Michele said...
February 13, 2009 at 4:43 pm

I just ordered your book on Amazon…cannot wait for it to arrive so that we can try this pita recipe out!

mia said...
February 13, 2009 at 7:04 pm

How funny you should blog about this just now. I tried making these just for fun from the master dough a couple days ago and they turned out excellent! I’m lovin’ my Abin5.

Barb said...
February 13, 2009 at 7:46 pm

Hi Zoe and Jeff – I make these in a teflon frypan too, preheat a teflon pan to medium – pinch off a fist size of dough, roll out, put the dough in the frypan, COVER, cook on one side, turn over, COVER. The lid should fit fairly snug on the pan. It creates some steam/moisture. It only takes a few tries to get them perfect, no need to heat the oven. HINT: wipe the pan clean of flour between pitas, because the flour turns brown.

I’ve not bought one wrap since I found your recipe. I’ve also blended sundried tomatoes into the water when making a batch of dough – and also basil, these make colorful green and red ones.

AnnMarie said...
February 14, 2009 at 9:51 am

I don’t get it–every time I “step back for a moment or two” it *still* doesn’t roll out. Even 5 minutes it barely moves any further. I’ve never been able to get dough to relax as much as people say it should.

I keep my house at 68 (colder in the morning as it warms us, whem I’m usually baking). Will this coolness have an impact. (Although this morning it was after the house warmed up….) I’ve thought about using a heating pad under the resting dough, but I’ve been using a thick cutting board instead of a peel, so I don’t think the heat would transfer very well. But if I had a peel, would the warmth help it relax more? Or do I just need more time?

I really want to make pita!

zoe said...
February 14, 2009 at 9:55 am

Hi AnnMarie,

You just have some very active gluten in your dough. The cool temp in your kitchen may be playing a part too. Just give it some more time. I often suggest to people they get themselves a glass of wine or tea and just relax. It will happen, I promise.

Are you using a higher protein flour by any chance?

Thanks! Zoë

Maria said...
February 14, 2009 at 12:26 pm

Hi Zoe and Jeff,I´m writing from Iceland.I got your book last week and I am soo very excited about it,I keep dreaming about recipes,I like it very much and my hubby is very impressed with all the recipes I try. I´m very happy to know that there will be a second book.
I love croissants and pain au chocolat and I keep thinking about shortcuts to get to that flaky pastry,I love experimenting.
thanks for you great book
Maria

Laurie said...
February 14, 2009 at 12:48 pm

How can you get the pita to not have the “pocket”? I am thinking of the type of pita used for gyros.

Thank you

jeff said...
February 14, 2009 at 8:44 pm

Maria: Thanks for all the kind words!

Laurie: You’re looking for the Turkish or Greek style, rather than the Middle Eastern– have a look at http://www.artisanbreadinfive.com/?p=94

Rebecca (Foodie With Family) said...
February 14, 2009 at 8:48 pm

This is fabulous! Which dough recipe is best in this application? The Master Recipe? My kids will love this!

jeff said...
February 14, 2009 at 8:55 pm

Hi Rebecca: The full list of doughs that work nicely for this is in the book…

Kristen said...
February 14, 2009 at 9:16 pm

Oh how I pine for your bread & book. My son & I are allergic to baker’s yeast so we have a little problem. I love to hear everyone twitter about how lovely their bread are with your book. Congratulations!

Amy K said...
February 15, 2009 at 8:27 am

Follow Jeff’s link to the Turkish Pita with black and white sesame seeds – I made this and then served with EVOO infused with chopped garlic and shredded parm – out of this world!!

jeff said...
February 15, 2009 at 10:55 am

Mmmm…

stephchows said...
February 16, 2009 at 8:34 am

I adore this book! I made my first loaf the other day, and can’t wait to try a different variation tonight

The Food Hunter said...
February 16, 2009 at 11:22 am

That pita bread looks delicious. I’ve got to get this book.

