is a brand name, but if you search for it you'll see other makers as well (like Rubbermaid). They're heavy duty and will last a lifetime, come in all sizes and shapes... BUT when ordering note whether the lids are included or seperate as is often the case. You can get hard lids like in the video, and sometimes soft rubbery lids like Tupperware-style, but they won't last as long. As for the sticky dough, you want it quite sticky as the moisture is what produces the poof, but you can just use more flour when rolling out if needed. Some flours are higher in protein (like King Arthur or locally milled products) and might need more water, whereas standard grocery brands can need less. Editied to add that one of the best things you can do for good bread is to weigh your flour -- don't use cup measurements! It's way too easy to use too little or too much, which can make a HUGE difference in the end product. Good flour (like King Arthur) actually provides weight per cup, so even if a recipe doesn't provide weights, I can easily convert it. So when a recipe like this one calls for 3 cups and I know KA AP weighs 4.25 oz per cup, I just weigh 12.75 oz (3 x 4.25 oz). And since it calls for 3/4 cup of whole wheat, I know KA WW weighs 4 oz per cup, I weigh 3 oz (.75 x 4 oz). Does that make sense? Even if I don't weigh water or egg or sugar etc., I *always* weigh the flours. Anyway, you'll get a feel for it as you make more! And even 'bad' or 'ugly' homemade bread is still better than something you buy in a plastic bag! 🙂 Good luck! (PS Search for an instant read thermometer, very handy! High-end ones can be $80 or more, but my $10 thermometer is at least 10 yrs old and works just fine. And most do both celcius and farenheit, depending on what you use.)

[@ccaton5772]

I tried this today and we love the taste of the bread! However, they did not "puff up" or if they did it was minor and no pockets. So any idea what I did wrong? Love watching your videos!

[@rupalidesai6076]

My family's absolute favorite with your hummus recipe. Now I have to try your baba ganoush recipe.

[@ChefBillyParisi]

So good!!

[@P8uyan]

That's easy to learn. Thank you