Homemade Pita Bread 
I wanted to do something new and challenge myself while treating my dear friends and family to a home cooked Mediterranean meal. I've eaten my fair share of Mediterranean cuisine from restaurants and from authentic home cooks and loved it ALL! This was my first attempt to make it at home.
The entire meal consisted of herb marinated chicken kabobs cooked on the grill. We dipped our pita bread in hummus, and baba ghannouj (eggplant dip). We drizzled garlic-yogurt sauce over our rice and had a tomato feta salad on the side. It was all very good and I was glad to have had the food blogosphere to get me through it.
I've never minced SO much garlic in all my LIFE! Because this was a new experience, I prepared each item one at a time. That made it take it awhile. Next time, I'll know to mince ALL the garlic and herbs I'll need for every dish before I assemble them.
TO MAKE THE PITA BREAD I followed this successful Pita Bread recipe exactly. About half of the bread puffed as it was suppose to and the other half didn't. It was hit and miss. In the moment of eating, it all tasted WONDERFUL and it didn't seem to matter.
Laid right on a pizza stone in a HOT 450F degree oven.
.
3 minutes later.
Even from this second photo, you can see the pita in front puffed up GREAT. The one in back just bubbled up. Both tasted awesome!
Since writing this post, I have made pita bread several times. I have learned to use this recipe to make dinner rolls, pizza crust and pita chips.
To make pita chips, simply re-heat them on the pizza stone for 2-3 minutes. Cut up with a pizza cutter.
I’d love to make some pita bread. I guess I’ll need to pick up a pizza stone first.
Your pita breads looks wonderful. In Cyprus we also make pita breads and I make them quite often. I do not have a baking stone and make them in the baking tin. As you say the final result is what matters and they do taste wonderful.
I don’t think it’s absolutely necessary to have a baking stone. I read that a hot griddle on the stove top works, too. But if you need a REASON to go buy a baking stone, well then, baking stones are very effective in producing crispy pizza crusts.
Alton Brown says baking stones help keep consistent oven temperatures in electric ovens. Important when baking souffles or foods that are not tolerant to fluctuating air temperatures.
My Aunt Deb gave me her stone. She wasn’t using it. I’d ask around or scour a thrift store first, before buying a new one.
Those look fantastic! I tried making pita once, I didn’t really get pockets but they did taste good. You’ve inspired me to try again!
Sam
Oh please try try again, Sam!
I didn’t really find this bread recipe to be any more complicated than typical bread dough.
At first, I stressed out that some of the bread didn’t puff. After I compared the taste of a first flat one to a puffed one and found no difference, I stopped stressin’ and started having fun.