Pita bread/ home made without oven
Pita bread/ home made without oven

Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, pita bread/ home made without oven. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

If you're busy one thing you can so is to put the dough in the refrigerator and let it rise slowly overnight or so; just take it out and let it come to room temp before. Mix the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Stir with a spatula until a shaggy dough forms — the mixture will appear dry and unevenly mixed.

Pita bread/ home made without oven is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Pita bread/ home made without oven is something that I have loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can have pita bread/ home made without oven using 2 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Pita bread/ home made without oven:
  1. Make ready 1 cup warm water (not hot or boiling) 2 teaspoons active dry or instant yeast 2 1/2 to 3 cups all-purpose flour 2 teaspoons salt 1 to 2 teaspoons olive oil (optional)
  2. Prepare Equipment: Mixing bowl Rolling pin Cast iron skillet (for stovetop baking) Baking sheet or a baking stone (for oven baking)

There are two ways to cook the pita: in the oven or on the stovetop. You can make pita bread either in the oven or on the stovetop, and there are advantages and disadvantages to both. In the oven, pitas puff up much more grandly and make softer pockets, but they stay pale-colored and fairly mild-tasting. On the stovetop, you lose some of the impressive puffing, but gain tasty and crunchy toasted spots on the.

Steps to make Pita bread/ home made without oven:
  1. Form the Pita Dough: Mix the water and yeast together, and let sit for about five minutes until the yeast is dissolved. Add 2 1/2 cups of the flour (saving the last half cup for kneading), salt, and olive oil (if using). Stir until a shaggy dough is formed.
  2. Knead the Dough: Sprinkle a little of the extra flour onto your clean work surface and turn out the dough. Knead the dough for about 5-7 minutes, until the dough is smooth and elastic. Add more flour as needed to keep the dough from sticking to your hands or the work surface, but try to be sparing. It's better to use too little flour than too much. If you get tired, stop and let the dough rest for a few minutes before finishing kneading.
  3. Let the Dough Rise: Clean the bowl you used to mix the dough and film it with a little olive oil. Set the dough in the bowl and turn it until it's coated with oil. Cover with a clean dishcloth or plastic wrap and let the dough rise until it's doubled in bulk, 1-2 hours.
  4. Divide the Pitas: Gently deflate the dough and turn it out onto a lightly floured work surface. Divide the dough into 8 equal pieces and gently flatten each piece into a thick disk. Sprinkle the pieces with a little more flour and then cover them with a kitchen towel or plastic wrap wrap until you're ready to bake them.
  5. Shape the pitas using floured rolling pin,roll one of the pieces into a circle 8-9 inches wide and about a quarter inch thick and you are ready to bake.

Pita bread used to be bread dough leftovers that were shaped into flatbreads and cooked on fire (charcoal grill or wood oven ). That was when bread was made using sourdough instead of yeast. Which means it had a better flavor and didn't have that chewy texture that we get when using yeast. Carefully lift the dough circle and place quickly on hot baking sheet. The pita should be pale, with only a few brown speckles.

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