Pita bread / Homemade pita bread, simple and easy.
this homemade pita bread is super easyto make they are so soft and tender
they are chewy they are so tasty and therecipe is very straightforward all that
we need are some flour and water and alittle bit of salt and oil to add more
taste and yeast as a leavening agent. Solet's see how to make these wonderful
pita breads at home
so let's start by activating the driedyeast.Yeast always need a sweet and warm
environment to bloom up so here in abowl I have taken 1 cup of warm water
into which I have added a 1 tbsp ofsugar and 1/2 a teaspoon of active dried
yeast and then stir them well until they dissolved completely and keep it
aside for the yeast to get activated. Inanother bowl take a 400 grams of flour
here I have taken 300 grams of plainflour and hundred grams of whole wheat
flour. am adding 1 TSP of salt and 2tablespoons of olive oil and now we are
adding the activated yeast mixture
and then we need to mix them togetherwith the help of wooden spoon
until we get a shaggy mass of dough.Here I have added two more tablespoons
of water; in this recipe we need not tobe very strict on the measurements the
dough may be little sticky that's okaybut if it is too sticky we can add
little more flour and if it is too toughwe can add little more water and the
point is that after kneading for six toeight minutes our dough should be soft
and supple and elastic enough towithstand all of the stretching and
puffing. The softer the dough themore softer and tastier our pita bread
will be now our dough is ready andlightly oil a clean bowl and place
the dough inside it and lightly coat itwith some oil and then cover it with a
plastic wrap and now our dough is readyfor the first proofing so let them rest
in a warm environment for one and a halfto two hours or until they have doubled
in size I usually keep it in the ovenlight and now our dough has risen well
and what we need to do now is to gentlydeflate or degas the dough and turn it
on to a lightly floured work surface andlet's give them a little shape so that
we can divide them into equal pieces
and then shape each small portions intosmall balls
and roll each ball into a circle whichis approximately six inches in diameter
and not more than 1/4 of an inchthickness
and place their dough disks on a lightlyfloured surface or onto a parchment
paper and cover it with a damp clothso after this a final shaping we need to
let them rest for about thirty minutesor until they puff and rise slightly and
they gain their shape
you
so now let's take them to the stove topfor the final step lay a rolled pita on
the hot skillet and bake for 30 secondsuntil we see bubbles starting to form
and then flip and cook for one to twominutes on the other side then flip
again and cook for another 1 to 2minutes the pita as it should start puff
up during this time and if it doesn't orif only small pockets formed we can help
them by pressing the surface of the pitaa bit is one puff up if our skillet is
not hard enough so make sure that theskillet is hot enough and keep the
cooked pita breads covered in a dry towelso that the steam get in trapped within
the kitchen towel and the pita breadskin remain fresh warm and soft and pita
breads are best when eaten immediatelyafter cooking
and I can promise you that after youmake this easy homemade pita bread you
will never want to buy the store-boughtpita bread..:) I hope you enjoyed this video
and I hope you will try this recipe andI'm sure you will love it :)
for more recipes please don't forget tosubscribe this channel and thank you so
much for watching this video
Pita Bread Recipe(complete written recipe with useful tips) : https://merryboosters.com/pita-bread-recipe/ How to Bake Pita bread in oven:Baking temperature and method:https://merryboosters.com/pita-bread-recipe/ Homemade Hummus Video Recipe :https://youtu.be/Ouz6aHya8eo 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 :)