Rachael said...
February 17, 2009 at 7:21 am

I love your book! I got it a few weeks ago and have made pretzels using the bagel dough, and have also made pizza crust using the light wheat dough. Both have turned out fantastic. My mom has made the english muffins and baguettes and caramel rolls using the master dough recipe. We both are very happy with your book and the results!!

jeff said...
February 17, 2009 at 7:43 am

Thanks all, glad the recipes are working for you. Check back anytime you have questions.

sylvia said...
February 17, 2009 at 10:32 pm

I made individual pitas with the light whole wheat dough. We melted mozzarella cheese in the bottom of them, stuffed Romaine lettuce in them, along with tomato slices, cuke slices, and green pepper slices. We poured a little Italian dressing on top and the whole family loved them. Thank you for the great recipes! We are having a lot of fun trying all of them.

Sandra said...
February 18, 2009 at 5:36 am

I’ve just found that a a plastic 6-qt shoe box (bought new for $1)is just the right size for the dough. I was making bread at my son’s house, he didn’t have a container, so the Dollar Store was the nearest solution!

jeff said...
February 18, 2009 at 7:07 am

Sylvia: Thanks for another great vegetarian sandwich idea.

Sandra: Might want to check that those are food-safe?

Beth said...
February 19, 2009 at 5:38 pm

This is great–thank you! When you posted this I had some Master Recipe so I made some pitas–I found I only needed to cook for 7 min (maybe a touch less); 8 min was a bit too crispy. Of course it will vary from oven to oven.

Today I made it with 100% Whole Wheat Sandwich dough (made according to recipe except I added some wheat gluten and a bit of extra water to make sure the dough stayed wet enough with the VWG added. Also, it was White Whole Wheat flour.) I used the griddle them on my stovetop. It seems medium high is a good temperature. And honestly, I think I prefer them to the Master Recipe pitas! The wheat has a tendency to stay so soft, which is great for pita. I just ate a bunch with some homemade hummus, and it made a nice, simple dinner.

Thanks again; I love your book and blog!

Amy K said...
February 19, 2009 at 9:46 pm

WOW talk about a forgiving method of bread-baking!
I have been making ABin5 bread for a couple of months now (haven’t had store bread since early Dec)- I decided to do some serious recipe tweaking – using the light whole wheat recipe, I substituted 1/2 c flax meal and 1/2 c oat bran for a 1 cup of AP. I held back on 1/2 cup AP to compensate for potential dryness due to so many whole grains. Also added a couple tsp of raw sugar. When I started mixing it together it was so dry I couldn’t incorporate the flour and so started adding a small splashes of water and mixing and mixing – then I realized that I had only added 1 1/2 cups water instead of the normal 3 in the first place! (senior moment, I guess!) So then I added about another 3/4 cup of water and used both hands to squeeze and mix – it was akin to mixing wall plaster. I almost gave up and dumped it, but got it mixed to the shaggy wet consistency I am used to and left it to proof. Lo and behold, it did it’s thing at room temp and I stowed it in the frig. Today the dough was quite dry and unelastic, but I made a couple of boules and they had great oven spring, were crusty, moist and delicious. I was amazed – I thought I had done it in for sure. Sorry for being long-winded, but I can’t say enough about this wonderful method.

jeff said...
February 20, 2009 at 5:09 am

Beth: Thanks for the great WW suggestions– you’re anticipating our followup book. My pitas are also about 7 min, in my oven on my stone at 500 F.

Amy: Great story. You can usually get away with anything. Thank you so much!

Annalisa said...
February 20, 2009 at 11:33 am

Hi,
Got your book for Valentine’s Day and am on my second batch now of the master recipe. I’m going to be making a curry this week and I was wondering if there’s a way to adapt the pita recipe to make na’an bread. I know na’an is traditionally baked in the tikka oven, so I won’t get that flavor, but are there other differences? Thanks so much for the great book and ideas!

jeff said...
February 20, 2009 at 2:03 pm

Annalisa: We have a naan recipe in the book, but it’s one that we haven’t yet released on the web. Ours is pan-baked with some ghee– similar result but a very different approach– strictly speaking our “naan” is a “paratha” (flatbread made in a pan with ghee, on the stovetop).

