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 Recipe
Pita Bread Recipe.
Ingredients:
2 Cups All-Purpose Flour
2 Tsp Instant Year
1 Tbsp Vegetable Oil
1/2 Tsp Salt
1/4 Tsp Sugar
Preparations:
None.
Directions: for detail visit:
Freshly baked pita bread tastes much better. Specially when baking them are simple and very easy.
Pita bread is believed to be originated in the ancient Greek but it’s now known to be an Arabic, Lebanese or Syrian bread.
One serving (3.5 oz / 100g) of this pita bread recipe has 386 calories…Read more
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Whole Wheat Pita Bread || Pita Pockets || No Yeast No Oven || Krishna's Cuisine #pita_bread
Hare Krishna!!
Try these soft and healthy pita bread also known as khubus, made up of wholewheat flour without using yeast and oven, and yet get perfect pita breads.
For more recipes, search for Krishna's Cuisine in youtube and scroll down for all the bhoga recipes.
Nos.- 8
Ingredients:
2 cups wheat flour
Salt to taste
1 tbsp sugar
1/2 tsp baking soda
1 tsp baking powder
1/2 cup curd/ yoghurt
1 tbsp oil
Around 1/2 cup lukewarm water
1 tbsp oil
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#pita_bread #krishnas_cuisine #iskcon_recipes #khuboos #pita_bread_recipe #no_yeast_pita_bread #no_oven_pita_bread #wholewheat_pita_bread #veg_recipes #pita_bread_recipe_by_krishnas_cuisine
Pita bread / Homemade pita bread, simple and easy.
Pita Bread Recipe(complete written recipe with useful tips) :
How to Bake Pita bread in oven:Baking temperature and method:
Homemade Hummus Video Recipe :
Pita bread/Homemade pita bread
Homemade pita breads are so easy to make .They are so soft and tender and are so tasty.
Lets see how to make these wonderful pita bread at home.
Ingredients
1 cup warm water (not hot or boiling)
1/2 teaspoons active dry yeast
2 cups all-purpose flour
3/4 cup of whole wheat flour
1 teaspoon salt
1 tablespoon Sugar
1-2 teaspoons olive oil (optional)
Instructions
1. Form the Pita Dough: Mix the water ,sugar and yeast together, and let sit for about five minutes until the yeast get activated. Add 2 3/4 cups of the flour , salt, and olive oil . Stir until a shaggy dough is formed.
2. Knead the Dough: Sprinkle a little of the extra flour onto your clean work surface and turn out the dough. Knead the dough for about 6-8 minutes, until the dough is smooth and elastic. Add more flour as needed to keep the dough from sticking to your hands or the work surface, but try to be sparing. It's better to use too little flour than too much. If you get tired, stop and let the dough rest for a few minutes before finishing kneading.
3. Let the Dough Rise: Clean the bowl you used to mix the dough and film it with a little olive oil. Set the dough in the bowl and turn it until it's coated with oil. Cover with a clean dishcloth or plastic wrap and let the dough rise until it's doubled in bulk, 1-2 hours.
At this point, you can refrigerate the pita dough until it is needed. You can also bake one or two pitas at a time, saving the rest of the dough in the fridge. The dough will keep refrigerated for about a week.
4. Divide the Pitas: Gently deflate the dough and turn it out onto a lightly floured work surface. Divide the dough into equal pieces and gently flatten each piece into a thick disk. Sprinkle the pieces with a little more flour and then cover them with a kitchen towel or plastic wrap wrap until you're ready to bake them.
5. Shape the Pitas: Using a floured rolling pin, roll one of the pieces into a circle 6 inches wide and about a quarter inch thick. Lift and turn the dough frequently as you roll to make sure the dough isn't sticking to your counter. Sprinkle with a little extra flour if its starting to stick. If the dough starts to spring back, set it aside to rest for a few minutes, then continue rolling. Repeat with the other pieces of dough.
Let the final shaped dough(dough disks) rest for 20-30 minutes or until they rise and puff slightly and gain their shape.
