Pita Bread

[trizzle3]

So, I've tried to make pita "pockets" several time. There is a company here in austin that makes awesome ones, but they aren't organic and I can't be sure if they use bone char sugar or not (since they don't produce it there, as well as a bit of a language barrier)

I was wondering if anyone has had any luck getting pitas to puff and create a pocket. The recipe I just used is as follows (I assume it's needless to say that these didn't puff as I had hoped):



2 C warm water
1 tablespoon yeast
2 teaspoons sugar
4 1/2 cups all-purpose flour
1 1/2 teaspoons salt
3 tablespoons olive oil

They picture these pitas with the recipe:


but these are not what the pitas i cooked looked like.

i was just wondering if anyone had any ideas. i'm very well into cooking so I have tried lots of things, but for some reason just cant get the puff

[Pob]

You could try this recipe:

http://uktv.co.uk/food/recipe/aid/511930

Main difference seems to be the use of strong (ie high-gluten bread) flour in this recipe. That might be the thing that makes the difference.

[cedarblue]

if you have ready-made ones, if you pop them into a dry fry pan or under a grill or in a toaster for a minute, they normally puff up a bit which makes filling easier.

[bryzee86]

You could try this recipe:

http://uktv.co.uk/food/recipe/aid/511930

Main difference seems to be the use of strong (ie high-gluten bread) flour in this recipe. That might be the thing that makes the difference.

what, using high gluten flour? or not using it?

[cedarblue]

we tried to make naan bread on saturday, my husband used strong bread flour as we had run out of plain. the dough was really stiff and difficult to knead. it didn't rise well either.

[Pob]

what, using high gluten flour? or not using it?

Well the link I posted is using high-gluten flour - I thought that might make it work better as the recipe posted in the first post used all-purpose flour which I think is the same as Plain flour.

we tried to make naan bread on saturday, my husband used strong bread flour as we had run out of plain. the dough was really stiff and difficult to knead. it didn't rise well either.

I think you can't just substitute one for the other, the recipe has to be modified. Strong flour is generally used with more sugar, yeast and salt. I make naan bread in my breadmaker using strong bread flour (and a recipe designed for breadmakers) and it comes out great.

[Aradia]

I make naan bread in my breadmaker using strong bread flour (and a recipe designed for breadmakers) and it comes out great.

post it, post it, post it, post it

*on knees*

PLLLLLEEEEEAAASE post it !!!

[bryzee86]

Well the link I posted is using high-gluten flour - I thought that might make it work better as the recipe posted in the first post used all-purpose flour which I think is the same as Plain flour.

Ah okay, thanks. Sorry for being ditzy

[cedarblue]

yes good idea pob - i did suggest making the dough in the bread maker but the husband like the idea of 'the hand made' thing!!

[Tigerlily]

There's actually a special oven for making pita bread. It's an outside fire oven that you control with a pedal and your foot. I remember my grandmother having one. I don't think you need to use it though. I'm just reminiscing about childhood .

[cedarblue]

**imagines tigerlily's grandma sitting on a porch, rocking in a chair with one foot working the oven! **

[Tigerlily]

Yes, exactly. Although she was rocking on a little chair, since the oven was low.

[cedarblue]

[Tigerlily]

Of course, she doesn't do this anymore. She just walks every morning to the local bakery and buys some hot, fresh bread. Fresh pita bread, right out of the oven, is better than any cake!

[Korn]

I was wondering if anyone has had any luck getting pitas to puff and create a pocket. The recipe I just used is as follows (I assume it's needless to say that these didn't puff as I had hoped):

AFAIK the key to make them puff is to preheat the oven to a high temperature (circa 500F/260C)...

[Korn]

There's a Vegan "TMT" w/pita recipe here.