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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Greek Pita Bread Made at Home - Grilled Flatbread for Dips, Gyros, Shawarma, Doner & Souvlaki
Learn how to make homemade Greek Pita Bread from the comfort of your own home. The final product will taste better than anything you can buy at the store, or even get at a restaurant for that matter. Use this fluffy pita bread for gyros, souvlaki, shawarma, doner kebabs, or dunk it into your favorite hummus, tzatziki, or dip!
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Recipe:
480 ml (2 cups) water at room temperature
9 grams (2 teaspoons) instant yeast
8 grams (2 teaspoons) sugar
640 grams (5 cups) all purpose flour (high gluten preferably)
11 grams (2 teaspoons) salt
50 ml (4 tablespoons) extra virgin Greek olive oil
Bake in cast iron with olive oil
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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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Flatbreads | Basics with Babish
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Middle Eastern Pita bread. A classic versatile flatbread
Here's how I like to make Arabian style pitta (pita) breads. These differ from the Greek ones in shape, thickness and texture. They're a very versatile bread that can be used for sandwiches or dipping and the recipe is deceptively easy.
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0:00 Intro
0:50 Preparing the ingredients
2:40 Making the dough
5:08 Forming the pittas
7:04 Pitta cooking techniques
8:57 Taste test and Review
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Ingredients (makes 6 80g Pittas or see below for other sizes):
300g (10.6 oz)AP flour
85g (3 oz) Milk whole or part skim
85g (3 oz) Water
20g (0.7 oz) Olive oil
13g (0.45 oz) Sugar
8.5g (0.3 oz) Salt
7.5g (0.26 oz) Active or Dry yeast or 18-19g (0.63-0.67 oz) Fresh Yeast
Recommended sizes:
7 inch pitta - 80g balls - recipe yields 6
6 inch pitta - 70g balls - recipe yields 7
5 inch pitta - 60g balls - recipe yields 8
4 inch pitta - 45g balls - recipe yields 10
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Directions:
1. Add the water and milk to a jug and check the temperature. If it's cold warm it up to room temperature and no hotter
2. Add the sugar and yeast to the milk and stir to combine. Allow to sit for 10-15 minutes to bloom
3. After 10-15 minutes check if the yeast has activated and a frothy layer exists, if not your yeast is dead and the dough will not rise
4. Add the flour and salt to your mixing bowl, and mix briefly to combine
5. Make a well in the centre and add the yeast mixture and the oil. Use the dough hook attachment on your stand mixer or your hands to combine the yeast and flour together into a shaggy dough ball
6. Knead on low speed for 8-10 minutes with the mixer or 12-15 by hand until the dough ball is smooth and soft. It should be only a tiny bit sticky to the hand
7. Oil a bowl lightly then add your dough to the bowl, ensure there is space for it to double in size. Cover with plastic wrap or a kitchen towel and allow it to rise for 1 hour
8. After one hour flour your worktop and place the risen dough on it. Knock out the air and cut into the desired number of pieces
9. Weigh your pieces to ensure they are all equally sized, then roll the dough into balls. Keep them covered until needed
10. Flour your worktop then flatten a dough ball on it. Use a rolling pin to roll the dough out to the correct size in one direction. Turn it 90 degrees and roll the other way
11. Allow your dough to rise for between 15-30 minutes before cooking
Note: If you are working with more than 12 pieces of dough, I do not recommend rolling them all out at once. After they have sat and risen for more then 40 minutes without cooking they will over proof and you'll have to re-roll them and wait for them to rise again otherwise they will fail to inflate. Work in batches while the rest are cooking.
To cook Pitta in the oven:
1. Preheat your oven to it's hottest temperature with fan
2. Place a pizza stone or steel in the middle of your oven, or use an oven tray by placing it upside down. Allow the oven to preheat fully with the tray inside
3. Once heated, toss on a rolled out pitta. I prefer doing 1 at a time but you can do multiple if you want to speed things up
4. Cook until it puffs up, and a brown ring forms around the edge. In my oven at 240c this took 3 minutes and a half. I would recommend testing a single pitta first to figure out your exact timing on the temperature you use.
5. Remove the pitta once browned and immediately place on a tray or plate. Cover with a kitchen towel and allow to rest before serving
To cook in the pan:
1. Preheat a heavy bottomed pan over high heat
2. Add in a rolled out pitta to the pan, allowing it to cook for 30-45 seconds
3. Every 30-45 seconds flip the pitta over until it inflates and browns on the outside
4. Remove and allow it to rest
These will stay good for 3-4 days in an air tight container and they freeze great
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
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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