How To make Pita Bread
5 cups Bread flour (or more)
3 tablespoons Sugar
2 teaspoons Salt
2 packages Dry yeast
2 cups Water
1/4 cup Oil
Cornmeal
Combine 2 cups flour, sugar, salt and yeast in large bowl of electric mixer and blend well. Heat water and oil in small saucepan until very warm (120 to 130F). Add warm liquid to flour mixture. Blend at low speed until moistened. Beat 3 minutes at medium speed. By hand stir in 2 1/2 to 3 cups flour until dough pull s cleanly away from sides of bowl. On floured surface knead in 1/2 to 1 cup flour until dough is smooth and elastic with blisters under surface, about 10 minutes . Place dough in greased bowl, cover loosely with plastic wrap and cloth towel. L et rise in warm place until light and doubled in bulk, about 1 1/2 hours. Punch do wn dough, divide in 2 parts, then mold into balls. Allow to rest on counter, cover ed with inverted bowl, 15 minutes. Divide dough in 14 equal pieces and shape into balls. On lightly floured surface, roll each ball into 7-inch circle about 1/8-inch thick. Place circles about 2 inches apart on cornmeal-sprinkled baking sheets. Cover and let rise in warm place about 30 minutes. Bake at 450F 8 to 10 minutes, or until edges turn light golden brown.
How To make Pita Bread's Videos
Easy Homemade Lebanese Pita Bread Recipe
Nothing beats the taste of warm, puffy, freshly baked Lebanese pita bread. This flavorful recipe is so easy, you'll wonder why you ever settled for store-bought pita.
Lebanese Pita Bread Recipe
Prep time:
Ingredients
1 ¼ cup warm water (100-110°F) 285 milliliters
1 Tablespoon instant dry yeast 10 grams
½ teaspoon white granulated sugar 2 grams, optional
1 cup whole wheat flour 150 grams
1 ⅔ cups all-purpose flour 250 grams, plus more for dusting
2 Tablespoons olive oil 23 milliliters, plus more for greasing
1 teaspoon salt 7 grams
Instructions
1. Mix the dough: Pour the lukewarm water, yeast and sugar (optional) into the mixing bowl of a stand mixer. Stir. Add the whole wheat, all-purpose flour, salt and olive oil to the activated yeast mixture. Using a dough hook attachment, mix on low speed for about 3 minutes. Raise the speed to medium and mix - about 3-5 minutes. The dough is done when it is smooth and elastic.
2. First proof: Using a dough scraper or your hands, scrape away the dough from the sides of the mixing bowl to form a smooth ball (seam side down). Drizzle a little olive oil on top and cover the entire surface of the dough ball including the bottom with oil. Cover the bowl with a damp towel or silicone cover and place it in a warm spot. Let the dough rise until it doubles in size - about 1- 1 ½ hours.
3. Preheat the oven: Place a pizza stone/pizza steel/invested cast iron skillet/griddle on the middle rack. Preheat the oven to 500°F. Once the oven reaches 500°F continue to heat for 30 minutes.
4. Make the pita dough balls: Divide the dough into 8 even pieces. Shape each piece into a ball. Tuck in any seams underneath the ball. Place on a baking tray with enough space for the dough to double. Brush all exposed sides with a little olive oil. Cover with a wet towel, and rest for 15 minutes.
5. Roll out the dough balls: Cut some parchment into 8 7 inch x 7 inch squares. Place a dough ball onto the parchment square. Using a flour-dusted rolling pin, toll each dough ball into a 7 inch diameter circle. Each dough circle should be about a ¼ inch thick and will just fit the parchment square. Cover the dough circle with a wet towel. Repeat with the remaining dough balls.
6. Bake the pita bread:
Oven: Place 2 dough circles on the pizza stone towards the back of the oven. Bake until puffed - about 2 minutes. There is no need to flip the pita. Close the oven door and wait for 1-2 minutes for the oven to heat up again. Repeat with the remaining dough. Note: The pita will not puff up if the oven temperature drops.
Stovetop: Heat a cast iron skillet over medium-high heat. Lightly brush with olive oil. Add a rolled-out pita. Once bubbles begin to form, (about 30-40 seconds) flip the pita. The pita should fully puff up in about a minute. Flip once more and cook for even browning - about 2 minutes. Cool the pita on a wire rack and cover with a towel.
