Pita Bread Recipe (Oven or Stovetop)
This homemade Pita Bread Recipe puffs up beautifully to form that perfect pocket inside. Watch the video tutorial and learn how to make Pita Bread in the oven or on the stovetop.
We love recreating our favorite Mediterranean recipes from Greek Salad to Tzatziki Sauce. If you are a fan of Mediterranean flavors, this Pita Recipe is a must-try!
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Homemade Pita Bread Video
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Ingredients for Pita Bread
Pita dough is made with these basic pantry staples:
- Warm water – should be 110˚F to 115˚F on a thermometer
- Instant yeast – 1 packet or 2 1/4 tsp of instant or rapid rise yeast
- Sugar – to help jumpstart the proofing process
- Flour – we love a combination of mostly all-purpose flour to keep the pita very soft, with a little whole wheat flour to add flavor and color
- Extra Virgin Olive Oil – use extra virgin for the best flavor
- Salt – we use fine sea salt. As with any bread, salt is critical for a great tasting bread.
How to Make Pita Dough
- Proof Yeast – In a large mixing bowl, combine warm water, sugar, yeast, and whole wheat flour. Whisk and set aside for 15 minutes until foamy.
- Add remaining flour, olive oil, and salt and stir until shaggy.
- Knead – Turn out onto a clean surface and knead for 5 minutes. It will get less sticky as you knead. If it’s too sticky to knead, sprinkle with a little flour and continue kneading. Dough should be soft and tacky to the touch.
- Proof Dough – Grease a clean mixing bowl 1 tsp olive oil. Add dough and turn to coat in oil. Cover the bowl tightly with plastic wrap and place in a warm (100˚F) place 45 minutes, or at room temperature 90 minutes, until doubled in volume.
- Preheat Oven – Once dough has doubled (if using oven method) preheat oven to 500˚F with a baking stone or inverted baking sheet on the bottom rack position and let stone heat up for at least 20 minutes.
How to Form Pita Bread
- Divide Dough – Punch dough down, transfer to a clean surface and cut into 8 even pieces. Cup your hand around each dough ball and roll on the counter until you no longer see a dimple underneath. Cover with a damp kitchen towel and rest 15 minutes to let gluten relax for easier rolling.
- Roll Dough – Generously dust work surface and dough ball and press gently into a disk with your fingertips to disperse bubbles. Roll dough balls to 7” wide and less than 1/4” thick. Makes sure disks aren’t sticking to the counter. Keep rolled disks covered with a damp towel. Do not stack pitas. Let disks rest 10 minutes before baking for better puffing.
To Bake Pita Bread
Place 2 pieces of dough on the fully preheated pizza stone and bake at 500˚F 2 to 2 1/2 minutes or until puffed. Transfer to a rack for 5 minutes then cover with a dry towel so they don’t dry out. Repeat with remaining pitas.
Stovetop Pita Bread
Preheat a cast-iron skillet over medium/high heat and brush lightly with olive oil. Lay pita on the hot skillet for 30 seconds. As soon as you see bubbles, flip the pita and cook 1 minute – it will puff then flip and cook 1 minute.
Why did my pita bread not puff up?
After many batches (and a freezer packed with homemade pita bread), we identified all of the tips and tricks to get that mesmerizing puff and perfectly formed pocket in the center.
- Fresh Ingredients – Make sure your ingredients are fresh and yeast or flour is not expired.
- Generously flour the counter before rolling the dough. If the dough sticks to the counter while rolling, the pita may tear causing steam to escape so it won’t puff properly.
- Preheat baking stone – Place the stone in the oven while it’s preheating to 500˚F and make sure it’s in there for at least 20 minutes. The dough being in contact with a super hot surface is what causes trapped steam to swell and puff up the center of the pita.
- Preheat cast-iron – Place over medium/high heat. You know it’s ready when you add a drop of water and it sizzles and evaporates instantly.
- Forming dough balls – roll the dough until you no longer see a dimple at the bottom (which can prevent the pita from puffing properly, or cause a tear/deflating).
