Comments on: pita bread http://smittenkitchen.com/2009/03/pita-bread/ Sat, 21 Nov 2009 07:36:36 -0500 http://wordpress.org/?v=2.8.6 hourly 1 By: Michellers http://smittenkitchen.com/2009/03/pita-bread/#comment-329444 Michellers Mon, 02 Nov 2009 05:33:27 +0000 http://smittenkitchen.com/?p=2220#comment-329444 Made these last week and they were fun. The dough was incredibly sticky and tough to deal with, but I love a dough that likes to rise in the fridge. I didn't get a lot of puffing, but I also couldn't find my spray bottle and didn't take the time to massage in more water, as my guests were waiting for their pita, which I served with a Cooks Illustrated falafel recipe (highly recommend it). Everything was a big hit but I ate the pita the next day and they were even better, so next time I would make the pita ahead of time. Made these last week and they were fun. The dough was incredibly sticky and tough to deal with, but I love a dough that likes to rise in the fridge. I didn’t get a lot of puffing, but I also couldn’t find my spray bottle and didn’t take the time to massage in more water, as my guests were waiting for their pita, which I served with a Cooks Illustrated falafel recipe (highly recommend it). Everything was a big hit but I ate the pita the next day and they were even better, so next time I would make the pita ahead of time.

]]> By: Kate http://smittenkitchen.com/2009/03/pita-bread/#comment-318437 Kate Tue, 15 Sep 2009 00:47:49 +0000 http://smittenkitchen.com/?p=2220#comment-318437 Deb, I love your site. I made these (with bread flour!) and they cooked up beautifully. One question, though - and this applies to bread making in general. I let the dough sit in the fridge overnight, per your recommendation. When I shaped the pitas tonight, the dough smelled fermented, a bit like the artisanal cheese section at Whole Foods. Is that a bad thing? Thanks! Deb, I love your site. I made these (with bread flour!) and they cooked up beautifully. One question, though – and this applies to bread making in general. I let the dough sit in the fridge overnight, per your recommendation. When I shaped the pitas tonight, the dough smelled fermented, a bit like the artisanal cheese section at Whole Foods. Is that a bad thing? Thanks!

]]> By: Scott http://smittenkitchen.com/2009/03/pita-bread/#comment-313972 Scott Wed, 19 Aug 2009 01:05:12 +0000 http://smittenkitchen.com/?p=2220#comment-313972 Stef. Using a baking stone is the only way to go. Your rustic breads come out great. The only problem is that it takes a long time for it to heat up. So yes depending on your oven it may take up to 1 hour to pre-heat the stone. Mine takes about 45 minutes to heat all the way. Hope this helps you understand the one hour pre-heat. And yes cast iron will take longer to heat also. about 30 minutes for my skillet. and 1 1/4 hour for the dutch oven to reach 450 F. Stef.
Using a baking stone is the only way to go. Your rustic breads come out great. The only problem is that it takes a long time for it to heat up. So yes depending on your oven it may take up to 1 hour to pre-heat the stone. Mine takes about 45 minutes to heat all the way. Hope this helps you understand the one hour pre-heat. And yes cast iron will take longer to heat also. about 30 minutes for my skillet. and 1 1/4 hour for the dutch oven to reach 450 F.

]]> By: Stef http://smittenkitchen.com/2009/03/pita-bread/#comment-304362 Stef Mon, 13 Jul 2009 20:18:04 +0000 http://smittenkitchen.com/?p=2220#comment-304362 Hi Deb! I just made this recipe last night and it was such fun to watch these blobs rise so beautifully! I was a bit worried because I used active dry yeast, but apparently that made no difference! I do have to say though that this line sounds like craziness to me "Preheat the oven to 475°F one hour before baking." Once it reaches its pre-set level of hotness, its not going to get any hotter. Maybe its because you're using a pizza stone or cast iron skillet, and they take longer to heat up? The 1/16" thick baking sheet certainly heats up as fast as the rest of the oven, and I doubt that a cast iron skillet would take all that long. Seems like a huge waste of resources to me... But other than that, thanks for a great pita recipe!!! I had one for lunch and iit was delicious as well as much admired by my co-workers ;) Hi Deb! I just made this recipe last night and it was such fun to watch these blobs rise so beautifully! I was a bit worried because I used active dry yeast, but apparently that made no difference!

