CHEF JOHN'S PITA BREAD
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. And in addition to being delicious to eat, it's also extremely easy to make!
Provided by Chef John
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 3h15m
Yield 8
Number Of Ingredients 7
Steps:
- Place yeast into the work bowl of a stand mixer and add 1 cup warm water and 1 cup flour. Whisk together and let stand 15 to 20 minutes for mixture to rise and make a loose sponge. Mixture will bubble and foam.
- Pour 1 1/2 tablespoons olive oil and salt into sponge; add 1 3/4 cup flour. Mix at low speed, using a dough hook attachment, until dough is soft, supple, and slightly sticky. If dough sticks to the sides of the bowl, add up to 1/4 cup more flour, a little at a time.
- Knead dough with machine on low speed until slightly springy and still soft, 5 to 6 minutes. Turn dough out onto a floured work surface and form into a ball.
- Wipe inside of bowl with 1/4 teaspoon olive oil. 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.
- Remove dough from bowl and place onto a floured work surface. Lightly pat into a flat shape about 1 inch thick. Use a knife to cut dough into 8 pieces.
- Form each piece into a small round ball with a smooth top, pulling dough from the sides and tucking the ends underneath the bottom.
- Cover dough balls with lightly oiled plastic wrap and let rest for 30 minutes.
- 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. Let dough round rest for 5 minutes. Repeat with remaining dough balls.
- Brush a cast-iron skillet with remaining 3/4 teaspoon olive oil and place over medium-high heat. Lay pita bread into hot skillet and cook until bread begins to puff up and bottom has brown spots and blisters, about 3 minutes. Flip, cook 2 more minutes, and flip back onto original side to cook for about 30 more seconds. Pita bread will begin to puff up and fill with hot air. Stack cooked breads on a plate; when cool enough to handle, break breads in half and open the pocket inside for stuffing.
Nutrition Facts : Calories 186.6 calories, Carbohydrate 33.1 g, Fat 3.6 g, Fiber 1.3 g, Protein 4.8 g, SaturatedFat 0.5 g, Sodium 510.9 mg, Sugar 0.1 g
HOMEMADE PITA BREAD
This pita bread recipe is superior to the stuff you get at the grocery store; it's not even close. In addition to being delicious to eat, it's also extremely easy to make!
Provided by Chef John
Categories Flat Bread
Time 3h15m
Yield 8
Number Of Ingredients 7
Steps:
- Place yeast in the bowl of a stand mixer and add 1 cup warm water and 1 cup flour. Whisk together, then let sit until mixture bubbles and foams, 15 to 20 minutes.
- Add 1 1/2 tablespoons olive oil and salt into the yeast mixture, followed by 1 3/4 cups flour. Mix at low speed, using a dough hook attachment, until dough is soft, supple, and slightly sticky. If dough sticks to the sides of the bowl, add up to 1/4 cup more flour, a little at a time.
- Knead dough with machine on low speed until slightly springy and still soft, 5 to 6 minutes. Turn dough out onto a floured work surface and form into a ball.
- Wipe inside of bowl with 1/4 teaspoon olive oil. 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.
- Remove dough from bowl and place onto a floured work surface. Lightly pat into a flat shape about 1-inch thick. Use a knife to cut dough into 8 equal pieces.
- Form each piece into a small round ball with a smooth top, pulling dough from the sides and tucking the ends underneath the bottom.
- Cover dough balls with lightly oiled plastic wrap and let rest for 30 minutes.
- Transfer the dough balls to a lightly floured work surface and sprinkle the tops with flour. One at a time, gently pat the dough with your fingers, forming a flat, round bread about 1/4-inch thick. Let the shaped dough rest for 5 minutes.
- Brush a cast iron skillet with remaining 3/4 teaspoon olive oil and place over medium-high heat. Lay dough into the hot skillet; cook until puffy and the bottom has brown spots and blisters, about 3 minutes. Flip, cook 2 more minutes, and flip back onto original side to cook for about 30 more seconds. Pita bread will begin to puff up and fill with hot air. Stack cooked breads on a plate; when cool enough to handle, slice breads in half and open the pocket inside for stuffing.
