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
Pita Bread EasyRecipe - Soft and Vegan
Pita is a family of yeast-leavened round flatbreads baked common in the Mediterranean, Middle East, and neighbouring areas. It includes the widely known version with an interior pocket, also known as Arabic bread, Syrian bread, and other names. This vegan pita bread is so easy to make at home and you can turn these Pita into beautiful wraps. Learn how to prepare this incredibly easy recipe for Pita bread and serve it to friends and family. You will love how delicious this Vegan Pita Recipe is and in how many different ways it can be used.
Add water as required to knead the dough :)
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Written Recipe -
Ingredients for Vegan Pita Bread
Ingredients for activating the yeast
Warm water – 50 ml
Sugar – 1 Tablespoon
Yeast – 1 Teaspoon
Ingredients for making the dough
All Purpose Flour – 300 Grams
Olive oil – 2 Tablespoons
Salt – 1 Teaspoon
Water - 100 ml
1-2 tablespoons of olive oil while cooking the pita bread and oiling the bowl
Stuffing for Vegan Pita Bread
Tofu Chili
Salad
Green Chutney
Vegan Mayonnaise
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Timeline for Vegan Pita Bread
00:00 Introduction
00:16 Ingredients
00:24 Yeast Activation
01:04 Making the dough
03:58 Rolling Pita
04:33 Cooking Pita
05:41 Add filling
Music for Vegan Pita Bread
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#pitabread #pita #vegan #veganrecipe #homemade #homemadepita #foodotomic #veganrecipes
Homemade Pita Bread
Learn how to make the best pita bread from scratch and enjoy homemade pita anytime you'd like! It's soft and only requires 6 ingredients!
Here are some other videos you might like:
Shawarma Pita Pizza:
4 Ingredient Yogurt Flatbread:
Authentic Lebanese Chicken Kabobs (Shish Tawook):
???? PITA BREAD INGREDIENTS
1¼ cup warm water
2 teaspoons granulated sugar
2 ¼ teaspoons instant dry yeast
3 cups all purpose flour
1 tablespoon olive oil
1 teaspoon salt
???? INSTRUCTIONS & FULL PRINTABLE RECIPE:
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⏱️ TIMESTAMPS:
0:00 Introduction
0:17 Let's get started
0:26 Preparing the yeast mixture
1:14 Preparing the dough
1:46 Resting the dough
1:59 Forming the dough into balls
2:31 Shaping the pita bread
3:08 Baking the pita bread
3:39 Final product
3:53 How to serve pita bread
4:10 Taste test
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#pita #pitabread #homemadepitabread
Homemade Pita Bread Recipe
I’ve got great memories of making sandwiches with my dad using pita bread and stuffing it up with as much lettuce, tomato and lunch meat as possible. Learn how simple it is to make this homemade pita bread and serve it up to friends and family.
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Ingredients for this recipe:
• 1 ½ cups warm water (110° to 115°)
• 1 packet of active yeast
• 2 tablespoons sugar
• 3 cups all-purpose flour
• ¾ cup whole wheat flour
• 2 teaspoons sea salt
• 3 tablespoons olive oil
Makes 14 pitas
Prep Time: 25 minutes
Cook Time: 15 minutes
Rise Time: 2 hours
Procedures:
1. Add the water, yeast and 1 tablespoons of sugar to a stand mixer and whisk using a hand whisk until it is combined. Let sit for 5 to 7 minutes or until a raft has formed on the top.
2. In the meantime, whisk together the remaining 1 tablespoon of sugar, flours and salt until combined.
3. Pour 2 tablespoons of olive oil into the stand mixer along with the dry flour, sugar and salt ingredients.
4. Place on the hook attachment and mix on low speed for 8 to 10 minutes to knead.
5. The dough should be smooth, and you want the dough to be a little sticky, but you still may need to add in a bit more flour to get it to the right consistency.
6. Coat with the remaining 1 tablespoon of olive oil and place in a container and cover with a lid or towel and let sit for 2 hours or until doubled in size. See note below on resting trick.
7. Remove the dough and place on a lightly flour dusted surface and press to form a rough rectangle.
8. Cut the dough into 12-14 pieces and then taking each piece of dough keep folding it under to form a smooth dough ball.
9. Roll each dough ball out on a lightly flour dusted surface until it’s about 1/8” to 14” thick and 6” to 8” in diameter.
10. Place on a cookie sheet tray lined with parchment paper or just on parchment paper on your countertop and cover with a towel and allow to rest for 20-25 minutes.
