Homemade Pita Bread Food

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EASY PITA BREAD



Easy Pita Bread image

Think this came from a MasterCook export. I have never tried making them but this recipe seems easy enough. Prep time includes rising time. Have fun!

Provided by Bitsie

Categories     Yeast Breads

Time 3h4m

Yield 16-32 rounds

Number Of Ingredients 6

2 cups warm water
1 teaspoon sugar
1 package dry yeast (or 1 tb)
5 cups all-purpose flour
1/4 cup vegetable oil
2 teaspoons salt

Steps:

  • In mixing bowl, combine water and sugar; sprinkle yeast and let stand for 10 minutes or until dissolved and creamy.
  • Using electric mixer, beat in 2 c.of the flour, oil and salt; beat for about 3 minutes or until smooth, scraping down side of bowl from time to time.
  • With wooden spoon, beat in enough of the remaining flour to make stiff dough.
  • Turn out onto lightly floured surface and knead for about 10 minutes or until smooth and elastic.
  • Place dough in lightly greased bowl, turning to grease all over.
  • Cover with plastic wrap and let rise for 1 to 1 1/2 hours or until doubled in bulk.
  • Divide dough into 16 or 32 pieces.
  • On lightly floured surface, roll each piece into 7" or 4" rounds.
  • Cover and let rise for 15 minutes or until slightly risen.
  • Meanwhile, heat ungreased baking sheet on lowest rack in 500 degree oven (240 C).
  • Using floured metal spatula, quickly transfer 2 or 3 pita rounds to heated baking sheet; bake for 3 or 4 minutes or until puffed and light golden around edges.
  • Repeat with remaining pita rounds.
  • Let cool between damp tea towels.
  • Pitas will collapse and soften slightly, but pocket will remain.
  • (Alternatively, if crisp pitas are desired, let cool on racks) Pitas can be stored in plastic bags in freezer for up to 1 month.
  • Makes 16 7" pitas or 32 4" pitas.

HOMEMADE PITA BREAD RECIPE



Homemade Pita Bread Recipe image

My family's authentic, fool-proof pita bread recipe is easy to make and requires a few ingredients you may already have on hand! Mix up the very simple dough, let it rise, and experience the magic of fresh, warm, perfectly puffy homemade pita bread. Baking and stovetop instructions included!

Provided by Suzy Karadsheh

Categories     Pita Bread

Time 1h48m

Number Of Ingredients 6

Water
2 tsp active dry yeast
1/2 tsp sugar
3 cups all-purpose flour, divided (or 1 1/2 cup all-purpose flour and 1 1/2 cup whole wheat flour)
1 to 2 tsp kosher salt (I used Diamond Crystal kosher salt)
2 tbsp extra virgin olive oil (I used Private Reserve Greek extra virgin olive oil), more for the bowl

Steps:

  • In a large mixing bowl add 1 cup lukewarm water and stir in yeast and sugar until dissolved. Add 1/2 cup flour and whisk together. Place the mixing bowl in a warm place, uncovered to form a lose sponge. Give it 15 minutes or so, the mixture should bubble.
  • Now add salt, olive oil and almost all the remaining flour (keep about 1/2 cup of the flour for dusting later). Stir until mixture forms a shaggy mass (at this point, the dough has little to no gluten development and just looks like a sticky mess and you can easily pull bits off). Dust with a little flour, then knead the mixture inside the bowl for about a minute to incorporate any stray bits.
  • Dust a clean working surface with just a little bit of flour. Knead lightly for a couple minutes or so until smooth. Cover and let the dough rest for 10 minutes, then knead again for a couple more minutes. The dough should be a little bit moist, you can help it with a little dusting of flour, but be careful not to add too much flour.
  • Clean the mixing bowl and coat it lightly with extra virgin olive oil and put the dough back in the bowl. Turn the dough a couple times in the bowl to coat with the olive oil. Cover the mixing bowl tightly with plastic wrap then lay a kitchen towel over. Put the bowl in a warm place. Leave it alone for 1 hour or until the dough rises to double its size.
  • Deflate the dough and place it on a clean work surface. Divide the dough into 7 to 8 equal pieces and shape them into balls. Cover with a towel and leave them for 10 minutes or so to rest.
  • 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. It helps to lift and turn the dough frequently as you roll so that dough doesn't stick to your counter too much. (If dough starts to stick, sprinkle a tiny bit of flour). 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. (Once you get going, you can be cooking one pita while rolling another, if you like). You have two options for baking the pita from here.
  • Heat the oven to 475 degrees F and place a heavy-duty baking pan or large cast iron skillet on the middle rack to heat. 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). Bake for 2 minutes on one side, and then, using a pair of tongs, carefully turn pita over to bake for 1 minute on the other side. The pita will puff nicely and should be ready. Remove from the oven and cover the baked pitas with a clean towel while you work on the rest of the pitas.
  • To cook pita on stovetop: Heat a cast iron skillet over medium-high heat. (Test by adding a couple drops of water to the skillet, the skillet is ready when the beads of water sizzle immediately). Drizzle a tiny bit of extra virgin olive oil and wipe off any excess. Working with one pita at a time, lay a rolled-out pita on the skillet and bake for 30 seconds, until bubbles start to form. 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. Flip again and cook another 1-2 minutes to toast the other side. The pita is ready when it puffs up forming a pocket (sometimes, with this method, the pita may not puff or may only form a small pocket. Try pressing the surface of the pita gently with a clean towel). Keep baked pita covered with a clean towel while you work on the rest.