Erin said...
February 21, 2009 at 2:13 pm

Hi again, Jeff and Zoe -
Pita is our the favorite in our household! 5 minutes to perfect, consistent, deliciousness.
I did the lazy method (using the remnants of the former batch in my 6qt bucket), and bread flour – the pita were stunning – chewy and with that perfect sourdough nose!
I roll them out longer rather than in a circle, to get deeper pockets for more of any filling under the sun.
Yum. Thanks again!

jeff said...
February 21, 2009 at 2:16 pm

Terrific Erin!

Petra said...
February 22, 2009 at 6:56 pm

After reading this entry, I was inspired to make pita for the first time. What fun! I love how it puffs up like a little piilow. 6-7 minutes is plenty (not much color, but longer than that and it gets too hard on the edges. Anyway, I stuffed the pita with my faboo homemade hummus (secret ingredient: a little extra tahini!). I also brushed some with olive oil and topped it with za’atar.

I used the boule recipe, but wonder if you’ll be including a more whole-wheat dough for pita in the new book.

Julia said...
February 23, 2009 at 8:57 am

Hi, Jeff & Zoe! First of all, I have to say thanks for making a baker out of me! I have NEVER been able to manage homemade bread despite numerous attempts and a pricey bread-machine. Since buying your book, though, I’ve made two batches of master recipe dough and every loaf has turned out wonderfully. You’d almost think I knew what I was doing!

I had an idea for your new book that might help other non-bakers like me — with each recipe give us a photo of the finished bread (and it doesn’t even have to be in-color or large), just to help us get the idea of what its shape should be. Some of the breads in the book I’ve never heard of, and I’ve no clue how they should look. Written cues for shaping are great, but there’s no substitute for a visual aid!

Thanks so much for a great book that is such fun to explore! I’m looking forward to book two!

Janknitz said...
February 23, 2009 at 10:40 am

Love your book and I have a couple of Questions:

1. What’s the best way to incorporate something like olives into dough that’s already made? I want to use my olive oil dough to make olive bread.

2. Can you make a boule from the olive oil dough, or is it too soft to hold it’s shape?

3. How do you pronounce boule? I thought it was “boo-lay” but on a You Tube video I heard someone pronounce it as “boo-lee”. Which is correct?

JeanC said...
February 23, 2009 at 11:23 am

I checked the book out from the library this last week and made the master recipe on Friday and Saturday night the hubby and I enjoyed the best fresh baked bread I’ve ever done for dinner.

I then made a batch of the Olive Oil bread yesterday and I am looking forward to using it for pizza tonight.

Thanks for the book, I am so looking forward to not having to hit the grocery store for expensive bread when it is so easy to have it fresh at home. I’ll be picking up my own copy of the book asap as I am sure the library will want it back sometime LOL

rocky-cat said...
February 23, 2009 at 12:11 pm

We baked this pita with my daughter’s kindergarten class last year. It was a hit – especially with the teachers. Our favorite adult variation is to drizzle the dough with olive oil and sprinkle with za’atar before baking. The pita doesn’t puff much but it tastes great.

jeff said...
February 23, 2009 at 1:10 pm

Petra: Yep, WW pitas in the new book, but you can start experimenting now. The whole grain doughs in AB5 work under this method, though they don’t puff quite so much.

Julia: I’m with you, Julia, wish we’d had more pix. But first-time authors are unlikely to get a high-budget book, and we were no exception… the publisher allotted us the 8 pages of color and 20 of B&W. We have double that in the 2nd book though!

Janknitz: Best way to incorp olives is to roll it out, roll in the olives, then roll back up and form a ball. Allow to rest 90 min before baking.

Olive oil dough should make a nice boule, but it may flatten a bit (it’s BOOL, rhymes with pool).

JeanC: Thanks for the kind words!

Rocky: Yes, the more you load on top, the less it puffs. Like pizza.