- Use your fingertips to press the dough into a small disk before rolling it out helps to disperse the air bubbles in the dough which helps it rise more evenly.
Common Questions
Pita is a quick-cooking, yeast-leavened flatbread that puffs up when it’s cooked to form a pocket in the center.
Pita bread is a lighter bread that is leavened with yeast, while flatbread is not. Naan usually has an egg and yogurt base.
Yes, you can just use all-purpose flour and the pita bread will still work great. Whole wheat is traditional and adds a little color and hint of nutty flavor.
To keep the dough from drying out, it must be covered with a damp kitchen towel after rolling into dough balls and into disks. Also, cover the pita bread with a dry kitchen towel 5 minutes after it is cooked or it will get dry.
How to Serve Pita Bread
Pita bread can be served so many ways. Here are some of our favorites:
- Gyros – fill with gyro meat, lettuce, tomato, feta cheese, and Tzatziki Sauce.
- Fajita Pitas – put Chicken and Mushroom Fajitas or Shrimp Fajitas over pita bread and serve.
- With Dip – slice up the pita bread into wedges, drizzle with extra virgin olive oil and serve with Tzatziki or Hummus.
- Stuffed Pitas – Cut pita bread in half, open the pita pocket and fill with Chicken Salad or Tuna Salad.
- Toasted Chips – Cut pita into wedges, drizzle with extra virgin olive oil, sprinkle with salt and bake in a single layer at 375˚F for about 10 minutes.
Make-Ahead
- Room Temperature: Once pita breads are at room temperature, transfer to a zip bag and store at room temperature for up to 3 days.
- Freezing: Once pita bread is at room temperature, transfer to a freezer safe zip bag. When sealing the bag, remove any excess air then freeze up to 3 months. You can lightly stack multiple pita breads in a bag, but don’t pack them in or it will be difficult to separate later.
- To Reheat: Warm pitas in an oven, air fryer, toaster or microwave until thawed and just warm.
There’s no match for soft and fresh homemade pita bread. Let me know how you love to enjoy pita.
More Homemade Bread Recipes
These easy bread recipes will make you feel like a pro. Enjoying a warm slice of homemade bread makes the process completely worthwhile.
- Foccacia Bread
- Soft Dinner Rolls
- Classic French Bread
- Banana Bread (or Pumpkin Bread)
- Irish Soda Bread
- Brioche Bread
Homemade Pita Bread Recipe
Ingredients
- 1 cup warm water
- 2 1/4 tsp instant yeast, 1 packet
- 1/2 tsp sugar
- 1/4 cup whole wheat flour
- 2 Tbsp extra virgin olive oil, plus another 1 tsp to oil the bowl
- 2 1/2 cups all-purpose flour, plus more to dust, measured correctly
- 1 1/2 tsp fine sea salt
Instructions
How to Make Pita Dough:
- In a large mixing bowl, combine warm water, sugar, yeast, and 1/4 cup whole wheat flour. Whisk to combine then set aside for 15 minutes until puffy and foamy on top.
- Add olive oil, 2 1/2 cups flour and salt and stir together with a wooden spoon until shaggy.
- Turn out onto a clean smooth surface and knead vigorously for 5 minutes. The dough should feel sticky to your hands but will get less sticky as you knead and should not be sticking to the counter. If the dough is too sticky to knead, sprinkle with a little more flour and continue kneading. Dough should be soft and tacky to the touch.
- Wash and dry the mixing bowl and grease the inside of the bowl with 1 tsp olive oil inside the bowl. Add dough and turn to coat in oil. Cover the bowl tightly with plastic wrap and place in a warm (100˚F) place for 45 minutes, or at room temperature about 90 minutes until doubled in volume.
