Chef John's Pita Bread
Mix up a simple dough, let it rise, and experience the true taste of homemade pita breads from your own kitchen.
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it was kinda good. it didn't puff up and 1/4 inch is quite thick. i would recommend not using whole wheat flour which is what i used
This recipe it magical! I live near a ton of Middle Eastern restaurants and this is the first time I've tried to make pita bread, let alone match the great taste of authentic pita bread. We nailed it thanks to Chef John's great recipe. My husband and I couldn't help but eat each piece (with a bit of garlic sauce) as it came out of the skillet. Fantastic recipe! Thank you!
I love bread. Lately I've been loving flat breads, andy I've been trying to eat less sugar, so I was happy to try this recipe and stop having to buy pita bread every week. Watching the included video is extremely helpful. I folowed the recipe, and used my kitchen aid with the dough hook and my pita turned out perfect. I'm using this as a starter recipe and will probably make changes depending on my mood. But will definitely make this as is again. In a lot of the reviews I noticed people have been having trouble getting the poof, and I think rolling the dough thinner might help with that. My son was "helping" me and the ones he rolled out were a bit on the thicker side and although they tasted delicious, they didn't poof and i have to cut a pocket in. Once he wandered off, I rolled the dough to be thinner and they all proofed! Best pita ever.
I tried making pita bread in the past and every time I failed miserably so of course I was skeptical that I could successfully prepare pita bread using your instructions (It's not you---it's definitely me). Call me a bit overdramatic, but I literally teared up when my first batch came off the stove browned to perfection and actually sturdy enough to open as a pouch. I guess I just had to watch someone else make them before giving it another shot. Thanks from the bottom of my heart. This is now my go-to recipe from now on. Now if you'll excuse me, I have a batch of falafels to make to go along with these bad boys.
It is a simple and fool proof recipe. I hand kneaded the dough because I don't have the dough mixer attachment. It took me 15 minutes to knead the dough and I used about 2 table spoon flour which I sprinkled on my kneading board. All the pitas puffed and formed pocket. Since I don't portion equally, I noted pockets of the thinner bread is more fragile than the thicker bread. I suggest if you want to form good pocket for filling, make a thicker bread. But if you want to serve as taco shell, make a thinner bread. I had it for my brunch to go with mayo and fish. Fold it up, just like soft taco. Yum....yum.
Tasty but time consuming and tricky to get the right thickness. And not really above and beyond store bought pitas as promised... Be sure to make the pocket while pitas are warm or you may have a hard time like me.