Hi, Arthur. You’ll want to save this recipe because I’m going to be posting my gyros recipe soon. Perfectly puffy pita bread. By subscribing for FREE, you will receive a weekly meal plan, plus new recipes! Watching the included video is extremely helpful. n.b. I find that ¼ inch (0.5 cm) thickness is just nice. I have done a fair share of bakery pita dissections and can report that all pitas have one side of the pocket that is thicker than the other, so don't worry that this is the case for your homemade pita. Call me a bit overdramatic, but I literally teared up when my first batch came off the stove browned to perfection and actually sturdy enough to open as a pouch. So if the rolled doughs are sitting out for a while in the kitchen top and puff up … Also, it needs to puff up while baking to … Using a spatula, flip the pita over and cook for 1-2 minutes on  the other side, until large toasted spots appear on the underside. Mixture will bubble and foam. If making thick, make sure to have the dough soft, pliable with lots of moisture. Like store-bought sandwich bread, store-bought pita has typically been sitting on the shelf for a few days. Wait about 15 minutes or until mixture is frothy and bubbling a bit. Add a pita bread and cook until you see little bubbles starting to form (see picture collage above – it should take about 30-40 seconds). ★☆ Cover the mixing bowl tightly with plastic wrap, then cover it with a kitchen towel. Cover with a towel and leave them for 10 minutes or so. 1 package (1/4 ounce) active dry yeast; 1-1/4 cups warm water (110° to 115°) 2 teaspoons salt; 3 to 3-1/2 cups all-purpose flour; Step 1: Mix it Up. Let the pita rounds rest, lightly covered, for 30-40 minutes until they are slightly puffed. Thin pita discs are more likely to puff up and form a pocket when you cook them, so it is important to get the pita dough to this thickness! I followed this recipe to the letter and my pitas didn't puff up. Pita bread is freezer friendly. ★☆ Even when they don't pop, pitas are a nice-looking, comfort-type bread: soft, golden, tasty. Be sure to check your email and confirm your subscription. Can the recipe as published be edited? -- Old Delhi Naan the yeast starter would typically use Honey or Jaggery (date palm sugar) instead of white granulated sugar. My family's authentic, fool-proof pita bread recipe is easy to make and requires a few ingredients you may already have on hand! (What's a shaggy mass? For all recipes, visit us here. for high altitude and desert, I added a little water to the dough... and again molded the dough balls with water before resting them. The puffing is what makes the inner pocket, so that you can cut it and open it up, but I don’t generally use my pita that way, and I prefer the thicker, ‘pocketless’ version. You can simply replace the flour here with the same amount of an all-purpose gluten free flour. The dough is a breeze to work with, and puffs up beautifully in the oven, then relaxes to a “pita pocket” bread that has endless “stuffing” possibilities. SO TASTY! Every once in a while, I get one with a perfect pocket that evenly puffs up the whole pita… As for the pro-bakers, that works, but grilling it just gives it that to die for flavor that you just can't get any other way! Yum....yum. I love bread. Browning was faster using electric pan than times in instructions - went by browning color. When I lived in Washington, DC from 1990-2001, there was an Indian restaurant in Georgetown which essentially made the Naan this method. Another key for perfectly puffing pita is smooth knead dough. Even when they don't pop, pitas are a nice-looking, comfort-type bread: soft, golden, tasty. Cooking: You can bake it, grill it, or cook it on the stovetop. Tip: Once you get going, you can be cooking one pita while rolling another, if you like. I haven't had a wasted pita yet by doing it this way. Whisk together and let stand 15 to 20 minutes for mixture to rise and make a loose sponge. This is now my go-to recipe from now on. Dust a clean working surface with just a little bit of flour. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Indian naan bread has the same issue. I started smooshing the bubbles on the last few I cooked, and got much better results. Warm. I'm Suzy. Create a website or blog at WordPress.com. Course: Side Dish. Place the mixing bowl in a warm (not hot) place, uncovered. Pita bread recipe – how to make pita pockets Pita bread is the recipe I have received the most questions about and requests for ever since I started this […] October 3, 2012 Bread and pastry , Vegetarian At the same time, moisture builds up in the middle of the dough, eventually causing a big puff of steam. This is one of the most … hey folks, i have a pretty elementary baking question. The steam softens the bread and gives it the perfect texture. Sprinkle a small amount of flour on a work surface and top of a dough ball; gently pat dough ball flat with your fingers, forming a flat, round bread about 1/4 inch thick. This site uses Akismet to reduce spam. Lunch & Dinner Ideas with Pita Bread. Cover and let the dough rest for 10 minutes, then knead again for a couple more minutes. Read More about Suzy, Subscribe for FREE and we'll email you a weekly meal plan, new recipes, plus a FREE copy of my. No! Many thanks! Pita is the quintessential bread of Middle Eastern cuisine. Read, review, and rate (please!) Once hot, cook a pita in the pan for 1 minute – until bubbles begin to form on the surface. (If dough starts to stick, sprinkle a tiny bit of flour). Especially when I eat them with a Greek dish like souvlaki or gyros. Cover dough balls with lightly oiled plastic wrap and let rest for 30 minutes. Here's what you do: More bread and cake recipes here. Baking and skillet instructions included! I end up with a lopsided pita that has a pocket too small to stuff anything into. (The side that is facing towards the baking stone will be the thicker side.) Unlike lots of other baked products which are better from a bakery, this is so far superior to the stuff you get at the grocery store, it's not even close. Enjoy! But if you want to serve as taco shell, make a thinner bread. It is a simple and fool proof recipe. Drizzle a tiny bit of extra virgin olive oil and wipe off any excess. Very interesting!! Mine didn't puff up like the video but I didn't have a stand mixer to make these. We just made pita last night and I had to remind myself to let them sit after rolling them out to insure a nice puff. Almost perfect first time! This is the critical step in getting the gluten-free pita to puff up. Many of you have asked if this recipe can be made with gluten free flour. I folowed the recipe, and used my kitchen aid with the dough hook and my pita turned out perfect. I was born and raised in the cosmopolitan Mediterranean city of Port Said, Egypt, a "boat ride" away from places like Italy, Greece, Turkey, Lebanon, Palestine and Israel. Flip your bread and cook for 2 minutes, then flip again and cook for another 2 minutes on the other side. Start over with new yeast. Using a floured rolling pin, roll one of the pieces into a circle that's 8-9 inches wide and about a quarter inch thick. I follow the same steps except the last one. To start, activate the yeast by dissolving it in the warm water. Cuisine: Mediterranean, Middle Eastern. Info. In some areas you will find weird pans like this. Flip again and cook another 1-2 minutes to toast the other side. Turn dough around in bowl to cover with a thin film of oil; cover bowl with foil and let sit until dough has doubled in size, about 2 hours. Hi! And you can even prepare the dough ahead. i made pita bread for the first time tonight, and while the first one puffed up nicely, the rest of them got a couple of air bubbles but not the dramatic puff-up. Layer wax paper between the pitas, this makes it easy to pull just one pita at a time, if you like. There are a few options to do this, without breaking the pita bread. We want it to puff during the baking process so that it forms a pocket  to hold all sorts of tasty items. Note: I recommend starting with one as a test. No need to thaw. To make sure your pita bread puffs up beautifully, make sure to roll the dough thin. Heating up the bread in the microwave tends to warm it up and make it easier to cut because it puffs up more than before. Clean the mixing bowl and give it a light coating of extra virgin olive oil. Gently deflate the dough and place it on a clean work surface. Flip, cook 2 more minutes, and flip back onto original side to cook for about 30 more seconds. Nutrient information is not available for all ingredients. Keyword: best pita bread, easy pita bread, homemade pita bread, homemade pita bread recipe. You decide on the size. What does it mean to be in a warm place? But, the flavor is great! Get started today on the world's healthiest Diet!! How to Make Pita Bread. Alright, so I followed your recipe virtually verbatim, and the result wasn't pita bread, but naan bread instead. I was excited to make … When the pita is placed in a very hot oven, the heat coming at it from every angle begins to cook the outside of the dough. This Pita bread is also often referred to as Arabic Bread, Syrian Bread or Greek