No! Baking and skillet instructions included! Quickly transfer them to the hot baking sheet and close the oven door. Stir together yeast, honey, and 1/2 cup warm water in a large bowl, then let stand until foamy, about 5 minutes. The pita will puff up like little pillows, but DO NOT OPEN THE OVEN while they are baking. I want to experiment and add some herbs and flavorings!! Once it has risen, you can store it in the fridge until you need it! Layer wax paper between the pitas, this makes it easy to pull just one pita at a time, if you like. Copyright © 2020 The Mediterranean Dish. Move on to the next one and let the first one rest. you can warm up the oven just a tiny bit then be sure to turn it off and use the warm, closed oven to serve this purpose. (If dough starts to stick, sprinkle a tiny bit of flour). Using a spatula, flip the pita over and cook for 1-2 minutes on  the other side, until large toasted spots appear on the underside. Working with one pita at a time, lay a rolled-out pita on the skillet and bake for 30 seconds, until bubbles start to form. https://hadiaslebanesecuisine.com/newsite/recipe-items/pita-bread-arabic-bread [2] Peshawari Naan, for example, is typically more of a desert than a main course bread and it uses yeast: a pocket stuffed with toasted slivered almond, sultanas (large golden raisins), and coconut (typically unsweetened). Add ½ cup flour and whisk together. I make this often because it is so easy and my husband loves the homemade flavor! Pita bread is one of those things that seems super intimidating but actually is pretty easy to make. for high altitude and desert, I added a little water to the dough... and again molded the dough balls with water before resting them. Mix The Dough: In a large bowl put salt and 3 cups of the flour. Froze really well, and reheated well in the microwave. Bob's Red Mill all-purpose gluten free flour or Bob's Red Mill 1 to 1 baking flour  (<--affiliate link) will work in this recipe. In fact, I prefer to knead the dough by hand for my pita bread. Shape into balls and rest for 30 minutes. Today, influenced by my mother's tasty kitchen, and my extensive travels, I share easy wholesome recipes with big Mediterranean flavors.  Welcome to my table. I was born and raised in the cosmopolitan Mediterranean city of Port Said, Egypt, a "boat ride" away from places like Italy, Greece, Turkey, Lebanon, Palestine and Israel. This dough takes time to … https://www.delish.com/cooking/recipe-ideas/a28143766/homemade-pita-bread So should we make thick or thin pita bread? If you think making your own pita bread is a difficult task that takes years to master, think again. What does it mean to be in a warm place? Bake for 2 minutes on one side, and then, using a pair of tongs, carefully turn pita over to bake for 1 minute on the other side. Remove the finished pita and wrap it in a clean tea towel. If you really want char marks, finish off your pita in a cast iron skillet over high heat. Basically, at this point, the dough has little to no gluten development and just looks like a sticky mess and you can easily pull bits off). Flip again and cook another 1-2 minutes to toast the other side. The pita is ready when it puffs up forming a pocket. Renee Nicole's Kitchen | Birch on Trellis Framework by Mediavine. Divide the dough into 7 to 8 equal pieces and shape them into balls. You can make pita bread on the stove too just like any flatbread or tortilla but the oven is recommended for crispy bread. ★☆ The dough should be rolled to a thickness of no more than 3/16 inch. (Test by adding a couple drops of water to the skillet, the skillet is ready when the beads of water sizzle immediately). That’s it! Warm frozen pitas up in a medium-heated oven. The hotter the oven = the faster the pita cooks = the thinner the result. What is the Mediterranean Diet and How to Follow It, Mediterranean Diet Food List: 5 Foods You Need, Favorite Mediterranean Diet Cookbooks (part 1), Simple Lemony Arugula Salad with Avocado ». Do you have a recipe for a flour tortilla? Place dough in a large bowl and cover with the additional 1 TBSP of olive oil, turning to coat completely. It may resist rolling the first time. Cover the mixing bowl tightly with plastic wrap, then cover it with a kitchen towel. Will be using this recipe again and again. Reheat on