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Pita bread recipe of 31-05-2014 [Updated on 24-04-2020]
Hello, today I give you the recipe to make pita bread at home in a simple and fast way.
I love this bread, which resembles our typical piadina in shape and texture, and this year after my umpteenth holidays in Greece, I promised myself to try to do it once back home, and now, after "only 9 months", here I am here :)
There pita it is a type of leavened flat bread, round, very common in the eastern Mediterranean and in the Arab world where it takes the name of Arab, Syrian or Lebanese bread. This type of bread thanks to its shape and softness is generally used to collect gravies or sauces such as hummus or tzatziki, or to accompany meat dishes such as Turkish kebab, or Greek gyros. In addition to the classic oven cooking, in anticipation of the arrival of the summer heat, I also tried cooking bread in a pan, in both cases the result was excellent, try making pita at home and let me know, here it is now become a weekly appointment and my recipe is always being appreciated. Have a good weekend to those who pass by here
How to make pita bread
Dissolve the yeast in a bowl with just warmed water.
Add the flour and start kneading.
When the dough begins to take consistency, add the salt.
Form a loaf and leave to rise for 1 hour.
Divide the dough into 8 balls.
Then lightly squeeze each ball, place it on a pastry board and roll it out in a circle.
Let the disks rise for 30 minutes, then brush with a little oil and bake in a preheated oven at 250 ° C and cook for 5 minutes.
Alternatively, cook the bread in a pan: heat a non-stick plate, grease it lightly with oil with a paper towel and cook the pita bread.
As soon as bubbles form on the surface, flip and cook on the other side as well.
Serve pita bread to accompany your dishes.
Pita bread made with the original Greek recipe is super easy to make. A quick and easy bread that cooks in 5 minutes, in the oven or in a pan.
Very soft, the Greek pita bread can be stuffed or used as the classic Italian bread, to accompany meat, fish, vegetables, eggs, meats and cheeses.
The Greek pita is a type of leavened bread, low and round, born in Greece and then spread throughout the Middle East.
The Greek pita is practically the Arabic bread, that is the bread to make the Kebab.
In Greece, pita is often accompanied by moussaka, a meat and aubergine flan enriched with bechamel.
Also in Greece there is also a rolled version of the pita, the pita gyros: a stuffed and rolled pita: a traditional Greek street food, now widespread all over the world.
Gyros pita is stuffed with cooked pork kebab type, tzatziki sauce (a sauce made from yogurt, cucumbers and lots of garlic), salad, onions, tomatoes, french fries and much more.
- Difficulty Very easy
- Very cheap cost
- Preparation time 20 minutes
- Rest time 4 hours
- Cooking time 5 minutes
- Servings 8 Greek pitas
- Cooking method Oven
- Greek cuisine
Pita with lamb
To prepare the pita bread, pour the dehydrated brewer's yeast (alternatively you can use 12 g of fresh yeast) in a small bowl, add a little warm water and the malt (or sugar) (1-2). Mix well to melt all the ingredients and add the mixture to the two flours that you have sifted into a large bowl 3.
Knead with your fingertips 4. In the remaining lukewarm water, dissolve the salt 5 and add the oil 6.
Pour the water with salt and oil over the flour 7 and knead until the mixture is well blended. Transfer it to a work surface and continue to knead the dough, which should be smooth and elastic and shape it like an 8 ball. Let the pita dough rise in an oiled bowl 9
and cover it with cling film 10. Leave to rise in the oven off but with the light on, to accelerate the leavening, for two hours. When the dough has doubled in volume 11, divide it into 8 parts weighing about 100 grams each 12
and give each piece the shape of a ball 13. Roll out with a rolling pin until you get slightly oval sheets of about 2 mm thick and 20 cm in diameter 14. Arrange the pita bread on a dripping pan, lined with parchment paper, so that they are not stuck together and brush them lightly with an emulsion of oil and water 15.
Let them rise covered with plastic wrap for at least 40 minutes, still in the oven off but with the light on. Once the leavening is complete, sprinkle them again with water 16 and move the pitas together with the parchment paper on another dripping pan already heated in a static oven at 250 °. Bake the pitas for 5 minutes, until they brown in the lower part and remain white in the upper part 17 and keep them immediately stacked under a glass bell jar 18 if you do not use them immediately. Your pitas are ready to be enjoyed!
