How To make Basic Pita
2 c Warm water (90 to 100
-degrees F.) 2 Envelopes active dry yeast
1/2 ts Sugar
2 ts Salt
5 To 5 1/2 cups unbleached
-all-purpose flour, plus -flour for kneading Pour the water into a large bowl, sprinkle in the yeast and stir to dissolve. Stir the sugar and salt into the yeast mixture thoroughly with a wooden spoon. Gradually add 5 cups of the flour, stirring constantly until the dough is smooth. Slowly work in the remaining flour with your hands, kneading until the dough is no longer sticky. Turn the dough out onto a well floured board and knead until smooth and elastic, about 5 minutes. Shape the dough into an even rectangle and cut in half, lengthwise. Divide each half into 12 portions for small pitas, 6 for larger ones. Shape each into a smooth ball. Place balls on a floured surface and cover them with a slightly damp towel while you roll out one at a time. Gently press each ball flat with your fingers, keeping it well rounded. Flour a work surface and a rolling pin. Roll each round from the center to the outside edge, giving the dough a 1/4 turn after each roll, to form a perfect circle not quite 1/4-inch thick (5 to 5 1/2 inches in diameter for small pitas; about 8 1/2 inches for larger ones). Carefully flip the circles over to smooth out any creases that might prevent the pockets from forming. Fifteen minutes before the loaves have finished rising, preheat the oven to 500F and place an ungreased baking sheet in the oven to heat. As each bread is rolled, place it carefully on a floured surface and cover with a clean, dry towel; do not let the surfaces dry out, and let rise in a warm, draft-free area for 30 to 45 minutes. To bake, place 4 small pitas or I large one on the hot baking sheet. Bake on the bottom rack of the oven until puffed and lightly browned on the bottom, almost white on top, about 4 minutes for small pitas and about 3 1/2 minutes for large; the pita will be soft and flexible. If desired, flip the loaves over after they have puffed and bake for up to 1 minute longer to brown tops; be VERY careful not to let pita get crisp and brittle. Remove hot pitas from oven and wrap immediately in clean, dry towels until cool enough to handle. Serve warm or at room temperature. Repeat baking process until all breads are baked. Makes 24 small or 12 large pitas. From "Pita the Great" From the San Francisco Chronicle, 8/10/88. Posted by Stephen Ceideberg; November 10 1992.
How To make Basic Pita's Videos
The BEST Greek Pita Flatbread:No pocket and SO easy!
Now you can follow my easy recipe to make soft and moist pita flatbread at home. The pitas are made with basic pantry staples and the recipe can be used to make pizza crust! Simple, moist, and delicious.
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Makes 8-10 pitas:
2 cups lukewarm water
2 and ¼ teaspoons active dry yeast
3 tablespoons granulated sugar
¼ cup lukewarm milk
2 tablespoons yogurt
2 tablespoons olive oil
5 cups (740 g) all-purpose flour
2 teaspoons salt
Add the salt and flour to a large bowl. Do not whisk together yet.
Place the water, milk, yeast, and sugar in the bowl of a tabletop mixer. Add a half cup of flour and whisk together. Set aside for 10 minutes so that the yeast activates. It is active when a foamy cloud appears on top of the liquid.
Whisk together the flour and salt.
Once the yeast is activated add the yogurt, oil, and flour mixture. Knead together on low speed for 8 minutes then, increase the speed to medium and knead for 2 more minutes.
Transfer the dough (it will be very sticky) to a large bowl that has been greased with a few tablespoons of oil. Toss the dough in the bowl to coat with oil and cover with plastic wrap. Set the bowl aside for 45 minutes to one hour or until the dough has doubled in volume.
Preheat the oven to 525 °F, 275 °C.
Lightly flour your work surface and transfer the dough on top. Dust with some flour and roll it around so that it is easy to handle, and the top is no longer sticky. The inside will still be sticky. Take care not to add too much flour or the pitas will be dry.
Cut the dough into 8-10 equal pieces and roll them into rounds. Use as little flour as possible.
Clean the work surface and add rub some olive oil on it and on your hands. This will make the dough easy to handle.
Use a rolling pin or your hands to form each portion of dough into rounds.
Line 2-3 baking trays with parchment paper and transfer the pitas onto the trays.
Bake for about 6 minutes or until the top of the pitas develop some color or golden spots. For the final minute of baking, you may place the tray under the broiler element to develop more color. Keep a close eye on it so that the pitas do not burn or over bake.
Transfer the pitas to a plate/tray and serve warm.
Notes: The dough can also be made without a mixer by using a large bowl and a wooden spatula. Then, knead with your hands (slightly oiled).
The cooked pitas can be stored in a freezer-safe bag in the freezer for up to 3 months. Thaw them and warm through before serving.
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Perfect Israeli Pita bread ???????? Easy and clear recipe by Max Malkiel פיתה מושלמת
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An easy and clear pita bread recipe. How to make it at home.
A to Z recipes.
Max & Miri Malkiel
Ingredients:
Flour 2.2 lbs= 1kg
Dry yeast 0.35 oz=10gr
Sugar 2 teaspoons
Salt 2 teaspoons
Baking powder 1 teaspoon
Water 1.32 lbs= 600 gr
איך עושים פיתות ישראליות מושלמות
מתכון של מקס מלכיאל
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מתכון לפיתות בבית באנגלית
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#pita #خبز#عربي#فلسطیني #פיתה
How To Make Homemade Whole Wheat Pita Bread | Healthy Pita Bread Recipe
Learn how to make the healthy version of pita bread- 100% whole wheat pita bread.
It's so easy to make, and so delicious.
for any questions feel free to ask down below in the comments.
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10 whole wheat pita bread
Ingredients:
* 500g (4 cups) whole wheat flour
* 10g (1 tablespoon) active dry yeast
* 20g (1 tablespoon)sugar
* 30ml (2 tablespoons) vegetable oil
* 5g (1/2 tablespoon) salt
* 360ml (1 1/2 cups) water- room
temperature
Preparation:
* 1. In a mixing bowl with a kneading hook, lightly mix the flour and yeast, add the sugar, oil and salt. Gradually add the water and put on medium speed for about 5-7 minutes until a soft dough is obtained.
* 2. Grease the dough on all sides, wrap with plastic wrap or towel and leave to rise for about an hour.
* 3. Divide the dough into 10 balls of equal size. Roll each ball into a circle 12 cm in diameter. Cover loosely with plastic wrap or towel and rise for about 20 minutes.
* Preheat oven to 500f (260c) degrees.
* Generously flour each ball of dough and gently place on the hot pan with the floured side facing down.
* Bake about 2-4 pitas at a time for about 5-7 minutes until the pitas are very puffy and the dough is firm. After baking, cover with a towel, cool and serve.
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Greek Pita Bread | Akis Petretzikis
Pita Bread | Akis Petretzikis
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Chef: Akis Petretzikis
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How to make pita bread!! Easiest recipe! #pita #bread #pitabread #easyrecipe #shorts
Pita Bread made easy at home
How to make Pita Bread at home, easy step by step instructions, from start to finish.
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