Pita Bread - Easy At Home Recipe
Learn how to make Pita Bread! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Pita Bread recipe! And if you're interested, here is the best Tzatziki sauce recipe:
Quick & Easy Homemade Pita Recipe! #SHORTS #CookWithUs I The Spruce Eats
Homemade Pita bread recipes don't have to be complicated and take forever to make. Try this easy pita recipe for when you are craving some comfort food. Pair this delicious pita with your favorite falafel recipe or blackened chicken for a prefect summer lunch or dinner! Subscribe to the Spruce Eats for new recipes, hacks and tips each week!
#Pita #HomemadePita #SummerRecipes #EasyRecipes #SpruceEats
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Pita Bread made easy at home
How to make Pita Bread at home, easy step by step instructions, from start to finish.
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The BEST Greek Pita Flatbread:No pocket and SO easy!
Now you can follow my easy recipe to make soft and moist pita flatbread at home. The pitas are made with basic pantry staples and the recipe can be used to make pizza crust! Simple, moist, and delicious.
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Print this recipe here:
Makes 8-10 pitas:
2 cups lukewarm water
2 and ¼ teaspoons active dry yeast
3 tablespoons granulated sugar
¼ cup lukewarm milk
2 tablespoons yogurt
2 tablespoons olive oil
5 cups (740 g) all-purpose flour
2 teaspoons salt
Add the salt and flour to a large bowl. Do not whisk together yet.
Place the water, milk, yeast, and sugar in the bowl of a tabletop mixer. Add a half cup of flour and whisk together. Set aside for 10 minutes so that the yeast activates. It is active when a foamy cloud appears on top of the liquid.
Whisk together the flour and salt.
Once the yeast is activated add the yogurt, oil, and flour mixture. Knead together on low speed for 8 minutes then, increase the speed to medium and knead for 2 more minutes.
Transfer the dough (it will be very sticky) to a large bowl that has been greased with a few tablespoons of oil. Toss the dough in the bowl to coat with oil and cover with plastic wrap. Set the bowl aside for 45 minutes to one hour or until the dough has doubled in volume.
Preheat the oven to 525 °F, 275 °C.
Lightly flour your work surface and transfer the dough on top. Dust with some flour and roll it around so that it is easy to handle, and the top is no longer sticky. The inside will still be sticky. Take care not to add too much flour or the pitas will be dry.
Cut the dough into 8-10 equal pieces and roll them into rounds. Use as little flour as possible.
Clean the work surface and add rub some olive oil on it and on your hands. This will make the dough easy to handle.
Use a rolling pin or your hands to form each portion of dough into rounds.
Line 2-3 baking trays with parchment paper and transfer the pitas onto the trays.
Bake for about 6 minutes or until the top of the pitas develop some color or golden spots. For the final minute of baking, you may place the tray under the broiler element to develop more color. Keep a close eye on it so that the pitas do not burn or over bake.
Transfer the pitas to a plate/tray and serve warm.
Notes: The dough can also be made without a mixer by using a large bowl and a wooden spatula. Then, knead with your hands (slightly oiled).
The cooked pitas can be stored in a freezer-safe bag in the freezer for up to 3 months. Thaw them and warm through before serving.
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Greek Pita Bread | Akis Petretzikis
Pita Bread | Akis Petretzikis
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Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
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Featured Partners: Mary-Rose Andrianopoulou, Giannis Mpourodimos, Katerina Loi, Markos Papakostantinou
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Super Smooth Hummus and EASY Pita Recipe
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????INSTAGRAM:
@MiddleEats HUMMUS VIDEO:
????MY GEAR:
STAINLESS BENCH SCRAPER:
BOOS BLOCK CUTTING BOARD:
FOOD PROCESSOR:
ESCALI DIGITAL SCALE:
KITCHEN AID MIXER:
PIZZA PEEL
MY FAV STAINLESS BOWL:
PRESSURE COOKER
PIZZA STEEL:
SMALL PREP BOWL:
CITRIC ACID
TAHINI
FLAKY SALT
SUMAC:
-- RECIPE --
PITA
▪265g or 1c + 1Tbsp warm water (86F/30C)
▪50g or 1/4c olive oil
▪8g or 2tsp instant yeast
▪15g or 1 1/4Tbsp sugar
▪450g or 3 3/4c bread flour
▪10g oro 2t salt
Add ingredients to stand mixer with dough hook attachment. Mix on low for 2 mins or until dough comes together. Increase speed to high and continue mixing for about 4 minutes, careful not to overdevelop the dough. When the dough looks more smooth and passes the tug test (no tearing when you tug a piece) it’s ready.
Separate dough into 6 even (130ish gram) pieces, shaping and rounding each into a ball as shown in video @1:02. Transfer all shaped dough balls to a lightly oiled sheet tray and wrap tightly. Refrigerate to cold ferment for 4 to 24 hours.
To roll out pitas, lightly flour work surface and dough ball then press with your hand to spread into a 4”/10cm circle. Use a rolling pin roll out until dough is about ⅛”/3mm thick and about 9”/23cm in diameter, making sure to keep work surface and dough well dusted while rolling.
Brush off excess flour, then load dough onto a pizza peel then onto a 425F/220C preheated pizza steel/stone to bake for 3-4 minutes, flipping over halfway through. Roll out the next pita while pita 1 is baking. Place in a towel lined bowl or basket and cover with a towel to keep baked pitas warm while you finish the rest.
--
HUMMUS
▪1lb/450g dry garbanzo beans
▪2Qt/kg water
▪8g or 1 2/3tsp baking soda
▪300g or 1 1/3c tahini
▪20g or 1.5Tbsp salt
▪60g or 1/4c lemon juice
▪4-5g or 1tsp citric acid
▪50g or 1/4c extra virgin olive oil
▪90-125g ice cubes (5-9 cubes)
*if you prefer garlic in your hummus, I rec just a tiny amount. 3g or the smallest clove you can find. For me, it wasn't needed in this recipe.
Add the beans to a tall container, add 2qt water, stir, and allow to soak overnight. They should have nearly doubled in size.
Add soaked beans and water into a pressure cooker along with baking soda. Cook under high pressure for 90 minutes then allow pressure to release for 20 minutes. Beans should be soft but not disintegrated. Drain off as much cooking liquid as possible then transfer beans to a food processor along with tahini, salt, lemon juice, and citric acid. Process for 3 minutes then stream in olive oil while still spinning. Then add in ice cubes one at a time until hummus reaches desired texture/consistency.
Taste for seasoning and add extra lemon juice, salt, and/or olive oil if needed. Spin for a few seconds to combine.
Serve with olive oil, a sprinkle of sumac, and flaky salt.
--
????MUSIC:
EPIDEMIC SOUND. Free trial available at:
CHAPTERS
0:00 Intro & mixing pita dough
1:52 Cooking the beans
3:42 Shaping and baking pita
4:45 Athletic Greens (ad)
5:44 Finishing the pitas
6:38 Finishing and plating the hummus
10:29 Let’s eat this thing
#hummus #pita
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