Quick pita bread
1) Dissolve 5 g of brewer's yeast and 1 teaspoon of sugar. Put 250 g of Manitoba flour and 250 g of 00 flour arranging them in a fountain and pour the dissolved yeast in the center. Add 1 tablespoon of extra virgin olive oil, a pinch of salt and knead adding, little by little, more lukewarm water (about 2.5 dl in total). When you have an elastic dough, make a ball, put it in a bowl, make a cross cut on the surface, cover and let it rise: it will be ready when it has doubled its volume.
2) Divide the bread dough leavened in 8 loaves of the same size, spread them on the floured work surface, so as to obtain oval shapes 16-18 cm long. Cover them with a clean cloth and let them rise again for at least 30 minutes. Meanwhile, preheat the oven to 250 ° C.
3) Brush the oven plate with 2 tablespoons of extra virgin olive oil and heat it in the oven. Take it off, arrange the pite well spaced, brush them with cold water and cook for about 6 minutes or until they are puffy and golden.
Last night I tried this delicious recipe, it's about Gyros Pita it is a typical Greek dish, to make it I used Arabic bread instead of pita which is a Greek bread, it varies little from the Arabic one.
For these Gyros Pita, I liked it more because the Arabic bread swells a little.
Take the pork slices and cut them into thin strips, put a drizzle of extra virgin olive oil in a pan and cook until the meat is a little golden.
Cut the onion into thin slices and put them to marinate with vinegar, salt, pepper and a pinch of sugar, mix well and let it rest for at least half an hour.
Wash and cut the tomato, wash, clean and chop the salad, put them on a plate if you want to make Gyros Pita you can use ready-made Arabic bread, or make it yourself.
The bread should be heated, cut it in the shape of a bag and put the tzatziki sauce on it, then proceed with the slices of meat, the onion and the tomato.
If you want to get a great result for the Gyros Pita, I advise you to make the bread and the tzatziki sauce you, you will see that the result will be excellent. Good recipes, to everyone -).
From Greece: the pita gyros recipe
There Greece has excellent raw materials, thanks to its temperate weather even in winter. Here then is that the protagonists of the dishes are above all the vegetables prepared in many ways, but there is no shortage of typical cheeses, such as feta, or the fish freshly caught. Among the characteristic dishes it should be mentioned gyros, better known as pita gyros. It's a sandwich very similar to Turkish kebab, but based on pork meat, previously marinated or seasoned with spices, herbs and salt. The meat is cooked on a rotisserie and, once the outside becomes crunchy, it is cut into thin slices to be placed on Greek bread called pita. The sandwich is served with sauce tzatziki (the typical Greek sauce made with yogurt and cucumbers), tomatoes, chips And onion.
Eggplants are often found in Greek cuisine. They are, in fact, the protagonists of a typical dish called moussaka, a flan based on eggplant and minced meat, which is baked in the oven and covered with bechamel. It is a delicious dish similar to our vegetarian lasagna!
There pita it is a typical Greek dish, almost a street food of the nation.
It is eaten in all seasons, it is consumed both in restaurants, in the basic recipe as an accompaniment to more elaborate dishes, and as a sort of kebab, taken at street stalls.
Let's find out together how to prepare this particular bread.
200 gr manitoba flour
2 tablespoons extra virgin olive oil
3 gr brewer's yeast powder
In a bowl, mix the yeast, sugar, the previously sifted flours and a little water at room temperature.
Start kneading by hand. Then add the oil and salt. You will need to get a ball.
Let the dough rest for a couple of hours, placing it in a bowl covered with a cloth. You can also put it in the oven with the light on so as to accelerate the leavening thanks to the heat.
After two hours, divide the dough into many blocks of the same size and, with a rolling pin, roll out the dough into round sheets (like wraps).
Oil the pita and bake it on baking paper at 250 ° for about 5 minutes.