- If Baking Pita: Once dough has doubled, preheat oven to 500˚F with a baking stone or baking sheet on the bottom rack position. You need to let the stone heat up for at least 20 minutes or the pita won’t puff properly
How to Form Pita Bread:
- Punch dough down and Transfer dough to a clean surface and divide into 8 even pieces. Cup your hand around each dough ball and roll until you no longer see a dimple or seam underneath. Cover balls with a damp kitchen towel and rest 15 minutes for gluten to relax and make it easier to roll them out.
- Place a dough ball onto a surface generously dusted and press gently into a disk with your fingertips to disperse bubbles. Roll dough balls to 7” wide and less than 1/4” thick. Move the disk several times while rolling to ensure it doesn’t stick to the counter. Keep rolled disks covered with a damp towel so they don’t dry out. Do not stack pitas. Let disks rest 10 minutes before baking and they will puff better.
To Bake Pita Bread:
- Place 2-3 pieces of dough on the preheated pizza stone and bake at 500˚F 2 to 2 1/2 minutes or until puffed. Remove from oven and transfer to a rack for 5 minutes then cover with a dry towel to keep the pitas from drying out.
Stovetop Instructions:
- Preheat cast iron skillet over medium/high heat and brush lightly with olive oil. Lay pita on the hot skillet for 30 seconds. Once you see bubbling, flip the pitta and cook for 1 minute – it will puff then flip and cook another minute.
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hey Natasha,
I am a bit nervous about kneading by hand. Could i use the hook attachment on a stand mixer for this dough? Thanks
Took the 2.5 hours and threw these together tonight. I went with the oven method as it seemed a little more fool proof. They turned out beautifully. I can always count on your recipes!
Thank you for trusting us, Wendy. We’re so glad that you loved it!
Thank you for the recipe, I am going to try them this coming weekend. It was recommended by my cardiologist that I follow the Mediterranean diet for my heart health as I am unable to take many medications. And with a double MTHFR mutation, I am unable to consume folic acid, which pretty much enriches every brand of pita bread I have been able to find. I will just make my own like I do everything else. THANKS!
Made your Pita Bread. Delicious Thank you for the awesome recipe xoxo
You’re welcome, Linda. Great to hear that you enjoyed it!
Made this to accompany a Greek salad and they were a big hit with the ladies at our bible study! Recipe was easy to follow and came out beautifully! I used my cast iron pan and they puffed up and darkened perfectly! Thanks for another fabulous recipe:)
I’m glad to hear that it was a huge hit, Debi! Thanks so much for sharing.
I try your recipe ans method. It is wonderful. thank you for your share. Although Thailand is my home country, I like Pita bread.
Thank you for trying my recipe. I’m glad you enjoyed it.
Every recipe here is flawless! This one is not an exception. I think the temperature of the oven is the most critical partin perfecting this.
Thank you for sharing, Anna! I’m so glad you loved this recipe as well.
This was first try at making pita and it is perfect! My fiancé has Syrian heritage, and I am always recreating the family recipes. I made shawarmas and figured, I must make pita! I tried both stovetop and oven. The ones in oven puffed completely, while the skillet bubbled. Maybe not hot enough. So I put the cast iron skillet into the oven too! I love the browning the skillet gives.
Flavor and texture were perfect!
That’s amazing, Maria! I’m so glad you enjoyed the recipe. Thank you for sharing.
Outstanding! This is my new go to” pita recipe. Used the stove top method. Fast, easy and it turned out great!
So glad you found a new favorite, go-to recipe, Anne! Thank you for sharing.
Thank you for sharing this recipe. I saw another person who has a recipe for spinach artichoke pitas that I wanted to surprise my husband with but I needed a pita recipe. You have become my #1 go to for new recipes and I am so glad you have a pita recipe. These look so easy to make that i. Sure even I can do it.
Is it horrible I already want summer to be over so your cookbook will be out? I have it preordered and am impatiently waiting for it’s release.
Hi Leanne! You’re very welcome. I hope your husband loves this recipe!
Thank you for your love and support. I greatly appreciate it.
