Comments on: Homemade Pita Bread

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 06 Mar 2026 22:18:12 +0000

In reply to Vladimira. I'm so glad you loved the recipe, Vladimira!

By: Vladimira

Vladimira — Tue, 03 Mar 2026 01:51:58 +0000

It turned out!! They are great! Light and fluffy and all the pockets formed. Thank you so much this is a keeper!!

By: Jeanine Donofrio

Jeanine Donofrio — Mon, 16 Feb 2026 22:39:10 +0000

In reply to Brianne. oh thanks for the tip! I'm glad you've been enjoying the pita.

By: Brianne

Brianne — Mon, 16 Feb 2026 15:53:38 +0000

I’ve made this several times.. it’s the only recipe I use for pita. I will say I started to let the yogurt come to room temp and am getting better results that way. Cold yogurt straight from fridge was making the dough a bit rubbery.. I guess it’s sort of the same concept as softening butter. I dunno! But it works for me! Thank you once again! Ciao!

By: Joyce N

Joyce N — Sun, 15 Feb 2026 21:43:00 +0000

They puffed up nicely, but into buns, not pitas. Still tasty though.

By: Jeff

Jeff — Fri, 13 Feb 2026 00:05:36 +0000

In reply to Emily. I use instant yeast for this and it works fine. Only thing is you do not need to "proof" the yeast, you can just add all the ingredients to the bowl.

By: Tam

Tam — Sat, 07 Feb 2026 19:59:09 +0000

You’re not supposed to knead dough on the stand mixer above speed 2!

By: Kat

Kat — Mon, 26 Jan 2026 18:19:12 +0000

Wow, pittas turned out great! Only correction that I’ve made was a bit more flour since the dough was too wet I think that in order for them to fully puff up is a very hot oven. Thank you for this recipe, it’s a keeper

By: Rachel

Rachel — Sun, 25 Jan 2026 16:39:46 +0000

In reply to Connie Waller. I even replaced it with a basil cashew cream I had in the fridge and it worked super well

By: Emily

Emily — Sun, 25 Jan 2026 16:36:51 +0000

Hi! I only have instant yeast – would I still just follow the instructions using this or is there a modification to make? Thank you!