11. Cook on a preheated pizza stone or sheet tray in the oven at 550° and cook for 1 to 1 ½ minutes per side until dark brown marks are formed onto the dough and so it puffs up into a hollow ball.
12. Repeat the process until all the dough balls have been cooked. See note below and alternative cooking method.
CHEF NOTES:
• How to Reheat: The best way to warm up pita is to wrap it up in foil or in a pan with a lid and place it in the oven at 350° for 4-5 minutes or until warm.
• Make Ahead: You can make this bread up to 1 day in advance and heat up before serving.
• How to Store: Place covered in the refrigerator for up to 5 days.
• How to Freeze: Place covered in the freezer for up to 1 month.
• You may use 100% all-purpose flour in this recipe.
• When the dough is done kneading it should be smooth and spring back when pressing down, and if you pinch it, it should stick a bit to your fingers.
• For a little rising trick place your covered bowl of dough in the oven with only the oven light on as it will act as a perfect proofing environment.
Homemade Pita Bread Recipe without yeast by Tiffin Box | Soft Pita Bread
Homemade Pita Bread Recipe by Tiffin Box | Soft Pita Bread
Ingredients:
Wheat flour - 2 cups + 1/4 cup extra
Water, in room temperature - 1/2 cup
plain yogurt - 1/2 cup
salt - 1/2 tsp
sugar - 1/2 tblsp
baking soda - 1/2 tsp
Baking powder - 1/4 tsp
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Pita Bread Recipe with Easy Shawarma (Doner) Cheat Recipe
Today we are making an easy but classic homemade pita bread. You don't even need an oven for this recipe. Our version is so delicate, fluffy and delicious that this can easily be your go to recipe for Pita from now on! What is Pita bread without döner? In this video we are showing you a lazy döner recipe as well. So, make this Pita stuff it with this delicious and easy döner and enjoy!
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Pita Berad
375 g all-purpose flour, 2,5 cups + 2 tablespoons
1 cup, 250 ml water, lukewarm
10 g instant yeast, 1 sachet
1 heaped teaspoon salt
1 pinch of sugar
1 tablespoon olive oil
● In a bowl or a glass mix the water, yeast and sugar and let it sit for a couple of minutes until dissolved.
● Meanwhile, combine the flour and salt in a large bowl and add the yeast water mix and olive oil.
● Knead the dough for about 6-7 minutes until it is smooth and elastic.
● Rub the dough and the bowl with oil and cover with a damp kitchen cloth. Let the dough rise for 30-40 minutes at room temperature or until doubled in size.
● After rising, dust your work surface with flour and transfer the dough on your counter and divide into 10 equal balls (65g each).
● First cover with a dry then damp cloth to prevent drying. Leave them for 30 minutes to rest
● Using a floured rolling pin, roll one of the pieces into an ellipsis that's 20-22 cm (7-8 inches) wide and about a quarter of an inch thick. Then let it sit for 3-4 minutes, for it to rise well while cooking.
● Heat a cast iron pan and lay the rolled-out pitas directly on the hot pan. Instead of cast iron, you can use the back of an oven tray as well.
● Cook the breads until they become partially brown for about 1,5 minutes on low heat. Then flip the pita over to cook for another 1,5 minutes on the other side. The pita is ready when it puffs up forming a pocket.
● Remove from the pan and cover the pitas with a clean towel while you work on the rest of the pitas to keep them warm and soft.
Easy Döner
500 g fillet steak, rib eye steak, entrecote or top loin steak works great as well
1 teaspoon salt
1 teaspoon black pepper
3 tablespoons of olive oil
1 tablespoon of yoghurt
5-6 sprigs fresh thyme, leaves picked
1 pinch of red pepper flakes
1 pinch of salt
1 pinch of black pepper
1,5 tablespoons butter
1 large onion, sliced into semicircles or piyaz cut????
10-15 sprigs of parsley, chopped
● To make the fake doner, cut the meat in half sideways.
● Season with the salt and black pepper and olive oil and sear in the hot cast iron pan.
● After searing meat, place it on the cutting board and slice as thin as possible.
● Add the salt, black pepper, fresh thyme, and yoghurt and combine well.
● Add 1 tablespoon butter to pan and sauté the meat on high heat. Make sure that you add the meat in two batches and give it a stir. Otherwise, adding all the meat at once may cause them to boil instead of fry.
● To make the onion salad, sprinkle a pinch of salt on the onions and rub them till they are soft.
● Fill the pita pockets with the doner, add the onion and parsley.
● It is time to eat! Take the perfect bite and enjoy with your loved ones!
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Healthy Chicken Pita | Meals That Got Me Through College
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