All the comments from the last post have poofed.

I'm trying to find Rho's and Fuzzarelly's comments after posting answers with a couple of web page links in them to the artisan bread in five minutes video and Angelnina's blog.

I'm sorry this happened. I'll figure it out somehow.

Here is the old post, in it's entirety:

Pita Bread Recipe


Ok, I can only show you the recipe from the web because the Syrian Cook Book has gone missing.

But the only difference in these is in the method of baking them. The breads can be baked right on the shelf of the oven, if it's less modern, i.e., the wires are closer together.

The glass baking pan is something I wouldn't try, because pyrex has it's limits in temperature and I'm afraid of having something explode in the oven. So, I would use a metal baking sheet, flipped over and heated in the glass pan's place. Even an iron pancake griddle.

Here are the links, and this bread is so fresh and lovely and smells so good.

The recipe from About.com

And,

The video from About.com

You'll like it. It's easy peasey, and unless you've been able to buy this bread in the early morning from a Middle Eastern store, you will never find a fresh enough Pita Bread. Fresh, it's absolutely gorgeous.

This is an original fiveminute recipe site as well....

Angelnina's blog site for the recipe

And this is pita bread made from the dough:

Artisanbreadinfive's Pita recipe

Thanks Rho!

Fuzzarelly, you said:

"Will have to try the pita receipt, thanks for posting it. I am proud to have accomplished a sour dough starter and several loaves to date. Somehow or other, I have become a happy homemaker.

No snow here but a cold wind from the north- northeast. Brrr. Warmer weather by Wednesday."

I wondered whether you could make sour dough pita bread. And yes, stay warm! I hope you have warmer weather by Wednesday and the little outside bunnies all stay warm enough. How on earth do they do this living through winter outside thing? Dig warrens, I bet. Tell about your sour dough started soon please, as bread helps the transformation to happy, so it does.

Rho said:

"I did the Artisan Bread pita recipe and it was pretty good also - I may try it at 450 or 475 next time I don't think my oven likes 500 degrees the fan kept coming on ;)

that recipe looks pretty easy too and yummy

there is nothing like the smell of fresh bread products of any kind is there. "


No, Rho, there sure isn't is there? Bread is the most lovely thing besides apple pie, that you can bake and stay high on the smell all day.. lol

475 should get your pita bread done up nicely. That's plenty hot! I did like the use of a baking stone for the breads but the cast iron long griddle is what I'm going to try...

Good night ladies.. I've done the last change on this here post that's gonna happen! Happy baking on some darn cold, snowy days! We had +80 again today.