Janknitz said...
February 23, 2009 at 9:55 pm

Bool with no lay or lee sound at the end????

Who knew? I took Spanish in high school ;o)

jeff said...
February 24, 2009 at 5:56 am

Right, no “lay” or “lee” sound unless there were an accent mark over the final e.

Theodore Scott said...
February 24, 2009 at 8:25 am

I made many pitas this weekend and had very little success with getting them to poof. Eventually, I realized I was taking your advice (“The thinner you roll the dough the more likely it is to puff.”)to the extreme. I started making them thicker, and it worked great. So, just a caution: you can make them too thin.

Thanks for the great book & website!

zoe said...
February 24, 2009 at 9:17 am

Hi Theodore,

Thanks for the tip!!! I should have said that I roll them about 1/8-inch thick.

Thanks, Zoë

Sadie said...
February 27, 2009 at 5:08 pm

I 100% LOVE your method. I have always cooked, but baking anything more then a mix and dump recipe intimidated me. I just chalked it up to the old adage that you either bake -or- cook. But I saw you two on You Tube, gave it a try, and now I make bread everyday. The book is still on its way from Amazon, and I can’t wait to start doing more. I have tried the Basic Master Recipe with 2 cups whole wheat subed in, the challah in the braid and the turban, and today I made pita (except I fried it in the iron skillet in ghee so it was more like Naan). I am going to teach my Aunts kids next! Thank you , Thank you for making fresh bread possible for me. My only fear is that I am going to become like Johnny Appleseed and start giving out your book as gifts at every opportunity.

jeff said...
February 27, 2009 at 8:52 pm

Thanks Sadie! Means a lot to us.

Anna said...
March 5, 2009 at 1:36 pm

I made these for lunch today and they received high praise from my husband and nephew – both of whom are Greek : )

zoe said...
March 5, 2009 at 2:08 pm

Hi Anna,

Congratulations!! That is high praise indeed.

Thanks, Zoë

Ying said...
March 5, 2009 at 4:08 pm

Thanks for sharing your great secret and recipes. I just got my copy from Amazon and I love it!

One question though: many recipes call for 1 1/2 Tablespoon of salt. I just found this is a bit too much sodium as some of our family members need to restrict sodium in their diet. I used Half Salt, but it’s still too much sodium for them.

So besides using Half Salt, can the amount of salt be cut down a bit without affecting the texture (flavor-wise, we’re totally okay with no salt)?

Thanks in advance!

zoe said...
March 5, 2009 at 5:04 pm

Hi Ying,

So glad you are trying out the bread. You can cut out the salt all together if you wish. It should suit your taste and diet!

Here is more info on salt: http://www.artisanbreadinfive.com/?p=139

Enjoy, Zoë

JT said...
March 11, 2009 at 5:46 pm

If there was an official ratio for easiest prep / most professional results I think the pitas would be the champion. So easy, so good.

Shawna said...
March 12, 2009 at 5:33 pm

I can never get any other pita to puff…I’m definitely trying this!!!

zoe said...
March 12, 2009 at 8:58 pm

Hi Shawna,

Just make sure that your dough is about 1/8-inch thick. Too thick and it won’t puff well.

Good luck and let me know how it goes!

Zoë

Heidi said...
March 16, 2009 at 8:35 am

I’ve made the pita bread several times now and am so pleased with how it turns out!

Question: I’ve made the basic boule several time now, and I’ve finally got the altitude adjustments down. The loaf comes out wonderfully, but it doesn’t stay that way. What is the best way to store this bread for a few days while I eat it?

zoe said...
March 16, 2009 at 8:26 pm

Hi Heidi,

This is a subject for much debate. We recommend baking enough bread to eat in one sitting and that way you always have fresh! We know this is not always convenient for people. I just stand the cut side of the bread on my cutting board and leave it uncovered. I can do this for about a day, maybe two. The other way is to freeze the loaf and recrisp when ready to eat.

