Comments on: Pita Bread with 100% Freshly Milled Wheat

By: Heidi B

Heidi B — Tue, 08 Jul 2025 01:07:08 +0000

These were delicious and so soft! I only used 2/3 of the salt called for. However, I’m hoping I can get mine to be a little stronger as most of my split when I tried to fold them in half. I’m using a Kitchen Aid stand mixer currently. Any thoughts on what I could try?

By: Libby Payne

Libby Payne — Tue, 04 Feb 2025 19:18:21 +0000

What is the metric for the 1 1/2 flour used with the water, sugar, and yeast, i.e. TB, tsp, cup, etc.? It is not noted in the recipe.
Thank you

By: Stephanie

Stephanie — Mon, 03 Feb 2025 20:48:47 +0000

This is amazing! I am so thankful for you and all the work you have done to come up with these recipes. We are trying to live off of the food we grow, and I have been having trouble finding savory baked goods for soft white wheat. And then I found you! I used fresh milled soft white wheat that I hardly sorted after the initial threshing (meaning I don’t worry about culling out all the chaff covered kernels). I should add that we grew and threshed our own wheat. I used 5 1/2 cups of flour after step 1, and that was enough for me. I made a mistake and had to roll the pitas out twice on my first bake and they did not bubble up and were not as flexible. I think it over kneaded them. The rest of the batches did bubble beautifully and were foldable! I am going to practice with varying thicknesses and I’m going to try and make pita chips!!!! I have been looking for a recipe to replace store bought snacks. YAY!!!!! Again I am SO thankful!

By: Brennen Rourke

Brennen Rourke — Thu, 28 Mar 2024 22:26:47 +0000

This is the first time I ever tried to make any sort of bread with freshly milled flour. They turned out incredible. I used hard white wheat berries and I only needed the original 5 and 1/2 cups of flour + the 1 and 1/2 to proof. I will be making these regularly! Thank you so much for this recipe

By: Libby

Libby — Mon, 25 Mar 2024 21:22:44 +0000

I think I still need to experiment. Mine did not puff at all during cooking. And broke when tried to fold. Any suggestions for success?

By: Jenny

Jenny — Sat, 02 Mar 2024 17:43:59 +0000

These are now our favorite pitas! These are wholesome, tasty, and most importantly the closest thing to pitas that we have made. I started out making half batches, and after making three half batches already this week, I’m doing a full batch. Delicious and they puff up just like regular pitas. I have experimented with the thickness and it all depends on your preference. I like mine thick and chewy and some of my kids like them a little thinner, so I roll out both kinds.

By: Felicia Joscelyn

Felicia Joscelyn — Mon, 05 Feb 2024 19:37:33 +0000

In reply to Angel. Ha, that is a whole different ballgame. That's not a simple answer, but I am experimenting with sourdough recipes I hope to share soon!

By: Angel

Angel — Sun, 04 Feb 2024 00:23:15 +0000

How could I turn this into a sourdough recipe? I’m a newbie, please help 🙂

By: Felicia Joscelyn

Felicia Joscelyn — Tue, 02 Jan 2024 16:35:10 +0000

In reply to emily. I have tried this before and they came out more like tortillas lol

By: emily

emily — Mon, 01 Jan 2024 14:45:51 +0000

Do you think it would work to cook these on a dry skillet? Rather than the oven…