Comments on: pita bread http://smittenkitchen.com/2009/03/pita-bread/ Wed, 17 Mar 2010 21:57:39 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: judy bernstein bunzl http://smittenkitchen.com/2009/03/pita-bread/#comment-357107 judy bernstein bunzl Tue, 16 Mar 2010 03:47:04 +0000 http://smittenkitchen.com/?p=2220#comment-357107 Was one of the unlucky many to loose all power this weekend. So with the last power on my iphone I searched for stove top pita bread recipes. Was excited when my favorite blog came up, Smitten Kitchen. Under candlelight and with my cast iron griddle on my gas stove, I made the whole wheat(used about 80% white whole wheat flour) pita bread. Even got it to puff up when I spritzed it just before placing on griddle pan. Yummy. Monday, when power was restored and the dry ice kept my refrigerator and freezer 'alive' I baked the rest of the pita dough in the oven. It even puffed up without the spritzing. Yummy again. Judy Was one of the unlucky many to loose all power this weekend. So with the last power on my iphone I searched for stove top pita bread recipes. Was excited when my favorite blog came up, Smitten Kitchen. Under candlelight and with my cast iron griddle on my gas stove, I made the whole wheat(used about 80% white whole wheat flour) pita bread. Even got it to puff up when I spritzed it just before placing on griddle pan. Yummy. Monday, when power was restored and the dry ice kept my refrigerator and freezer ‘alive’ I baked the rest of the pita dough in the oven. It even puffed up without the spritzing. Yummy again.
Judy

]]> By: Sarah http://smittenkitchen.com/2009/03/pita-bread/#comment-349594 Sarah Sun, 14 Feb 2010 19:09:34 +0000 http://smittenkitchen.com/?p=2220#comment-349594 I (and it sounds like I'm not the only one) have been searching for a real pita recipe for months. This worked beautifully. They came out perfectly puffy and delicious. Thanks so much. I (and it sounds like I’m not the only one) have been searching for a real pita recipe for months. This worked beautifully. They came out perfectly puffy and delicious. Thanks so much.

]]> By: Carey http://smittenkitchen.com/2009/03/pita-bread/#comment-348386 Carey Wed, 10 Feb 2010 17:09:01 +0000 http://smittenkitchen.com/?p=2220#comment-348386 Thanks for this recipe. I've been searching for a good pita bread recipe and my search is now over. I used the wheat variation, refrigerated the dough to add more flavor, and baked them and they turned out perfect. They've been requested again less than a week later, so I'm off to make some more. Thanks for this recipe. I’ve been searching for a good pita bread recipe and my search is now over. I used the wheat variation, refrigerated the dough to add more flavor, and baked them and they turned out perfect. They’ve been requested again less than a week later, so I’m off to make some more.

]]> By: Mar http://smittenkitchen.com/2009/03/pita-bread/#comment-344878 Mar Tue, 26 Jan 2010 22:26:15 +0000 http://smittenkitchen.com/?p=2220#comment-344878 I just made these with 50% whole wheat flour. It worked out great. The only thing is that I used the 1 1/2 cup of water as suggested and it was way too wet. So I had to keep kneading in flour until the dough got to a good consistency. I divided the dough into 12 pieces. I found the smaller pieces were easier to handle when transferring to the cast iron skillet in the oven. Also, when I rolled out the portions of dough into disks, the dough would resist and curl back. So I left the disks out to rest for 5 min and rolled them out again so they would get thinner. I had to do this a couple of times until I got them to under 1/4 inch. I just made these with 50% whole wheat flour. It worked out great. The only thing is that I used the 1 1/2 cup of water as suggested and it was way too wet. So I had to keep kneading in flour until the dough got to a good consistency. I divided the dough into 12 pieces. I found the smaller pieces were easier to handle when transferring to the cast iron skillet in the oven. Also, when I rolled out the portions of dough into disks, the dough would resist and curl back. So I left the disks out to rest for 5 min and rolled them out again so they would get thinner. I had to do this a couple of times until I got them to under 1/4 inch.