Love, love, love these! I had never made pitas before and decided to give this recipe a try about a year ago since it seemed so easy. It was easy and even better, the pitas were amazing! I now make them quite often for my family, who also share the mutual love for these pitas. ♥️ Thank you Natasha, for sharing such a delicious recipe.
That’s so great! It sounds like you have a new favorite, Brandi!
Loved this recipe. The oven ones rose better than the cast iron. Made your hummus also. We like it with fresh veggies 😋.
Hi Julie! I’m so glad you loved this recipe. Thank you for the feedback.
Turned out great with one modification. Used the stovetop method and let them cook on one side 30 seconds, per the recipe, before flipping. They wouldn’t puff. This step is just about searing the side to allow the air to trap, so I reduced this to about ten seconds and they reliably puffed after that. I think the 30 second cook time was cooking the inside of the pita too much to allow that nice bubble to form.
Thank you so much for sharing that with me, Josh! I’m glad it worked out well and they puffed up for you!
My first try at pita bread was one with the most 5 star reviews that came up on Google. No comment on that one. Today, I tried Natasha’s recipe. I had to sub AP flour instead of WW, as I had none. This recipe is absolutely superb. I did it in the oven, bottom rack on my stone. Every last one puffed up beautifully, and they taste great. I don’t think I’ll ever go back to store bought, this is so simple to make. Thanks Natasha!
That’s great, Kerry! I’m so glad to hear that. Thanks for sharing.
Only some of mine puffed and the ones that did only puffed partly. That being said, they are so soft and delicious!
Hi Jess, I would recommend reviewing the section titled “Why did my pita bread not puff up?” for troubleshooting, but I’m so glad you enjoyed the pita bread.
Can’t thank you enough for this video and the excellent, easy to follow instructions! I’ve been baking for over 30 years, and pita “puff” has always been a challenge. I really think the resting in between stages is the key. I used a baking sheet in the oven- and it worked! No pizza stone required! Now to master the cast
iron stove top method. Thanks a bunch!
That’s wonderful! You’re very welcome, Beth! So glad it was helpful.
Thank you for giving me a foolproof pita bread recipe .. I’ve tried so many other recipes, but mine never puffed up. With this recipe i got beautifully soft, puffed up, delicious pitas!
Wonderful! I’m happy that you found this recipe.
I love this recipe and even though mine seldom puff “properly” they are always fantastic- pliable and I can still use a knife to make a slit for a pocket. I don’t know if it’s my yeast or my rolling technique but I’m still happy with the results!
I’m so glad you enjoyed it, Bee! Thank you so much for sharing that with me.
Excellent recipe and results!!! So soft and tasty. I did both stove top and oven method – for me, the oven pitas were perfect everytime. The stove was a little hot and miss for me though.
The “duds” are going to wraps later.
I can’t wait to fill them. I’m currently preparing a batch for the freezer – back-to-school prep.
Thanks Natasha!!!
You’re very welcome! Enjoy! 🙂
I want to make this today it sounds good, however I don’t have any whole wheat flour on hand. Would I be able to use regular ap flour?
Hi Jacquie! You could try replacing it.
Hi Natasha, my family doesn’t like whole wheat flour , can I replace with regular flour ?
Hi Lizzie, this recipe uses both, (more all purpose flour than wheat) but you could try replacing.
Oh my gosh these are so good and easy! I’ve tried other pita recipes but looks like yours is my new favorite (& go to!). They puffed up perfectly (I baked them on a stone in the oven) and break open the way they should. Can’t wait for dinner…I’ll try not to eat them all before falafel night; thank you so much!
I’m so happy you found a favorite on my blog, Cheryl! Thank you for sharing your fantastic review with me!
Good morning, I love watching your videos and enjoy making your recipes. The dough was beautiful for these, but mine did not puff, what might I have done wrong?
Hi Carol Ann, Forming dough balls properly is crucial to the pita bread puffing up. Ensure you roll the dough until you no longer see a dimple at the bottom (which can prevent the pita from puffing properly or cause a tear/deflating).
