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Easy Pita Bread Recipe First Try! – Glen And Friends Cooking



Pita Bread Recipe First Try! Glen And Friends Cooking This is an easy pita bread recipe, so if you want to know how to make pita bread – this might be the easy …

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  1. I have just recently started making my own homemade pitta breads from the Chef John/Food Wishes recipe (I saw his before yours, but both of your recipes are very similar! 😁).

    I tried making mine in the oven and it was a big, fat failure, so I tried the stovetop method and I was so fascinated by the puffage, I had to film a time lapse on my phone!!! 🤓😂

    I love your experiments, I learn so much! 😊 Thank you for sharing! 😁👍X

  2. Due to YTs lackluster treatment of smaller creators I have now canceled
    my payed subscription and will try out Dtube as an alternative, hope you
    can upload your videos there as well.

  3. if you wanna make your Shawarma (that we would all love to see)and film it you could talk to a local shelter about preparing a dinner for them instead of your friends and family, they might be able to reimburse you for ingredients too.

  4. The moisture in the dough turns to steam as the bread cooks, the interior is the last part to be exposed to the heat so it is the last part to bake solid to resist the expanding. This will also happen with raw tortillas (if you guys can buy those in Canada, here in Texas you can buy them at very grocery store) if you flip them a few times while they bake or pan fry. The main thing is having enough space between the outer layers of of the dough that the center doesn't get hot as fast as the exterior. I used to put a cookie sheet in to the oven, let it get hot, and then put the pita break in onto the hot pan — it would usually only take 2-3 minutes to bake each side.
    I used to make pitas almost daily.

  5. Glen, your presentations are engaging and incredible. The way you explain the many variations that cause changes to results has helped alot. Dough is an art. The complex flavor, aroma, and texture are some of the most challanging to master. The advise you give saves people many mistakes in the learning process.

  6. I've recently found your channel, and I really love the way you've set it up. The taste testing and opinions are lovely. I'm wishing I'd have found you earlier in this Coronaland timeframe of life. I'd have been cooking along with you the whole way. Oddly enough, I stumbled upon your channel by way of my culinary exploits last night, I made Ricotta cheese from scratch and was looking for things to use the leftover whey with. I used 3tbs of freshly squeezed lemon juice instead of the vinegar (it turned out fantastic). The reason I used the lemon juice was that I wanted to use the ricotta for dessert recipes, and the method I used advised one should utilize the vinegar to make ricotta for savory dishes. Then suggested/recommended the usage of lemon juice to make the ricotta for sweet or dessert dishes. Anywho, thank you so much for such a lovely, informative, kitchen tinkering and food experimenting channel. I wonder, have you ever tried to make naan bread?? That's my next kitchen mission this week (hopefully anyway) and would love to have your take sometime in the future to see what you might do differently than what I would or will do, depending on the time difference of our trials. I've liked, subscribed, and most assuredly signed up for notifications on your channel. Thanks Again for taking the time to kitchenate or kitchen educate for us all!

  7. The more traditional recipies dont use oil. I learned to make it from watching some women from the region that the type i wanted to make make it. If you knead it for 2-3 minutes then let it rise and punch it down and take balls of it and hand knead them each for a minute or so and then poke a divit into them and close it over then let them rise a second time and roll them out they will puff much bette rthan some o fthe recipies they show on the net.

  8. Why does Pita puff up? The dough is rolled out to about 1/4 inch. When it hits the hot surface of the stone (or stovetop flatbread pan) a lot of steam is created just above the bottom surface of the dough and quickly expands upwards. In an oven, a similar process is happening on the top surface, only pushing steam down. This creates a pocket in the middle layer. On a stovetop, you need to flip the pita several times so that both sides of the dough cooks, and expands evenly. If you don't, you end up with a pita where one face is much thicker than the other, because the amount of steam created is less from one of the sides. If you want to make "Greek" pita that has no pocket, poke a fork over the whole surface before baking, and the pocket won't form because the steam escapes through the holes. Before this damn pandemic, I would never have bothered to spend time explaining this. Just going a little bit crazy….

  9. My flour is Very different from yours! lol. That's because I have to use gluten free flour blends. So some adaptation will be necessary but your finished product looks so good I just really want to try it.

  10. Was hoping for someting with a little more of a WoW factor for 4-20… but we made them and used them for a meal… then turned the left over pita into pita chips. thank you for the awesome content

  11. Made these tonight along with greek meatballs and loads of fresh spring veggies – they we're soooo good, and very easy to make. One lesson learned was not to have them in the oven for too long. flip it when it's still light – it'll brown faster than you think.

    Thank you so much for these recipes! Love that you keep telling us that this isn't an exact science, but that you need to play it by ear. It's SO refreshing to hear <3

  12. BEAUTIFUL! I always love the 'magic' puffing of my pitas. In my experience, cast iron griddles work as well as pizza stones or the like. The softer dough allows for quick steam just when it is needed for the in-oven rising!

  13. Gave this one a shot this evening, had pretty good results! Heated up a casserole dish on the hob to cook them, worked well enough, although they weren't as puffy as yours!

  14. To get the bread to come out a bit darker you can add part whole wheat flour instead of all white wheat. My mom makes it that way and we make them in a small little special bread baking pot we got from Palestine (see attached 2 min video). It´s basically a pot that has a heating element in the lid. At first you put the dough on top to brown the bottm a bit and then you put it inside the pot and it puffs up. It´s used for manakish too, those small pizza-like pastries you can get from your local Lebanese place that often have cheese or thyme on top. Basically you could make this type of bread in your ooni oven no problem.
    https://www.youtube.com/watch?v=0nLsCIH0OZI

  15. Looks good! Yeast is nearly impossible to find right now…what happens if you omit yeast? Its a flat bread…? Thanks….enjoy your videos very much!

  16. My guess. Pita is made flat. Bread is made in a pan so when it expands it can only go one way and that's why you get cracks and explosions. Plus it's a lot more dough. Pita you only used 70 g of dough so it just puffed it could expand without restriction. Even challah which is not always made in a pan explodes but again a lot more dough. So those two things mean you get a puff not a boom.

  17. Great video! John Kirkwood has a great video on making pita as well. Going to have to try making some sometime as I like to make falafel but end up just buying pita beforehand.

  18. Hi Glen and friends!

    Been making some of your recipes for the past few weeks during the pandemic and I've loved then all!

    This one in particular was fantastic! I had tried another pita recipe and it made some nice, tasty naan-like flatbread but it didn't puff properly.

    First time making your recipe and I had a batch of beautiful soft, pita that had texture and taste exactly like store-bought!

    Keep it up!

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