How To make Basic Pita
2 c Warm water (90 to 100
-degrees F.) 2 Envelopes active dry yeast
1/2 ts Sugar
2 ts Salt
5 To 5 1/2 cups unbleached
-all-purpose flour, plus -flour for kneading Pour the water into a large bowl, sprinkle in the yeast and stir to dissolve. Stir the sugar and salt into the yeast mixture thoroughly with a wooden spoon. Gradually add 5 cups of the flour, stirring constantly until the dough is smooth. Slowly work in the remaining flour with your hands, kneading until the dough is no longer sticky. Turn the dough out onto a well floured board and knead until smooth and elastic, about 5 minutes. Shape the dough into an even rectangle and cut in half, lengthwise. Divide each half into 12 portions for small pitas, 6 for larger ones. Shape each into a smooth ball. Place balls on a floured surface and cover them with a slightly damp towel while you roll out one at a time. Gently press each ball flat with your fingers, keeping it well rounded. Flour a work surface and a rolling pin. Roll each round from the center to the outside edge, giving the dough a 1/4 turn after each roll, to form a perfect circle not quite 1/4-inch thick (5 to 5 1/2 inches in diameter for small pitas; about 8 1/2 inches for larger ones). Carefully flip the circles over to smooth out any creases that might prevent the pockets from forming. Fifteen minutes before the loaves have finished rising, preheat the oven to 500F and place an ungreased baking sheet in the oven to heat. As each bread is rolled, place it carefully on a floured surface and cover with a clean, dry towel; do not let the surfaces dry out, and let rise in a warm, draft-free area for 30 to 45 minutes. To bake, place 4 small pitas or I large one on the hot baking sheet. Bake on the bottom rack of the oven until puffed and lightly browned on the bottom, almost white on top, about 4 minutes for small pitas and about 3 1/2 minutes for large; the pita will be soft and flexible. If desired, flip the loaves over after they have puffed and bake for up to 1 minute longer to brown tops; be VERY careful not to let pita get crisp and brittle. Remove hot pitas from oven and wrap immediately in clean, dry towels until cool enough to handle. Serve warm or at room temperature. Repeat baking process until all breads are baked. Makes 24 small or 12 large pitas. From "Pita the Great" From the San Francisco Chronicle, 8/10/88. Posted by Stephen Ceideberg; November 10 1992.
How To make Basic Pita's Videos
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.
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Greek Pita Bread | Akis Petretzikis
Pita Bread | Akis Petretzikis
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Healthy Chicken Pita | Meals That Got Me Through College
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Soft Shawarma Bread | Pita Bread Recipe | KitcheNet Ph
Ingredients of Shawarma Bread
3 cups All-purpose flour (+ 2 tbsp for dusting)
2 tsp Baking powder
2 tsp White sugar
1/4 tsp Salt
1/4 cup Vegetable shortening
1 cup Warm water
YIELD : 12 pieces Shawarma bread
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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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Homemade Pita Bread Recipe without yeast by Tiffin Box | Soft Pita Bread
Homemade Pita Bread Recipe by Tiffin Box | Soft Pita Bread
Ingredients:
Wheat flour - 2 cups + 1/4 cup extra
Water, in room temperature - 1/2 cup
plain yogurt - 1/2 cup
salt - 1/2 tsp
sugar - 1/2 tblsp
baking soda - 1/2 tsp
Baking powder - 1/4 tsp
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