Nutrition Facts : ServingSize 1 whole pita, Calories 205 calories, Sugar 0.4 g, Sodium 1.6 mg, Fat 4 g, SaturatedFat 0.6 g, TransFat 0 g, Carbohydrate 36.4 g, Fiber 1.5 g, Protein 5.2 g, Cholesterol 0 mg

PITTA BREAD



Pitta bread image

Rustle up homemade pitta bread to serve with dips or as a side dish to mop up juices. You can easily make them ahead and freeze them for a fail-safe snack

Provided by Sophie Godwin - Cookery writer

Categories     Side dish, Snack, Starter

Time 1h

Yield Makes 8

Number Of Ingredients 4

2 tsp fast-action dried yeast
500g strong white bread flour, plus extra for dusting
2 tsp salt
1 tbsp olive oil

Steps:

  • Mix the yeast with 300ml warm water in a large bowl. Leave to sit for 5 mins until the yeast is super bubbly then tip in the flour, salt and olive oil. Bring the mixture together into a soft dough. Don't worry if it looks a little rough round the edges.
  • Tip the dough onto a lightly floured work surface. Knead for 5-10 mins until you have a soft, smooth and elastic dough. Try to knead using as little extra flour as possible, just enough so that the dough doesn't stick - this will keep the pittas light and airy. Once kneaded, place in a lightly oiled bowl, cover with a tea towel and leave to double in size, approximately 1 hour.
  • Heat oven as high as it will go (ideally 250C/230C fan/gas 9) and put a large baking tray on the middle shelf of the oven to get searingly hot. Divide the dough into eight balls then flatten each into a disc with the palm of your hand. On a lightly floured surface, roll each disc into an oval, around 20cm long, 15cm wide and 3-5mm thick.
  • Carefully remove the hot tray from the oven. Dust with flour then place your pittas directly onto it - you may have to do this in batches. Return swiftly to the oven and bake for 4-5 mins, or until the pittas have puffed up and are a pale golden colour. Wrap each hot pitta in a clean tea towel once it's baked to keep it soft while the others cook.

Nutrition Facts : Calories 246 calories, Fat 2 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 1 milligram of sodium

THE EASIEST HOMEMADE PITA BREAD RECIPE!



The easiest homemade Pita Bread recipe! image

The very best homemade Greek pita bread recipe! And the best part, made with only 4 ingredients. Find out how to bake them to perfection with this super easy recipe.

Provided by Eli K. Giannopoulos

Categories     Breads

Time 1h10m

Number Of Ingredients 5

500-530g (17-18.5 oz.) strong white bread flour or 50% white and 50% whole-wheat flour
360g (12.7 oz.) lukewarm (40C/ 104F)
3 tsp dry instant yeast
1 tsp salt
1 tsp sugar

Steps:

  • To prepare this pitta bread recipe add in a mixer's bowl the yeast, sugar and water and blend to dissolve the yeast. Set aside for 5-10 minutes until yeast froths.
  • Add the flour and salt and mix using the dough hook for 6-8 minutes. Alternatively you could mix the ingredients by hand.
  • Depending on the flour used, the dough may need a little bit less or more flour than this pita bread recipe calls for. After mixing for a while the dough for your pita bread should become an elastic ball and a bit sticky.
  • When ready, coat the dough with olive oil, place in a bowl and cover with plastic wrap and a kitchen towel. Let it sit in a warm place, for at least 20 minutes or until it doubles its size. This is an important step for this pita bread recipe. The first proof makes the pita bread fluffy and soft. If it is winter, turn the oven on for a minute or two, until it's a little warm, switch it off and then let the dough rise in it.
  • Take the dough out of the bowl and gently deflate with your hands. Use just a tiny bit of flour to help you if it is too sticky. Split into 6 evenly sized balls around145g/ 5 oz. each.
  • Let the pita bread balls rest for 15 minutes before shaping. This is the second proof and will allow your dough to relax and become easier to shape.
  • To form the pita bread, you can either use a rolling pin, or stretch it with your hands, about 20cm in diameter. A rolling pin will make a crunchier pita, while hand stretching a softer, fluffier one. If the dough springs back, set it aside for a few minutes to rest and then continue rolling again.
  • For a more traditional look on your pita bread, press the dough firmly with your fingertips forming dimples or use a fork to make some holes on top.
  • , heat a non-sticking frying pan to medium heat and add just a little bit of olive oil and wipe off any excess. Bake each pita bread for about 3 minutes on each side, until slightly coloured and still soft. If your pan has a lid, place the lid on while baking them to keep the moisture in.
  • use the steam method. Cut a piece of aluminium foil to the size of your pan. Generously sprinkle and spread some olive oil on it. Shape and place your pita on the foil. Pour a large glug of water in your plan over medium low heat - it should start steaming immediately! Place your pita immediately in it and cover with the lid. Let it steam for 12-15 minutes. Take it out, flip it over and cook for another 2-3 minutes on the foil.
  • To give it more colour, when you flip your pita bread, push it lightly with a wooden spoon on the pan.

Nutrition Facts : ServingSize 1 pita, Calories 308kcal, Sugar 0.2g, Sodium 4.7mg, Fat 0.9g, SaturatedFat 0.1g, TransFat 0g, Carbohydrate 64.1g, Fiber 2.6g, Protein 9.1g, Cholesterol 0mg

HOMEMADE PITA BREAD



Homemade Pita Bread image

Serve these homemade pitas, warm from the oven, with baba ghanoush or garlicky hummus.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 8 pitas

Number Of Ingredients 5

1 1/4 cups warm water (100 degrees to 110 degrees)
1 teaspoon active dry yeast
3 cups all-purpose flour, plus more for dusting
1 tablespoon salt
1 1/2 teaspoons olive oil, plus more for bowl

Steps:

  • Pour water into the bowl of an electric mixer. Sprinkle yeast over water, and stir to dissolve. Use the paddle attachment to mix in 1 1/2 cups flour. Cover bowl; let sit in a warm place for about 1 1/2 hours, until dough has doubled in bulk.
  • Sprinkle salt over flour and yeast mixture, and add olive oil and remaining 1 1/2 cups flour. Mix on medium-low speed until dough is smooth and elastic, about 5 minutes.
  • Transfer dough to a floured work surface, and knead about 10 turns, forming a ball. Place in a lightly oiled bowl, and cover with plastic wrap. Let rise in a warm place until dough has doubled in bulk, about 1 1/4 hours.
  • Heat oven to 450 degrees. Turn dough out onto a board, and cut in half. Cut each half into four pieces, and form each piece into a ball. Cover them loosely with a piece of plastic wrap to keep the dough from drying out. On a floured work surface, roll two balls into circles 7 inches in diameter and slightly less than 1/4 inch thick. Bake on an ungreased baking sheet until puffed and light brown, 6 to 8 minutes. Repeat, baking two pita breads at a time.

