CHEF JOHN'S PITA BREAD
Unlike lots of other baked products which are better from a bakery, this is so far superior to the stuff you get at the grocery store, it's not even close. And in addition to being delicious to eat, it's also extremely easy to make!
Provided by Chef John
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 3h15m
Yield 8
Number Of Ingredients 7
Steps:
- Place yeast into the work bowl of a stand mixer and add 1 cup warm water and 1 cup flour. Whisk together and let stand 15 to 20 minutes for mixture to rise and make a loose sponge. Mixture will bubble and foam.
- Pour 1 1/2 tablespoons olive oil and salt into sponge; add 1 3/4 cup flour. Mix at low speed, using a dough hook attachment, until dough is soft, supple, and slightly sticky. If dough sticks to the sides of the bowl, add up to 1/4 cup more flour, a little at a time.
- Knead dough with machine on low speed until slightly springy and still soft, 5 to 6 minutes. Turn dough out onto a floured work surface and form into a ball.
- Wipe inside of bowl with 1/4 teaspoon olive oil. Turn dough around in bowl to cover with a thin film of oil; cover bowl with foil and let sit until dough has doubled in size, about 2 hours.
- Remove dough from bowl and place onto a floured work surface. Lightly pat into a flat shape about 1 inch thick. Use a knife to cut dough into 8 pieces.
- Form each piece into a small round ball with a smooth top, pulling dough from the sides and tucking the ends underneath the bottom.
- Cover dough balls with lightly oiled plastic wrap and let rest for 30 minutes.
- Sprinkle a small amount of flour on a work surface and top of a dough ball; gently pat dough ball flat with your fingers, forming a flat, round bread about 1/4 inch thick. Let dough round rest for 5 minutes. Repeat with remaining dough balls.
- Brush a cast-iron skillet with remaining 3/4 teaspoon olive oil and place over medium-high heat. Lay pita bread into hot skillet and cook until bread begins to puff up and bottom has brown spots and blisters, about 3 minutes. Flip, cook 2 more minutes, and flip back onto original side to cook for about 30 more seconds. Pita bread will begin to puff up and fill with hot air. Stack cooked breads on a plate; when cool enough to handle, break breads in half and open the pocket inside for stuffing.
Nutrition Facts : Calories 186.6 calories, Carbohydrate 33.1 g, Fat 3.6 g, Fiber 1.3 g, Protein 4.8 g, SaturatedFat 0.5 g, Sodium 510.9 mg, Sugar 0.1 g
TRADITIONAL PITA BREAD
My husband taught me how to make pita bread when we were first dating. He always has his eye out for good recipes. -Lynne Hartke, Chandler, Arizona
Provided by Taste of Home
Time 25m
Yield 6 pita breads.
Number Of Ingredients 4
Steps:
- In a large bowl, dissolve yeast in warm water. Stir in salt and enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Do not let rise. , Divide dough into six pieces; knead each for 1 minute. Roll each into a 5-in. circle. Cover and let rise in a warm place until doubled, about 45 minutes. Preheat oven to 500°. , Place upside down on greased baking sheets. Bake until puffed and lightly browned, 5-10 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 231 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 789mg sodium, Carbohydrate 48g carbohydrate (0 sugars, Fiber 2g fiber), Protein 7g protein.
HOMEMADE PITA BREAD
This is an easy version of pita bread. It is far better than the stuff you get in the grocery stores or markets. It's not even close. And not only is it delicious to eat, but it's also easier to make than you might think. Fill it with a variety of meat or sauces or make shawarma sandwiches whatever way you want.
Provided by Zainab Pervaiz
Categories Flat Bread
Time 2h50m
Yield 10
Number Of Ingredients 7
Steps:
- Sprinkle yeast over 1 cup warm water, then add sugar. Let sit until bubbles form in the water, 5 to 10 minutes.
- Mix 2 cups flour, 1 1/2 tablespoons olive oil, milk powder, and salt together in a stand mixer fitted with the dough hook attachment until combined. Add yeast mixture and knead on low speed; it may look unmanageable at first but in a few minutes it will leave the sides of the bowl and form a ball. Continue to knead gently until ball is soft and smooth. If dough is too dry and hard, add 1 to 2 tablespoons warm water. If dough is too wet, add a little flour.
- Cover the dough with plastic wrap and leave in a warm place until it has doubled in size, 2 to 3 hours.
- Transfer dough to a floured work surface. Roll into a cylinder shape or flatten it with your hands and divide into 10 equal pieces. Form each piece into a ball, cover with greased plastic wrap, and let rise for 8 to 10 minutes.
- Sprinkle a small amount of flour onto the work surface. Take one dough ball and gently flatten it with your fingers or a rolling pin into a 6- to 8-inch circle, about 1/4 inch thick. Repeat with remaining balls. Cover and let rise one more time, 8 to 10 minutes.
- Heat a large skillet over medium-low heat. Lightly grease with remaining olive oil and place pitas into the skillet. Cook until bubbles form and pitas puff up, 2 to 3 minutes. Flip and cook, without turning, until completely puffed up, another 2 to 3 minutes.
Nutrition Facts : Calories 124.2 calories, Carbohydrate 20.9 g, Cholesterol 0.1 mg, Fat 3 g, Fiber 0.8 g, Protein 3.1 g, SaturatedFat 0.4 g, Sodium 121.8 mg, Sugar 1.7 g
HOMEMADE PITA BREAD
Is it worth making pita at home? Absolutely. Store-bought pita (like store-bought sandwich bread) is often several days old. Warm, fragrant home-baked pita is obviously superior, and there's a bit of a thrill when the breads puff up in the oven. And once you get the hang of it, it's not difficult. For the best flavor, try to get freshly milled whole-wheat flour. Even though only a little is called for in the recipe, it makes a difference.
Provided by David Tanis
Categories appetizer, side dish
Time 2h
Yield 8 six-inch diameter breads
Number Of Ingredients 6
Steps:
- Make sponge: Put 1 cup lukewarm water in a large mixing bowl. Add yeast and sugar. Stir to dissolve. Add the whole-wheat flour and 1/4 cup all-purpose flour and whisk together. Put bowl in a warm (not hot) place, uncovered, until mixture is frothy and bubbling, about 15 minutes.
- Add salt, olive oil and nearly all remaining all-purpose flour (reserve 1/2 cup). With a wooden spoon or a pair of chopsticks, stir until mixture forms a shaggy mass. Dust with a little reserved flour, then knead in bowl for 1 minute, incorporating any stray bits of dry dough.
- Turn dough onto work surface. Knead lightly for 2 minutes, until smooth. Cover and let rest 10 minutes, then knead again for 2 minutes. Try not to add too much reserved flour; the dough should be soft and a bit moist. (At this point, dough may refrigerated in a large zippered plastic bag for several hours or overnight. Bring dough back to room temperature, knead into a ball and proceed with recipe.)
- Clean the mixing bowl and put dough back in it. Cover bowl tightly with plastic wrap, then cover with a towel. Put bowl in a warm (not hot) place. Leave until dough has doubled in size, about 1 hour.
- Heat oven to 475 degrees. On bottom shelf of oven, place a heavy-duty baking sheet, large cast-iron pan or ceramic baking tile. Punch down dough and divide into 8 pieces of equal size. Form each piece into a little ball. Place dough balls on work surface, cover with a damp towel and leave for 10 minutes.
- Remove 1 ball (keeping others covered) and press into a flat diskc with rolling pin. Roll to a 6-inch circle, then to an 8-inch diameter, about 1/8 inch thick, dusting with flour if necessary. (The dough will shrink a bit while baking.)
- Carefully lift the dough circle and place quickly on hot baking sheet. After 2 minutes the dough should be nicely puffed. Turn over with tongs or spatula and bake 1 minute more. The pita should be pale, with only a few brown speckles. Transfer warm pita to a napkin-lined basket and cover so bread stays soft. Repeat with the rest of the dough balls.
Nutrition Facts : @context http, Calories 189, UnsaturatedFat 3 grams, Carbohydrate 33 grams, Fat 4 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 110 milligrams, Sugar 0 grams
WORLD'S GREATEST PITA BREAD
Make and share this World's Greatest Pita Bread recipe from Food.com.
Provided by Lori 13
Categories Breads
Time 4h40m
Yield 12 pitas
Number Of Ingredients 7
Steps:
- Combine the yeast, sugar and water. Let stand until foamy.
- Add the oil, salt, water and flour 1 cup at time until a dough forms.
- Knead until smooth.
- Place in a sprayed bowl. Cover with a damp towel. Let rise 2 hours.
- Punch down. Return to bowl. Cover. Let rest 30 minutes.
- Knead briefly. Divide into 12 pieces.
- Roll out each into a 4-6 inch circle.
- Place on sprayed wax paper, then cover with more sprayed wax paper.
- Let rest 30 minutes.
- Heat a dry iron skillet over medium heat.
- Cook each pita about 3 minutes each side or until puffed and speckeled.
- Wrap each in foil when done.
- Serve warm.
- WOW!
Nutrition Facts : Calories 273, Fat 5.2, SaturatedFat 0.7, Sodium 875.7, Carbohydrate 48.5, Fiber 2.1, Sugar 0.3, Protein 7.1
More about "worlds greatest pita bread recipes"
BEST PITA BREAD RECIPE - HOW TO MAKE EASY HOMEMADE PITA BREAD …
From delish.com
5/5 (29)Total Time 2 hrs 5 mins
- In a large bowl, combine warm water, yeast, and sugar and stir until dissolved. Stir in ½ cup flour and let sit for 15 minutes, until mixture foams.
