Perfect Pita Bread - Each Pita Will Puff Properly To make Pockets 10 + Tips & Tricks Best Results
#PitaBread #Vegan #VeganPita #Pita #ArabicBread #DubaiFoodie
Ingredients-
1 tsp sugar
80-85ml Warm water
1/2 tsp instant yeast
1 cup all purpose flour
1/2 tsp salt
1 tbsp oil
Some dry flour for dusting
Baking Instructions -
1)Pre Heat the oven at max temperature
2) BAKE AT THR HIGHEST TEMPERATURES - Mine is 230 degrees C
3) Once the pita puffs up, bake for another 2 mins
Vishesh Tippani-
- The water for yeast fermentation must be just lukewarm, neither hot as it will kill the yeast nor cold as it will not let the yeast ferment.
- Always keep the dough covered at all times to prevent drying
- Always proof the pitas before baking. This wards off the yeasty smell and forms even air pockets, thereby giving best results.
- Ensure to preheat the oven to the highest temperature for perfect pitas.
- Always cut the pitas once it cools down
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Egg Stuffed Pita Recipe
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Today we are making Ji Dan Guan Bing it is like a pita and uses a cool technique to pour the egg into the bread. It's easy to make, and popular all over China.
????PRINTABLE RECIPE -
INGREDIENTS (makes 6 pancakes):
350 grams of all-purpose flour
190 grams of water
1/2 tsp of salt
5 tbsp of all-purpose flour
2-3 tbsp of oil
1/2 tsp of 5 spice powder (Amazon Link:
6 eggs
1/3 cup of diced scallion
INGREDIENTS THAT WE USE TO ASSEMBLE THE BREAKFAST WRAP:
Bacon
Sausage
Lettuce
Tomato slices
Sriracha
Mayonnaise
INSTRUCTIONS:
1. MAKE THE DOUGH
In a big mixing bowl, combine the all-purpose flour, salt, and water.
If kneading by hand: Mix all the ingredients until combined. Leave to rest for 10 minutes. Then knead again to form a soft and smooth dough.
If you have a stand mixer: Knead on low speed until a very smooth dough forms (8-10 minutes).
Divide the dough into 6 even pieces. If you use a scale, each piece should be about 85 - 90 grams. Shape them into round, smooth balls. Cover the dough and let it rest for about 10 minutes.
2. MAKE THE YOUSU
Heat 2-3 tbsp of oil in a saucepot until it is slightly smoking. In a heatproof bowl, add 5 tbsp of all-purpose flour and 1/2 tsp of five-spice powder. Pour the hot oil into the flour in batches and stir to mix until it becomes a thick paste. Set it aside.
3. WRAP THE YOUSU
Take one piece of the dough and dust it with some flour to prevent stickiness. Use a rolling pin to roll it flat and get it into a round wrapper with a thick middle and a thinner edge. The diameter should be 4-5 inches.
Take some of the Yousu and put it in the middle. Spread it out. Then, wrap it like the way how we make steamed buns. Shape it back into a round, smooth ball again.
Once you are done with all of them, let them rest for 30 minutes.
4. MAKE THE STUFFED EGG PANCAKES
Roll the buns into 8-9 inches sheets. If you see any air bubbles while rolling the dough, do not break and eliminate them. Otherwise, the bread will not inflate later.
Lightly drizzle some cooking oil in a big cast-iron skillet. Turn the heat to medium-low. Place the flatbread in. Let the first side cook. Once it becomes a bit translucent and there are some bubbles appearing in the middle layer of the bread, you can flip and cook the other side. In a minute or 2, the bread will start puffing up.
Quickly crack one egg and add some diced scallion to it. Mix well. Some people also like to add a pinch of salt, but I think that makes my bread too salty, so I don’t add it.
Once the bread is fully puffed up like a balloon, you can quickly poke a hole in the middle and pour in the egg mixture. It is best to use a cup with a pouring lip. If you spill some egg by accident, that is completely fine. You will not ruin anything.
Move the bread around to even out the egg mixture. Continue to cook for a minute or two until the egg is set. Normally, I use one egg per bread but you can use more if you want.