FRESH HOMEMADE PITA BREAD RECIPE (EASY!)



Fresh Homemade Pita Bread Recipe (Easy!) image

Making fresh pita at home couldn't be easier, which was a shocking discovery. This easy recipe for homemade pita bread uses instant yeast and requires no kneading or complicated shaping. The pita rounds balloon into perfect pockets in 2 minutes in the oven. Hooray! Notes: To create a warm place to rise: Preheat your oven for 1 minute; then shut it off. Parchment paper sheets: If you buy the parchment paper that comes in sheets, such as the If You Care brand, you can fold the sheet lengthwise, then into thirds widthwise and cut along the creases to create 6 equal pieces. If you don't have instant yeast, you can use active-dry yeast. Simply sprinkle it over the lukewarm water, and let it stand for 15 minutes; then proceed with the recipe. See other notes in the post for using your refrigerator during the rising process and for alternate methods of cooking if you don't have a Baking Steel or pizza stone.

Provided by Alexandra Stafford

Categories     Bread

Time 3h4m

Yield 6

Number Of Ingredients 5

2 cups (256 g) all-purpose flour, plus more for sprinkling
1 teaspoon (5 g) kosher salt
1 teaspoon (4 g) instant yeast, see notes above
165 g (scant 3/4 cup) lukewarm water
1 tablespoon (14 g) olive oil, plus more for drizzling

Steps:

  • Mix the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water and oil. Stir with a spatula until a shaggy dough forms - the mixture will appear dry and unevenly mixed. Use your hands to knead the dough briefly in the bowl just until the flour is absorbed and you have a sticky ball, about 30 seconds. Drizzle a little olive oil over top, turn the dough to coat, cover bowl with a tea towel, and transfer to a warm place (see notes above) to rise for 1.5 hours.
  • Heat oven with a Baking Steel or stone inside at 550ºF. Cut a sheet of parchment paper into 6 small pieces about 6-inches square, see notes above.
  • Portion the dough: Turn out the dough onto a lightly floured work surface. Knead briefly to form a ball. Use a bench scraper to divide the dough into 6 equal portions - each ball should roughly weigh 73 g. Using flour as needed to prevent sticking, ball up each portion, using the pinky edges of your fingers to create tension (see video for guidance). Let rest 30 minutes.
  • Roll out each ball: Flatten one ball, and, using flour as needed, gently roll out with a rolling pin until you have a 6-inch round - the key is to not roll too aggressively in order to prevent the air pockets from being forced out. If a round is resisting, set it aside, begin rolling out another one, and return to the stubborn one at the end. Transfer each 6-inch round to a sheet of parchment paper. Let rest 15 minutes.
  • Bake the pita: When oven has preheated, use a pizza peel to shimmy one round at a time, parchment paper and all, onto the preheated Baking Steel. I like to cook 3 at a time. Set timer for 2 minutes. If the pita is lightly golden, it's done. Remove pita, transfer to a tea towel-lined bowl, and close the towel. Repeat with the remaining 3 rounds of pita.
  • Store pita at room temperature in an airtight bag or container for 3 days or freeze for up to 3 months. Reheat before serving.

HOMEMADE PITA BREAD



Homemade Pita Bread image

Is it worth making pita at home? Absolutely. Store-bought pita (like store-bought sandwich bread) is often several days old. Warm, fragrant home-baked pita is obviously superior, and there's a bit of a thrill when the breads puff up in the oven. And once you get the hang of it, it's not difficult. For the best flavor, try to get freshly milled whole-wheat flour. Even though only a little is called for in the recipe, it makes a difference.

Provided by David Tanis

Categories     appetizer, side dish

Time 2h

Yield 8 six-inch diameter breads

Number Of Ingredients 6

2 teaspoons active dry yeast
1/2 teaspoon sugar
35 grams whole-wheat flour (1/4 cup), preferably freshly milled
310 grams unbleached all-purposed flour (2 1/2 cups)
1 teaspoon kosher salt
2 tablespoons olive oil

Steps:

  • Make sponge: Put 1 cup lukewarm water in a large mixing bowl. Add yeast and sugar. Stir to dissolve. Add the whole-wheat flour and 1/4 cup all-purpose flour and whisk together. Put bowl in a warm (not hot) place, uncovered, until mixture is frothy and bubbling, about 15 minutes.
  • Add salt, olive oil and nearly all remaining all-purpose flour (reserve 1/2 cup). With a wooden spoon or a pair of chopsticks, stir until mixture forms a shaggy mass. Dust with a little reserved flour, then knead in bowl for 1 minute, incorporating any stray bits of dry dough.
  • Turn dough onto work surface. Knead lightly for 2 minutes, until smooth. Cover and let rest 10 minutes, then knead again for 2 minutes. Try not to add too much reserved flour; the dough should be soft and a bit moist. (At this point, dough may refrigerated in a large zippered plastic bag for several hours or overnight. Bring dough back to room temperature, knead into a ball and proceed with recipe.)
  • Clean the mixing bowl and put dough back in it. Cover bowl tightly with plastic wrap, then cover with a towel. Put bowl in a warm (not hot) place. Leave until dough has doubled in size, about 1 hour.
  • Heat oven to 475 degrees. On bottom shelf of oven, place a heavy-duty baking sheet, large cast-iron pan or ceramic baking tile. Punch down dough and divide into 8 pieces of equal size. Form each piece into a little ball. Place dough balls on work surface, cover with a damp towel and leave for 10 minutes.
  • Remove 1 ball (keeping others covered) and press into a flat diskc with rolling pin. Roll to a 6-inch circle, then to an 8-inch diameter, about 1/8 inch thick, dusting with flour if necessary. (The dough will shrink a bit while baking.)
  • Carefully lift the dough circle and place quickly on hot baking sheet. After 2 minutes the dough should be nicely puffed. Turn over with tongs or spatula and bake 1 minute more. The pita should be pale, with only a few brown speckles. Transfer warm pita to a napkin-lined basket and cover so bread stays soft. Repeat with the rest of the dough balls.