Pita Bread. I tried out a few recipes and I think that this one is the best, mostly because it requires very little hands on time and it gives you soft, fluffy pitas that work as well dipping into humus as they do a sandwich wrap. In the bowl of a stand mixer or in a large bowl (if mixing by hand), combine the water, yeast, salt and 1 1/2 cups flour. Normally when I make pita, I get a pocket forming on one side of the bread, but the other side stays flat. If making thick, make sure to have the dough soft, pliable with lots of moisture. It spreads the air through the sealed pita and really helps with that pocket. How Do You Make Pita Bread? I hand kneaded the dough because I don't have the dough mixer attachment. That means quicker pita bread for everyone! So, with this pita bread recipe you can choose to use the oven or a skillet. YES! At best one piece puffed up maybe 2/3 of the bread, whereas the rest only puffed up from 1/4 to 1/3 of the bread. Another key for perfectly puffing pita is smooth knead dough. However, there was a period in India and Pakistan when the ready availability of yeast in the region led to people making flatbreads more like this Pita recipe. The thicker the dough is, the more difficult it is to puff up. I used your sourdough pita recipe with half white half whole wheat flour. If the dough starts to spring back, set it aside to rest for a few minutes, then continue rolling. Really tasty bread. Repeat with the other pieces of dough. I have made several different flatbread and pita recipes and this is the best! As someone who grew up on authentic fresh pita bread from Egyptian bakeries, I can tell you this: pita bread we buy at  grocery stores here in the U.S. is simply not the same. But, you likely won't finish 8 loaves of pita in one sitting unless you're hosting a big dinner party. Add ½ cup flour and whisk together. Stir until dissolved. Place yeast into the work bowl of a stand mixer and add 1 cup warm water and 1 cup flour. To prevent burning, you can gently wet the side of your pita that will be in contact with the tray, but do not soak it ! However, regular bread is not that much healthier than pita bread because while it beats pita bread in some areas of nutritional value, it is nearly equal to it in others. We particularly enjoy this bread with homemade Ground Lamb Gyros. Allrecipes is part of the Meredith Food Group. My son was "helping" me and the ones he rolled out were a bit on the thicker side and although they tasted delicious, they didn't poof and i have to cut a pocket in. Or attend one of our cooking classes, see what happens here. Lightly pat into a flat shape about 1 inch thick. Fragrant. Now add salt, olive oil, and the remaining flour (keep about ½ cup of the flour for dusting later). After 3 to 4 minutes of nothing happening, your pitas will start to form bubbles (see the photo at top left). I see a lot of complaints about non-puffs, well, mine didn't either but they tasted better than any flatbread I've ever bought in my life. Getting the pita to puff up and also stay soft enough, is pretty easy. Congrats! Easy recipe for Pita Bread: I love making them, seriously. how to get my pita bread to puff up Pita bread recipe – how to make pita pockets Pita bread is the recipe I have received the most questions about and requests for ever since I started this […] October 3, 2012 Bread and pastry, Vegetarian. So, while naan and flatbreads are great for rolling, topping or dipping, only pita can be stuffed. Your email address will not be published. People, if yours aren't puffing up, it's not that big of a deal. How to make pita bread puff up? Now that’s what I call a big ol’ pile of fresh-baked goodness. No gift befits the food-obsessed people in your life like a cookbook. I did get a pocket but I had to sort of help open it up a little.. Here, I share with you techniques and tips to make perfectly puffy and hearty whole wheat pita breads at home. Be sure to read through for tips and my step-by-step tutorial. What makes pita bread puff up? Meanwhile, place a baking steel or 12-inch cast iron skillet on the top oven rack and preheat oven to … Keywords: Pita bread, homemade pita bread, bread, Tag @themediterraneandish on Instagram and hashtag it #themediterraneandish. Your daily values may be higher or lower depending on your calorie needs. They have a lid to make a single pita … Remove dough from bowl and place onto a floured work surface. That’s when you get to watch the magic happen as the rounds of dough puff up. Add oil, salt, and 2 cups flour (reserving ½ cup) and stir with a wooden spoon until a … Thank you for sharing