Questions tagged [pita]
The pita tag has no usage guidance.
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Pita Bread-Why is one side too thin? [duplicate]
Is there a way to avoid having one side (top or bottom) of the pita bread much thinner than the other side? The thin side is very prone to ripping if I try to fill it. I make whole wheat sourdough ...
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Why "Pre-oiled Pita"?
I have started buying Kontos Pre-oiled Pita, and am super pleased with the product.
They taste great and also seem to last forever on the shelf.
.. but I have never heard of "oiling" pitas! ...
- 143
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Days kept after opening mentioned in packages and how valid are they?
I bought a pita bread package, that I saw it writes: after opening keep in an airtight container and consume within 2 days.
The thing is that I am keeping it in the refrigerator and it is been more ...
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What forms the pocket in Arabic/Pita bread?
I have always been curious of why a pocket is formed in the Arabic/Pita bread, what causes it & why does it NOT happen frequently, for example, in flatbread with yeast, it doesn't split and form a ...
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Making pita more chewy/ rubbery
I make 100% whole wheat pita bread often. I use whole wheat flour, yeast, salt water and a touch of honey to feed the yeast. I would like my pita to be more chewy and rubbery. I know those are not ...
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How to make pre-baked pita bread
I'd like to pre-bake pita bread so that I can store it in the fridge and use them one at a time by heating them in a pan. Any idea how to do that?
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Can I bake pita bread on a pan?
I wouldn't like to heat the oven just for making a pita bread for one sandwich. Could I bake it entirely in just a pan, just like some tortilla?
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Can you make tortillas/pitas on stainless steel?
Most tortilla and pita bread recipes I see specifically call for cooking the dough in a cast iron skillet. At the moment, I only have stainless steel.
My only attempt at making pita bread in a ...
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Pitas are paper thin on one side
My problem is when the pittas do puff up, one side is paper thin, and tears easily when you try to put anything on it. Any tips?
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Adding rolled-in seasonings to pita bread
Usually when I make flatbread, I roll-in seasonings (ie: minced garlic and celery) before cooking. There doesn't seem to be a problem with the dough being too wet or doughy if I only use about a ...
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What are the effective ways to wrap a pita?
I love pitas, but I've never been able to wrap them properly. Whenever I attempt to wrap them they always come out in a crescent-moon shaped, making it a lot more difficult to eat, and the toppings ...
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How do I ensure that pita forms a nice big, even pocket when baking?
I have the opposite problem as Amir's question about thick, fluffy pitas. Whenever I make pita, it's nice and thick and fluffy, but the pocket is small or nonexistent. I would like to use my pita for ...
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Kneading before or after rising?
I've found a pita bread recipe (that turned out well) that indicates to knead after rising the dough (for about 3 hours).
What's the difference between kneading before or after rising?
It's even ...
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pita bread crust too hard
I've baked my first pita bread in home, the pockets was almost well formed but the crust is hard, crunchy.
I've applied some variations because of time/number/ingredients restrictions, in particular:
...
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Thick, moist, fluffy, flavorful pitas
Are there tricks for baking thick and fluffy pita bread?
The ones I make come out fine, with an even puff and nice pockets, but they are on the thin side. I would really love to be able to make ...
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