Nutrition Facts : @context http, Calories 189, UnsaturatedFat 3 grams, Carbohydrate 33 grams, Fat 4 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 110 milligrams, Sugar 0 grams

HOMEMADE PITA BREAD



Homemade Pita Bread image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 10h

Yield 8 pitas

Number Of Ingredients 6

1 1/3 cups warm water, around 110 degrees F
1 tablespoon honey
1/2 teaspoon active dry yeast
3 3/4 cups bread flour, plus more for dusting (see Cook's Note)
4 1/2 teaspoons olive oil, plus more for spraying or brushing
2 teaspoons kosher salt

Steps:

  • Mix together the water, honey and yeast and allow the yeast to bloom until very foamy, 5 to 10 minutes.
  • To a mixer fitted with the dough hook attachment, add the flour, olive oil and salt. Turn the mixer on low to combine. Pour in the yeast mixture and mix on low speed until a smooth dough mass forms, 2 to 3 minutes. Scrape the sides and bottom of the bowl and mix for 1 more minute. Portion and shape the dough into 8 even balls, roughly 4 ounces each. Place on a sheet tray and spray or brush the tops with olive oil. Tightly wrap with plastic wrap and refrigerate overnight.
  • The next day, allow the dough to temper back to room temperature for 1 hour.
  • Set up your grill for high heat. If using a charcoal grill, distribute the coals evenly on the edges of the grill, leaving the middle with no coals. If using a gas grill, heat one side only. Allow the temperature to reach 475 degrees. Place a small saucepot with water on the grill for extra moisture.
  • Place a flat cast-iron pan onto the grill grate to preheat.
  • On a very lightly floured surface, roll each pita ball into an 8-inch round and allow to rest for 10 minutes before baking. Place a dough round onto the hot pan, close the grill and bake for 1 minute. Flip and bake for another minute, then remove to a ziptop bag. This will ensure the pita stay moist and fresh. Repeat with the remaining dough rounds. Serve!
  • To make in the oven: Place a flat cast-iron pan and a small pan of water on the bottom rack of the oven and preheat the oven to 475 degrees F.
  • Place the rolled dough onto the hot pan and bake for 1 minute. Flip and bake for another minute.

CHEF JOHN'S PITA BREAD



Chef John's Pita Bread image

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

1 (.25 ounce) package active dry yeast
1 cup warm water (90 to 100 degrees F/32 to 38 degrees C)
1 cup all-purpose flour
1 ½ tablespoons olive oil
1 ¾ teaspoons salt
1 ¾ cups all-purpose flour, or more as needed
1 teaspoon olive oil, divided

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

PITA BREAD



Pita Bread image

Fresh homemade pita -- made with half white, half whole wheat flour -- is easy to make and delicious. Pitas are best when baked on a baking stone or on unglazed quarry tiles; you can also place them on a baking sheet.

Provided by Food Network

Time 4h

Yield 16 pitas about 8 inches in dia

Number Of Ingredients 6

1 teaspoon dry yeast
2 1/2 cups warm water (approximately 105 degrees F)
2 cups whole wheat flour
About 4 cups unbleached all-purpose or bread flour
1 tablespoon salt
1 to 2 tablespoons olive oil

Steps:

  • You will need a large bread bowl, a rolling pin, and unglazed quarry tiles or several baking sheets, or alternatively a castiron or other heavy skillet or griddle at least 9 inches in diameter.
  • Sprinkle the yeast over the warm water in a large bread bowl. Stir to dissolve. Add whole wheat flour, one cup at a time, then 1 cup white flour. Stir 100 times (one minute) in the same direction to activate the gluten in the flour. Let this sponge rest for at least 10 minutes or as long as 2 hours.
  • Sprinkle salt over the sponge and stir in the olive oil. Mix well. Add white flour, one cup at a time. When the dough is too stiff to stir, turn it out onto a lightly floured bread board and knead for 8 to 10 minutes, until dough is smooth and elastic. Return the dough to a lightly oiled bread bowl and cover with plastic wrap. Let rise until at least double in size, approximately 1 1/2 hours. Gently punch down. Dough can be made ahead to this point and then stored, covered, in the refrigerator for 5 days or less.
  • If at this time you want to save the dough in the refrigerator for baking later, simply wrap it in a plastic bag that is at least three times the size of the dough, pull the bag together, and secure it just at the opening of the bag. This will give the dough a chance to expand when it is in the refrigerator (which it will do). From day to day, simply cut off the amount of dough you need and keep the rest in the refrigerator, for up to one week. 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 inches in diameter and less than 1/4-inch 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 one inch gap all around to allow air to circulate. Preheat oven to 450 degrees. 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 inches 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.

QUICK AND EASY HOMEMADE PITA BREAD



Quick and Easy Homemade Pita Bread image

Make your own puffed-up pita pockets. This easy and basic homemade pita bread recipe uses just flour, water, sugar, yeast, salt, and olive oil.

Provided by Diana Rattray

Categories     Lunch     Dinner     Side Dish     Bread

Time 2h30m

Yield 10

Number Of Ingredients 6

1 1/4 cups warm water, divided ; at about 110 F
2 teaspoons active dry yeast
2 teaspoons granulated sugar
3 1/2 cups all-purpose flour , plus more for dusting
1/2 teaspoon salt
1 tablespoon olive oil, plus more for greasing

Steps:

  • Gather the ingredients.
  • Pour yeast into 1/4 cup of the warm water. Add sugar, mix well, and let stand for 10 minutes.
  • Sift the flour along with the salt into a bowl.
  • Form a well in the center. Pour in the yeast mixture, the remaining cup of warm water, and 1 tablespoon of olive oil.
  • Begin to mix with your hand, a wooden spoon, or the dough hook of a standing mixer to form a dough.
  • Turn dough out onto a floured surface and knead for about 10 to 15 minutes, or use the stand mixer and dough hook, until the dough is smooth and soft but not sticky. If needed, add more flour until the dough comes together nicely.
  • Oil a large bowl and place the dough in the bowl. Turn to coat the entire surface with oil. Cover with a damp cloth and put the dough in a warm, draft-free place for 1 to 1 1/2 hours or until doubled in size.
  • Preheat the oven to 475 F. Place a heavy baking sheet or baking stone on the lowest rack of the oven. With the help of a rolling pin, roll the dough out, then fold and roll again. Close like a book, roll again, and close again, repeating the process a few times to get the air bubbles out of the dough. Shape the dough in a rectangle of about 9 x 12 inches and about 1/2 inch thick.
  • Divide the dough into 10 pieces and cover with a dampened towel.
  • Flour your work surface and rolling pin. Roll and turn each ball as you would shape a pie crust. Each pita should be about 1/4 inch thick and about 7 inches in diameter.
  • Sandwich each dough circle between floured cloths and let them rest while you roll the remaining dough balls.
  • Lightly sprinkle the hot baking sheet or baking stone with flour. Place as many pitas as will comfortably fit.
  • Bake for about 5 minutes or until they just begin to show some color, carefully flipping them about halfway through.
  • Remove from the oven and cover with a clean kitchen towel until cooled. Repeat the baking process with the remaining dough. Serve with your favorites dishes, and store in a bread bag for up to three days.
  • Enjoy!

Nutrition Facts : Calories 177 kcal, Carbohydrate 35 g, Cholesterol 0 mg, Fiber 1 g, Protein 5 g, SaturatedFat 0 g, Sodium 108 mg, Sugar 1 g, Fat 2 g, ServingSize 10 servings, UnsaturatedFat 0 g

More about "homemade pita bread food"

BEST PITA BREAD RECIPE - HOW TO MAKE EASY HOMEMADE PITA BREAD
best-pita-bread-recipe-how-to-make-easy-homemade-pita-bread image
In a large bowl, combine warm water, yeast, and sugar and stir until dissolved. Stir in ½ cup flour and let sit for 15 minutes, until mixture foams.
From delish.com
5/5 (28)
Total Time 2 hrs 5 mins
  • Add oil, salt, and 2 cups flour (reserving ½ cup) and stir with a wooden spoon until a shaggy mass forms.
  • Dust a clean surface with some of reserved flour and knead until smooth and elastic, about 7 minutes, adding more of the reserved flour if the dough is too sticky.


PITA - WIKIPEDIA
pita-wikipedia image
Pita (/ ˈ p ɪ t ə / or US: / ˈ p iː t ə /) or pitta (British English), is a family of yeast-leavened round flatbreads baked from wheat flour, common in the …
From en.wikipedia.org
Main ingredients Flour, water, yeast, salt
Type Flatbread
Place of origin Fertile Crescent, Middle East, Greece
Alternative names Pide, Khubz


MIDDLE EASTERN PITA BREAD RECIPE - THE SPRUCE EATS
middle-eastern-pita-bread-recipe-the-spruce-eats image
Combine flour and salt in a large bowl; make a small depression in the middle of the flour. Slowly pour the 1/2 cup of yeast water, followed by the 1 …
From thespruceeats.com
Ratings 152
Calories 127 per serving
Category Appetizer, Lunch, Side Dish, Bread


HOMEMADE PITA BREAD - SIMPLE FAMILY PREPAREDNESS
homemade-pita-bread-simple-family-preparedness image
Homemade Pita Bread. Food Storage Recipes. Homemade breads are like fresh garden produce…SO MUCH BETTER than what you can buy at the store. They …
From simplefamilypreparedness.com
Estimated Reading Time 5 mins


HOW TO MAKE HOMEMADE PITA BREAD - THE COOKING FOODIE
1. In a small bowl mix yeast, sugar and 1/3 cup of warm water. Let sit 5-10 minutes. 2. In a large mixing bowl mix flour with salt. Add olive oil, yeast mixture and water. Mix until a …
From thecookingfoodie.com
4/5 (50)
Servings 10
Cuisine Middle Eastern
Category Bread Recipes
  • In a large mixing bowl mix flour with salt. Add olive oil, yeast mixture and water. Mix until a dough is formed. Knead the dough about 6-7 minutes. until the dough is smooth and elastic. If the dough to sticky add more flour, if the dough to dry add a little bit of water.
  • Place the dough in an oiled bowl, cover with towel or plastic wrap and let it rise until doubled in size. About 1 hour.
  • Turn dough onto a lightly floured surface, gently push the air out and divide into 10 equal pieces about 3oz (85g) each piece. Roll each piece into a smooth ball, cover and let rest 30 minutes.


HOMEMADE PITA BREAD BY ZAATAR AND ZAYTOUN - LEBANESE FOOD BLOG
Instructions. Add the yeast and sugar to the lukewarm water and stir well until dissolved. Allow to ferment for around ten minutes. In a mixing bowl add the flour, salt, regular …
From zaatarandzaytoun.com
5/5 (1)
Category Side Dish
Cuisine Lebanese, Mediterranean, Middle Eastern
Estimated Reading Time 4 mins
  • Test the water with your finger making sure it is not too hot and adjusting with cold water if necessary
  • Add the yeast and sugar to the lukewarm water and stir well until dissolved. Allow to ferment for around ten minutes
  • In a mixing bowl add the flour, salt, regular olive oil and stir together. Then add the yeast water and knead for about ten minutes until the dough springs back when poked


EASY PEASY HOMEMADE PITA BREAD - LYNNE CURRY
In a skillet: Preheat a large cast iron skillet over medium heat for 10 minutes. Place a plate lined with the clean dish towel near the stove top. Flip on piece of the rolled-out dough …
From lynnecurry.com
4.5/5 (2)
Servings 8
Cuisine Middle Eastern
Category Breads
  • Whisk the self-rising and whole wheat flours together with the baking powder in a mixing bowl. Add the yogurt and stir. If you use Greek yogurt or one with less liquid, you will need to add more water to the dough (from 3 to 6 tablespoons) until it is supple but not sticky.
  • Turn the dough out onto the counter very lightly dusted with flour. Knead the dough for just a few minutes until it becomes smooth. Put the down back in the bowl, cover with plastic wrap and let it rest for at least 20 minutes. This rest time allows the dough to fully hydrate and relax, like pasta dough. (While you wait, preheat your oven or the skillet.)
  • Dust the counter very lightly with flour and tip the dough out onto it. Divide the dough into 8 equal pieces. Working with 1 piece of dough at a time, dust the rolling pin with flour and roll it out into an 8-inch circle. You can roll out a few at a time to bake or cook in the skillet, dusting the dough and the rolling pin with flour to prevent sticking.
  • Preheat the oven to 500 degrees with a baking stone or a large cast iron skillet inside for 20 minutes. Place a plate lined with the clean dish towel near the oven.


