I tried making it once and totally failed. I was so sad because I used to make TONS of Iraqi pita bread in Iraq but once I came here the flour must’ve been a huge difference. For this batch I used the NYT pita recipe and I used only AP flour. They came out amazing I can’t wait to eat them for dinner today ????

Somewhere along making the dough I might’ve messed up with measurements or maybe because I used only AP flour, but since I knew the texture I was going for I was able to adjust with sprinkles of flour or water. Don’t give up!

One thing I will note: DO not make them too thin! Somewhere between 1/8 inch and 1/4 is perfect. But the thickness needs to be uniform throughout, otherwise it will partially poof.

Next time I’ll make more; maybe 4x the recipe because I prefer larger pitas and I like to freeze them :) I was thinking of using the back of a baking sheet and hoping it works, has anyone tried this?

I don’t think I’ll be going back to store bought whoo ????????