I have been looking for a good recipe for pita bread, and was disappointed in this one. Had I read this recipe carefully and not been in a hurry, I would have opted not to use this recipe. The recipe doesn't make sense in terms of adding and amount of liquid. Having others test the recipe to before posting online would help prevent pricey and disappointing results.

:( I inadvertently gave this recipe a five star rating. I would not even give it a one star rating if I had other choices.

When I first started making the pita bread, I thought that I might have the same problem as Mary Alice, because the dough wasn’t coming together. The key is that you have to let your KitchenAid mix the dough longer than you think it should. The other key to success is weighing everything out with a kitchen scale. In all of my Gluten-Free baking adventures, a kitchen scale has proven to be absolutely necessary. Once the dough finally came together, it formed a large ball and was very similar to a wheat based dough. This dough is nothing like any of the other Gluten-Free doughs I’ve used in the past. I transferred it from the KitchenAid to a large plastic bowl, covered it with a wet towel, and let it rise in the microwave for about 45 minutes. When it is done rising, you are left with a very spongy dough that is very easy to work with and not sticky at all. The first two pitas that I made didn’t puff up and form a pocket. If yours do the same, don’t get discouraged. I was able to quickly figure out that it had to be related to the way that I formed the dough. What worked best for forming the dough was to compress the dough into a tight ball by hand, then use a rolling pin to flatten them out to six inch rounds. I didn’t have a pizza stone handy, so I baked them on a cookie sheet lined with foil. To keep them from sticking, I had to lightly flour the bottoms of the pitas. In my oven, a little over 5 minutes seem to be the right amount of time required to fully bake the pita bread. To sum it all up, these pitas are simply amazing. I typically bake Gluten-Free goods for my wife and kids, but have never enjoyed the texture or flavor of the final product. These pitas were amazing right out of the oven, and still taste amazing after being refrigerated. If you don’t tell people they are Gluten-Free pitas, I honestly believe that they would never be able to tell the difference.

Turned out very tasty Pitas. I cooked the first pita as a test and it puffed up very nicely. The rest of them did not. Is it because they sat and the baking powder had faded? They were good, just not puffed. Do you recommend rolling out, if so how thin? Also is that 2 FLUID oz of olive oil or 2 oz by weight. Thank you

This recipe works perfectly every time I make them. Best non dairy/non corn/non gluten bread option hands down. The previous reviewer (Mary Alice) who gave a the poor review is a typical negative reviewer, angry person, complainer. Authentic foods is a great company great products great recipes and customer service.

i am not the best at baking, but I tried this recipe and was very pleased with the result!! even though I didn't have a pizza stone or pre-heated pan, it turned out on the first try.. the pita didn't puff as much as the picture, but it was still delicious :) since it was a little more flat, I used it as "naan" with an indian dish the next day and it worked perfectly as naan. doe anyone have any advice on storing or reheating? mine was a little dry reheating the next day in a toaster oven. can't wait to get a pizza stone and try this again.