Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How do you make Egyptian Pita/Pocket Bread?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you make Egyptian Pita/Pocket Bread?),it will help you,my kids.
I would like to know how to make Egyptian Pita/Pocket bread. I have tried 2 recipes I found on the internet and have had no sucess yet. They will not puff in the oven. They just lay there and make a flat bread. Any help would be appreicated.
Answer:
maybe try one of these?
Pita Bread
1 1/8 cups warm water (110 degrees F)
3 cups all-purpose flour
1 teaspoon salt
1 tablespoon vegetable oil
1 1/2 teaspoons white sugar
1 1/2 teaspoons active dry yeast
Directions
1. Place all ingredients in bread pan of your bread machine, select Dough setting and start. When dough has risen long enough, machine will beep.
2. Turn dough onto a lightly floured surface. Gently roll and stretch dough into a 12 inch rope. With a sharp knife, divide dough into 8 pieces. Roll each into a smooth ball. With a rolling pin, roll each ball into a 6 to 7 inch circle. Set aside on a lightly floured countertop. cover with a towel. Let pitas rise about 30 minutes until slightly puffy.
3. Preheat oven to 500 degrees F (260 degrees C). Place 2 or 3 pitas on a wire cake rack. Place cake rack directly on oven rack. Bake pitas 4 to 5 minutes until puffed and tops begin to brown. Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft. Once pitas a softened, either cut in half or split top edge for half or whole pitas. They can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 months.
Easy Pita Bread -
The evening before you will bake the bread,
mix together:
1 1/2 C. Filtered Water (room temp)
1/4 t. baking yeast
Let stand 2 minutes and add:
1 C. Organic Whole Wheat Flour
1/3 C. Organic Bread Flour
(or any unbleached organic white flour)
Mix vigorously for two minutes. It should look like a thick
pancake batter.
Let sit overnight (at least 7 hours; longer is okay)
at room temperature.
In the morning, add:
1 C. Filtered Water
1/4 C. Oil
1 T. Molasses
2 C. Organic Whole Wheat Flour
1 1/2 t. Salt
Directions:
Mix ingredients together until a dough forms,
then turn onto a lightly floured board
and start kneading
(you can also use a sturdy mixer with a dough hook,
kneading at the lowest speed).
Knead in another 1/4 to 1/2 C. of whole wheat flour,
as needed,
to make a soft but not too sticky dough
(roll a piece of dough into a ball;
it should hold its shape with little sag.
If it droops a lot, it's probably still too sticky).
After 10 to15 minutes of kneading,
form the dough into a ball and let it rest
for 3 to 4 hours.
It should be about doubled in volume after 3 hours.
Pre-heat oven to 500° (or as high as it goes).
When the oven is almost ready,
divide the dough into 8 pieces,
forming each into a smooth ball.
With a rolling pin, roll out each ball
between 1/4 and 1/2" thick
(to form round discs about 6 to 7" across).
If you want sesame seeds on top,
sprinkle lightly toasted seeds on the dough half-way
through rolling and roll them in.
Place two pitas on a lightly floured baking sheet.
(To insure bottoms don't burn, double two baking sheets
together. These are also great baked right on a baking stone,
which should be preheated with the oven.)
Let the rolled pita stand 10 to 15 minutes before baking.
Bake for 5 to 7 minutes, once pockets form they should bake
no more than another minute.
Makes 8 pita breads
Walk up to and Egyptian pita holding bread and yell out "HEY! WHERE DID YOU GET THAT BREAD!"
Don't bake them. Make them on a griddle. They puff easily if they are baked on the griddle rather than in the oven.
~Morg~
I'm not sure where you live and get your bread.
If you are in north America the the reason they won't work is that the pita bread sold in stores is not the taditional Egyptian bread.
Those are Lebanese style.
In Egypt, you get the traditional bread fresh from the bakery and it is already puffed.
For the pita bread, you can just seperate the two layers with your hands and stuff with what ever you want.
felafel is a popular traditional eqyptian veggie burger, but it uses pita bread pockets...felafel is like mini vege burgers...u get a pita pocket, put this spicy yogurt sauce in it, put in a salad, put felafel sauce n put the felafel in it...tastes ok too...they come in kits that puff by themselves
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.How do you make Egyptian Pita/Pocket Bread?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you make Egyptian Pita/Pocket Bread?),it will help you,my kids.