PITA BREAD RECIPE - GOOD FOOD
Method. Dissolve the yeast and sugar in 65ml of warm water and set aside, covered, for 15 minutes (the mix will expand, so use a medium-sized container). Dissolve the salt in …
From goodfood.com.au
Servings 8-10
Total Time 45 mins
Category Side Dish
  • Dissolve the yeast and sugar in 65ml of warm water and set aside, covered, for 15 minutes (the mix will expand, so use a medium-sized container). Dissolve the salt in 125ml of cold water.
  • Put the flour and semolina in a large bowl, and mix. Make a well in the centre and add the yeast mixture, the olive oil and the salted water. Work until a dough is formed.
  • Knead with your hands in the bowl or on a bench (or in a mixer with a dough hook if you have one) for about 10 minutes, dusting with more flour if the mixture is too sticky. The dough should be smooth and elastic.
  • Shape the dough into a ball and place back in the mixing bowl, cover with a damp tea towel and place in a warm area to rise (or over a bowl of hot water to speed the process up). The dough is ready when it has doubled in volume - about 40 minutes.


THE BEST AUTHENTIC HOMEMADE PITA BREAD - ALPHAFOODIE
Simple 4-ingredient homemade pita bread – not only miles better than any store-bought versions but possibly even the best homemade pita recipe you’ll ever try! Yes, you …
From alphafoodie.com
5/5 (49)
Calories 259 per serving
Category Diys
  • Mix the yeast, sugar, and warm water together in a small bowl and leave to rest, until the mixture rises and foams. This can take a different amount of time depending on the temperature of your water, the room and more. 10-15 minutes should be enough.
  • In the meantime, mix the flour and salt in a large bowl. Be careful not to put the salt in the yeast mixture, as this can harm the yeast growth.
  • Add the yeast mixture into the flour one and mix well, until a slightly sticky dough begins to form.
  • Knead the dough on a clean surface for 15 mins until it's soft, smooth, elastic and pliable. Add a bit of flour if needed, to help with the dough sticking to your hands ( or use a floured work surface). * At the end, form into a ball. Your dough should be smooth and moist but not sticky at this point.


PITA BREAD RECIPE - ALON SHAYA | FOOD & WINE
Instructions Checklist. Step 1. In a large mixing bowl or the bowl of a stand mixer, combine the warm water with 2 tablespoons of canola oil and the yeast and let stand for 5 …
From foodandwine.com
Servings 8
Total Time 7 hrs
Category Pita Bread
  • In a large mixing bowl or the bowl of a stand mixer, combine the warm water with 2 tablespoons of canola oil and the yeast and let stand for 5 minutes. Add the bread flour to the yeast mixture. If using a stand mixer, fit it with the dough hook and knead the mixture on low speed for 3 minutes, until a dough starts to form. Pause occasionally to scrape down the side and bottom of the bowl. If kneading by hand, start by stirring with a wooden spoon and then use your hands to knead the dough until the flour is incorporated. Loosely cover the bowl with plastic wrap or a dish towel and let rest for 30 minutes.
  • Add the 1/4 cup all-purpose flour to the dough along with the salt and knead until a smooth ball forms. The dough will be pretty tacky, but if it’s so sticky that you can’t work with it, add more bread flour, 2 tablespoons at a time.
  • Transfer the dough to a clean, non-floured work surface and roll it into a ball. Lightly grease the inside of a large bowl with canola oil and place the dough inside, flipping it once or twice to coat. Cover the bowl with plastic wrap or a clean dish towel and let the dough rise at a warm room temperature for 1 hour.
  • After 1 hour, the dough will be stretchy but very soft. Leaving it inside the bowl, pull both sides over the center. Rotate the bowl a quarter-turn and do this one more time, then flip the whole mound of dough upside-down and cover. Let rise for 1 hour.


HOW TO MAKE PITA BREAD - FOOD WINE AND LOVE
Search Result: bread, easy, Food, Greek, Homemade, pita, Recipe. Servings: 8. Servings: 1 g. Author: Food, Wine, and Love | myposhmedia llc. Equipment. White Whole …
From foodwineandlove.com
Cuisine Mediterranean
Total Time 1 hr 55 mins
Category Mediterranean Diet Recipes
Calories 180 per serving
  • Pizza or similar stones work the best in the oven for baking this recipe. However, you could simply use a prepped baking sheet, although it may take a few extra minutes to make this. Using a cast iron skillet on the stove is another method for making pita bread.
  • I use a mixing bowl, lightly sprayed with nonstick, that goes with my stand mixture to make dough. Then I outfit the stand mixer with a dough hook, also lightly sprayed with nonstick.
  • In a large mixing bowl, gently mix together the active yeast, sugar, and water. We will allow these ingredients to work together in order to activate the yeast. It should take about five minutes for the ingredients to begin to bubble.


HOMEMADE PITA BREAD - NORDIC FOOD & LIVING
The best homemade pita bread. The recipe I have listed below is the result of several tries. The actual ingredients list have been mainly untouched, as it is just a standard all …
From nordicfoodliving.com
4.8/5 (6)
Category Bread
Cuisine Arabic
Total Time 1 hr 45 mins
  • Add the flour and the salt. Knead everything into a nice and smooth dough. This kneading time takes about 5-10 minutes. You can with advantage use a stand mixer.


