I’ve got great memories of making sandwiches with my dad using pita bread and stuffing it up with as much lettuce, tomato and …
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Homemade Pita Bread Recipe
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Wow amazing ❤❤❤. I wish I had a larger kitchen 😢 (greetings from Tokyo)
I wonder what speed did you use on the mixer.
Thank you I appreciate the way you explain everything'
❤❤❤
is it ok to use instant dry yeast? or does it have to be active yeast?
The first time I made these they came out amazing! Today I added dried and sweetened blueberries and strawberries to make breakfast buns. Thank you for such a delicious and easy recipe!
For the stove top approach, should the heat be low, medium or medium high? I know you said low heat, but I just want to make sure.
Complete fail. Hard pucks of waste without a single pita rising as it should.
grams is more accurate if you are a real chef you should know 😢
My first time making Pita Breads as the ones I bought from the store and were not good. I chose this recipe and they turned out so great. They rose perfectly in the air fryer. I am so pleased and my hubby loves them. No more store bought pitas for me. This will be my go to recipe. Thank you so much from Canada 🫠
La receta se ve deliciosa
Que bien
gran contenido nuevo sub
I made these with falafel. With only bread flour on hand, I used it where any flour was required in the recipe, heated the oven w/cast iron skillet inside, and they were delicious. and very dependable. Rise times and everything. I am forever grateful for this vid and recipe.
Can I just used white all purpose flour
Can you use the all purpose in place of the whole wheat flour?
I added brown sugar it gave it that sweet smell after baking like he said so so good
Can you please explain how to do it gluten free?
Wonderful recipe. Thank you so much.
Followed recipe to a T. They were flat, tough. 😢
Activated Yeast doesn't need to be activated or fed with sugar.
Thanks for super detailed bread recipe
And your recipies too ❤
I love your videos 🎉
I put mine in the toaster after the oven or the bbq. My dad had a Greek restaurant which I worked in from the age of 8. ( slave labour I know!! ) great tutorial as always
Thank you for adding measurements, so many chefs dont ! 💜
When I was in elementary school every Thursday my Mom would make pita bread in the oven. My school was literally across the street so I could walk there and back.She would time it ao when I got home I would have hot pita bread with butter. Great memories and nothing better than homemade.
I’ve always prefer naam to pita bread. Until now. How easy and how delicios. Perfect bread for my falafel. Thank you so much
Hey chef followed the recipe and the pitas were amazing. Thank you.
Would you have a pizza dough recipe.
my next try
Hi I have only all purpose flour chef I can use it ??
As always, thanks for your beautiful recipes. ❤
I have tried to do like that.
Is amazing this bread.❤❤❤
Can we use extra virgin olive oil instead of plain ? As I don't have olive oil plain one
Man..looks way better then the hunk of rocks I made…
Pita, the horse is here
It seems like chapatti that is traditional indian food.
Can I make this as gluten free??? how would I do that please?
I see cups and spoons, I pass.
Can anyone help?
I have trouble, my rolled dough don't raise when it comes to cooking in pan. Sometimes, only few parts of dough that raise, while the others not.
What is wrong with my dough?
Nice recipe, I love the combine of two different flour. Thanks
can I make this gluten free???
could you make this dough in a bread maker on dough setting? asking as I don't have a oven except a halogen one so can't put the lgiht on to prove the dough, but the machine should do it for me during the dough making process.
Im trying this today thank you for sharing your recipe. 👍
Never have i ever "fed" my yeast, never has it made a difference
I tried this last night because I love your recipes, Chef, and the no-fail way in which you demonstrate them. I re-watched this video several times. I used your exact recipe.
Unfortunately, though the yeast created a beautiful 'raft,' when I added the dry ingredients, this was like soup. I actually free-handedly added about two more cups of white flour before I got to the soft, sticky texture I knew should be correct. Even then, the dough stll stuck to the bottom of the bowl. As a result, I chose not to hand-knead, although I prefer that.
Anyway, It could be due to any number of things, but after following the rest of the directions precisely, it rose beautifully, and these turned out to be delicious.
They were a bit tough due to the excess flour. I will try them again using less water, as I live in Florida and it could be a humidity factor. Otherwise, my recipe was identical! Lightly oiling my hands helped in pulling it out after the first rise.
Thank you for this delicious bread, Chef! Tips on cutting and shaping were such a plus!! I feel more confident that trying several more batches may achieve the perfect pita.
Great recipe. I made 12 and all but one fully puffed up. I set the oven to 500 instead of 550F and baked for 5 to 6 minutes. I accidentally put 3 Tbsp of olive oil instead of 2 in the dough but it didn’t seem to make a difference.
Wow super amazing video . I made today the same exact way as you using the mixing machine too but double the recipe and waited 1 1/2 hours for the dough to rise, it's the best pita bread I ever had. I strongly recommend it.
Sorry, water at 110° is vapor …