this information, Craig! The blast of heat creates a pocket as the breads puff up As they cool down after baking, the bread will soften and deflate. Toast pita bread in the oven or under a broiler. That's why I'll never give up my quest for perfectly popped pita: it's so easy to love the failures! I tried making pita bread in the past and every time I failed miserably so of course I was skeptical that I could successfully prepare pita bread using your instructions (It's not you---it's definitely me). I used an electric fry pan @400 degrees as alternate cooking method (from another review thank you!). When I placed the pitas in my skillet it puffed up so nicely!! Pita, however, is baked at a higher temperature which causes the dough round to puff up and leave the well-known pocket. Let dough round rest for 5 minutes. I do like this recipe. Just roll the dough a bit thinner before cooking and then it will puff up. n.b. It mixed up quickly, rolled out easily, and puffed up magically in the oven on a preheated baking stone. I used 100 degree oven to rise dough for 2 hours. To cook pita in a skillet (stovetop): Heat a cast iron skillet over medium-high heat. our recipe for Golden Pita Bread. Good news is, pita bread will store well for a few days in an air-tight bag. Prep Time 10 mins. To make the one with an air pocked inside you just preheat your oven as hot as possible and bake the pita’s for a few minutes until they puff up on a baking tray. Make sure both are well-heated before cooking. Leave it for 1 hour or until the dough rises to double its size. Add comma separated list of ingredients to include in recipe. I so love having you here! Pour 1 1/2 tablespoons olive oil and salt into sponge; add 1 3/4 cup flour. You gotta smoosh! In fact, a basket of warm pita is almost always on the dinner table next to anything from soups and stews to saucy meatballs requiring something to sop up the delicious goodness. ★☆ If you do not smush bubbles you will not get a good pocket! SHOP OUR ONLINE STORE FOR QUALITY OLIVE OILS, ALL-NATURAL SPICES AND MORE. I find that ¼ inch (0.5 cm) thickness is just nice. Also, filling them with delicious meat salads is quite fun too. Thanks for the heads up about that amount not being listed in the "Ingredients" section. The amount of water needed is one cup, as stated in Step 1 of the instructions. And as a thank you, I will give you a FREE copy of my e-Cookbook to get started! Toasted Pita Triangles. I was expecting a HUGE fail but now I've completely fell in love with these pitas and will be making them every weekend! Making it takes me back to the streets of Egypt where I grew up. Baked pita bread is best enjoyed fresh and hot-out-of the oven. It must be warmed up and used pretty quickly. Fold it up, just like soft taco. Form each piece into a small round ball with a smooth top, pulling dough from the sides and tucking the ends underneath the bottom. Proofing 3 hrs. Using large slabs of steel (up to 10Kg) or stone may help hold the heat better, and get that initial puff going. Our favorites are: Chicken Salad; Tuna Salad; Making Pita Bread will make you feel like a fancy cook, even though the work involved really isn’t at all complicated. SO TASTY! Here's all the equipment you need to make this pita bread recipe: Combine 1 cup lukewarm water in a large mixing bowl with yeast and sugar. For pita bread with pockets it is best to let the pita rest for 30 minutes in a warm place. Then it is baked on a hot griddle, puffing up, the sultanas and coconut release sugar which caramelizes in the steam, and you get a simple stuff pocket pastry -- Asian Pop Tarts? This Greek-Style Pita bread is surprisingly easy to make at home and so much better than the dry and tough versions that comes in bags from the grocery store. Firstly take the instant yeast and sugar in a stand mixer bowl or in any bowl in which you will knead … Baking the little circles at high heat until they puff up and turn brown. In a lot of the reviews I noticed people have been having trouble getting the poof, and I think rolling the dough thinner might help with that. There I go getting all Martha Stewart on you again. I preheated the oven to 500 degrees. Lately I've been loving flat breads, andy I've been trying to eat less sugar, so I was happy to try this recipe and stop having to buy pita bread every week. you can warm up the oven just a tiny bit then be sure to turn it off and use the warm, closed oven to serve this purpose. I noticed after adding the flour that the recipe doesn't specify amount of water in the list of ingredients, so doubling and tripling the final product