I do have to say though that this line sounds like craziness to me “Preheat the oven to 475°F one hour before baking.” Once it reaches its pre-set level of hotness, its not going to get any hotter. Maybe its because you’re using a pizza stone or cast iron skillet, and they take longer to heat up? The 1/16″ thick baking sheet certainly heats up as fast as the rest of the oven, and I doubt that a cast iron skillet would take all that long. Seems like a huge waste of resources to me…

But other than that, thanks for a great pita recipe!!! I had one for lunch and iit was delicious as well as much admired by my co-workers ;)

]]> By: anm http://smittenkitchen.com/2009/03/pita-bread/#comment-286830 anm Sat, 23 May 2009 14:06:44 +0000 http://smittenkitchen.com/?p=2220#comment-286830 Hi Deb Great blog there.. The above recipe didnt work great as i have only access to active dry yeast in india..However this julia child episode helped me a lot http://www.wonderhowto.com/how-to/video/how-to-make-pita-bread-2439/ They were like pooris on the tava regds anm Hi Deb

Great blog there.. The above recipe didnt work great as i have only access to active dry yeast in india..However this julia child episode helped me a lot

http://www.wonderhowto.com/how-to/video/how-to-make-pita-bread-2439/

They were like pooris on the tava

regds
anm

]]> By: Strawberryparfait http://smittenkitchen.com/2009/03/pita-bread/#comment-279901 Strawberryparfait Mon, 04 May 2009 13:54:13 +0000 http://smittenkitchen.com/?p=2220#comment-279901 These are awesome!!!! I made these yesterday. It was sooo much fun to watch them blow into balloons in the oven. I used a cast iron skillet and found that I had enough time to let one bake as I prepared the next disk. I did not let them cold rise...instead chose to rise them till double at room temperature (about 1hr). Makes great pitas...and makes good flatbread if you have one or two that doesn't come out right. We ate these with steak, corn, lettuce, salsa :) These are awesome!!!! I made these yesterday. It was sooo much fun to watch them blow into balloons in the oven. I used a cast iron skillet and found that I had enough time to let one bake as I prepared the next disk. I did not let them cold rise…instead chose to rise them till double at room temperature (about 1hr). Makes great pitas…and makes good flatbread if you have one or two that doesn’t come out right. We ate these with steak, corn, lettuce, salsa :)

]]> By: heather http://smittenkitchen.com/2009/03/pita-bread/#comment-279449 heather Sun, 03 May 2009 16:26:04 +0000 http://smittenkitchen.com/?p=2220#comment-279449 baked up these pitas today...they turned out great! i only ate 3, while cooking the rest haha! baked up these pitas today…they turned out great! i only ate 3, while cooking the rest haha!

]]> By: Katie http://smittenkitchen.com/2009/03/pita-bread/#comment-270877 Katie Sat, 18 Apr 2009 05:39:04 +0000 http://smittenkitchen.com/?p=2220#comment-270877 I'm not sure if someone else has posted this, and I'm sure you know by now. "Pizza stones" can be replaced for mere pennies with an unfinished porcelain or clay large piece of tile from any home improvement store. We're talking max. 5 bucks! Best deal for replacement stones! I’m not sure if someone else has posted this, and I’m sure you know by now. “Pizza stones” can be replaced for mere pennies with an unfinished porcelain or clay large piece of tile from any home improvement store. We’re talking max. 5 bucks! Best deal for replacement stones!

]]> By: Kay http://smittenkitchen.com/2009/03/pita-bread/#comment-262196 Kay Tue, 31 Mar 2009 01:43:47 +0000 http://smittenkitchen.com/?p=2220#comment-262196 i'm late to this post but just wanted to say that atta is indian, not middle eastern! "atta" means "whole wheat flour" in hindi. just fyi :) i’m late to this post but just wanted to say that atta is indian, not middle eastern! “atta” means “whole wheat flour” in hindi. just fyi :)

]]> By: Darron http://smittenkitchen.com/2009/03/pita-bread/#comment-259548 Darron Tue, 24 Mar 2009 23:59:58 +0000 http://smittenkitchen.com/?p=2220#comment-259548 This is the best pita recipe I have made! Delicious and perfectly puffed. Thanks! This is the best pita recipe I have made! Delicious and perfectly puffed. Thanks!

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