Enjoy! Zoë

Nan said...
March 17, 2009 at 6:42 pm

I am gluten intolerant, could this receipe be made with Pamela’s mix instead? Or do you have any other ideas? Thanks for your help.

zoe said...
March 17, 2009 at 8:04 pm

Hi Nan,

I’m not familiar with Pamela’s mix?

We have a second book coming out this fall and we’ve dedicated a chapter to baking with gluten free ingredients.

Thank you! Zoë

Pat said...
March 18, 2009 at 11:25 am

Zoe, as to how to store the bread, I live alone so baking just enough for me for one day would be impractical, so I finally gave in and put it in a Zip-Lock bag for storage for a couple of days. It works in this humid climate. The lack of oil lets it dry out too much, but if I want a crisper crust, I can always pop it in the toaster oven. Otherwise, I’d have too many bread crumbs or moldy bread.

Jeff B. said...
March 22, 2009 at 8:22 am

I’ve been dissatisfied with commercially available bread for a long time, thankyou for your book. My family and friends thank you too!
Bed Bath & Beyond has a 14×15x1/2 stone for $20.00. I don’t know how nation-wide they are.
Since my main interest is baguettes, I made two simple peels of 1/4″ luaun plywood 6″x18″, just rectangles w/rounded corners – no handles needed.
I tried two baguettes on one peel once, what a nightmare! One long teardrop & one boule!
For a 50% whole wheat loaf try your light whole wheat recipe by using 3 1/4 cups ea. of unbl. all-p and ww flour + 2 T honey.
Honey is easier to deal with if you take the cap off the jar and microwave for one min. once or twice first.

jeff said...
March 22, 2009 at 2:16 pm

Jeff B: A lot of people are touting that BBB stone– not warranted against cracking (or at least, not for very long). But no one’s complained about it.

I’d think you’d have needed a little more water with your WW modification, but sounds like you didn’t…

Jane said...
April 22, 2009 at 8:01 am

Two things:
1. I LOVE your book. I agonized at the book store between your book and one that had a DVD in it, and am so happy I chose yours. Plus with watching you on YouTube, I don’t need the DVD anyway.
2. Tried this with your basic dough: Took a peach sized ball, patted it out into a circle on my silpat, put some finely chopped deli meat, turkey pepperoni, bit of cheese, and a microwave pre-cooked spoonful of chopped onion and red pepper onto the center of the circle. Brought the edges up and around it and pinch-sealed them all shut. Put it seam side down onto cornmeal covered peel, with a little sea salt on the top. Let it rest about 40 min. or so (our kitchen is cold) and then slid it into the pre-heated oven. 25 min. later, took them out, brushed lightly with butter, and we had a wonderful hot sandwich for lunch. These would be great for me to do in the summer, and just give the little kids a portable sandwich so that they can sit out on the grass to eat. LOVE your book.

zoe said...
April 22, 2009 at 8:02 pm

Hi Jane,

What a fantastic meal! You could even bake them on the grill in the heat of the summer!

thanks, Zoë

Rebecca said...
May 7, 2009 at 6:05 am

In the book, you say to use a 1 lb. piece but after trying it I think 1/2 lb. like in this post makes more sense (although our pita was great, just a little too thick, but it still puffed and we wanted it for wedges anyway). Any other suggestions for incorporating more WW flour other than using the 100% WW recipe? I love whole wheat pitas.

jeff said...
May 7, 2009 at 2:07 pm

Smaller pitas are a little easier to deal with, it’s true.

Check out our post on WW http://www.artisanbreadinfive.com/?p=142, and see our new book on whole grains and other healthy ingredients coming out in the fall– we’re excited!

Estelle said...
May 20, 2009 at 1:55 pm

The most divine breakfast bread I have ever eaten was when I was visiting Beirut and ate Manoushe (with Zaatara or cheese). It is sold from mom and pop bakeries in every neighbourhood. Has anyone tried making it? It looks a bit like pita bread with topping. I did see some recipes on the internet for the dough which included olive oil but was thinking of just using the master recipe.

zoe said...
May 20, 2009 at 9:30 pm

Hi Estelle,

We have a Za’atar flatbread on page 161 that sounds very similar to what you are describing. Check it out and let me know if it is the same as you remember.