I already had something the oven, and so I opted for the stovetop cooking method. Terrific!!! I will definitely be making this recipe often!
Glad that worked out well! Thanks for the good review and feedback.
Hi Natasha,
What does this mean?
“roll the dough until you no longer see a dimple at the bottom”
I never made Pita before and not sure what a dimple is? And then there is only one dimple? I don’t get it.
Thanks,
Jim F.
HI Jim, the dimple refers to the seam of where the dough comes together to form a ball.
🙏 thank you so much for sharing this recipe…can’t wait to try it. Especially appreciate the nutrition disclosure and the metric conversion option 🙏
I hope you love it, Donna!
We used this recipe several times. Pitas always puff up. We eat them right from the pan with herb butter or make sandwiches later.
We make dough in a bread maker. After that follow above directions. Easy.
Hi Sveta! I’m so glad you enjoy this recipe. Thank you for your feedback.
Unfortunately, mine did not pop up. They were very doughy. I did them in my cast iron pan. Maybe better luck net time.
Hi Doreen, darn, I wonder why they didn’t work. I recommend reviewing the steps again and ensuring nothing was altered in the recipe.
Hi. The dough was fantastic. And they puffed up. But afterwards there was no way to slit them open. They were stuck together… Did they not cook long enough??
Hi Mary Jane, that may be the culprit, but also ensure everything was preheated really well and your oven was hot enough. I recommend using an in-oven thermometer.
I am obsessed with your easy recipes…love the pita bread…made it twice in a week 💓
Thank you so much
Isn’t it the best to make things like this at home?! I’m so glad you loved it, Menka!
This was my first go at Pita Bread, I chose your video because your tutorial was amazing and so easy to follow.
They did cook up just like they should, and there was zero confusion because you did such a great job on your video…… but the pitas taste just awful, and I mean, awful. I followed everything to a T, changed absolutely nothing, added nothing except using active instead of instant yeast, which is not a big deal….. they are so salty that they are inedible. My daughter who we make fun of as a salt feign ate two, but the rest were thrown into the trash.
I have spent the last 4 hours researching if perhaps I did not let them proof long enough, if there was something in your recipe that goes against using regular active yeast (salt shouldn’t be an issue there), and finally, I just looked at tons of other recipes, and yours has almost double the amount of salt as any of the other recipes, and always a 1/3rd more (1tsp is normal).
I don’t understand why you have more salt than not, nor how mine ended up so salty they were inedible, but there you have it.
I gave you 3 stars because seriously, amazing job on the video tutorial, I can not thank you enough for that, it made it so simple, but the recipe itself is just awful. Sorry.
HI Day, I haven’t had them come out too salty and definitely not to the point of being inedible. Did you possibly use a Tablespoon measure instead of a teaspoon? 1 1/2 tsp of fine sea salt should not seem too salty with nearly 3 cups of flour unless too much salt was added?
Sea salt and regular iodized salt are very different, iodized salt is much saltier! That could be the difference
I’m trying this recipe for an event this weekend. Do you think they will stay fresh for a day or two, so I can make them in advance?
Hi Stephanie, yes, you can transfer to a zip bag and store at room temperature for up to 3 days.
Do you have a recipe or recommendation for making your own gyros meat/loaf?
Hi Kathryn. I do not, I’m sorry.
One says all purpose flour and the recipe itself says whole wheat?
Hi Rachel, please review the recipe card for ingredients. This recipe uses both.
These were so delicious and easy to make. Can’t wait to make them again. Thanks for a terrific recipe!
Thank you for the awesome feedback, Sherry!
Fabulous pita recipe! I’ve never had such success in getting pitas to puff up. Absolutely perfect.
Thanks for a great recipe.
You’re welcome! I’m so happy you enjoyed it, KM!
Made these last night and they came out perfectly! Great recipe.
Have you made whole wheat ones?
Hi Rachael, I have not, but I bet that would work! If you happen to try that, let me know how you liked the recipe.