amount shorts the amount of water by half and two thirds, respectively. To make sure your pita bread puffs up beautifully, make sure to roll the dough thin. Hi Bernie, I typically avoid places where there may be a draft of air. Turn dough out onto a floured work surface and form into a ball. I make this often because it is so easy and my husband loves the homemade flavor! The breads Hollywood remembers were often made in wood-fired ovens, but you can make a great pita pocket in a home oven, too. Although the bread will puff up during baking, it may deflate as it cools down. Percent Daily Values are based on a 2,000 calorie diet. But making pita bread at home is such a feeling to me. Don't get me wrong, I have bought pita at the store many times. Hi! Today, influenced by my mother's tasty kitchen, and my extensive travels, I share easy wholesome recipes with big Mediterranean flavors. This homemade pita bread recipe is easy to make and requires a few ingredients you may already have on hand! You want to shock your pita bread, making the air inside it expands as fast as possible. Thanks for subscribing! Plain old chicken salad sandwiches work great on them, too. ★☆ Cook Time 10 mins. Place the pita bread in the skillet and let sit for 30 to 45 seconds, or until he begins to puff. Repeat with remaining dough balls. Did I mention they tasted amazing too? I started smooshing the bubbles on the last few I cooked, and got much better results. Stay with them though because they will puff up fast! Thanks from the bottom of my heart. 279 Comments. I suggest if you want to form good pocket for filling, make a thicker bread. Making pita bread at home is straightforward and takes just a few ingredients you probably already have on hand. Lay pita bread into hot skillet and cook until bread begins to puff up and bottom has brown spots and blisters Divide the risen dough into balls, flatten out into a pita shape with your hands or a rolling pin, then into the oven they go. this link is to an external site that may or may not meet accessibility guidelines. Bake until puffed up … Whole Wheat Pita Bread. People typically think of South Asian Naan and flatbreads as unleavened, which they typically are. It is pretty much exactly the same as a recipe for Naan I commonly use (Old Delhi style, under British influence). A tawa is a large, flat piece of metal used by the Indian community in Trinidad to cook roti on. It spreads the air through the sealed pita and really helps with that pocket. Put the bowl in a warm (not hot) place. The pita will puff up, forming a pocket. *This post first appeared on The Mediterranean Dish in 2014 and had recently been updated with new information and media for readers' benefit. our recipe for Golden Pita Bread. And check your spam folder in case you cannot find our email! Great recipe! It took me 15 minutes to knead the dough and I used about 2 table spoon flour which I sprinkled on my kneading board. Make sure to push all the air out. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Bob's Red Mill all-purpose gluten free flour or Bob's Red Mill 1 to 1 baking flour  (<--affiliate link) will work in this recipe. Warm it up in your oven or toaster oven or even over open flame. How much yeast do you use in recipe? Cheers! When the pita is in the oven, the bottom and the upper part of the bread become hotter and at the same time steam is … I've turned pita into chips. Instructions. But will definitely make this as is again. Best pita ever. The one element of that dish that took forever to figure out, was the perfect pita bread. The only thing I can't figure out is how Chef John rolls out the pitas with as little flour as he does. Tip: If you don't see some bubbles, your yeast is dead. But let's just agree that even pitas that don't puff and end up more like a flatbread without a pocket are still delicious. The preparation time itself is short. Please check your email to confirm your subscription! Roll Thin Pitas. Put the dough back in the bowl and turn it a couple times just to coat it a bit with the olive oil. Servings: 8 pita bread. If making thick, make sure to have the dough soft, pliable with lots of moisture. Whole Wheat Pita Bread. https://www.seriouseats.com/recipes/2015/08/perfect-pita-bread-recipe.html Then, flip the pita over and cook for a further few minutes on the other side. We can use dusting flour generously even if it is sticky. Remove from the oven and cover the baked pitas with a clean towel while you work on the rest of the pitas. Can we make without pita bread without yeast and oven? For a summertime mezze (Middle Eastern