the stove before using it. This is the thickness of a wooden yardstick, the kind given away at country fairs, auto dealers, and paint stores. Please review Nutrition Disclosure. YES! Don’t crowd the pita onto the baking sheet. Baked pita bread is best enjoyed fresh and hot-out-of the oven. Welcome to The Mediterranean Dish, your #1 resource for Mediterranean recipes & lifestyle. Roll Thin Pitas. Read More about Suzy, Subscribe for FREE and we'll email you a weekly meal plan, new recipes, plus a FREE copy of my. *This post first appeared on The Mediterranean Dish in 2014 and had recently been updated with new information and media for readers' benefit. ★☆ While growing up in Lebanon, Dmitra helped her mother make 150 pita rounds per week for the family, carrying the dough to an aunt's house for baking! (If mixture doesn't foam, discard and start over with new yeast.) Try pressing the surface of the pita gently with a clean towel. Place a baking sheet on the second to lowest rack and preheat oven to 500 degrees***, or the hottest it will go. To cook pita in a skillet (stovetop): Heat a cast iron skillet over medium-high heat. Mix to combine, then scrape down sides of bowl. Leave to sit for 5 mins until the yeast is super bubbly then tip in the flour, salt and olive oil. Making pita bread at home is straightforward and takes just a few ingredients you probably already have on hand. If you are making it for just having it with dip, it can be thin or thick, but if for pita pocket, better to make it thick. Cover with a towel and leave them for 10 minutes or so. Fragrant. Once it's no longer sticking, stop adding flour and run the mixer on low for 5 minutes to knead the dough. Pita bread is freezer friendly. Is on the counter ok or does it need to be in the oven? However, there was a period in India and Pakistan when the ready availability of yeast in the region led to people making flatbreads more like this Pita recipe. Finished pita will be firm to the touch. Meanwhile, place a baking steel or 12-inch cast iron skillet on the top oven rack and preheat oven to … Pour 1 1/2 tablespoons olive oil and salt into sponge; add 1 3/4 cup flour. When making yeasted doughs that undergo a long, slow fermentation in the refrigerator, such as many of our pizza doughs and the dough for our Pita Bread, we use ice water.Keeping the dough cold during mixing—especially when friction from a food processor is involved—allows the yeast to ferment gradually when the dough is refrigerated. This Pita bread is also often referred to as Arabic Bread, Syrian Bread or Greek Pita Bread. Mix up the very simple dough, let it rise, and experience the magic of fresh, warm, perfectly puffy homemade pita bread. People typically think of South Asian Naan and flatbreads as unleavened, which they typically are. Just found your awesome blog a couple of days ago. Stir in salt and enough flour to form a soft dough. This post may include affiliate links. I have made both ways and they turn out good either way. Roll out the pitas to no more than a quarter inch in thickness. It can be used as a gauge. Directions. Divide the Pitas: Gently deflate the dough and turn it out onto a lightly floured work surface. WHAT PITA BREAD TO USE. So, besides its round and flat shape, the main distinguishing characteristic of this bread … 0.5 ounce instant yeast (4 1/2 tsp or 2 packets). Hi! While I have tried many pita recipes, it took me FOREVER to figure out how to adapt pita to the home kitchen. Renee Nicole's Kitchen - Everyday Gourmet. Transfer the freshly baked pita to a wire rack to cool, and enjoy. Dust a clean working surface with just a little bit of flour. Even though the pita bread dough is similar to other flatbreads like pizza dough or a naan dough few ingredients and techniques used while making pita bread … Drizzle a tiny bit of extra virgin olive oil and wipe off any excess. Thanks for the heads up about that amount not being listed in the "Ingredients" section. The amount of water needed is one cup, as stated in Step 1 of the instructions. You can simply replace the flour here with the same amount of an all-purpose gluten free flour. Add 1/4 cup of olive oil, salt, and 10 ounces (2 cups) flour. Cut the dough into 12 small pieces. If you do, please stop back and share your experiences!! Watch for the dough to pull from the edges. Many of you have asked if this recipe can be made with gluten free flour. Serve With The pita will puff nicely and should be ready. I so love having you here! Start over with new yeast. The extra 15 minute rest between rolling is ESSENTIAL to getting the dough as thin as possible. Divide … Cover and let the dough rest for 10 minutes, then knead again for a couple more minutes. We want it to puff during the baking process so that it forms a pocket  to hold all sorts of tasty items. 