I still vividly remember the first time our baking instructor at culinary school made pita bread, shortly after dawn in a brightly lit Pasadena baking lab many years ago. She made a batch of bread ...

Making homemade pizza can often be a stressful and time-consuming process, but just one swap not only makes it easier but ...

Recipes, kitchen tricks and seasonal dishes from the L.A. Times’ Cooking team. If you want to take the endeavor a step further, we have a wonderful recipe for homemade pita breads that shows just how ...

Flatbreads like pita and naan have reigned supreme in the Middle East and South Asia for thousands of years, enjoyed as accompaniments to all sorts of tasty meals. Over time, these two foods have ...

Pita, rather than sliced bread, could turn out to be the greatest invention yet. These thin, flat pocket breads that date back to biblical times, once were known only to people of Middle Eastern ...

For the starter: ¾ cup white all-purpose flour ¾ cup whole-wheat flour 7 ounces water (70 degrees) ¼ teaspoons active dry yeast For the dough: 3 cups water (70 degrees) 7 cups white all-purpose flour ...

Kneading the pita dough, above left, shouldn’t tire you out – if it does, you’re doing it wrong. Lean against the dough, then lift it, turn it and lean again. Form the dough into balls and roll each ...