Thanks, Zoë

Judy L said...
May 28, 2009 at 6:01 am

Hi Jeff and Zoe,

I love the extra thick pita bread that I always had in Los Angeles. I was dissappointed when I moved and thought, “where’s the decent pita bread?” Now I see that I always ate a thicker bread. I bought a pack on my last trip–9 loaves weigh 2 pounds!

You mention that we should keep the pitas thin, about 1/8″. But how can I make it thick, the way I want it. And could I make it thick with the light whole wheat dough too? I want to bring some for a Shavuot dinner tomorrow eve. Thanks, Happy Shavuot.

jeff said...
May 28, 2009 at 6:07 am

The light whole wheat dough works nicely for pitas, or even the 100% WW– though that has a hard time puffing.

And you can definitely make them thicker. See what you think of a 1/4-inch thick rollout.

Sharon said...
June 11, 2009 at 4:13 pm

My latest discovery is that I can use my Sandwich press (like a George Foreman Grill only with flat plates) to make Pita bread. I put the rolled out pita on the bottom plate, and leave the top plate sitting about 1 inch above the bottom plate, and the pita rises up to the top plate, and cooks perfectly in about 6-7 minutes. We are in the middle of winter her (New Zealand) so it’s not a problem to heat the oven, but when you only want 3 pitas for the kids lunches, this is so much quicker and the results are great! Also thought some of you in the middle of summer may be interested in this method, as I fondly remember days too hot to use the oven…..

ann-marie said...
August 25, 2009 at 10:28 am

yet again, this book amazes me. I made the pita for the first time today….amazing.
Best club sandwich ever

Leslie said...
September 11, 2009 at 3:56 am

It’s not everyday you can wow a 14 1/2 yr old h.s. freshman, but I did it this morning with your pita. My son came home from h.s. yesterday raving about his friend’s pita sandwich. And I said, oh, I can make that. When he woke up this morning it was ready and he was incredibly impressed. How’d you get that perfect pocket? he asked. Our little secret! thanks so much for the book and to everyone on the board who asks my questions before I have to!

zoe said...
September 12, 2009 at 6:06 am

Hi Leslie,

Jeff and I take it as the highest of compliments when teenagers like the bread. They tend to be the most honest and willing critics!

Thank you and enjoy all the pita pockets! Zoë

Arwen said...
September 25, 2009 at 9:03 pm

I live in Japan, where ovens are not the norm, and I have a little toaster oven. It goes up to 1300 watts (there are no temperature listings).
Do you think a toaster oven would be able to handle your recipes, and if modifications are available?

Thanks!

jeff said...
September 26, 2009 at 10:54 am

We know that toaster ovens work for our method, and in fact, you can buy small baking stones for them (http://www.amazon.com/gp/product/B000QJBNHY?ie=UTF8&tag=arbrinfimiada-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B000QJBNHY“>Kitchen Supply Old Stone Oven Toaster Oven Pizza Stone 7-inch by 10-inch<img src=”http://www.assoc-amazon.com/e/ir?t=arbrinfimiada-20&l=as2&o=1&a=B000QJBNHY” width=”1″ height=”1″ border=”0″ alt=”" style=”border:none !important; margin:0px !important;).

Problem is that I don’t know how to convert your wattage ratings to temperatures– we’re assuming it has a thermostat, which you need. Best to check with the company. Jeff

Kathie said...
December 31, 2009 at 9:16 pm

I made some pita for our New Years Eve Party from the whole wheat master recipe. It was so easy and fun!!! I liked the big size. The kids loved the way it looked coming out of the oven, they said it was just like the Mantas from Super Mario Galaxy!