For detailed instructions see
Special thanks,
@tareqhabibphotography
@serenaekramkhan
bensound.com
Pita bread ( recipe is in description)
????????????Pita bread ????????????
Pita recipe ????:
- 300g flour
- 180g water
- 15g olive oil
- 2g yeast
- 12g sugar
- 6g salt
Mix all together, cover, let proof for 1-3 hours until double in volume.
Divide on 6-8 pieces.
Round each piece, let rest 15 min, roll as rounds with diameter about 6-7 inches, place each round on parchment paper, let rest covered 30 min.
Meanwhile preheat the oven to 530F with baking stone in it.
Bake each pita for 1-2 minutes.
Remove from oven, let cool off 3-4 minutes, place all pitas in plastic bag. The steam from warm pitas will help to soften the crust of your breads.
If you sing #gozneydome preheat to 850F, lower the heat and bake about 1 min until pitas will puff up ????
????????????Recipe for Sourdough version of pita can be found on my website
Enjoy ????
#pita #sourdoughpita #pitabread #recipe #bakeathome #homebaking #recipes #bakeathome #homebaking #chicagobread #chicagofood #smallcreator #chicagobaker #bakery #bakersfield #bakerslife #explorepage #bakersfield #fromscratch
How to Make Homemade Pita Bread | Pita Recipe
Learn how to make homemade Pita bread. This pocket bread recipe is so easy to make.
Printable version:
My favorite kitchen equipment and camera gear:
makes 10 pitas
Ingredients:
3½ cups (490g) all-purpose flour
1½ tbsp active-dry yeast
1+1/3 cups (320ml) warm water
2 tbsp olive oil
1 tbsp sugar
1 tsp salt
Directions:
1. In a small bowl mix yeast, sugar and 1/3 cup of warm water. Let sit 5-10 minutes.
2. In a large mixing bowl mix flour with salt. Add olive oil, yeast mixture and water. Mix until a dough is formed. Knead the dough about 6-7 minutes. until the dough is smooth and elastic. If the dough to sticky add more flour, if the dough to dry add a little bit of water.
3. Place the dough in an oiled bowl, cover with towel or plastic wrap and let it rise until doubled in size. About 1 hour.
4. Turn dough onto a lightly floured surface, gently push the air out and divide into 10 equal pieces about 3oz (85g) each piece. Roll each piece into a smooth ball, cover and let rest 30 minutes.
5. preheat oven to 450F (230C) with the baking tray inside.
6. With a rolling pin, roll each ball into about 6-inch (15cm) circle. Set aside on a lightly floured countertop. cover with a towel and let pitas rest about 10-15 minutes.
7. Bake the pitas for 4-5 minutes. remove from the oven and cover immediately with towel. Keep in closed bag.
Follow me
Instagram:
Facebook:
Website:
*some links provided above are affiliate links.
How to make Pita Bread at home like a PRO (without oven)
In this video let us learn How to make Pita Bread at home like a PRO in a simple Simple and Easy video tutorial format.
The only 6 simple steps you need to know to make Pita Bread recipes like a PRO!! This easy homemade pita bread recipe made on the stove top with soft and chewy texture puffed like a balloon creating a pocket that is great for fillings when stuffed with veggies and hummus makes a perfect healthy dinner.
#bread #pitabread
This is a pita bread recipe without oven, that is we are making the pita bread on the stove I mean pita bread on the stovetop.
Find all the details on making homemade pita bread recipe in the oven by clicking on this link:
These pita pocket bread are a staple food of Arabs, part of Mediterranean Cuisine makes a perfect medium for fillings, pita sandwiches, pita crisps.
______________________________
Related Recipe:
1. Secret bakery recipe of Tawa Pizza -
2. Laadi Pav without oven:
______________________________
My Favourite recipes:
1. Gulab Jamun Cake:
2. No Knead Artisan Bread:
_________________________________________________________________
Connect with me on
Facebook:
Instagram:
Send me an email to spicesandflavors@gmail.com for business enquiries.
I will see you soon with another recipe
Until then
Hugs
Sushma
______________________
Music Credits:
1. Ibn Al-Noor by Kevin MacLeod is licensed under a Creative Commons Attribution license (
Source:
Artist:
How to Make Chewy, Tender Pita Bread (with Pockets Every Single Time)
Test cook Erin McMurrer shows host Bridget Lancaster how to make Pita Bread.
Get the recipe for Pita Bread:
Buy our winning digital scale:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us: