How To make Pita Bread Part 2
Ingredients in Part 1 The dough will smell slightly fermented after a few days, but this simply improves the taste of the bread. Dough should be brought to room temperature before baking. This amount of dough will make approximately 16 pitas if rolled out into circles approximately 8 to 9" in diameter and less than 1/4" thick. You can also of course make smaller breads. Size and shape all depend on you, but for breads of this dimension the following baking tips apply: Place unglazed quarry tiles, or a large baking stone or two baking sheets, on a rack in the bottom third of your oven, leaving a 1" gap all around to allow air to circulate. Preheat oven to 450~. Divide dough in half, then set half aside, covered, while you work with the rest. Divide dough into eight equal pieces and flatten each piece with lightly floured hands. Roll out each piece to a circle 8 to 9" in diameter. You may wish to roll out all eight before starting to bake. Cover rolled out breads, but do not stack. Bake 2 at a time (or more if your oven is larger) directly on quarry tiles or baking sheets. Bake each bread for 3 or 4 minutes, until the bread has gone into a full "balloon" or until it is starting to turn lightly golden, whichever happens first. If there are seams or dry bits of dough ~ or for a variety of other reasons - your bread may not go into a full "balloon". Don't worry, it will still taste great. The more you bake pitas the more you will become familiar with all the little tricks and pitfalls, and your breads will more consistently "balloon." But even then, if you're like us, it won't always "balloon" fully and you won't mind because the taste will still be wonderful. When baked, remove, place on a rack for about five minutes to let cool slightly, then wrap breads in a large kitchen towel (this will keep the breads soft). When first half of the dough has been rolled out and baked, repeat for rest of dough, or store in refrigerator for later use, as described above. You can also divide the dough into more, smaller pieces if you wish, to give you smaller breads. Bakers' Dozen, Alford and Duguid, TVFN. MM Waldine Van Geffen vghc42a@prodigy.com. -----
How To make Pita Bread Part 2's Videos
Pita Bread Easy Recipe - Make it Easy Recipes
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PITA BREAD EASY RECIPE
Pita Bread or Pan Pita it's a kind or middle eastern bread and is so easy to make at home and it's great to serve with Shawarma, Kafta or just for sandwiches. With this recipe you will be making these babies every time.
Middle Eastern Pita bread. A classic versatile flatbread
Here's how I like to make Arabian style pitta (pita) breads. These differ from the Greek ones in shape, thickness and texture. They're a very versatile bread that can be used for sandwiches or dipping and the recipe is deceptively easy.
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0:00 Intro
0:50 Preparing the ingredients
2:40 Making the dough
5:08 Forming the pittas
7:04 Pitta cooking techniques
8:57 Taste test and Review
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Ingredients (makes 6 80g Pittas or see below for other sizes):
300g (10.6 oz)AP flour
85g (3 oz) Milk whole or part skim
85g (3 oz) Water
20g (0.7 oz) Olive oil
13g (0.45 oz) Sugar
8.5g (0.3 oz) Salt
7.5g (0.26 oz) Active or Dry yeast or 18-19g (0.63-0.67 oz) Fresh Yeast
Recommended sizes:
7 inch pitta - 80g balls - recipe yields 6
6 inch pitta - 70g balls - recipe yields 7
5 inch pitta - 60g balls - recipe yields 8
4 inch pitta - 45g balls - recipe yields 10
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Directions:
1. Add the water and milk to a jug and check the temperature. If it's cold warm it up to room temperature and no hotter
2. Add the sugar and yeast to the milk and stir to combine. Allow to sit for 10-15 minutes to bloom
3. After 10-15 minutes check if the yeast has activated and a frothy layer exists, if not your yeast is dead and the dough will not rise
4. Add the flour and salt to your mixing bowl, and mix briefly to combine
5. Make a well in the centre and add the yeast mixture and the oil. Use the dough hook attachment on your stand mixer or your hands to combine the yeast and flour together into a shaggy dough ball
6. Knead on low speed for 8-10 minutes with the mixer or 12-15 by hand until the dough ball is smooth and soft. It should be only a tiny bit sticky to the hand
7. Oil a bowl lightly then add your dough to the bowl, ensure there is space for it to double in size. Cover with plastic wrap or a kitchen towel and allow it to rise for 1 hour
8. After one hour flour your worktop and place the risen dough on it. Knock out the air and cut into the desired number of pieces
9. Weigh your pieces to ensure they are all equally sized, then roll the dough into balls. Keep them covered until needed
10. Flour your worktop then flatten a dough ball on it. Use a rolling pin to roll the dough out to the correct size in one direction. Turn it 90 degrees and roll the other way
11. Allow your dough to rise for between 15-30 minutes before cooking
Note: If you are working with more than 12 pieces of dough, I do not recommend rolling them all out at once. After they have sat and risen for more then 40 minutes without cooking they will over proof and you'll have to re-roll them and wait for them to rise again otherwise they will fail to inflate. Work in batches while the rest are cooking.