Nutrition Facts : Calories 186.6 calories, Carbohydrate 33.1 g, Fat 3.6 g, Fiber 1.3 g, Protein 4.8 g, SaturatedFat 0.5 g, Sodium 510.9 mg, Sugar 0.1 g
EASY PITA BREAD PIZZA
I once had a craving for a pizza, but I didn't have the things to make pizza dough, so I got this idea! A good recipe for kids, too. I use pocket-less pitas we buy from Indian grocery, but I'm sure regular will work. Note: I edited this recipe by making more exact ingredient amounts, sorry about the previous vagueness, I posted this recipe back when I was just 10 or 11. :)
Provided by Sweet Chef
Categories Lunch/Snacks
Time 10m
Yield 1 mini pizza, 1 serving(s)
Number Of Ingredients 5
Steps:
- Brush on a little olive oil on the pita.
- Spread sauce on top of the pita.
- Sprinkle on the shredded cheese.
- Sprinkle on pinches of desired herbs and spices, and add any toppings you'd like.
- Place on baking sheet, bake for 5-7 minutes at 400°, or until cheese is melted (times may vary).
- Slice with pizza cutter and enjoy!
Nutrition Facts : Calories 249, Fat 7, SaturatedFat 3.8, Cholesterol 22.1, Sodium 497.2, Carbohydrate 34, Fiber 1.3, Sugar 1.1, Protein 11.7
HOMEMADE PITA BREAD
This pita bread recipe is superior to the stuff you get at the grocery store; it's not even close. In addition to being delicious to eat, it's also extremely easy to make!
Provided by Chef John
Categories Flat Bread
Time 3h15m
Yield 8
Number Of Ingredients 7
Steps:
- Place yeast in the bowl of a stand mixer and add 1 cup warm water and 1 cup flour. Whisk together, then let sit until mixture bubbles and foams, 15 to 20 minutes.
- Add 1 1/2 tablespoons olive oil and salt into the yeast mixture, followed by 1 3/4 cups flour. Mix at low speed, using a dough hook attachment, until dough is soft, supple, and slightly sticky. If dough sticks to the sides of the bowl, add up to 1/4 cup more flour, a little at a time.
- Knead dough with machine on low speed until slightly springy and still soft, 5 to 6 minutes. Turn dough out onto a floured work surface and form into a ball.
- Wipe inside of bowl with 1/4 teaspoon olive oil. 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.
- Remove dough from bowl and place onto a floured work surface. Lightly pat into a flat shape about 1-inch thick. Use a knife to cut dough into 8 equal pieces.
- Form each piece into a small round ball with a smooth top, pulling dough from the sides and tucking the ends underneath the bottom.
- Cover dough balls with lightly oiled plastic wrap and let rest for 30 minutes.
- Transfer the dough balls to a lightly floured work surface and sprinkle the tops with flour. One at a time, gently pat the dough with your fingers, forming a flat, round bread about 1/4-inch thick. Let the shaped dough rest for 5 minutes.
- Brush a cast iron skillet with remaining 3/4 teaspoon olive oil and place over medium-high heat. Lay dough into the hot skillet; cook until puffy and the bottom has brown spots and blisters, about 3 minutes. Flip, cook 2 more minutes, and flip back onto original side to cook for about 30 more seconds. Pita bread will begin to puff up and fill with hot air. Stack cooked breads on a plate; when cool enough to handle, slice breads in half and open the pocket inside for stuffing.
Nutrition Facts : Calories 186.6 calories, Carbohydrate 33.1 g, Fat 3.6 g, Fiber 1.3 g, Protein 4.8 g, SaturatedFat 0.5 g, Sodium 510.9 mg, Sugar 0.1 g
HOMEMADE PITA BREAD
This pita bread recipe is superior to the stuff you get at the grocery store; it's not even close. In addition to being delicious to eat, it's also extremely easy to make!
