pita bread

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Does anyone have a recipee for pita bread? Do you need to use a tortia pan to cool corn tortias or can you use a sandwich maker? I have one you can flip to flat. My friend hasn't goat any and wondered if you cyoud just use a hot dry frying pan? I just found thos site frome one of the other boards. I will be back. TIA Shepherdess

-- Shepherdess (amulet@istar.ca), April 14, 2002


The Moosewood Cookbook by Mollie Katzen has a great pita recipe I use a lot. If you can get the cookbook at the library that would be best but if you can't I would be happy to type it out for you. Let me know if you need me to type it out.

From your question it almost sounds like you want tortillas. The recipe I have makes wholewheat pita (pocket) bread. It is very easy.


-- Susan in MN (nanaboo@paulbunyan.net), April 14, 2002.

Susan: If it wouldn't be too much trouble, I would be interested in the pita bread and any ideas that you have used for fillings would be great also! Thank!

-- Marie in Central WA (Mamafila@aol.com), April 14, 2002.

Here's the pita bread recipe I use. You can use whole wheat flour instead if you like.

1 PKG yeast

1 1/4 C. warm water

3 C. flour

2 tsp. salt

Dissolve yeast in warm water, add salt and flour. Mix til smooth. Divide into 6 balls, roll out balls to about 5 inches in diameter and about 1/4 inch thick. Cover with a damp towel and let them rise for an hour. Place them on a cookie sheet up-side down. (they will puff up better). Bake them at 500 Degrees for 10 to 15 minutes, til they are light brown. They will puff up in the oven. I like to make at least two batches at a time. Hope this helps!

-- cowgirlone in ok (cowgirlone47@hotmail.com), April 15, 2002.

OK, sounds easy enough,even for the "yeast" impaired like me! But here is the 'dumb' question, how do they get the slit in the middle. Do you cut it in????

-- Melissa in SE Ohio (me@home.net), April 15, 2002.

Melissa, They are hollow in the middle, so when you cut them in half, they are ready to fill. If they didn't rise and puff up, you will have to help make a slit with a knife. Hope this helps!

-- cowgirlone in ok (cowgirlone47@hotmail.com), April 15, 2002.

I thought that pita bread was an unlevand (sp) bread. But it doesnt sound very hard. I wanted to know about he tortias as well. I like the soft ones. Up here in the great white north they only make them with white or whole what flour. I wanted some corn flower ones. I can get corn flour and corn meal but have never heard of the stuff they where talking about in the tortia thread.

-- Shepherdess (amulet@istar.ca), April 15, 2002.

The corn flour that is used in the corn tortillas is called Masa Harina. It is a extra fine ground corn meal. You can't use regular corn meal because it is too gritty. And you can use just a hot, dry skillet to cook them on. Most stores carry the masa harina, ask for it.

-- Lynelle SOwestVA (X2ldp@aol.com), April 15, 2002.

Cowgirlone- You've done it again. I am making the Pita bread tomorrow! I used to buy it all the time, but it is not available where I live now. Thank you so very much. I know it will be good. Your recipes always are.

-- Gayle in KY (gayleannesmith@yahoo.com), April 15, 2002.

I get the Moosewood recipe typed up tomorrow. I know over on CS they just had a tortilla recipe request a few days or maybe a week ago.


-- Susan in MN (nanaboo@paulbunyan.net), April 15, 2002.

Gayle, you are so sweet! Thank you for the compliment. Shepherdess, here is a site you might want to try for the unleavened pita bread. Pita Bread Hope this helps.

-- cowgirlone in ok (cowgirlone47@hotmail.com), April 16, 2002.

Thank you! I am going to make the pitas soon!!

-- Melissa in SE Ohio (me@home.net), April 16, 2002.

Me too! Thanks Cowgirl!

By the way, the Masa Harina is usually NOT with the regular corn meal. It is most always in the ethnic food section of the grocery store (usually with the mexican foods - although sometimes they put in with the misc. ethinic stuff cause they don't know what it is) and then usually toward the bottom shelf.

-- Karen (mountains_mama@hotmail.com), April 17, 2002.

WalMart carries it with the regular cornmeal. The brand they carry is Maseca.

-- Gayle in KY (gayleannesmith@yahoo.com), April 17, 2002.

thanks alot people. You have been so helpful. Now all i need is time. anyone know where I could get some?

-- shepherdess (amulet@istar.ca), April 17, 2002.

Check the spice aisle! ;^)

-- Gayle in KY (gayleannesmith@yahoo.com), April 18, 2002.

Can any good soul out there send me receipe for making real mexican tortia using the true ingredient.


-- sam (samhozen@hotmail.com), July 18, 2004.

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