]]> By: td http://smittenkitchen.com/2009/03/pita-bread/#comment-336442 td Wed, 09 Dec 2009 04:20:17 +0000 http://smittenkitchen.com/?p=2220#comment-336442 So, it didn't work. from the beginning! My dough didn't even rise. Why would this happen to me? Boo. I say: Boo. I was not in any mood to have pita that didn't work. I wanted pita to work. I didn't think it'd make a difference (and had a bad experience before...) but I put the plastic wrap touching the top of the dough in the fridge. Is this my problem? Once before I didn't have the plastic wrap touching the dough and it got all crusty and hard, before I baked it, if that had happened after I baked then props to me, but it didn't. So I say again: boo to my bread baking methods. Not to your recipe contributions. Those I adore. So, it didn’t work. from the beginning! My dough didn’t even rise. Why would this happen to me? Boo. I say: Boo. I was not in any mood to have pita that didn’t work. I wanted pita to work. I didn’t think it’d make a difference (and had a bad experience before…) but I put the plastic wrap touching the top of the dough in the fridge. Is this my problem? Once before I didn’t have the plastic wrap touching the dough and it got all crusty and hard, before I baked it, if that had happened after I baked then props to me, but it didn’t. So I say again: boo to my bread baking methods. Not to your recipe contributions. Those I adore.

]]> By: Alan http://smittenkitchen.com/2009/03/pita-bread/#comment-336345 Alan Tue, 08 Dec 2009 18:52:31 +0000 http://smittenkitchen.com/?p=2220#comment-336345 Yes Yes Yes!! They puffed up like party balloons, each and every one, just in time for a greek food dinner party. I may have added extra water in my desire to have a sufficiently wet dough the first time. Let rise in fridge overnight. Dough was too sticky to roll, but only added flour to the rolling pin and surface so the inside would stay extra moist. Covered with damp towel for 20 minutes then handled as little as possible on way into oven. Didn't have luck with the stovetop method (last time I tried this, although there were also problems with the dough being cold and tough), but on the pizza stone in the oven, which was so hot I was getting a little burned without touching it (45 minute preheat), they quickly puffed. For the people wondering if these are way better than store-bought, uhhh, maybe not other than being fresh out of your oven, but this recipe is spot-on and not too time consuming--although it does take space, so if you get any satisfaction out of successfully making things yourself you might go for it. Yes Yes Yes!! They puffed up like party balloons, each and every one, just in time for a greek food dinner party. I may have added extra water in my desire to have a sufficiently wet dough the first time. Let rise in fridge overnight. Dough was too sticky to roll, but only added flour to the rolling pin and surface so the inside would stay extra moist. Covered with damp towel for 20 minutes then handled as little as possible on way into oven. Didn’t have luck with the stovetop method (last time I tried this, although there were also problems with the dough being cold and tough), but on the pizza stone in the oven, which was so hot I was getting a little burned without touching it (45 minute preheat), they quickly puffed.
For the people wondering if these are way better than store-bought, uhhh, maybe not other than being fresh out of your oven, but this recipe is spot-on and not too time consuming–although it does take space, so if you get any satisfaction out of successfully making things yourself you might go for it.

]]> By: Blender Benefits http://smittenkitchen.com/2009/03/pita-bread/#comment-336151 Blender Benefits Mon, 07 Dec 2009 14:25:59 +0000 http://smittenkitchen.com/?p=2220#comment-336151 Now you just need to post a recipe for tzatziki sauce and you are set :-). In the meantime here is a good recipe I found on allrecipes. http://allrecipes.com/recipe/tzatziki-sauce/Detail.aspx Now you just need to post a recipe for tzatziki sauce and you are set :-). In the meantime here is a good recipe I found on allrecipes.

http://allrecipes.com/recipe/tzatziki-sauce/Detail.aspx

]]> By: Maria http://smittenkitchen.com/2009/03/pita-bread/#comment-333349 Maria Tue, 24 Nov 2009 00:30:31 +0000 http://smittenkitchen.com/?p=2220#comment-333349 Amazing! I did this on Saturday, the result was the perfect pita bread. Thanks!!! Amazing! I did this on Saturday, the result was the perfect pita bread. Thanks!!!

]]> 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!

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