Provided by Chef John
Categories Flat Bread
Time 3h15m
Yield 8
Number Of Ingredients 7
Steps:
- Place yeast in the bowl of a stand mixer and add 1 cup warm water and 1 cup flour. Whisk together, then let sit until mixture bubbles and foams, 15 to 20 minutes.
- Add 1 1/2 tablespoons olive oil and salt into the yeast mixture, followed by 1 3/4 cups flour. Mix at low speed, using a dough hook attachment, until dough is soft, supple, and slightly sticky. If dough sticks to the sides of the bowl, add up to 1/4 cup more flour, a little at a time.
- Knead dough with machine on low speed until slightly springy and still soft, 5 to 6 minutes. Turn dough out onto a floured work surface and form into a ball.
- Wipe inside of bowl with 1/4 teaspoon olive oil. 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.
- Remove dough from bowl and place onto a floured work surface. Lightly pat into a flat shape about 1-inch thick. Use a knife to cut dough into 8 equal pieces.
- Form each piece into a small round ball with a smooth top, pulling dough from the sides and tucking the ends underneath the bottom.
- Cover dough balls with lightly oiled plastic wrap and let rest for 30 minutes.
- Transfer the dough balls to a lightly floured work surface and sprinkle the tops with flour. One at a time, gently pat the dough with your fingers, forming a flat, round bread about 1/4-inch thick. Let the shaped dough rest for 5 minutes.
- Brush a cast iron skillet with remaining 3/4 teaspoon olive oil and place over medium-high heat. Lay dough into the hot skillet; cook until puffy and the bottom has brown spots and blisters, about 3 minutes. Flip, cook 2 more minutes, and flip back onto original side to cook for about 30 more seconds. Pita bread will begin to puff up and fill with hot air. Stack cooked breads on a plate; when cool enough to handle, slice breads in half and open the pocket inside for stuffing.
Nutrition Facts : Calories 186.6 calories, Carbohydrate 33.1 g, Fat 3.6 g, Fiber 1.3 g, Protein 4.8 g, SaturatedFat 0.5 g, Sodium 510.9 mg, Sugar 0.1 g
PITA BREAD FOR BREAD MACHINE
I found this stuffed in my recipe box. I'm not sure where I found it, but I decided to try this with Gyros. These were delicious! The recipe wasn't specific on the temperature of the water, & after I had all of the ingredients in the pan, I remembered that I should have used warm water (120-130 degrees F). But I goofed & used cold water. I thought I'd try it anyways & if it didn't work I'd just make another batch. But I got lucky, because it raised just fine. I also used all-purpose flour. This was my first time making pita bread, so for any of you who are new to making pitas as well, here are some tips for rolling them out. If you roll them out to 6-7 inches, they do not puff very much & you can use them like a tortilla. However, if you roll them a little smaller (some of mine just didn't want to stretch to 6 inches) & have them a little thicker (not too much) they puff up & you can cut them in half for pita pockets. For some wierd reason, this really impressed me! Note: If you use a stone pan to bake these, bake for 4 minutes & do not turn. *Prep time varies for all bread machines, so I didn't list that part. My prep time was 1 hour, 20 minutes.
Provided by Legna
Categories Yeast Breads
Time 24m
Yield 12 pitas, 12 serving(s)
Number Of Ingredients 6
Steps:
- Add ingredients, in order listed.
- Select dough cycle.
- When cycle is complete, remove dough.
- Divide into 12 equal portions. Shape each portion into a ball.
- Cover with a damp towel and let rest 10 minutes.
- Grease a baking sheet. Set aside.
- On a floured surface, roll each ball of dough into 6-7 inch circles.
- Place 2 circles of dough on prepared pan.
- Bake 450 degrees, 2 minutes. Turn over and bake 2 minutes longer.
- Continue baking 2 at a time.