The most traditional way to consume Greek bread is there pita gyros: very similar to kebab, it is a pita filled with meat (chicken or pork) in strips, tzatziki sauce (typical Greek), onions, tomatoes, fried potatoes.
Unlike kebabs, the meat used for the pita gyros is typically of pig and it cooks on one spit vertical where the strips of meat are skewered one on top of the other.
The meat cooks on rotisserie and it must become very crunchy on the outside.
But you can also reproduce it at home, with the grill, by preparing a pan with greaseproof parchment paper and cooking the strips with a sprinkling of pepper and a drizzle of oil until they are almost toasted.
Is called souvlaki and it is the name that in Greek is given to meat skewers marinated with oil, lemon and herbs and then cooked on the grill.
These are also often served with pita.
Of chickpeas, broad beans, peas: falafel are fried meatballs typical of Lebanese cuisine, which however are also consumed in Greece.
Gluttonous. serenely!I saw the Pita bread with the stuffing pocket at Anna's, pita bread from similar sisters, and I thought: fantastic !! ideal for my daughter's trips.
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Wonderful . I have to try them!
DEAR THAT BEAUTIFUL THIS RECIPE THANKS. I ONLY DID NOT UNDERSTAND HOW MUCH WATER GOES THERE. KISS!
But how nice it is. I've never done that! smack and happy Sunday
think I saved the recipe even before reading the whole post.
ha ha ha!
It came out great! I want to try it too.
Wonderful. They are completely empty inside. They are really ideal for stuffing.
Have a nice Sunday!
How beautiful I am delighted that you liked them, since what a nice pocket.
Good afternoon kisses
hello Sere, you too with the like! They are really a guarantee of success but it must be said that if your skill had not been there they would have been of little use! I sign them, they intrigue me a lot (I also have the book but sometimes. I forget it! Luckily you are there to refresh my memory!).
You say well dear :-D are perfect! And tasty too. Very, very good! Thanks for participating in the next recipe :-D
Help is the second time I try anything to do they don't swell and are hard and rubbery. Maybe they should be placed on the already hot oven plate? Thanks if you want to help me I would really like to be able to do them
because they swell and make the typical pocket try to roll them out thinner for the rest maybe you use a flour that is too strong, like Manitoba?
Pita Bread - Recipes
Aria, I was reading on FB a few days ago that you considered "the lines written before the recipe", your life stories, as important as and perhaps more than the recipes. and in fact you understand, for the participation and sincerity with which you write: a special and truly appreciable feature of your blog, beyond the always inviting recipes! This time you hit me again. you know you would not say that you are a person with fears / phobias / limits, on the contrary I see you as a successful woman (in the family and at work), fully realized. And a little consoles me instead to know that you too confess to have many limits, including a phobia that is not entirely rational like this. I see myself a lot in what you say, even I never take the plane quiet: `` My fear is mainly linked to the terror of having a panic attack at high altitude and the inability to do something individual in the event of an accident '', not I could have explained it better! Fortunately, however, for the moment, this restlessness is limited and, forcing myself a little, I can still take the plane (sure, I'd be happier on the train or ship.)! But I have bigger fears that I handle a lot worse, including, trivially. the terror of public speaking in institutional situations! And it is a problem, today it happens more and more often that you have to do it for your profession. let's say I'm working on it, let's hope so! In any case, it consoles me to know that I am not the only one to have rational fears that limit life, perhaps if we could all accept ourselves a little more for who we are, it would be the first step to live calmer and have, paradoxically, less phobias. maybe!