HOMEMADE PITA BREAD RECIPE: AN EASY HOMEMADE TREAT
How to cook homemade pita bread. In either a stand mixer or a large bowl, combine all ingredients and knead. Transfer the dough to an oiled bowl, cover with a clean …
From dontwastethecrumbs.com
4/5 (1)
Category Breads
Cuisine Mediterranean
Total Time 2 hrs 5 mins
  • In either a stand mixer or a large bowl, combine all ingredients and knead on low-medium until the dough is smooth, soft, and elastic – approximately 10 minutes. Add flour or water as needed for the dough to be tacky but not sticky.
  • Transfer the dough to an oiled bowl, turn it over to coat and cover with a towel. Allow to rise in a warm place until doubled in volume, 1 – 1/2 hours.
  • Punch the dough down and divide it into 8 pieces, rolling each piece into a ball. Cover with a towel and let rest for 20 minutes while preheating the oven to 450°F.
  • Roll each ball into a circle approximately 8″ in diameter and 1/8″ thick and place the round onto either a baking stone or an inverted baking sheet. Mist the stone or baking sheet with water (I get my hand wet and flick the water on there) and wait 30 seconds. Place as many rounds as you can on the stone or baking sheet and bake for about 3 minutes for the dough to puff into a balloon (which may or may not happen, but it really neat to see if it does!). Wait 30 seconds and remove each bread to cool on a rack.


HOMEMADE PITA BREAD - BROWN EYED BAKER
Make the Dough: In a large mixing bowl, whisk together the flour, salt, sugar, and yeast. Add 1¼ cups of the water water and the olive oil and stir together with a wooden spoon. …
From browneyedbaker.com
4.6/5 (11)
Total Time 2 hrs 35 mins
Category Bread
Calories 210 per serving
  • Make the Dough: In a large mixing bowl, whisk together the flour, salt, sugar, and yeast. Add 1¼ cups of the water water and the olive oil and stir together with a wooden spoon. All of the ingredients should form a ball. If some of the flour will not stick to the ball, add more water a small amount at a time.
  • Once all of the ingredients form a ball, place the ball on a work surface and knead the dough for approximately 10 minutes, until slightly tacky and soft. If you are using an electric mixer, mix it at low speed for 10 minutes.
  • 1st Rise: Place the kneaded dough into a greased bowl, turning to coat it. Cover the bowl with plastic wrap or a damp kitchen towel and set aside to rise until it has doubled in size, approximately 90 minutes.
  • Roll Into Balls: When it has doubled in size, punch the dough down to release some of the trapped gases and divide it into 8 pieces. Roll each piece into a ball, then cover the balls with a damp kitchen towel, and let them rest for 20 minutes. This step allows the dough to relax so that it'll be easier to shape.


SOURDOUGH PITA BREAD RECIPE - SUPER EASY, THE BEST RECIPE ...
The conclusion of this sourdough pita bread recipe. These pita breads are absolutely a delight and it requires so little work to make them. They are soft and fluffy. They …
From foodgeek.dk
4.4/5 (12)
Calories 232 per serving
Category Breakfast, Dinner, Lunch, Snack
  • Put the dough back in the bowl and cover it and let it ferment around 6 hours at room temperature until the dough has doubled in size.
  • Heat your oven to 260°C/500°F with a baking steel inside. Alternatively an inverted baking sheet.
  • Roll out each ball into a very flat round piece of dough. Go for as thin as you can without tearing the dough.


HOMEMADE PITA BREAD - VEGAN - COOKING GORGEOUS
Homemade Pita bread is a type of Middle Eastern flatbread made of flour, yeast, salt and sugar. This simple recipe is the key to making your own delicious homemade flatbreads with only a few ingredients you have in your kitchen.
From cookingorgeous.com
Ratings 1
Category Side Dish, Snack
Cuisine Middle Eastern, Turkish
Total Time 1 hr 40 mins


HOMEMADE PITA BREAD | RICARDO
Preparation. In a stand mixer fitted with the dough hook, or in a large bowl using a wooden spoon, combine the flour, sugar, yeast, salt and ground aniseed. Add the water and oil and combine until a soft ball forms. Knead the dough on a lightly floured surface or in the stand mixer for 5 minutes or until smooth.
From ricardocuisine.com
5/5 (27)
Category Appetizers
Servings 8
Total Time 1 hr


HOMEMADE PITA BREAD - WHOLE MADE LIVING
The taste and texture of homemade pita bread is simply incomparable to store bought pita bread which is full of preservatives and unnatural additives which makes it lose it's amazing delicate characteristics. Save Homemade Pita Bread Uses. You might think pita bread is only good with hummus, but it's also great with some homemade tzatziki, gyro meat, falafel …
From wholemadeliving.com
Reviews 4
Category Bread
Cuisine Mediterranean
Estimated Reading Time 6 mins


HOMEMADE PITA BREAD - BAKING BITES
They’re uncomplicated and delicious. I would definately jump at the chance to meet Tyler or to be on Food 911 – and not just because I’d love to blog about it afterwards, either. Pita Bread. 1 packet active dry yeast. 1 1/2 cups warm (105-115F) water . 1 teaspoon sugar. 1 teaspoon salt. 3 1/2 cups all purpose flour. Combine sugar, water and yeast. Let stand for 15 …
From bakingbites.com
Estimated Reading Time 2 mins


HOMEMADE HUMMUS AND PITA BREAD | COOKING VACATIONS, THE ...
Learn more about Middle Eastern food. Homemade Hummus and Pita Bread. Serves: 16 Prep time: 145 minutes Cook time: 3 minutes Cook method: Bake. Ingredients for the Hummus: 2 cans chickpeas, rinsed and drained; 2 garlic cloves, minced; juice of 2 lemons; 1/2 cup tahini; 1/4 cup olive oil; 2 tsp salt ; water, as needed; Ingredients for the Pita Bread: 20.25 …
From theinternationalkitchen.com
4.6/5 (23)
Category Appetizer
Cuisine Middle Eastern


HOMEMADE PITA BREAD – MEZZE
Homemade Pita Bread. Your heart will fill with joy as your pitas fill with air pockets in the oven. Great pita bread is surprisingly simple to make. It really just requires one thing: patience. by Crista Aladjadjian. Prep 15 min; Cook 45 min; Serves 4; Ingredients. 4 cups all purpose flour; 1 package instant yeast; 2 tsp salt, fine sea salt preferred; ¼ cup evoo; 1 ⅓ cup …
From mezze.life
Estimated Reading Time 2 mins
Total Time 4 mins