I would like to know how to make Egyptian Pita/Pocket bread. I have tried 2 recipes I found on the internet and have had no sucess yet. They will not puff in the oven. They just lay there and make a flat bread. Any help would be appreicated.
Answer:
maybe try one of these?
Pita Bread
1 1/8 cups warm water (110 degrees F)
3 cups all-purpose flour
1 teaspoon salt
1 tablespoon vegetable oil
1 1/2 teaspoons white sugar
1 1/2 teaspoons active dry yeast
Directions
1. Place all ingredients in bread pan of your bread machine, select Dough setting and start. When dough has risen long enough, machine will beep.
2. Turn dough onto a lightly floured surface. Gently roll and stretch dough into a 12 inch rope. With a sharp knife, divide dough into 8 pieces. Roll each into a smooth ball. With a rolling pin, roll each ball into a 6 to 7 inch circle. Set aside on a lightly floured countertop. cover with a towel. Let pitas rise about 30 minutes until slightly puffy.
3. Preheat oven to 500 degrees F (260 degrees C). Place 2 or 3 pitas on a wire cake rack. Place cake rack directly on oven rack. Bake pitas 4 to 5 minutes until puffed and tops begin to brown. Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft. Once pitas a softened, either cut in half or split top edge for half or whole pitas. They can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 months.
Easy Pita Bread -
The evening before you will bake the bread,
mix together:
1 1/2 C. Filtered Water (room temp)
1/4 t. baking yeast
Let stand 2 minutes and add:
1 C. Organic Whole Wheat Flour
1/3 C. Organic Bread Flour
(or any unbleached organic white flour)
Mix vigorously for two minutes. It should look like a thick
pancake batter.
Let sit overnight (at least 7 hours; longer is okay)
at room temperature.
In the morning, add:
1 C. Filtered Water
1/4 C. Oil
1 T. Molasses
2 C. Organic Whole Wheat Flour
1 1/2 t. Salt
Directions:
Mix ingredients together until a dough forms,
then turn onto a lightly floured board
and start kneading
(you can also use a sturdy mixer with a dough hook,
kneading at the lowest speed).
Knead in another 1/4 to 1/2 C. of whole wheat flour,
as needed,
to make a soft but not too sticky dough
(roll a piece of dough into a ball;
it should hold its shape with little sag.
If it droops a lot, it's probably still too sticky).
After 10 to15 minutes of kneading,
form the dough into a ball and let it rest
for 3 to 4 hours.
It should be about doubled in volume after 3 hours.
Pre-heat oven to 500° (or as high as it goes).
When the oven is almost ready,
divide the dough into 8 pieces,
forming each into a smooth ball.
With a rolling pin, roll out each ball
between 1/4 and 1/2" thick
(to form round discs about 6 to 7" across).
If you want sesame seeds on top,
sprinkle lightly toasted seeds on the dough half-way
through rolling and roll them in.
Place two pitas on a lightly floured baking sheet.
(To insure bottoms don't burn, double two baking sheets
together. These are also great baked right on a baking stone,
which should be preheated with the oven.)
Let the rolled pita stand 10 to 15 minutes before baking.
Bake for 5 to 7 minutes, once pockets form they should bake
no more than another minute.
Makes 8 pita breads
Walk up to and Egyptian pita holding bread and yell out "HEY! WHERE DID YOU GET THAT BREAD!"
Don't bake them. Make them on a griddle. They puff easily if they are baked on the griddle rather than in the oven.
~Morg~
I'm not sure where you live and get your bread.
If you are in north America the the reason they won't work is that the pita bread sold in stores is not the taditional Egyptian bread.
Those are Lebanese style.
In Egypt, you get the traditional bread fresh from the bakery and it is already puffed.
For the pita bread, you can just seperate the two layers with your hands and stuff with what ever you want.
felafel is a popular traditional eqyptian veggie burger, but it uses pita bread pockets...felafel is like mini vege burgers...u get a pita pocket, put this spicy yogurt sauce in it, put in a salad, put felafel sauce n put the felafel in it...tastes ok too...they come in kits that puff by themselves
correctness,It's Non-profit and only for informational purposes.
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