6. To Bake Pitas in the Oven: While shaping the pitas, heat the oven to 450°. If you have a baking stone, put it in the oven to heat. If you don't have a baking stone, place a large baking sheet on the middle rack to heat.
Place the rolled-out pitas directly on the baking stone or baking sheets (as many as will fit), and bake for about 3 minutes. I've found it easiest to carry the pita flat on the palm of my hand and then flip it over onto the baking stone. The pita will start to puff up after a minute or two and is done when it has fully ballooned. Cover baked pitas with a clean dishtowel while cooking any remaining pitas.
7. To Bake Pitas on the Stovetop: Warm a cast iron skillet over medium-high heat until a few bead of water sizzle immediately on contact. Drizzle a little oil in the pan and wipe off the excess.
Lay a rolled-out pita on the skillet and bake for 30 seconds, until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. Flip again and cook another 1-2 minutes to toast the other side. The pita should start to puff up during this time; if it doesn't or if only small pockets form, try pressing the surface of the pita gently . Keep cooked pitas covered with a clean dishtowel while cooking any remaining pitas.
So now home made pita bread is ready:)
8. Storing the Pitas: Pitas are best when eaten immediately after cooking. Leftover pitas will keep in an airtight bag for several days and can be eaten as they are or warmed in a toaster oven. Baked pitas can also be frozen with wax paper between the layers for up to three months.
Additional Notes:
• Storing the Dough: Once it has risen, the pita dough can be kept refrigerated until it is needed. You can also bake one or two pitas at a time, saving the rest of the dough in the fridge. The dough will keep refrigerated for about a week.
• Pitas That Won't Puff: Sometimes you get pitas that won't puff. The problem is usually that the oven or the skillet aren't hot enough. Make sure both are thoroughly pre-heated before cooking. Even pitas that don't puff are still delicious and can be used wraps or torn into pieces for dipping in hummus.
Enjoy making pita bread at home :)
How To Make Homemade Whole Wheat Pita Bread | Healthy Pita Bread Recipe
Learn how to make the healthy version of pita bread- 100% whole wheat pita bread.
It's so easy to make, and so delicious.
for any questions feel free to ask down below in the comments.
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10 whole wheat pita bread
Ingredients:
* 500g (4 cups) whole wheat flour
* 10g (1 tablespoon) active dry yeast
* 20g (1 tablespoon)sugar
* 30ml (2 tablespoons) vegetable oil
* 5g (1/2 tablespoon) salt
* 360ml (1 1/2 cups) water- room
temperature
Preparation:
* 1. In a mixing bowl with a kneading hook, lightly mix the flour and yeast, add the sugar, oil and salt. Gradually add the water and put on medium speed for about 5-7 minutes until a soft dough is obtained.
* 2. Grease the dough on all sides, wrap with plastic wrap or towel and leave to rise for about an hour.
* 3. Divide the dough into 10 balls of equal size. Roll each ball into a circle 12 cm in diameter. Cover loosely with plastic wrap or towel and rise for about 20 minutes.
* Preheat oven to 500f (260c) degrees.
* Generously flour each ball of dough and gently place on the hot pan with the floured side facing down.
* Bake about 2-4 pitas at a time for about 5-7 minutes until the pitas are very puffy and the dough is firm. After baking, cover with a towel, cool and serve.
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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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Easy Pita Bread Recipe
Easy Pita Bread Recipe
Ingredients:
1 cup warm water
1 ½ tsp sugar
2 tsp active dry yeast
2 cups ap flour
½ cup wheat flour
1 tsp salt
1 ½ tbsp cooking oil
Instructions:
1. Mix in sugar and active dry yeast in warm water
2. Let it rest for 5 minutes
3. Mix ap flour with wheat flour and salt
4. Add the dry ingredients to the activated yeast bowl
5. Pour cooking oil and gently mix
6. Knead a soft dough for 10-12 minutes
7. Coat dough in cooking oil and let it rise for an hour and a half
8. Cut the dough into 10 pieces
9. Roll out each dough ball
10. Cook in pan with dry heat
11. Ready to enjoy!
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