Pita bread problemgreenspun.com : LUSENET : Countryside : One Thread
I just attemped my first pita bread. Followed an easy recipe. They taste good, but they didn't puff up (so I can't put anything in them) or some only puffed on half. Some did puff up. The recipe said the hot (500 degree) heat causes the puffing. Maybe my oven doesn't heat evenly? Any other ideas, or tips? Thanks, Cathey
-- Cathey (firstname.lastname@example.org), December 18, 2000
This must be the day for first time pita bread, except, since my Husband may have to work late, I'll try it tomorrow. Don't know a thing about them, but I did read they should be baked on a tile or cast iron griddle for best results. What is your recipe? Mine uses whole wheat flour. Glad you posted this.
-- Cindy (email@example.com), December 18, 2000.
Cindy, My recipe came from "Set for Life" 4c. whole wheat, 1 Tbls. dry yeast, 1 1/4 C. warm water 1/2 Teas. salt. Mix well, knead 4 to 5 min. Form dough into 10 balls. Roll each ball 1/4 inch thick 5 to 6 inches in diameter. Be certain both sides are covered with flour. Place on lightweight baking sheets (I used my cookie sheets). Let rise for 30 min. Gently turn the rounds upside down just before placing in the oven. Bake on the bottom rack in preheated 500 degree oven, about 5 min. Hope I can get these perfected, I make a breakfast pocket or burrito for my hubby's lunchbox. Thought pitas would be a nice change. Cathey
-- Cathey (firstname.lastname@example.org), December 18, 2000.
When I make pitas, sometimes I don't get them to puff up either-but I usually can still cut them in half while warmish and peel them apart. this works best when it is partially puffed, but I have been able to get the others apart most of the time.
If you can't get them apart-they are great cut pie like and then used for dips! ad they freeze well so you can freeze them for anotehr time.
Hope that helps, Sarah
-- Sarah (email@example.com), December 18, 2000.
One trick in making pitas is to handle them with care. Even the slightest finger print can "seal" the layers, preventing puffing. Also, make sure you don't roll them too thin. I let mine rise right on the cornmeal-sprinkled baking sheet so there's no chance of bruising them. I've made loads of pitas with only regular cookie sheets, so I don't think you need any special equipment. Keep trying - it's worth the effort when you finally get it right. Pitas are the handiest picnic food. Good luck.
-- glynnis in KY (firstname.lastname@example.org), December 18, 2000.
Roll them 1/2 inch thick, no thinner, and get the oven good and hot before you put them in. When you take them out, put them into a paper bag and seal it up right away while they cool, so that they will stay soft, not get crispy.
-- Rebekah (email@example.com), December 18, 2000.
Bake them on the lowest possible rack - if you can bake them on the bottom of the oven that works good.(depending on what kind of oven you have. Wrap them in aluminum foil as soon as they come out. Uses a lot of foil if you make a big recipe, but you can always reuse it. Do you like Middle Eastern food or just pitas. My husband is from Saudi Arabia so I have some recipes if you would like.
-- Linda Al-Sangar (firstname.lastname@example.org), December 19, 2000.
I also had problems with my first(only)try at pita. I followed all of the suggestions on the forum.They were very fluffy little buscuits.I think they should have been rolled thinner.They tasted good and went well with beans and rice but not texture of pita that I've had before.Maybe its that I've only had plastic ones from the grocery stores.Any suggestions?
-- Queen (email@example.com), December 21, 2000.