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 ...

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 ...

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 ...

No singular food is as ubiquitous to Middle Eastern cuisine as pita bread — and even with the smooth, fluffy hummus, warm kofta, and crispy falafels, your mezze just isn't quite complete without it.

Where Gholam Farrokhpour grew up in the Middle East, folks bought their pita bread three times a day so that it would be fresh for each meal. He still believes in that philosophy. Farrokhpour, who ...