Best pitas I’ve ever made! Great instructions! Puffed perfectly and came out looking picture perfect. Will def be my go-to pita recipe from here on out! Thank you!
Wow! That’s just awesome! Thank you for sharing your wonderful review, Lilie!
I had the same problem as Dedere, my pita did not puff up my yeast was fresh and I measured everything I thought correctly. I will try again soon, they taste good for flat bread 😁
Also — why proof instant yeast? And why use instant rather than regular active dry? Thanks.
Hi Jeff, I have always made this pita recipe with quick rise so I can’t speak to active dry but I would assume it should work fine with a little longer rising time.
Hi Natasha — My pita breads are still not puffing up hardly at all! I’m using a baking stone, and a kitchen scale to measure the flour. I’m having trouble rolling the dough balls so the dimple disappears, do you have any advice? Also, even though I make sure the warm water is 110-115 degrees, my yeast doesn’t foam up very much (and it’s nowhere near expired), could that be part of the problem and if so what to do? Thanks!
Hi Jeff, it could be due to the yeast if you aren’t seeing any puffing happening. Make sure your yeast isn’t getting too hot or too cold. I would start with a fresh un-opened packet of yeast and see if you have better results. It also sounds like maybe you are using too much flour? Make sure to measure flour correctly since too much flour can make the dough tough to roll and will hinder the rise.
Hi JeffL,
I have had issues with yeast not activating in the past (I use Fleischmann’s quick yeast in the jars). There is an expiry date, but they also recommend that you use it within 6 months after opening. So now, I mark the date that I open the jar, and then store it in the fridge. Most times it does still activate after the 6 months, but if not, I buy new.
If your yeast is not foaming after 5 minutes, you will need to buy new yeast.
Hope this helps. Best of luck!
These were perfect! Even the most picky family members loved them! Looking forward to trying more of your recipes. Thank you!
Hello Judy, thanks for the fantastic feedback. I’m happy to hear that!
I just made these and they turned out great. I made 6 in the oven and two on a skillet. The oven ones puffed up nicely and the skillet ones didn’t but they look like naan and still taste great. Thanks!
You’re welcome! I’m so happy you enjoyed it!
On video you did not say how much water you have for pitta bread looks like water is not 1 cup? Thanks
Hi Rene, we used 1 cup warm water. I hope that helps!
Great video, thanks for sharing. Will let you know how my pitta breads turn out.
I look forward to your feedback, Neil! I’m so glad you enjoyed it!
Can the dough be made in the standing mixer? I failed miserably at kneading, the was too sticky.
Hi Nicole, yes it would work in a stand mixer with a dough hook attachment.
Nevermind. I shouldn’t try to bake before I’ve finished my coffee.
No worries CG! I hope you love this recipe!
The recipe ingredients list calls for 2 1/2 cups flour.
Step 1 calls for 1/4 cup.
Step 2 calls for 2 1/2 cups, which would make 2 3/4 cups.
I know I won’t get an answer before making these, so am going to wing it, but would appreciate some clarity. Thanks.
Hi GC, there is a link below the ingredients “METRIC” to convert the ingredients into grams
I was excited to find your video and look forward to trying out the recipe. I haven’t succeeded with other recipes/directions I have found, but much appreciate the exactness of thoroughness of your video, which I am sure will make a difference.
My husband is gluten sensitive so I will later try a gluten-free flour…and report back since others have asked about it here.
I’m so glad you’re enjoying my recipes, Alice! Thank you so much for sharing that with me.
Hi Natacha
I will definitely make these pitas
when it cooler loved watching the video thank you for sharing the recipe
I hope you love the pita recipe! Thank you for that encouraging feedback.
I’ve done minimal baking with yeast, but this recipe was easy to follow. It described how the dough should look and feel, and so I knew when it wasn’t right, and knew to add more flour. It was easy, took very little time, and they are tasty.
I’ll definitely make these again!
Hi Gretchen! I’m so glad you enjoyed it! Thank you so much for sharing that with me.