thanks Silvia, in fact it really is. often I don't even realize what I write, it is unfiltered, it flows out of my mind and wants to get here, I still don't know why. I often wonder what it is for, since mine is a cooking blog and people come here mostly to look for recipes. yet I would not know how to imagine this space differently, the recipes would seem less true to me if detached from my thoughts. which then, inevitably, are read by someone and reciprocated, as in this case. Yes, although I speak in public every day for work and always put my face to it, in my private life I am a very fragile person, struggling with so many fears rather than insecurities. But who isn't? Here, the point is this. I used to feel inadequate, I always felt not up to par. and this made me suffer. But now, on the blissful threshold of 40 years, I realize that no one is invincible, indestructible, fully self-confident. and therefore what I would like to teach, especially to my children, is not to put yourself on the cross for your own weaknesses and suffer as I suffered, feeling unsuitable and not up to par. Indeed, to have the courage to look your fears in the face! Some have to be overcome, and we have to struggle with ourselves and with them, but others are simply part of us. and as we talk about them, we will discover that they are also part of the lives of others. Paradoxically, I am not afraid of speaking in public because I am a bit 'self-centered' and I like to be the center of attention, in a good way. From an early age in school plays I was & quot the narrator & quot; because the teacher gave me the part where there was more to talk about. as I liked it. I suffer much more in my heart, especially since I am a mother. my biggest fears are related to the fear of not being able to control everything. and this, alas, is not always possible, and it makes me live with so many responsibilities and anxieties that I cannot delegate. and they all end up in my gastritis. I don't know how it will turn out, there is always room for improvement. the advice I can give you to overcome your fear is to think that your audience is made up of people exactly like you. and if you show you believe in yourself they will feel it. Never belittle yourself, we are all individuals and none of us have superpowers, we can & quot; only & quot; do our best. And we must also accept that sometimes we can make mistakes! But I say this above all to myself. A kiss and thank you for your open-hearted reflection!
Thank you so much for your equally open-hearted response! You are absolutely right, we should not cross ourselves for our weaknesses but rather maybe we should have the courage to & quot; dramatize & quot; a little, accept ourselves as we are and also fallible, because as you say we are all human, the limits and fears that we they seem insurmountable maybe they are part of everyone else's life and, if only to know it, they would make us less afraid! I embrace you and be proud of this blog of yours, this way of telling yourself and your recipes. that there is full of cooking blogs, but of & quotAria in the kitchen & quot; there is only one and it is special! A big kiss!
Pita Bread - Recipes
Gluten free pita recipe
The pita is the round bread, leavened also called Greek pita or Arab bread, traditional food of Mediterranean and Middle Eastern cuisines but in reality its use extends as far as Afghanistan.
Similar but different from the naan bread which contains yogurt and no yeast inside, plus the pita stays swollen while the naan tends to deflate quickly.
Its characteristic is that of being an empty bread inside and therefore by cutting it we have a real bag to be stuffed at will.
My recipe is obviously different from the original because it is gluten-free.
The ingredients & # 8230
To make gluten-free pita bread you will need: rice flour, tapioca flour, potato starch, brewer's yeast, xanthan.
When I speak of tapioca flour I am not referring to starch, which has the consistency of starch or cornstarch, but something very similar to very fine breadcrumbs. I find it in a large supermarket very close to my house, I wanted to try it in some recipes and finally I had the chance
The link I left you is from the Sarchio website and that's exactly what I use.
For now I have not tested the recipe with other flours, but I will do it shortly, perhaps replacing the flour with the starch which is more common and easy to find and then I will publish all the variations, maybe a video.
The xanthan *. Xanthan is a powder that is used in cooking, especially in modern and gluten-free cooking to thicken, make dough, even fresh pasta, like mine carrot lasagna.
Small doses are enough, so a jar will last you a long time. You can find it in stores specialized in gluten-free, in pharmacies and para pharmacies.
To get a good result I made a dough, it is very simple, and it gives more impetus to leavening, maybe you will have to prepare this recipe one day when you are at home but the total work is really minimal.
I have tested different types of cooking but the best for this gluten-free pita is the oven, it stays nice and swells perfectly. What a gratification.
Try this wonderful bread with Greek skewers and the sauce tzatziki.
Edited by Laura Roselli
Nb. Words in bold underlined contain links to other recipes or ingredients, click on them to discover them. The links with * are affiliate links, so if you click and buy something, I will get a small percentage, for you the price will be the same, but if you do you will help me to support my blog and my You tube channel and I really appreciate your support.
- 100 g of rice flour 60 g of potato starch 40 g of tapioca flour 5 g of fresh yeast A teaspoon of sweetener 160 g of water A small teaspoon of xanthan gum 15 g of olive oil Salt to taste
Combine rice, tapioca and starch flour in a bowl and mix them well together.