To cook Pitta in the oven:
1. Preheat your oven to it's hottest temperature with fan
2. Place a pizza stone or steel in the middle of your oven, or use an oven tray by placing it upside down. Allow the oven to preheat fully with the tray inside
3. Once heated, toss on a rolled out pitta. I prefer doing 1 at a time but you can do multiple if you want to speed things up
4. Cook until it puffs up, and a brown ring forms around the edge. In my oven at 240c this took 3 minutes and a half. I would recommend testing a single pitta first to figure out your exact timing on the temperature you use.
5. Remove the pitta once browned and immediately place on a tray or plate. Cover with a kitchen towel and allow to rest before serving
To cook in the pan:
1. Preheat a heavy bottomed pan over high heat
2. Add in a rolled out pitta to the pan, allowing it to cook for 30-45 seconds
3. Every 30-45 seconds flip the pitta over until it inflates and browns on the outside
4. Remove and allow it to rest
These will stay good for 3-4 days in an air tight container and they freeze great
How To Bake Super Soft Condensed Milk Bread Recipe
Bread Ingredients:
1 egg
60g sweet condensed milk(3tbsp)
140ml milk (0.6 cup)
300g flour (2cups)
1/2 salt
28g butter (2tbsp)
Condensed milk bread is a delightful treat that combines the rich, sweet flavor of condensed milk with the soft, pillowy texture of bread.
The condensed milk not only adds sweetness but also contributes to the bread's tenderness, creating a unique and indulgent experience.m
Follow this recipe and Bake The Perfect Condensed Milk Bread at Home.
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Bake The Perfect Condensed Milk Bread at Homebread recipe
Pita Bread Recipe (2 Easy Ways)
This homemade Pita Bread Recipe puffs up beautifully to form that perfect pocket inside. Learn how to make Pita Bread with instructions for baking in the oven or on the stovetop.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
PITA BREAD INGREDIENTS:
►1 cup warm water
►2 1/4 tsp instant yeast 1 packet or 7 grams
►1/2 tsp sugar
►1/4 cup whole wheat flour 30 gr
►2 Tbsp extra virgin olive oil plus another 1 tsp to oil the bowl
►2 1/2 cups all-purpose flour plus more to dust (312 gr)
►1 1/2 tsp fine sea salt
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:48Water and yeast tips
2:05 How to measure flour
2:33 Making pita dough
3:11 Kneading pita dough
4:38 Diving and rolling dough into balls
6:03 Rolling dough into disks
7:26 First method of baking pita bread
7:48 Second method of baking pita bread
8:24 Difference between both methods
9:28 Taste test
9:50 Pitta bread serving suggestions
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How to Make Pita Bread
You won’t believe how easy it is to make this homemade Pita Bread recipe from scratch with only a few simple ingredients you may already have on hand. Soft and fluffy with a giant pocket in the middle, they’re so much more delicious than what you get at the grocery store.
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How to make Pita bread Part 2 With English subtitles الخبز العربي الجزء الثاني
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