appetizer) party, homemade pitas can’t be beat. Mix up the very simple dough, let it rise, and experience the magic of fresh, warm, perfectly puffy homemade pita bread. Cut your pitas into halves, and then run a paring knife down the middle of the insides, being careful not to cut through to the outside. See our recipe archive here. Do your best to keep an even thickness throughout the entire disc of dough since this helps the dough puff in the oven (among other things). Bob's Red Mill all-purpose gluten free flour, Greek-Style Baked Cod Recipe with Lemon and Garlic, Easy Authentic Falafel Recipe: Step-by-Step, Simple Baked Cilantro Lime Chicken with a Mediterranean Twist, Easy Hummus Recipe (Authentic and Homemade), All-purpose flour (or a combination of all-purpose flour and whole wheat flour), Kosher salt (I use Diamond Crystal kosher salt), Wooden spoon or anything to stir the dough. I f the oven temperature is too low, steam won't puff the pitas, and you'll end up with thick pita bread. Tip: Sometimes, with this stovetop method, the pita may not puff or may only form a small pocket. Then, about 30 seconds to a minute later, they'll puff up big, making your pita pockets. Granted, the skillet pita bread did not puff up as high as the oven baked, but again they all disappeared. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. I see a lot of complaints about non-puffs, well, mine didn't either but they tasted better than any flatbread I've ever bought in my life. Grease 2 large baking trays with a little olive oil and place 3 pieces of dough on each one. Now add salt, olive oil and almost all the remaining flour (keep about 1/2 cup of the flour for dusting … Two Ways to Bake Pita Bread. This post may include affiliate links. Working in batches, place the rolled-out pitas directly on the hot baking baking sheet (I was only able to fit 2 at a time). Hi, Pita bread was excellent. Divide the dough into 7 to 8 equal pieces and shape them into balls. Transfer to a plate and serve. The first time I tried them only two or so out of the batch puffed up nicely. Welcome to my table. I just watched the video for the first time - saw why I had to use a knife to make pockets! Is pita bread healthier than regular bread? Getting the pita to puff up and also stay soft enough, is pretty easy. Amount is based on available nutrient data. If you do, please stop back and share your experiences!! This will give the yeast the opportunity to eat some of the sugars in the dough and convert them into carbon dioxide and ethanol. And in addition to being delicious to eat, it's also extremely easy to make! Read, review, and rate (please!) Learn how to make homemade pita bread that puffs up perfectly with a perfect pocket to stuff falafel, shawarma or hummus. ★☆. Once finished, take out and enjoy. Filed Under: Breads, Middle Eastern Recipes Tagged With: bread, pita. Total Time 3 hrs 20 mins. Thin pitta puffs really well and easily. How to make pita bread puff up? Why won’t my pitas puff up nicely like in your pics? The dough should be soft and a little bit moist, you can help it with a little dusting flour, but try not to add too much. Thin pitta puffs really well and easily. Required fields are marked *, Rate this recipe In a large bowl or stand mixer (with paddle attachment) stir yeast, lukewarm water, olive oil, salt and … Mix at low speed, using a dough hook attachment, until dough is soft, supple, and slightly sticky. Save the rest of the dough in the fridge for later (if stored properly, the dough will keep in the fridge for up to 1 week). We can use dusting flour generously even if it is sticky. Add comma separated list of ingredients to exclude from recipe. The carbon dioxide which is trapped into the dough will expand during cooking causing the dough to rise and puff up. Flip and place on the other side and repeat until it is soft and warm. You will not be doing too much kneading, and the result is almost better than using a stand mixer. Information is not currently available for this nutrient. I cooked them on a tawa (sp? Another key for perfectly puffing pita is smooth knead dough. Beat to form a soft batter-like consistency. Welcome to The Mediterranean Dish, your #1 resource for Mediterranean recipes & lifestyle. I'm using this as a starter recipe and will probably make changes depending on my mood. We can use dusting flour generously even if it is sticky. Placed the rounded dough in a heavy baking sheet, as much as it takes (depending on the size). )on my stove top. Make sure not to roll them too thin as they won’t puff up and be pillowy.
2020 how to make pita bread puff up