They look just like your photo.. You can make the dough and keep it on the counter for a few hours (or in the fridge overnight, but remove it 2 hours before cooking) OR just reheat them. I’ve made these twice now but both times the pita came out really dense instead of fluffy. I’m gradually replacing am item at a time. Thanks! I so glad you love this recipe! I have made pita bread in the past using the oven and a pizza stone. and some helpful tips Thank you Natasha! It is so difficult to come up with original recipes and I would never rip someone off. Thanks for sharing this. I keep my yeast in the freezer so it stays good longer. The accuracy of the nutritional information for any recipe on this site is not guaranteed. My dough didnt rise. My family thinks I’m some crafty lady! Shared with: Inside BruCru Life, Lil Luna, Chef In Training, Buns In my Oven, Foodie Friday Friends, Tidy Mom, Taste and Tell, Cheerios and Lattes, Somewhat Simple, Mom on Timeout, I Heart Nap Time, Fine Craft Guide, The Country Cook, Whipperberry, Chef In Training, Your email address will not be published. 140 degree water temperatures, quite hot to the touch is what many hot water heaters are set at (and still far from boiling), will kill your yeast. The sugar gave something for the yeast to eat so I got a better rise, texture, and flavor. , HI Meg! My family loves these pitas! Here's a hearty take on Mediterranean food, this time with … xTieghan, The pita bread wss delicious & easy to make. Definitely trying these! I hope you love this recipe! It’s worth buying a cast iron pan for things like this. So cool! have never tried this so I cannot be sure. Thank you! Just found your blog and I really want to try these. Next time I’ll try divvying the dough into five and see how that works. I plan to make the other half tomorrow and I will be making these year round for sure! More reasons to love your website. (At least I think that’s the reason) 2nd try, added The instant yeast directly to the other ingredients and voila! This site uses Akismet to reduce spam. If I was to make this for 20 ppl (so about 30 pitas), and make them a day or 2 before, what’s the best way to heat/reheat them to get the fresh taste? I commend you for all the wonderful recipes you have introduces your followers to but I suggest you be more specific about the temperature of the water you might the yeast in. Gently deflate the dough and turn it out onto a lightly floured work surface. Thanks Kindly could you advise me how can I get this result. I do live in a VERY dry climate, so maybe the humidity does have an effect. I made these last night. Last time I tried only about half actually puffed using my cast iron skillet and the method that you described. found you by accident, while I was looking on Yahoo for something else, Regardless I even if I do say so myself. Or were you meaning that you should fry them? And how much would I use since they are both different flours and have different baking/cooking outcomes. If you can make pizza dough, you can make these. (We use the graduated rubber rings on our rolling pin to control thickness as we roll.) I would love to have you share this with this weeks Wednesday’s Adorned From Above Blog Hop. So happy you love the recipe! Tried it, nailed it. So, immediately replace the square ones with this round delicious bread. I just pulled it out of the fridge- should I let it come to room temp before I start making/baking/cooking it? This Middle Eastern flatbread puffs when it cooks, creating a space in the dough. Amazing! Could not believe how easy they were! I’m going to have to make these for him so he can reminisce about his time there. At this point, you can refrigerate the pita dough until it is needed. Now add salt, olive oil and almost all the remaining flour (keep about 1/2 cup of the flour for dusting … The flavor is great on these and overall they are easy, which is why I even attempted it! I am so happy I found you!!! I have made these pitas so many times!! I am so happy you liked these Jane! They were thicker than in your pictures but amazingly delish. Cut into 6 equal sized pieces and place on a lightly oiled working surface. I used a stand mixer but I’m always confused about what Low/Medium/High speed is since it’s numbered 1-10. Combine the sugar, yeast, olve oil, water and milk in a bowl. You’ll want to just eat them plain, but you really should wait and pair them with tomorrow’s post. Thanks! Yours truly I’m never buying pitas again. Serve with pita breads. The flavor of these is Excellent. Can I use a different flour? I doubled the batch, refrigerated after the rise, and cooked on my griddle. Hope I can help and thank you so much for the kind words!! Thanks for the recipe, I’ll be printing it off and using it whenever I need pita. OMG I made these yesterday and my family devoured them. . I just made these and they are absolutely delicious! I am going to give these a try. Let me know if you have any other questions. Hi, I am so excited to try these pitas. Made this today and it was a hit in our house! http://www.bloominghomestead.com/2013/02/crafty-tuesday-link-party-21913.html. xTieghan, Hello dear, It is just whats happens when those caste iron pans get smoking hot, the smoke! Brush the front and back of each pita bread with a light coat of olive oil. I’m pretty nervous, and not sure if I really have the best kinds of work surfaces for this in my tiny apartment… but it’ll go great with the chicken I’m cooking in the crockpot! I’d like to invite you to link up to Saturday Spotlight @ Angels Homestead. Although I miss my old kitchen supplies. I love bread anyway, and it’s always nice to try something a little different. Homemade pita bread tastes so good that it can easily be enjoyed by itself with a light brushing or olive oil or garlic herb butter. Though pita bread is readily available in grocery stores where I live, often it is stale (or quickly becomes stale). If you were to make them ahead of time either by 5 hours or overnight how would you do this? any suggestions? I have been experimenting with Greek food lately, and your recipes have been the best. I was skeptical because I’ve never found pita as good as when I lived in Greece. It is one of my favorites! And moreover, the bread will remain intact and mold-free for at least 3 months. I am so happy to hear that you all loved this pita bread! Lift and turn the dough frequently as you roll to make sure the dough isn't sticking to your counter. Also, I didn’t have a dough hook so I hand kneaded it. I had a recipe for pita but they were too chewy. I hope you love this recipe! Mmmmmmmmmmmmmmmmmmm!!!! Keep cooked pitas covered with a clean dishtowel while cooking any remaining pitas. ( Log Out /  This time I’m going to sprinkle with a little Greek seasoning and enjoy them with some fresh hummus! Hello! I made it last night with whole wheat and they were still fantastic. This is TOTALLY a recipe my husband and I would absolutely devour. I had to use a stainless steel pan since I cannot use the cast iron on my stove. Chunk off the dough did not then your yeast is old, it may how to open greek pita bread a quantity. Have all the time you must certainly put into your work long would you the! Until large toasted spots appear on the skillet and buttering the pita bread Melbourne fresh and mold?! Finally found some time to make 5 batches for next Saturday night (!. The rise, i ’ ve made them: so simple and and... 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