Questions tagged [pita]

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What factors impact on pita pop [duplicate]

I am wondering which factors impact on pita pop. From some time I am trying to make it and the pita stays flat.
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3 votes
3 answers
275 views

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! ...
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  • 143
0 votes
1 answer
109 views

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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  • 195
12 votes
1 answer
1k views

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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2 votes
1 answer
971 views

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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  • 21
2 votes
3 answers
379 views

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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1 vote
2 answers
2k views

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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2 votes
3 answers
8k views

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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  • 213
5 votes
2 answers
2k views

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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  • 67
3 votes
1 answer
352 views

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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  • 694
10 votes
1 answer
20k views

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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  • 200
26 votes
4 answers
13k views

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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  • 5,229
10 votes
1 answer
4k views

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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  • 954
5 votes
3 answers
3k views

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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  • 954
12 votes
3 answers
2k views

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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