I notice that people are having difficulty with the pockets forming. We divide the dough into balls cover and let rise again. We then roll on a floured board using cracked wheat pretty thin. Using this method you should have very few fail to rise. Reviews: Most Helpful. Carrie Lynn. Pretty good! The only thing I was a little off about was that they took a while to soften up but they made great pockets and taste great!
Once I had divided the dough, I kneaded each piece for another 2 minutes before rolling out and I think that may have helped them puff better. Wonderful Pita bread! This was better than Pappy's puffed up very nicely and had a great flavor. Was easy to roll out as well. I added 2tbsp of light in flavor olive oil to the dough. This was a great recipe. I used 4 cups whole wheat pastry flour and 2 cups all purpose flour.
I rolled these in the traditional circles and they puffed up beautifully. Everyone was impressed. Deep Creek Diva. Rating: 1 stars. None of them puffed up as others I've made. I'll go back to my old recipe that works. I had to try it and followed directions to the T as I do when trying a new recipe but it was a mess and too much time and money to try again. Kelly Speros. Rating: 4 stars. This pocket bread turned out pretty good. The pockets formed well and it was easy to make.
It was a little too bland for my personal taste however I think that was just personal preference. Next time I will try adding a little honey just to suit my own taste. Overall a pretty good recipe that can be easily modified to meet one's own personal taste.
This bread reminded me of Indian fry bread without the fat! Editor's Note: After reviewing feedback, this recipe was updated with a new cooking process in June It was also updated to include more background information behind the dish. Kitchen Tips and Tools. Delish Shop. United States. Type keyword s to search.
Today's Top Stories. Tried making our pita? Let us know in the comments and rate it below. Advertisement - Continue Reading Below. Yields: 8. Prep Time: 0 hours 5 mins. Total Time: 2 hours 5 mins. This ingredient shopping module is created and maintained by a third party, and imported onto this page. I toured Greece in and the food was one of my highlights of my trip and of course the people, beaches and sights!
Best trip ever!!! Yeap you can use whole wheat flour. You may need a tiny bit more water as whole wheat soaks it up more. I use standard white AP flour and found that it did warrant the full g of flour rather than just g…much less than and the dough is really frustratingly sticky to handle, but it did still produce great result. Thanks for sharing x. I just made a dozen thinking that would be good for a few days but forgetting that I had a house full of gannets and my next door wants a dozen for tomorrow.
Hi these were a big hit. Reading the reviews after the fact I realized I forgot the salt. Did not seem to matter. Can I double the recipe? Thanks for this new family fave. I also loved your chicken souvlaki and saw this recipe suggested as well.
So glad it worked well for you! Salt would give it some extra flavour but can definitely be made without! If using dry ingredient conversion to cups but sure to use enough flour. Its a higher hydration dough to keep it soft, so going may make them a bit tough. Is it ok to use a bread maker to knead the dough? Do you use strong bread flour or plain flour? How thin to do roll the dough out? Sorry lots of questions.
Hi Nat, I use bread flour strong flour but plain can work as well they will just be a bit softer. Roll the dough as shown in the pictures, about half a centimetre thick. What a huge relief. Great recipe! I may have under kneaded a bit but they still turned out spectacular.
It doesnt need too much kneading but just enough for the dough to become elastic. So simple and delicious. Also made very easy by using a mixer. Thanks for sharing. Your welcome Julia! So glad you loved them!! Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. Thank you for signing up to our newsletter! You will shortly receive an email from Eli asking you to confirm your email address! Over the past 8 years you have made My Greek Dish the number one destination for anyone searching for authentic Greek recipes!
For that I cannot thank you enough! It all started with an idea… To collate and publish all those recipes that I loved when I was young, the ones I made with so much love for my children and grand children! Tweet Share Pin It. Jump to Recipe. All you really have to do is follow these four simple steps : Prepare your yeast: Dissolve your yeast in a bowl with the water and sugar and wait for it to froth. Just a splash is enough! Cover the pan to lock the steam in the pan.
This will make the pita bread very soft and fluffy while also giving it a delicious caramelised crust! So go ahead and indulge yourself with my favourite recipes below: Lamb souvlaki Pork souvlaki Chicken souvlaki Beef souvlaki Lamb kofta kebab Pork gyros Chicken gyros. Spicy feta cheese dip tirokafteri Aubergine dip Melitzanosalata Tzatziki Hummus. Scale 1x 2x 3x. Similar recipes you may like!
Taramasalata recipe Greek Fish… Melitzanosalata recipe…. Set aside for minutes until yeast froths. Add the flour and salt and mix using the dough hook for minutes. Alternatively you could mix the ingredients by hand. Depending on the flour used, the dough may need a little bit less or more flour than this pita bread recipe calls for.
After mixing for a while the dough for your pita bread should become an elastic ball and a bit sticky. When done, coat the dough with olive oil, place in a bowl and cover with plastic wrap and a kitchen towel. Let it sit in a warm place, for at least 20 minutes or until it doubles its size. It could take up to two hours.
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