In a smaller bowl, dissolve the yeast with the sweetener, add 55 grams of water and 2 generous tablespoons of flour taken from the total. Mix well until the lumps are eliminated, cover and put away from currents. Let it rest for at least 2 hours.
After the time has elapsed, add a small teaspoon of xanthan gum and salt to the remaining flour, mix very well.
Start adding half of the water, then add the leavening too, mix well and continue adding water, finally add the oil and mix well. The dough must be moist but workable.
Let it rise well covered for at least an hour.
After this time, flour the work surface and divide it into 4 parts.
Start working every single ball until it is nice and smooth.
Roll out the ball with your fingers, not too thin but at least half a centimeter.
Place the loaves on the baking sheet lined with baking paper or silicone mat * well spaced apart.
Cover and let it rest for half an hour. In the meantime, turn on the oven and bring it to maximum, then lower to 250 ° in static mode.
Put the bread in the oven and bake for about 5 minutes, halfway through cooking the bread will begin to swell, however, leave it up to 5 minutes.
Remove from the oven, the bread will remain puffy and is ready to be stuffed.
This recipe makes a tasty loaf filled with fresh basil, tomatoes, garlic, and shredded cheese the bread has wonderful soft texture, and is packed with flavor. The unique shape is simple to achieve, and makes an impressive presentation.
Dianna Wara of Washington, Illinois, took first place in the first-ever National Festival of Breads with this recipe - which we've since simplified a bit, while retaining its award-winning characteristics. Thanks, Dianna!
- 3 cups (361g) King Arthur Unbleached Bread Flour *
- 2 instant yeast teaspoons
- 1 1/4 teaspoons (8g) salt
- 1 large egg
- 1/2 cup (113g) lukewarm milk
- 1/3 cup (74g) lukewarm water
- 3 tablespoons (35g) olive oil
- 3/4 cup (85g) shredded Italian-blend cheese or the cheese, of your choice
- 1/2 cup (113g) oil-packed sun-dried tomatoes or your own oven-roasted tomatoes
- 3 to 6 cloves garlic, peeled and minced
- 1/3 cup (14g) chopped fresh basil, green or purple
To make the dough: Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the dough ingredients in a bowl (or the bucket of your bread machine), and mix and knead - by hand, using a mixer, or in your bread machine set on the dough cycle - to make a smooth, very soft dough . The dough should stick a bit to the bottom of the bowl if you're using a stand mixer.
Place the dough in a lightly greased bowl, cover, and let it rise until it's doubled in size, about 45 to 60 minutes. Notes: When making anything with yeast, it's best to let the dough rise to the point the recipe says it should, e.g., "doubled in bulk," rather than watching the clock. Rising times are only a guide there are so many variables in yeast baking that it's impossible to say that bread dough will ALWAYS double in bulk in a specific amount of time.
Meanwhile, thoroughly drain the tomatoes, patting them dry. Use kitchen shears to cut them into smaller bits. Shears are also useful for slicing / chopping the basil.
Gently deflate the dough. Flatten and pat it into a 22 "x 8 1/2" rectangle. Spread with the cheese, tomatoes, garlic, and basil.
Perfect your technique
Bakealong White Bread
Starting with one long edge, roll the dough into a log the long way. Pinch the edges to seal. Place the log seam-side down on a lightly greased or parchment-lined baking sheet.
Using kitchen shears, start 1/2 "from one end and cut the log lengthwise down the center about 1" deep, to within 1/2 "of the other end.
Keeping the cut side up, form an "S" shape. Tuck both ends under the center of the "S" to form a "figure 8" pinch the ends together to seal.
Cover and let rise in a warm place until double, 45 to 60 minutes.
While the loaf is rising, preheat the oven to 350 ° F.
Uncover the bread, and bake it for 35 to 40 minutes, tenting it with foil after 20 to 25 minutes to prevent over-browning.
Remove the bread from the oven, and transfer it to a rack to cool. Enjoy warm or at room temperature. Store, well-wrapped, at room temperature for a couple of days freeze for longer storage.