- Add oil, salt, and 2 cups flour (reserving ½ cup) and stir with a wooden spoon until a shaggy mass forms. Dust a clean surface with some of reserved flour and knead until smooth and elastic, about 7 minutes, adding more of the reserved flour if the dough is too sticky.
- Place dough in a clean large bowl and cover with plastic wrap. Leave in a warm place until dough has doubled in size, about 1 hour.
- Place a pizza stone or large cast-iron skillet in your oven and preheat to 500°. Lightly dust a clean surface with flour. Punch down dough and turn it out onto surface.
- Working one at a time, roll each round into a ¼”-thick circle about 8” wide, sprinkling dough with extra flour if it starts to stick.
- Working as quickly as possible, open your oven and place as many pitas that will fit on your skillet or stone without touching. Let bake until an air pocket balloons and the pita begins to turn golden brown, 3 to 5 minutes.
PITA BREAD | WHOLE WHEAT PITA BREAD (OVEN & STOVETOP METHOD)
From vegrecipesofindia.com
HOMEMADE PITA BREAD RECIPE BREAD MACHINE - CREATE THE MOST …
From recipeshappy.com
10 HOMEMADE RECIPES FOR MAKING PITA BREAD! - ONE GREEN PLANET
From onegreenplanet.org
HOMEMADE PITA BREAD | RICARDO
From ricardocuisine.com
GREEK PITA BREAD. BAKE THE FUN AND EASY WAY! ⋆ THE WORLD IS AN …
From theworldisanoyster.com
PITA BREAD | WORLD'S RECIPES BOOK
From worldsrecipesbook.com
THE BEST AND SOFTEST HOMEMADE POCKET PITA BREAD RECIPE
From dimitrasdishes.com
PITA BREAD RECIPE (OVEN OR STOVETOP)
From natashaskitchen.com
EASY HOMEMADE PITA BREAD RECIPE - THE MEDITERRANEAN …
From themediterraneandish.com
44 DELICIOUS RECIPES WITH PITA BREAD - TASTE OF HOME
PITA BREAD - AUTHENTIC MIDDLE EASTERN RECIPE | 196 FLAVORS
From 196flavors.com
HOMEMADE PITA BREAD RECIPE - SERIOUS EATS
From seriouseats.com
FRESH PITA - THE FASTEST BREAD IN THE LAND! - ARTISAN BREAD IN FIVE ...
From artisanbreadinfive.com
THE EASIEST HOMEMADE PITA BREAD RECIPE! - MY GREEK DISH
From mygreekdish.com
HOMEMADE VEGAN PITA BREAD - WARM, LIGHT, AND LUSCIOUS!
From worldofvegan.com
THE 35 BEST PITA RECIPES - GYPSYPLATE
From gypsyplate.com
THE BEST PITA BREAD RECIPE: OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
BEST PITA BREAD RECIPE - HOW TO MAKE PITA BREAD
From 177milkstreet.com
EASY PITA BREAD IDEAS + OVER 40 RECIPES FOR PITA POCKETS
From recipepocket.com
THE 35 BEST PITA RECIPES - THE RUSTY SPOON
From therustyspoon.com
BEST GREEK PITA BREAD - THE BALKAN FOODIE
From thebalkanfoodie.com
BUTTERY GARLIC PITA BREAD - 5 BOYS BAKER
From 5boysbaker.com
THE BEST AUTHENTIC HOMEMADE PITA BREAD - ALPHAFOODIE
From alphafoodie.com
35 BREAD RECIPES FROM AROUND THE WORLD - THE SPRUCE EATS
From thespruceeats.com
PITA BREAD (TIME-HONORED & TASTY) - CHEF TARIQ
From cheftariq.com
BEST PITA BREAD RECIPE - FOOD NEWS
From foodnewsnews.com
THE BEST PITA BREAD RECIPE HOMEMADE, 100% EASY AND QUICK
From weanswerall.com
PITA BREAD I RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
THE BEST RECIPE FOR PITA BREAD - THIS IS HOW I COOK
From thisishowicook.com
BEST GLUTEN-FREE PITA BREAD - FLAT BREAD RECIPES
From worldrecipes.org
10 BEST PITA BREAD DINNER RECIPES | YUMMLY
From yummly.com
HOMEMADE PITA BREAD - BROWN EYED BAKER
From browneyedbaker.com
EASY PITA BREAD RECIPE: HOW TO MAKE THE LEBANESE DELIGHT
From food.ndtv.com
GOLDEN PITA BREAD | KING ARTHUR BAKING
From kingarthurbaking.com
HOW TO MAKE THE BEST PITA BREAD AT HOME
From thetortillachannel.com
BEST PITA BREAD RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
HOW TO MAKE PITA BREAD AT HOME | EPICURIOUS
From epicurious.com
BEST PITA BREAD RECIPE, 100% WHOLE WHEAT (ARABIC) - YOUTUBE
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love