Michele C. said...
January 20, 2010 at 3:29 pm

I just made this pita bread recipe – got your book as a Christmas gift. It is so easy, and it really is fun to have it start out so flat, and come out of the oven so puffed! We ate it with homemade hummus, and a dish called Shakshoukah. It was absolutely the best pita bread we’ve had. Love your book, and have bookmarks all over for recipes to try next.

jeff said...
January 20, 2010 at 7:23 pm

Michele: No substitute for truly fresh pita, eh? Cannot be bought like this…

yasmine said...
March 23, 2010 at 6:53 am

Can I use the Master Recipe in Healthy Bread to make Pita bread? Please let me know, I’ve been wanting to try it for a long time. Thanks you. Love the books!

jeff said...
March 23, 2010 at 9:15 am

Yasmine: Absolutely, that makes a terrific pita. White pitas puff more exuberantly, just be aware of that. Jeff

Cara said...
April 14, 2010 at 9:53 am

I love your breads, but the pita method is my favorite. I just pop downstairs in the AM to turn the oven on and we have egg, sausage and cheese pitas for breakfast! My sons’ favorite.
I do have a dilemma. I am going on vacation for a week and planning on bringing pre-measured ingredients to make dough at the unit since we have a full kitchen. I am not, however, bringing my baking stone. Have you had any success with pitas not using the stone or on the gril? I use the Euorpean peasant bread recipe modified to be about 50% whole wheat with a little VWG added if that makes a difference.
Thanks!

jeff said...
April 14, 2010 at 10:44 am

Cara: The problem you might run into is that the pitas won’t puff– they depend on sudden heating for that and there’s nothing like the thermal mass of the stone. A heavy-weight baking sheet like these on Amazon: http://www.amazon.com/gp/product/B0000VLH1U?ie=UTF8&tag=arbrinfimiada-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B0000VLH1U“>Chicago Metallic Commercial Cookie/Jelly Roll Pans, Set of 2<img src=”http://www.assoc-amazon.com/e/ir?t=arbrinfimiada-20&l=as2&o=1&a=B0000VLH1U” width=”1″ height=”1″ border=”0″ alt=”" style=”border:none !important; margin:0px !important;

They’re much lighter to carry with you than the stone, but pre-heated, you may get decent puffing (can’t guarantee it). Also will need to grease these, they’re not non-stick.

elana said...
April 28, 2010 at 6:16 pm

can’t wait to try this one. made an olive oil dough today for the first time. can i use that for the pita or just the master recipe?

also, can i freeze any of the doughs? i’m not sure i’ll be able to use all of the olive oil dough in time. if so, how do i freeze it?

zoe said...
April 28, 2010 at 8:59 pm

Hi Elana,

Yes, you can use the olive oil dough for the pita. Just roll it out nice and thin.

To freeze we usually cut off a 1 to 2-pound piece of dough and wrap it really well in plastic wrap or ziplock bags. It can freeze for a few weeks. To use just defrost and treat it as though it just came out of the bucket.

Thanks, Zoë

Melissa said...
May 5, 2010 at 3:13 pm

I’ve been making bread using the recipes in your book for about 10 months now and just made pita bread for the first time this morning to go with some avocado cilantro hummus I bought yesterday at the Farmers’ Market…why did I wait so long to try this?!?! Super easy, yummy, and the kids (2 and 3) loved being able to dip their bread…Mommy also liked that pita resulted in far fewer crumbs on my floor. Thanks!

zoe said...
May 5, 2010 at 9:56 pm

Hi Melissa,

So glad you tried the pita, it is one of our all time favorites!

Thanks, Zoë

lisa said...
May 23, 2010 at 5:49 am

I made pita last night from the HBin5 Master recipe and it turned out fabulous. I liked it so well I made more today already. Thanks for another great recipe and technique.

jeff said...
May 23, 2010 at 1:44 pm

Lisa: The pita makes great hamburger buns when you make them small. Or hot-dog if you make them as smallish ovals. Glad the recipe’s working for you.

lisa said...
May 24, 2010 at 4:57 pm

Thanks Jeff. I’ll definitely try the hot dog/hamburger bun tip!