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 :)
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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Print this recipe here:
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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Greek Pita Bread
This Greek Pita Bread is so easy to make and so delicious! You can use this greek pita bread to prepare your gyros or greek souvlaki at home!
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Ingredients for 8 Greek Pita:
• 1 kg All Purpose Flour
• 600 ml Warm Water
•1 tsp Brown Sugar
•1 tsp salt
•7g Dry Yeast
•4 tbsp Olive Oil
Step 1:
In a bowl, add 600g all-purpose flour. Using a cup, dissolve the yeast and the sugar in 300ml warm water. Add the yeast mixture over the flour.
Step 2:
In another cup, dissolve the salt in 300ml warm water and incorporate it in the flour mixture. Add 4 tbsp Olive Oil and start kneading the dough.
Step 3:
Incorporate gradually the rest of the flour until the dough has an elastic texture.
Step 4:
Let it rest in a warm place for 40 minutes until doubled in size.
Step 5:
Gently deflate the dough and turn it out onto a lightly floured work surface. Divide the dough into 8 equal pieces and start forming the Greek pitas by using a floured rolling pin. Roll them into circles of 8-9 inches wide and about a quarter inch thick. Warm a cast iron skillet over medium-high heat and grease it with olive oil. Lay a rolled-out pita on the skillet and bake for 1 minute, 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. Keep the cooked pitas covered with a clean dishtowel while cooking any remaining pitas.
Bon Appetit!
5 Minutes Ready! Quick and Easy flatbread made with Batter! No Kneading! No Oven
5 Minutes Ready! Quick and Easy flatbread made with Batter! No Kneading! No Oven
* Ingredients
300g (2 cups) All purpose flour
5g (1 tsp) Salt
5g (1 tsp) Suagr
480ml (2 cups) Water
15g (1 tbsp) Cooking oil
* Important tips
1. Total of 2 cups of water, both warm and cold water, need to be added in 2-3 times, so that the batter can be mixed very quickly.
2. Make sure to keep pressing the edges of the flatbread with a spatula, so it can puff up.
3. Heat on medium-low heat, close to medium heat, if you want to make big bubbles later turn the heat to medium heat
4. Cover with a sheet when done, and when all done the inside of the flatbread is also very soft
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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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طریقة عمل الخبز العربي
מתכון לפיתות בבית באנגלית
מקס מלכיאל
مکس ملاقند
#pita #خبز#عربي#فلسطیني #פיתה
Flatbreads | Basics with Babish
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