Soft Shawarma Bread | Pita Bread Recipe | KitcheNet Ph
Ingredients of Shawarma Bread
3 cups All-purpose flour (+ 2 tbsp for dusting)
2 tsp Baking powder
2 tsp White sugar
1/4 tsp Salt
1/4 cup Vegetable shortening
1 cup Warm water
YIELD : 12 pieces Shawarma bread
⁉️⁉️⁉️⁉️⁉️⁉️⁉️⁉️⁉️⁉️⁉️⁉️⁉️⁉️⁉️⁉️⁉️⁉️⁉️⁉️⁉️⁉️
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Steamed Fruit Cocktail Cupcake | KitcheNet Ph
Brown Sugar Boba Pearl Milk Tea | KitcheNet Ph
Cheesy Hotdog Crunch | KitcheNet Ph
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How to make Pita Bread at home like a PRO (without oven)
In this video let us learn How to make Pita Bread at home like a PRO in a simple Simple and Easy video tutorial format.
The only 6 simple steps you need to know to make Pita Bread recipes like a PRO!! This easy homemade pita bread recipe made on the stove top with soft and chewy texture puffed like a balloon creating a pocket that is great for fillings when stuffed with veggies and hummus makes a perfect healthy dinner.
#bread #pitabread
This is a pita bread recipe without oven, that is we are making the pita bread on the stove I mean pita bread on the stovetop.
Find all the details on making homemade pita bread recipe in the oven by clicking on this link:
These pita pocket bread are a staple food of Arabs, part of Mediterranean Cuisine makes a perfect medium for fillings, pita sandwiches, pita crisps.
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1. Secret bakery recipe of Tawa Pizza -
2. Laadi Pav without oven:
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Pita bread / Homemade pita bread, simple and easy.
Pita Bread Recipe(complete written recipe with useful tips) :
How to Bake Pita bread in oven:Baking temperature and method:
Homemade Hummus Video Recipe :
Pita bread/Homemade pita bread
Homemade pita breads are so easy to make .They are so soft and tender and are so tasty.
Lets see how to make these wonderful pita bread at home.
Ingredients
1 cup warm water (not hot or boiling)
1/2 teaspoons active dry yeast
2 cups all-purpose flour
3/4 cup of whole wheat flour
1 teaspoon salt
1 tablespoon Sugar
1-2 teaspoons olive oil (optional)
Instructions
1. Form the Pita Dough: Mix the water ,sugar and yeast together, and let sit for about five minutes until the yeast get activated. Add 2 3/4 cups of the flour , salt, and olive oil . Stir until a shaggy dough is formed.
2. Knead the Dough: Sprinkle a little of the extra flour onto your clean work surface and turn out the dough. Knead the dough for about 6-8 minutes, until the dough is smooth and elastic. Add more flour as needed to keep the dough from sticking to your hands or the work surface, but try to be sparing. It's better to use too little flour than too much. If you get tired, stop and let the dough rest for a few minutes before finishing kneading.
3. Let the Dough Rise: Clean the bowl you used to mix the dough and film it with a little olive oil. Set the dough in the bowl and turn it until it's coated with oil. Cover with a clean dishcloth or plastic wrap and let the dough rise until it's doubled in bulk, 1-2 hours.
At this point, you can refrigerate the pita dough until it is needed. You can also bake one or two pitas at a time, saving the rest of the dough in the fridge. The dough will keep refrigerated for about a week.
4. Divide the Pitas: Gently deflate the dough and turn it out onto a lightly floured work surface. Divide the dough into equal pieces and gently flatten each piece into a thick disk. Sprinkle the pieces with a little more flour and then cover them with a kitchen towel or plastic wrap wrap until you're ready to bake them.
5. Shape the Pitas: Using a floured rolling pin, roll one of the pieces into a circle 6 inches wide and about a quarter inch thick. Lift and turn the dough frequently as you roll to make sure the dough isn't sticking to your counter. Sprinkle with a little extra flour if its starting to stick. 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.
Let the final shaped dough(dough disks) rest for 20-30 minutes or until they rise and puff slightly and gain their shape.
6. To Bake Pitas in the Oven: While shaping the pitas, heat the oven to 450°. If you have a baking stone, put it in the oven to heat. If you don't have a baking stone, place a large baking sheet on the middle rack to heat.
Place the rolled-out pitas directly on the baking stone or baking sheets (as many as will fit), and bake for about 3 minutes. I've found it easiest to carry the pita flat on the palm of my hand and then flip it over onto the baking stone. The pita will start to puff up after a minute or two and is done when it has fully ballooned. Cover baked pitas with a clean dishtowel while cooking any remaining pitas.
7. To Bake Pitas on the Stovetop: Warm a cast iron skillet over medium-high heat until a few bead of water sizzle immediately on contact. Drizzle a little oil in the pan and wipe off the excess.
Lay a rolled-out pita on the skillet and bake for 30 seconds, until you see bubbles starting to form. Flip 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 should start to puff up during this time; if it doesn't or if only small pockets form, try pressing the surface of the pita gently . Keep cooked pitas covered with a clean dishtowel while cooking any remaining pitas.
So now home made pita bread is ready:)
8. Storing the Pitas: Pitas are best when eaten immediately after cooking. Leftover pitas will keep in an airtight bag for several days and can be eaten as they are or warmed in a toaster oven. Baked pitas can also be frozen with wax paper between the layers for up to three months.
Additional Notes:
• Storing the Dough: Once it has risen, the pita dough can be kept refrigerated until it is needed. You can also bake one or two pitas at a time, saving the rest of the dough in the fridge. The dough will keep refrigerated for about a week.
• Pitas That Won't Puff: Sometimes you get pitas that won't puff. The problem is usually that the oven or the skillet aren't hot enough. Make sure both are thoroughly pre-heated before cooking. Even pitas that don't puff are still delicious and can be used wraps or torn into pieces for dipping in hummus.
Enjoy making pita bread at home :)
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.
--
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.
--
????MUSIC:
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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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Pita Bread Recipe (2 Easy Ways)
This homemade Pita Bread Recipe puffs up beautifully to form that perfect pocket inside. Learn how to make Pita Bread with instructions for baking in the oven or on the stovetop.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
PITA BREAD INGREDIENTS:
►1 cup warm water
►2 1/4 tsp instant yeast 1 packet or 7 grams
►1/2 tsp sugar
►1/4 cup whole wheat flour 30 gr
►2 Tbsp extra virgin olive oil plus another 1 tsp to oil the bowl
►2 1/2 cups all-purpose flour plus more to dust (312 gr)
►1 1/2 tsp fine sea salt
???? PRINT RECIPE HERE:
Tzatziki Sauce:
⭐️TOOLS, USED IN THIS VIDEO (affiliate):
►MkOne Thermometer:
►Kitchen Scale:
►Cast Iron Skillet:
►Rolling Pin:
►Quick-Rise Instant Yeast:
►Rapid-Rise Instant Yeast:
►Magnetic Measuring Spoons:
►Pizza Stone:
►Food Scraper:
►Cooling Rack:
►Wooden Pizza Peel:
►White Dutch Oven:
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:48Water and yeast tips
2:05 How to measure flour
2:33 Making pita dough
3:11 Kneading pita dough
4:38 Diving and rolling dough into balls
6:03 Rolling dough into disks
7:26 First method of baking pita bread
7:48 Second method of baking pita bread
8:24 Difference between both methods
9:28 Taste test
9:50 Pitta bread serving suggestions
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Natasha's Kitchen
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Meridian, ID 83680
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#natashaskitchen #pitabread #bread