Nutrition Facts : Calories 147.9, Fat 3.7, SaturatedFat 0.5, Sodium 292.3, Carbohydrate 24.6, Fiber 1.1, Sugar 0.4, Protein 3.6
More about "chef johns pita bread food"
CHEF JOHN'S PITA BREAD | RECIPE | PITA BREAD, BREAD, HOMEMADE …
From pinterest.com.au
CHEF JOHN'S PITA BREAD - FOOD NEWS - FOODNEWSNEWS.COM
From foodnewsnews.com
CHEF JOHN'S PITA BREAD | RECIPE | PITA BREAD, BREAD, HOMEMADE …
From pinterest.com
PITA BREAD CHEF JOHN - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
From therecipes.info
MARLENE'S FOOD BLOG
From marlenesfood.com
CORN BREAD CHEF JOHN : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
FOOD WISHES VIDEO RECIPES: PITA BREAD – WHAT’S IN YOUR …
From foodwishes.blogspot.com
CHEF JOHN'S 5-STAR BREAD RECIPES | ALLRECIPES
From allrecipes.com
CHEF JOHN'S PITA BREAD | RECIPE IN 2022 | PITA BREAD RECIPE, GRILLED ...
From pinterest.com
FOOD WISHES VIDEO RECIPES: PERFECT FRENCH BAGUETTE AT HOME – …
From foodwishes.blogspot.com
CHEF JOHN'S PITA BREAD | RECIPE | DELICIOUS BREAD, HOW TO STORE …
From pinterest.com
FOOD WISHES VIDEO RECIPES: TZATZIKI SAUCE – CAN YOU SAY DELICIOUS?
From foodwishes.blogspot.com
CHEF JOHN'S PITA BREAD | RECIPE | PITA BREAD RECIPE, BREAD, FOOL …
From pinterest.com
LEFTOVER PITA BREAD RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHEF JOHN'S PITA BREAD RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CHEF JOHN’S 5 STAR PITA BREAD RECIPE IS A KEEPER - THE WHOOT
From thewhoot.com
CHEF JOHN'S PITA BREAD | RECIPE | HOMEMADE PITA BREAD, PITA BREAD ...
From pinterest.ca
PITA BREAD CHEF JOHN : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
EASY HOMEMADE PITA BREAD - FOOD NEWS
From foodnewsnews.com
IF YOU HAVE FLOUR, YOU HAVE BREAD - FOOD WISHES VIDEO RECIPES
From foodwishes.blogspot.com
CHEF JOHN'S PITA BREAD - FOOD NEWS
From foodnewsnews.com
CHEF JOHN PITA BREAD RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
210 CHEF JOHN RECIPES IDEAS - PINTEREST
From pinterest.ca
CHEF JOHN'S PITA BREAD - YUM TASTE
From yumtaste.com
FLATBREAD – MARLENE'S FOOD BLOG
From marlenesfood.com
HOMEMADE PITA BREAD RECIPE BY CHEF JOHN - ASKIDEAS.COM
From askideas.com
CHEF JOHN'S PITA BREAD RECIPE - JANE RECIPES
From janerecipes.com
CHEF JOHN'S PITA BREAD | RECIPE | PITA BREAD, FOOD, HOMEMADE PITA …
From pinterest.ca
CHEF JOHN BAGUETTE RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
PITA BREAD – MARLENE'S FOOD BLOG
From marlenesfood.com
FRINKFOOD - CHEF JOHN'S PITA BREAD
From frinkfood.com
CHEF JOHN'S PITA BREAD - ALLRECIPES.COM RECIPE
From crecipe.com
CHEF JOHN'S PITA BREAD | RECIPE | PITA BREAD RECIPE, PITA BREAD, FOOD ...
From pinterest.com.au
EASY HOMEMADE PITA BREAD - THE PRETEND CHEF
From thepretendchef.com
FOOD WISHES VIDEO RECIPES: LEBANESE MOUNTAIN BREAD - BLOGGER
From foodwishes.blogspot.com
PITA BREAD - K.CUNGCAP.NET
From k.cungcap.net
GARLIC BUBBLE BREAD RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOW TO MAKE PITA BREAD AT HOME - GRILLED FLATBREAD - YOUTUBE
From youtube.com
CHEF JOHN'S PITA BREAD
From dvo.com
FOOLPROOF PITA RECIPE - THERESCIPES.INFO
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love