Take it out. Put it away. Do the same thing and finish the rest of the bread.
5. ASSEMBLE THE PANCAKES
The buns need 30 minutes to rest. While waiting, you can prepare some tomato slices, fresh lettuce. I also pan fry some sausage and bacon. These are classic configurations to go with this egg stuffed flatbread but you can use whatever you like.
Use the egg stuffed bread to wrap whatever ingredients you like (lettuce, sausage, tomato slices, bacon). For the sauce, I used mayonnaise and siracha, but you can use your favorite sauce. This wrapper will also be good with some grilled meat and hummus. You know, be creative, make it however you like.
Videography / Editing by Austin Schargorodski -
Falafel, Lebanese Falafel stuffed in Pita Bread by Tarla Dalal
Falafel, an all-time favourite Lebanese dish.
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Falafel
An all-time favourite Lebanese dish, Falafel can classify as a sumptuous snack or a meal in its own right depending on when you have it! Here, unleavened pita bread is lined with tongue-tickling garlic chutney, topped with a tangy curd dressing and packed with scrumptious deep-fried ‘bullets’ made of a kabuli chana batter. This Middle-Eastern delight is quite filling, and looks and tastes exotic as well, so you can serve it with tea or at a party too. Serve the Falafel as soon as you assemble it, because it will get soggy if you let it soak in the dressing for too long.
Preparation Time: 25 minutes.
Cooking Time: 20 minutes.
Makes 9 falafels.
Soaking Time: Overnight.
For the bullets
½ cup kabuli chana (white chick peas), soaked overnight and drained
1 tbsp chopped garlic (lehsun)
¼ cup chopped onions
2 tbsp chopped parsley
1 tbsp chopped coriander (dhania)
1 tbsp chopped mint leaves (phudina)
½ tsp cumin seeds (jeera) powder
Salt to taste
¼ tsp baking powder
1 tsp green chilli paste
Oil for deep-frying
To be mixed into a dressing
1 cup whisked curds (dahi)
¼ cup chopped spring onions (whites and greens)
½ tsp chopped garlic (lehsun)
A pinch of sugar
Salt to taste
Other ingredients
9 pita bread
Butter for brushing
4½ tsp garlic chutney
½ recipe tahini dip
18 sliced tomato halves
9 tbsp shredded lettuce
For the bullets
1. Combine the kabuli chana, garlic, onions, parsley, coriander, mint leaves, cumin seeds powder and salt and blend in a mixer to a coarse mixture using approx. ¼ cup of water.
2. Transfer the mixture into a bowl, add the baking powder and green chilli paste and mix well.
3. Divide the mixture into 18 equal portions.
4. Shape a portion into a round ball and put in hot oil in a deep non-stick kadhai. Shape 5 more portions, into a ball and put it in the oil and deep-fry all 6 at a time in a batch till they turn golden brown in colour from all the sides.
5. Repeat step 4 to make 12 more balls in 2 more batches. Drain on an absorbent paper and keep aside.
How to proceed
1. Cut a pita bread into two vertically and slit each halve to form a pocket.
2. Brush each halve with little butter on both the sides.
3. Heat a non-stick tava (griddle), and cook it on a medium flame till light brown spots appear on both the sides.
4. Repeat steps 1 to 3 with the remaining pita breads.
5. Take a pita bread halve, spread ½ tsp of garlic chutney evenly in it, add 1 tsp of tahini dip and place 2 bullets.
6. Top it with 1½ tbsp of the prepared curd dressing, place 2 tomato halves and 1 tbsp of the shredded lettuce.
7. Repeat steps 5 and 6 to make 8 more falafels.
Serve immediately.
How to Make Shawarma Bread/ Homemade Pita Bread Recipe
On today's recipe I am going to make homemade shawarma bread which is also known as pita bread.
#pitabread
#shawarmawrap
#lydiaisaactv
INGREDIENTS
3 CUPS FLOUR
2 TEASPOON YEAST
2 TABLESPOON OIL
WARM MILK
SUGAR
PINCH OF SALT
SO SORRY FOR MY MISTAKE ON THIS VIDEO, I USED 2 TEASPOON YEAST NOT TABLESPOON.
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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 :)