EASY HOMEMADE PITA BREAD - THE PRETEND CHEF
To make Homemade Pita Bread. 3/4 - 1 cup warm water 2 teaspoons active dry yeast 2 teaspoons sugar 2 cups flour 1 teaspoon salt. In a small bowl put warm water, sugar and yeast, stir and leave in a warm place for 10 minutes. There should be air bubbles on the surface. In another bowl, sift together flour and salt.
From thepretendchef.com
Reviews 2
Estimated Reading Time 4 mins


HOMEMADE PITA BREAD RECIPE - JOYFOODSUNSHINE
Combine water, honey and yeast in the bowl of a standing mixer fitted with the dough hook. Let set until foamy (5-10 minutes). Add olive oil and stir to combine. Then, add 2 cups flour and salt and mix with dough hook. Add additional flour ¼ cup at a time until dough forms a sightly sticky/tacky ball on the dough hook.
From joyfoodsunshine.com
Category Appetizer, Bread, Side Dish
Calories 191 per serving


HOMEMADE PITA BREAD - EASY PITA RECIPE TASHA'S ARTISAN FOODS
Serving Homemade Pita Bread. Stuff it, wrap it, dip it, scoop with it – the possibilities with pita bread are boundless. I love making pita pizzas too! Traditionally, pita is paired with hummus or tzatziki, but you can serve them with a dip of your choice like labneh. I served it as a smorgasbord – think make your own sandwich bar. Smashed ...
From tashasartisanfoods.com
5/5 (1)
Category Side Dish
Cuisine Mediterranean
Estimated Reading Time 6 mins


HOMEMADE PITA BREAD | THE NOSHER - MY JEWISH LEARNING
In a large bowl, combine the yeast with the 2 tablespoons of sugar and the warm water. Cover the bowl and allow the mixture to start activating. Yeast activation should take about 10 minutes; it will be bubbling and foamy. Set 1 cup (125 g) of flour aside. Sift the remaining flour, and salt into the bowl.
From myjewishlearning.com
Estimated Reading Time 5 mins


EASY HOMEMADE PITA BREAD - FORKS OVER KNIVES
If using a food processor, transfer dough to the large mixing bowl. Cover bowl with a damp clean cloth. Let stand in a warm place 45 to 60 minutes or until dough has doubled in size. On a lightly floured surface, knead dough about 1 minute. Return dough to bowl, cover with cloth, and let rise 30 minutes more. Preheat oven to 400°F.
From forksoverknives.com
5/5 (1)
Total Time 2 hrs 40 mins


HOMEMADE PITA BREAD | RECIPE | HOMEMADE PITA BREAD, FOOD ...
Host Michael Symon's homemade pita bread, as seen on Symon’s Dinner Cooking Out, Season 2. Find this Pin and more on Biscuits by Barbara Casali. Pita Recipes. Chef Recipes. Greek Recipes. Grilling Recipes. Food Network Recipes. Cooking Recipes. Campfire Recipes.
From pinterest.com
4.2/5 (10)
Servings 8


GREEK WEEK, DAY 1: HOMEMADE PITA BREAD | FLORA'S FOOD FORAY
This recipe called for cooking the pita on the outdoor grill but I chose to cook the pitas in the oven because that day was in the 90’s and incredibly humid…. so I stayed in the A/C. I found this variation on Food Network that is pretty much the same pita recipe but using a pizza stone in the oven.
From florasfoodforay.wordpress.com
Estimated Reading Time 4 mins


[HOMEMADE] PITA BREAD : FOOD
I used this recipe for the dough that will make 8: 1 c. warm water. 2 tsp. active dry yeast. 1 tsp. granulated sugar. 3 c. all-purpose flour. 1 tbsp. extra-virgin olive oil. 1 1/2 tsp. kosher salt. Mix, rest for an hour. Cut into eighths and make balls. Rest for 10 more minutes. Roll out into circles on a floured surface so that they have a ...
From reddit.com


HOMEMADE HOT DOG IN PITA BREAD - MEALPLAYS.COM
Use the double-sided grill pan to grill your food evenly. Keep hot dogs in it for two minutes. Check the degree of doneness by the pita bread, which should become crispy. If you want to make your homemade hot dog a little spicier, then add Korean-style carrots to the recipe by mixing them with Chinese cabbage.
From mealplays.com


EASY HOMEMADE PITA BREAD - FOOD NEWS
In this easy homemade pita bread video recipe tutorial by Food Wishes, on YouTube, you will learn to make delicious pita bread at home in a few easy steps. You will begin by making the pita bread dough and let rise for 2 hours, then separate it into balls and let stand for 30 minutes. Image By: Food Wishes Via YouTube . Lay pita bread on two sheet pans lined with baking …
From foodnewsnews.com


HOW TO MAKE FOOLPROOF HOMEMADE PITA BREAD - FOOD RECIPES ...
To bake Pita bread in the oven: Preheat the oven to 250°C. Roll the dough to 1 cm thickness and place it over a baking sheet in a cast-iron skillet. Use the middle rack of the oven to bake the bread. Bake for 2 minutes on one side then flip the loaf and bake for 1 additional minute. At this stage, the bread will puff.
From whynotdiy.me


44 DELICIOUS RECIPES WITH PITA BREAD - TASTE OF HOME

From tasteofhome.com


FOOD WISHES VIDEO RECIPES: PITA BREAD – WHAT’S IN YOUR POCKET?
1 Put the yeast, water, salt, oil, and 1 1/2 cups flour in the bowl of a stand mixer equipped with the bread hook and beat to make a batter. Add more flour until a rough, shaggy mass is formed. Knead until the dough is smooth and elastic, about 5 to 8 minutes. Add more flour only if the dough is too sticky.
From foodwishes.blogspot.com


HOW I MAKE SHAWARMA BREAD RECIPE| PITA BREAD | BY EASY ...
How i Make Shawarma Bread Recipe| Pita Bread | By Easy Cooking Food#shawarmabreadrecipe#easycookingfood#foodfusionbyeasycookingfoodSubscribe my YouTube chann...
From youtube.com


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