How to Make Pita Bread at Home
Homemade easy, delicious and soft pita bread that can be stuffed with whatever your desire. This pita bread recipe is so far superior to the stuff you get at the grocery store. One bite of this pita, fresh and warm from the oven or stove, will tell you exactly why you should make your own pita bread at home. It only takes a little bit of extra time and is so worth the extra effort. You can make pita bread either in the oven or on the stovetop.
Ingredients:
2 1/2 cups (400g) all-purpose flour
2 1/2 teaspoons instant yeast
1 cup (250ml) warm water
1 teaspoon salt
3 tablespoons olive oil
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Homemade Pita Bread
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⭐️ Our homemade pita bread recipe is easy to make with flour, water, salt, yeast, and olive oil. This recipe yields cute pita pockets that are fragrant, soft, pillowy, puffy, and delicious.
⭐️ Ingredients
¾ cup (180 grams) lukewarm water
2 teaspoons (6 grams) instant dry yeast or active dry yeast*
1 teaspoon sugar
2 cups (300 grams) all-purpose flour
1 teaspoon salt
2 tablespoons olive oil
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Pita Bread Recipe with Easy Shawarma (Doner) Cheat Recipe
Today we are making an easy but classic homemade pita bread. You don't even need an oven for this recipe. Our version is so delicate, fluffy and delicious that this can easily be your go to recipe for Pita from now on! What is Pita bread without döner? In this video we are showing you a lazy döner recipe as well. So, make this Pita stuff it with this delicious and easy döner and enjoy!
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Pita Berad
375 g all-purpose flour, 2,5 cups + 2 tablespoons
1 cup, 250 ml water, lukewarm
10 g instant yeast, 1 sachet
1 heaped teaspoon salt
1 pinch of sugar
1 tablespoon olive oil
● In a bowl or a glass mix the water, yeast and sugar and let it sit for a couple of minutes until dissolved.
● Meanwhile, combine the flour and salt in a large bowl and add the yeast water mix and olive oil.
● Knead the dough for about 6-7 minutes until it is smooth and elastic.
● Rub the dough and the bowl with oil and cover with a damp kitchen cloth. Let the dough rise for 30-40 minutes at room temperature or until doubled in size.
● After rising, dust your work surface with flour and transfer the dough on your counter and divide into 10 equal balls (65g each).
● First cover with a dry then damp cloth to prevent drying. Leave them for 30 minutes to rest
● Using a floured rolling pin, roll one of the pieces into an ellipsis that's 20-22 cm (7-8 inches) wide and about a quarter of an inch thick. Then let it sit for 3-4 minutes, for it to rise well while cooking.
● Heat a cast iron pan and lay the rolled-out pitas directly on the hot pan. Instead of cast iron, you can use the back of an oven tray as well.
● Cook the breads until they become partially brown for about 1,5 minutes on low heat. Then flip the pita over to cook for another 1,5 minutes on the other side. The pita is ready when it puffs up forming a pocket.
● Remove from the pan and cover the pitas with a clean towel while you work on the rest of the pitas to keep them warm and soft.
Easy Döner
500 g fillet steak, rib eye steak, entrecote or top loin steak works great as well
1 teaspoon salt
1 teaspoon black pepper
3 tablespoons of olive oil
1 tablespoon of yoghurt
5-6 sprigs fresh thyme, leaves picked
1 pinch of red pepper flakes
1 pinch of salt
1 pinch of black pepper
1,5 tablespoons butter
1 large onion, sliced into semicircles or piyaz cut????
10-15 sprigs of parsley, chopped
● To make the fake doner, cut the meat in half sideways.
● Season with the salt and black pepper and olive oil and sear in the hot cast iron pan.
● After searing meat, place it on the cutting board and slice as thin as possible.
● Add the salt, black pepper, fresh thyme, and yoghurt and combine well.
● Add 1 tablespoon butter to pan and sauté the meat on high heat. Make sure that you add the meat in two batches and give it a stir. Otherwise, adding all the meat at once may cause them to boil instead of fry.
● To make the onion salad, sprinkle a pinch of salt on the onions and rub them till they are soft.
● Fill the pita pockets with the doner, add the onion and parsley.
● It is time to eat! Take the perfect bite and enjoy with your loved ones!
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5 Minutes Ready! Quick and Easy flatbread made with Batter! No Kneading! No Oven
5 Minutes Ready! Quick and Easy flatbread made with Batter! No Kneading! No Oven
* Ingredients
300g (2 cups) All purpose flour
5g (1 tsp) Salt
5g (1 tsp) Suagr
480ml (2 cups) Water
15g (1 tbsp) Cooking oil
* Important tips
1. Total of 2 cups of water, both warm and cold water, need to be added in 2-3 times, so that the batter can be mixed very quickly.
2. Make sure to keep pressing the edges of the flatbread with a spatula, so it can puff up.
3. Heat on medium-low heat, close to medium heat, if you want to make big bubbles later turn the heat to medium heat
4. Cover with a sheet when done, and when all done the inside of the flatbread is also very soft
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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 make EASY no-nonsense PITA | Hand Made Flat Bread Recipe
Awesome little pockets that can be filled with any fillings that you fancy. This was one of the first breads I ever made years ago. And it is still one of my favourites because it is so easy to make. The versatility is great and if you are a complete beginner, then this is a perfect introduction to baking.
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Principles of Baking
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