active dry yeast, Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, Bertolli Olive Oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal all-purpose flour, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, homemade pita bread, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, salt, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Far Superior To The Stuff You Get At The Grocery Store!
The first time I ever tried making pita bread at home, it was a complete failure. They turned out rock solid, and they were impossible to cut open for the fillings. I had no idea what I had done wrong, and I thought this was one of those things you shouldn’t even try making at home unless you were a professional chef. I continued to get store-bought pita bread or just went to my favorite restaurant when I felt like having one. But somehow I always wanted to try again.
My friend told me about this recipe she had gotten from one of the ladies at the church potluck, and she said they had turned out amazing for her. I knew she was a great cook so I was still a little hesitant to give these a try – I honestly thought I didn’t have the skill to make these!
But she assured me if I followed the directions there was no way I could fail, so I thought, what the heck. I’ll give it a go – and if it doesn’t work out, I’ll just go back my favorite restaurant again, haha!
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Quick Tip: Make sure you’re using warm water!