Simple Homemade Pita Bread Recipe
This recipe couldn't be easier: the ingredient list is minimal, it is mostly no-knead, and, with a preheated Baking Steel or pizza stone, the rounds cook in 2 minutes, puffing way up into beautiful pockets.
Find the full recipe here:
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
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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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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Steamed Fruit Cocktail Cupcake | KitcheNet Ph
Brown Sugar Boba Pearl Milk Tea | KitcheNet Ph
Cheesy Hotdog Crunch | KitcheNet Ph
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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:
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ESCALI DIGITAL SCALE:
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PIZZA PEEL
MY FAV STAINLESS BOWL:
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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.
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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.
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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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Professional Baker Teaches You How To Make PITA BREAD!
Pita is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Recipe
Yield: 6 pita breads
Prep Time: 25 minutes
Resting Time: 1 hour, 40 minutes
Cook Time: 6 minutes
Ingredients
1 ¾ cups (410 mL) warm water (110 F/43 C)
1 ½ tsp (5 g) instant yeast
1 ¾ cups (260 g) bread flour
1 ¾ cups (260 g) whole wheat flour
1 Tbsp (15 mL) extra virgin olive oil
1 tsp (5 mL) sugar
1 tsp (5 mL) salt
Directions
1. Place all of the ingredient into the bowl of a stand mixer fitted with a dough hook and knead on low speed for a minute to incorporate the ingredients and then increase the speed one level and knead for 5 minutes until the dough is smooth and elastic. Alternatively, to mix by hand, place all the ingredients in a large bowl and stir with a wooden spoon until too tough to do so and then turn the dough out onto the counter and knead until elastic (try adding as little extra flour as possible while kneading) about 7 minutes. Place the dough into a bowl, cover with plastic and let rise for an hour (the dough will not double in size).
2. Turn the dough out onto your work surface and divide into six 150 g pieces (using a scale is best for evenly sized pita). Shape the dough pieces into rounds (try to not use flour for dusting), cover with a tea towel and let rest for 20 minutes.
3. With a rolling pin, roll out each piece of dough into a circle about 8-inches (20 cm) across (if the dough springs back when rolling, just set them aside 5 minutes and finish rolling them to the right size). Cover with a tea towel and let rest 20 minutes.
4. Preheat the oven to 450 F (235 C) and place 2 baking trays in the oven to heat. Remove a baking tray from the oven, dust with flour and place 2-3 pita rounds on it. Immediately return this to the oven and repeat with the second tray. Bake the pita for 5-6 minutes (they will puff up like a balloon!) and then carefully remove them (they will let off steam if pressed) from the tray to an open tea towel. Cover the pitas with the towel to deflate them and let them cool (this will soften them so they are tender and the pocket will open easily).
The pita breads are best enjoyed the day they are made.
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