how to open greek pita bread

PINNED!!!! I would recommend using a super hot skillet and buttering the pita. Hello! Place the pita bread on the burner for around 30 to 45 seconds, until it begins to puff. Hi I am so delighted I found your blog, I really Only one problem, I ate them with some tzaziki as fast as I made them…. Please let me know if you have any other questions. Set the bowl … Just like when you make pancakes, adding the batter changes the temperature. These were so yummy! Thank you + I hope you enjoy other recipes on my blog as well! Thank you for trying these! At this point, you can refrigerate the pita dough until it is needed. I’m thinking I will make the dough Friday, then cook 40 pitas Saturday morning, and heat them up that night. I don’t usually comment on a recipe, but I have to for this one. This is the exact same recipe (word for word) posted on another website written a few years before your post. any suggestions? Flip again and cook another 1-2 minutes to toast the other side. So I cut the dough into 6 pieces and tried one — no way. I hope you love this recipe! You have to make to roll out the height if dough specified (@ 1/4 in thick- NO thinner)- I learned this the 1st day. Here's a hearty take on Mediterranean food, this time with … Comment from my 5 y old on first taste: “bad news, Mom… Dad’s never gonna take you to a Greek restaurant again! I’m always in need of easy lunch ideas, and what could be better than stuffing a nice warm pita with some sort of sandwichy goodness? Please let me know if you have other questions. . Made this today and it was a hit in our house! and a all round entertaining blog (I also love the theme/design), I don’t have time to read it all at the minute but I have bookmarked it Is it possible you added too much salt by mistake? Wrap whole rounds of pita bread … Saves the trouble of dough sticking to the counter or cutting board. And yes, don’t forget to purchase them from reputed wholesale bakers Melbourne only. I made these yesterday and they were fabulous! =Don’t get to caught up on the big pocket (none of mine had one large pocket). I am sorry, but I have never tried these with another flour so I really do not have an answer for you. Up to 3 months in the freezer. I would recommend rolling just before cooking for best results. So happy you love the recipe! Sprinkle with a little extra flour if it starting to stick. I was hoping for a chewies, moister pita, and this recipe is that. I will try your recipe with Einkorn and post back here with the results . Second night I added a bit of sugar (didn’t measure but maybe 1-2 tsp), they came out fantastic! i’ll plough on and see how it goes. I am so glad you loved this recipe! I am wondering if they freeze well? I *need* it to work. Cast iron is ideal because you won’t get so much temperature fluctuation, thereby getting more consistent results. , Anybody having them come out too crunchy / hard, you’re making them too thin. Nutritional information is only an estimate. Also, what’s the best way to reheat them? Awe, thank you so much!! Delicious texture… very easy to make (unclear what the fuss is from many respondents). I've made pita bread three times in my life- four if you count the batch that's basking in the morning sunlight next to me as I type this. Brush the front and back of each pita bread with a light coat of olive oil. Then again, many pita labeled as pocket pita really … I am so glad you enjoy this recipe! Love your recipes! Thank you so much for sharing. Let me know if you have other questions. Now, add half of the flour amount into the bowl, stirring, then add the salt and the extra-virgin olive oil. Thank you so much Rebecca! I am having a Greek Dinner party next week and will definitely give this recipe a try. the two packets of yeast made it super light and adding the oil, as well. My husband and daughter both asked where I got the recipe becuz they loved em! Wow – this was amazing! I would recommend using a pastry cloth when rolling dough out. Thank you! I have made pita on a recipe from another site a month back, tonight i made your pita bread. Maybe I needed different quantities? Thank you! Thank you! Thank you, Yum!! ( Log Out /  Thank you so much for sharing! Thanks so much. It is one of my favorites! Baking your own pita is super easy and requires ingredients that you probably already have in your … So good. Cast iron is best, but I have had reader make this in a normal pan as well. I have never made pita bread. Thanks! You realize so much its almost hard to argue with you (not that I really would want to?HaHa). I’ve been looking for a good recipe for pita bread and I think I found it! Thanks so much for sharing! This one was much easier, much more fun, and the bread tasted great! Hot but not boiling leaves too much to chance. Except, mine didn’t puff up at all, they stayed flat. Flip and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. Keep cooked pitas covered with a clean dishtowel while cooking any remaining pitas. I am so happy to hear that you all loved this pita bread! Of course, because they are any day more nutritious than the other kinds of bread! I made this recipe and plan on always keeping a batch in the fridge! http://www.sweetlittlegals.com/2013/02/trendy-tuesday-25.html. It will make for softer pitas. Unfortunately, I have not tested with GF flour blends so I can’t really say how it will turn out. Thanks for such an easy recipe that tastes so unbelievably good! I’d love to figure out what I was doing wrong. Life is very beautiful and keeps on teaching something all the time.In the same way, you saw this post today and seeing that it was as if I had never imagined such a post that someone can make your beautiful post. But just a note that they will be a little more dense. Yes! I guess I would try rolling the dough thicker. I do live in a VERY dry climate, so maybe the humidity does have an effect. The results with this method were far superior (and simpler). . Also, make sure you pan is not to hot. Greek pita bread is one of those things I love to eat but never tried to make myself. Ok thanks! I LOVE your blog and all of your great recipes! I have tried: Pulling the two sides apart with my hands Pushing flat against a work surface and trying to slice open with a knife Is there anything you could have missed in the recipe? Thanks Lisa! Can this recipe be double or tripled? Making Pita Is Cost-Effective . There really are no words to describe just how good these are. Sounds so awesome!! Clean the bowl you used to mix the dough and run it with a little olive oil. Thanks for the recipe, I’ll be printing it off and using it whenever I need pita. It rose! I loved them! I try to live simply, eat seasonally, and cook with whole foods. Why? I’ll never buy pita from the store again. I’m Tieghan, the recipes you’ll find here are inspired by the people and places I love most. Thanks for sharing. Thanks Kelly!! I would simply warm in the oven wrapped in foil at 325. If the dough did not rise, you might have under kneaded it. Can’t wait to try this Tieghan! Really happy you loved this recipe, thank you! Hope this helps you! I’m going to make your pita bread tomorrow, and let it rise in the fridge overnight, baking them on Easter morning. The accuracy of the nutritional information for any recipe on this site is not guaranteed. xTieghan, Hello dear, It is a huge hit around here! Mine came out good, but didn’t look a pillow soft as yours in the picture, I guess that comes with practice! I do not have a cast iron. . xTieghan. There are many who might ask you to keep the pitas in the plastic bag itself, which came along with it. Thanks. I am thrilled you loved the this bread! Bread flour works great! I’ve done this a few times now. I made them to eat with curry, as I didn’t have all the ingredients for naan. But you are going to have to wait till tomorrow for that. Your cookie policy is not according to the GDPR; there is no option to REJECT cookis. Just made these! If it did not then your yeast is probably bad. Thanks Thank you for trying this! We would love it if you would link up at our new linky party: Two Girls and a Party Hosted by: Hey Courtney, I do not recommend using almond flour as it will greatly effect the outcome of the pitas and honestly I do not think it would work very well. These pita are really tasty, and I’ve made them twice now, but mine are coming out a bit tough. Happy Easter! YES! Change ), You are commenting using your Google account. You’ll want to just eat them plain, but you really should wait and pair them with tomorrow’s post. I hope you love the recipe, please let me know if you have any other questions! It should have foamed at the top? I hope you do know, that I would never copy another blogger or chefs work, especially without crediting them.

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