Thank you for sharing I will definitely try this sourdough recipe. As far as the pockets, I used to make a yeast pita bread recipe and you put the baking sheets in a 450° oven while it’s preheating then when you’re ready you throw your pizza dough on the hot baking sheets and they take 4-6minutes and they almost always pop up and have the pocket. Recipe also called for bread flour which is not required but gives a better rise

I've been looking for a simple flatbread to use some of my discard. Thank you...

Great advice! Lovely recipe!

@theresalammon2430

3 жыл бұрын

Thank you!

Thank you for this recipe! The way to puff them up on the stovetop, is to heat the dough for 1 minute, then flip it for another minute, the puffing happens usually on the third flip. Good luck!

May not have created pockets but flatbread is still good with hummus!

please take my advise as a pita maker for years, after flatten it let it rest for 1-2 hours and then bake it in order to get air bucket inside. good luck next time

@princesspearlthumb

Жыл бұрын

Doesn’t need 1-2 hours after rolling out, just 30 minutes is enough.

@rightmay1974

Жыл бұрын

@@princesspearlthumb I make it with sourdough starter that's why it takes time 🙂

In the skillet version looked like you could manually split it into a pocket after you tore a piece off or was that just a bubble from the sourdough? Thank you..

Can we switch out a.p flour with whole wheat?

Your funny

Hi. Your video is very funny. Although, to be clear, I think you are over complicating a process that (especially in the interest of being lazy) really is much less work than you’ve made it. Search for Autumn Kitchen’s Sourdough Pita recipe, and cut the baking time she suggests down a bit. I found her baking time gave me over-baked pitas…but, everything else works! Also, be sure to, as someone else recommended in another comment, to let your rolled out pitas rest/proof/rise before baking them. A couple of reasons you may not have been successful with getting your pitas to puff up in the oven are that you have been using too low temperature, and not letting them rest 20-30 minutes after rolling out. I bake pitas at 485F for 4 minutes. You don’t need to worry about burning yourself when turning them over, because you are NOT supposed to turn them over in the oven! Mine are fully puffed after 2 minutes, and fully baked at 4 minutes. One thing that you also really don’t need to do is to spray cooking oil on anything to do with pitas…not for any part of the process, unless you are cooking them in a pan, in which case, I think then it doesn’t matter. I use flour to keep pitas from sticking, after I have formed the divided dough into rounds (shaping) and for the 30 minute rest after shaping. Oil on the outside of the dough will burn in a 485F oven, so you really want to avoid having oil on the surface of the dough. (The oil that’s in the dough is fine, though.) Anyway, here’s to a way lazier process for you next time…at least if you’re open to new ideas and to making a few changes. Hey, it’ll give you way more time to make hummus, and way more time to search for fun videos on KZread! 😊 Note: Puffed pitas are filled with insanely hot steam! Be careful not to burn yourself! Another note: I toast pitas on the shortest setting in my toaster…to reheat, because I prefer them warm, which makes steam form inside the pocket…so, don’t be like me and forget that it’s insanely hot, even just after a minute in the toaster. Ouch! (My poor thumb.)

@kathryncasey7970

3 ай бұрын

❤❤❤

Off I go to find someone that knows how to make a pita

Something ist wrong with your Recipe. With only 61% Hydration will be no dough so sticky.

I fried mine. Really lazy