How To make Easy Pita Bread
2 c Warm water
1 t Sugar
1 pk Dry yeast (or 1 tb)
5 c All-purpose flour
1/4 c Vegetable oil
2 ts Salt
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.
How To make Easy Pita Bread's Videos
Super Smooth Hummus and EASY Pita Recipe
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????INSTAGRAM:
@MiddleEats HUMMUS VIDEO:
????MY GEAR:
STAINLESS BENCH SCRAPER:
BOOS BLOCK CUTTING BOARD:
FOOD PROCESSOR:
ESCALI DIGITAL SCALE:
KITCHEN AID MIXER:
PIZZA PEEL
MY FAV STAINLESS BOWL:
PRESSURE COOKER
PIZZA STEEL:
SMALL PREP BOWL:
CITRIC ACID
TAHINI
FLAKY SALT
SUMAC:
-- RECIPE --
PITA
▪265g or 1c + 1Tbsp warm water (86F/30C)
▪50g or 1/4c olive oil
▪8g or 2tsp instant yeast
▪15g or 1 1/4Tbsp sugar
▪450g or 3 3/4c bread flour
▪10g oro 2t salt
Add ingredients to stand mixer with dough hook attachment. Mix on low for 2 mins or until dough comes together. Increase speed to high and continue mixing for about 4 minutes, careful not to overdevelop the dough. When the dough looks more smooth and passes the tug test (no tearing when you tug a piece) it’s ready.
Separate dough into 6 even (130ish gram) pieces, shaping and rounding each into a ball as shown in video @1:02. Transfer all shaped dough balls to a lightly oiled sheet tray and wrap tightly. Refrigerate to cold ferment for 4 to 24 hours.
To roll out pitas, lightly flour work surface and dough ball then press with your hand to spread into a 4”/10cm circle. Use a rolling pin roll out until dough is about ⅛”/3mm thick and about 9”/23cm in diameter, making sure to keep work surface and dough well dusted while rolling.
Brush off excess flour, then load dough onto a pizza peel then onto a 425F/220C preheated pizza steel/stone to bake for 3-4 minutes, flipping over halfway through. Roll out the next pita while pita 1 is baking. Place in a towel lined bowl or basket and cover with a towel to keep baked pitas warm while you finish the rest.
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HUMMUS
▪1lb/450g dry garbanzo beans
▪2Qt/kg water
▪8g or 1 2/3tsp baking soda
▪300g or 1 1/3c tahini
▪20g or 1.5Tbsp salt
▪60g or 1/4c lemon juice
▪4-5g or 1tsp citric acid
▪50g or 1/4c extra virgin olive oil
▪90-125g ice cubes (5-9 cubes)
*if you prefer garlic in your hummus, I rec just a tiny amount. 3g or the smallest clove you can find. For me, it wasn't needed in this recipe.
Add the beans to a tall container, add 2qt water, stir, and allow to soak overnight. They should have nearly doubled in size.
Add soaked beans and water into a pressure cooker along with baking soda. Cook under high pressure for 90 minutes then allow pressure to release for 20 minutes. Beans should be soft but not disintegrated. Drain off as much cooking liquid as possible then transfer beans to a food processor along with tahini, salt, lemon juice, and citric acid. Process for 3 minutes then stream in olive oil while still spinning. Then add in ice cubes one at a time until hummus reaches desired texture/consistency.
Taste for seasoning and add extra lemon juice, salt, and/or olive oil if needed. Spin for a few seconds to combine.
Serve with olive oil, a sprinkle of sumac, and flaky salt.
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CHAPTERS
0:00 Intro & mixing pita dough
1:52 Cooking the beans
3:42 Shaping and baking pita
4:45 Athletic Greens (ad)
5:44 Finishing the pitas
6:38 Finishing and plating the hummus
10:29 Let’s eat this thing
#hummus #pita
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Simple Homemade Pita Bread Recipe
This recipe couldn't be easier: the ingredient list is minimal, it is mostly no-knead, and, with a preheated Baking Steel or pizza stone, the rounds cook in 2 minutes, puffing way up into beautiful pockets.
Find the full recipe here:
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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How to Make Homemade Pita Bread | Pita Recipe
Learn how to make homemade Pita bread. This pocket bread recipe is so easy to make.
Printable version:
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makes 10 pitas
Ingredients:
3½ cups (490g) all-purpose flour
1½ tbsp active-dry yeast
1+1/3 cups (320ml) warm water
2 tbsp olive oil
1 tbsp sugar
1 tsp salt
Directions:
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 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.
3. Place the dough in an oiled bowl, cover with towel or plastic wrap and let it rise until doubled in size. About 1 hour.
4. 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.
5. preheat oven to 450F (230C) with the baking tray inside.
6. With a rolling pin, roll each ball into about 6-inch (15cm) circle. Set aside on a lightly floured countertop. cover with a towel and let pitas rest about 10-15 minutes.
7. Bake the pitas for 4-5 minutes. remove from the oven and cover immediately with towel. Keep in closed bag.
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How to Make Pita Bread
You won’t believe how easy it is to make this homemade Pita Bread recipe from scratch with only a few simple ingredients you may already have on hand. Soft and fluffy with a giant pocket in the middle, they’re so much more delicious than what you get at the grocery store.
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