Hi Natasha. Thank you for this recipe. I was interested in the scale you use. Did you attach a link for that?
Hi Annamarie, you can find our favorite kitchen tools in our Amazon Affiliate Shop HERE.
Natasha, I made this recipe today using the stovetop method and they look amazing! I was having trouble getting them to inflate and realized I was waiting too long to flip them when the bubbles appeared (30 seconds was too long for me)….probably the heat of my Iron skillet. The bubbles were popping and letting the air escape so they didn’t inflate. Once I started turning them as soon as a few bubbles appeared they inflated perfectly. I was so proud….LOL! Thanks for a fun recipe!
I’m so glad it worked out, Jean!
One quick question: Getting quick rise yeast is no problem but I have a jar of dry active yeast in the refrigerator. Could I use that instead (realizing the rise times will be longer) or do you need the quick rise yeast to get the “puffiness” and hence the pocket in the finished product?
Hi Patrick, I have always made this pita recipe with quick rise so I can’t speak to active dry but I would assume it should work fine with a little longer rising time.
After reading about how to substitute dry active and instant yeast I’ve made the recipe with dry active yeast several times – adding 25% additional yeast.
It worked every time for me.
That’s so great! I’m glad it worked! Thank you for sharing that with me, Jenna!
Jenna-I tried it that and it did not work out for me. How much extra yeast did you add to the 2 1/4 tsp? I have alot of active yeast that I would like to use up.
Can you make this with almond flour?
Hello Lissy, I haven’t tried this with almond flour yet to advise. I also checked the comments and none have shared their experience using almond flour so far. If you do an experiment, please share with us how it goes!
Being gluten free, can the gluten free general purpose flour be used in these recipes?
Hi Pat, I haven’t tested this with gluten-free flour to advise on the outcome. If you happen to experiment, I would love to know how you like that.
Hi Natasha,
I enjoy watching your videos and have made a few of your recipes.
I am wondering, do you have any low carb/keto recipes?
Heather
Hi Heather, great to hear that you’re enjoying my recipes and videos. Here are some healthy recipes that you can try.
I love u Natasha ❤️🌹
Ur pita recipe awesome I made different recipe 👎
I bake ur recipe pita bread delicious and so easy
Thank u ❤️🌹🙏🙏🙏🙏🙏🙏
That’s so great! It sounds like you have a new favorite, Mahnaz!
Hello Natasha! I just saw your video on how to make pita 🫓 bread. You definitely inspired me. My husband and I truly enjoy your videos. As a matter of fact my husband always says he would like for us to be your neighbor so you can share with us😂. Anyway, I just wanted to let you know that we are definitely subscribed to your channel and truly enjoy everything you make. In all honesty my husband is the chef of the family and when he wants to make something he’s never made before he looks up to see if you’ve made it and then looks up several videos until he designs the recipe on how he wants to make it. You know what the funny thing is? He speaks only Spanish and some English but he does understand it. Well, we are fans! Keep up the excellent work you’re doing! Sincerely, Mary
Aww, that’s the best and sweetest comment! Thank you so much for sharing that with me, Mary. I’m all smiles and so happy to hear you and your husband are enjoying my recipes! I hope the videos and images are helpful to him!
This was delicious! Super easy to make.
I’m so glad you enjoyed the pita bread!
We love pita bread for so many things! Your recipe is fool proof & makes such perfect bread!
Hi Natalie, thank you for sharing your wonderful review. I’m so glad to hear that.
Hi Natasha. Mine didnt puff at all and i followed all of the instructions. They came out like a naan bread consistancy. Any idea where i could have gone wrong?
I love your page and your recipes.
Thanks. 🙂
Hi Dedere, oh bummer, I haven’t had that experience, but I would make sure you are using non-expired instant yeast and not altering any ingredients or steps. I hope you give it another try soon!
My daughter had a blast watching these puff up in the skillet! 🙂 We had them stuffed with chicken salad, and they were delish!
It’s always exciting and the kids love to watch that process also. Thanks for sharing your great review.