279 Comments. Finished pita will be firm to the touch, but the tea towel will trap the steam and help soften it. Put the dough back in the bowl and turn it a couple times just to coat it a bit with the olive oil. Be sure to check your email and confirm your subscription. And when the kids need a good snack to hold them over until a late dinner, I serve up some pita with a little dish of za'atar and some extra virgin olive oil for dipping. Please join me and our growing community! n.b. With the mixer running, add the last 5 ounces (1 cup) of flour a bit at a time. The pieces of dough must be rolled flat before they are placed into a hot (500F) oven. Let rise until at least double in size, approximately 1 1/2 hours. By subscribing for FREE, you will receive a weekly meal plan, plus new recipes! Please check your email to confirm your subscription! Thanks for subscribing! Tip: If you don't see some bubbles, your yeast is dead. Homemade Pita Bread. Make sure to push all the air out. And you can even prepare the dough ahead. Divide into 8 equal sections**. I do like this recipe. In the bottom of the stand mixer add warm water (105 - 110 degrees), yeast, and sugar. Baking and stovetop instructions included! Your email address will not be published. And you can bake them in the oven or cook them stovetop in a hot skillet. But let's just agree that even pitas that don't puff and end up more like a flatbread without a pocket are still delicious. And check your spam folder in case you cannot find our email! You will not be doing too much kneading, and the result is almost better than using a stand mixer. Tip: Sometimes, with this stovetop method, the pita may not puff or may only form a small pocket. Recipe time doesn’t include resting time. Keep baked pita covered with a clean towel while you work on the rest. I had tried to make pitas once before in the oven, they ended up more like puffy crackers than bread. Now I can consistently get thin, pliable pita bread … Stir in the salt. After about 5 minutes of rest roll go back and roll the first one again. Pita bread originated in the middle east and is famous for its inner pocket, which is perfect for stuffing. Now add salt, olive oil, and the remaining flour (keep about ½ cup of the flour for dusting later). Pita is a Greek term that literally means “flat”. Hi! Note that pita will not stay puffy once it sits out of the oven for a bit. Preparation. The flattened, unbaked pita rounds can be frozen for up to 1 month. Store in zip-top bags. [1] As far as spicing (previously comment), I think you would find cumin, coriander, maybe some fennel -- spices common to the Indian palette -- pleasing; however, I think in general these breads are left largely plain in order to accompany the seasonings of the main dish. ★☆. Enjoy! Using a floured rolling pin, roll one of the pieces into a circle that's 8-9 inches wide and about a quarter inch thick. How much yeast do you use in recipe? Can the recipe as published be edited? I'm Suzy. Make sure both are well-heated before cooking. Add salt, olive oil and nearly all remaining all-purpose flour (reserve 1/2 cup). Sign up for the Sunday Spotlight Bob's Red Mill all-purpose gluten free flour, Greek-Style Baked Cod Recipe with Lemon and Garlic, Easy Authentic Falafel Recipe: Step-by-Step, Simple Baked Cilantro Lime Chicken with a Mediterranean Twist, Easy Hummus Recipe (Authentic and Homemade), All-purpose flour (or a combination of all-purpose flour and whole wheat flour), Kosher salt (I use Diamond Crystal kosher salt), Wooden spoon or anything to stir the dough. Cheers! And as a thank you, I will give you a FREE copy of my e-Cookbook to get started! Yes, you can prepare the dough ahead of time. Let thaw completely, then let rest at room temperature for 20 minutes before baking. Whether we're talking falafel, shawarma, hummus or even deli meat, pita pockets are my go-to. This is one of the most … I noticed after adding the flour that the recipe doesn't specify amount of water in the list of ingredients, so doubling and tripling the final product amount shorts the amount of water by half and two thirds, respectively. Keywords: Pita bread, homemade pita bread, bread, Tag @themediterraneandish on Instagram and hashtag it #themediterraneandish. Learn how your comment data is processed. Watch the video below where Rachel will walk you through every step of this recipe. Very interesting!! Clean the mixing bowl and give it a light coating of extra virgin olive oil. For all recipes, visit us here. Thank you for sharing this information, Craig! Wait about 15 minutes or until mixture is frothy and bubbling a bit. Thicker or thinner sections can prevent puffing. This pita bread recipe is easy to make and requires few ingredients. Making it takes me back to the streets of Egypt where I grew up. Your email address will not be published. Mix at low speed, using a … This recipe will make 8 pitas. This site uses Akismet to reduce spam. Punch down dough and turn out onto a floured surface. No need to thaw. Put the bowl in a warm (not hot) place. Gently punch down. For most uses, we recommend making 8-inch or 10-inch pitas. I tried out a few recipes and I think that this one is the best, mostly … It helps to lift and turn the dough frequently as you roll so that dough doesn't stick to your counter too much. Let the oven door stay closed a minute or two to regain heat loss while you re-roll the next two pitas. My family's authentic, fool-proof pita bread recipe is easy to make and requires a few ingredients you may already have on hand! You can freeze pita bread for later use! Perfectly puffy pita bread. If your pita bread cooks until it turns golden or gets char marks, it will get crisp and crunchy instead of soft. Repeat with the other pieces of dough. Warm it up in your oven or toaster oven or even over open flame. Decided to jump in with this pita bread recipe first. Mix the yeast with 300ml warm water in a large bowl. Here's what you do: More bread and cake recipes here. Mix up the very simple dough, let it rise, and experience the magic of fresh, warm, perfectly puffy homemade pita bread. Leave it for 1 hour or until the dough rises to double its size. Bake 4 minutes. Hi Bernie, I typically avoid places where there may be a draft of air. This homemade pita bread recipe is easy to make and requires a few ingredients you may already have on hand! That sounds fun! and get my free pantry stocking guide! As someone who grew up on authentic fresh pita bread from Egyptian bakeries, I can tell you this: pita bread we buy at  grocery stores here in the U.S. is simply not the same. Dust with a little flour, then knead the mixture inside the bowl for about 1 minute incorporating any stray bits. With a wooden spoon … Dough should have an elastic consistency that resists pulling and springs back easily. Note: When we make this pita bread recipe, there are always a few pita … SHOP OUR ONLINE STORE FOR QUALITY OLIVE OILS, ALL-NATURAL SPICES AND MORE. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Once the ball of dough is rolled flat into a 7-8" pancake, the stuffing is sprinkled on it, and it is folded (dim-sum style, maybe Lotus-flower fold), flipped, and lightly rolled to seal the ingredients. YES! (What's a shaggy mass? You can use store-bought pita bread … You have two options for baking the pita from here. It should be immediately wrapped in a clean tea towel to trap the steam and help soften the pita bread. Cover with a clean kitchen towel and place in a warm spot to rise 1 1/2 - 2 hours or until doubled in size. Warm. slowly mix in the 1/2 cup of yeast and 1 cup of warm water until fully incorporated. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been … Return the dough to a lightly oiled bread bowl and cover with plastic wrap. Hi, Arthur. Repeat the re-roll and bake steps with the remaining pitas, placing them in the tea towel with the other baked pitas. Add another 5 ounces (1 cup) of flour. When I lived in Washington, DC from 1990-2001, there was an Indian restaurant in Georgetown which essentially made the Naan this method. I have made several different flatbread and pita recipes and this is the best! Check your email to confirm your subscription! They need to lay perfectly flat, without rolling or bunching at the edges. Gently deflate the dough and place it on a clean work surface. n.b. If you don't want to bake all 8 pitas on a given day, you can bake 1, 2 or however many you need at a time. -- Old Delhi Naan the yeast starter would typically use Honey or Jaggery (date palm sugar) instead of white granulated sugar. Knead lightly for 2 minutes or so until smooth. Store pita bread in the fridge in an airtight container. Allow to sit until yeast becomes foamy, 3 - 5 minutes. I've turned pita into chips. Get started today on the world's healthiest Diet!! The pita bread recipe is widely popular in several cuisines in the Middle East, Near East, the Balkans and the Mediterranean. But what I'm after here is: Fresh. This video will share Dmitra "Dima" Khoury's family recipe for pita bread, perfect as any meal companion. Required fields are marked *, Rate this recipe Be sure to read through for tips and my step-by-step tutorial. But, with this recipe/technique, I had awesome results and even achieved full blown puffiness in the last 3 of the batch. Working in batches, place the rolled-out pitas directly on the hot baking baking sheet (I was only able to fit 2 at a time). I don’t remember seeing the exact amount when I read through this recipe, I hope to be trying your recipe out soon! ★☆ Great tips. Tip: Once you get going, you can be cooking one pita while rolling another, if you like. Pre-heat the oven to 500 degree F with the pizza stone inside (rack in the lower third). But, you likely won't finish 8 loaves of pita in one sitting unless you're hosting a big dinner party. Mix on low. If you want larger pita breads you can make approximately ten 10-inch pita breads, or eight 12-inch pita breads. Don't get me wrong, I have bought pita at the store many times. An Elite CafeMedia Food Publisher.Privacy policy. It resembles naan bread – not the thin pita bread with pockets. To bake pita in the oven: Heat the oven to 475 degrees F and place a heavy-duty baking pan or large cast iron skillet on the middle rack to heat. Place the mixing bowl in a warm (not hot) place, uncovered. Add another 10 ounces (2 cups) of flour, mix to combine, then scrape down sides of bowl. Many thanks! The dough should be soft and a little bit moist, you can help it with a little dusting flour, but try not to add too much. Save the rest of the dough in the fridge for later (if stored properly, the dough will keep in the fridge for up to 1 week). Greek pita bread is soft and fluffy and sturdy enough to hold the souvlaki and all the fillings. Stir until dissolved. Stack two pieces then roll them together (so the dough would have more air). It must be warmed up and used pretty quickly. You'll be rewarded with delicious, puffy pockets—the signature characteristic of this Middle Eastern and Mediterranean bread. Roll the pita evenly. If the dough starts to spring back, set it aside to rest for a few minutes, then continue rolling. Remove from the oven and cover the baked pitas with a clean towel while you work on the rest of the pitas. https://www.cooksillustrated.com/recipes/11189-thick-pita-bread In fact, a basket of warm pita is almost always on the dinner table next to anything from soups and stews to saucy meatballs requiring something to sop up the delicious goodness. Stir until mixture forms a shaggy mass. In a large bowl, dissolve yeast in warm water. Puffed up nicely. Now add salt, olive oil and almost all the remaining flour (keep about 1/2 cup of the flour for dusting … Filed Under: Breads, Middle Eastern Recipes Tagged With: bread, pita. Then it is baked on a hot griddle, puffing up, the sultanas and coconut release sugar which caramelizes in the steam, and you get a simple stuff pocket pastry -- Asian Pop Tarts? Here's all the equipment you need to make this pita bread recipe: Combine 1 cup lukewarm water in a large mixing bowl with yeast and sugar. Once the oven and baking sheet are hot, re-roll the first two pitas to get them as thin as possible. They will double in thickness as they bake. Good news is, pita bread will store well for a few days in an air-tight bag. You may have to roll and rest the pita two or three times to get it to 1/8".
2020 thin pita bread recipe