I would cook them then freeze the extra pita. If you are lighting a wood oven it takes some energy and resources so for me its better to cook em all then freeze.
@@matthewjamesduffy I ended up using 1g of fresh yeast per 1kg of flour, or 0.3g if using instant yeast. I found that too much yeast causes me to drink water all day haha but need to ferment the dough for much longer (24hrs). Thanks for the recipe anyway!
A great lesson on how to make pita bread, amazing. thank you, I am sharing with all I know
Thank you so much, I can't wait to see you bake this!
Magical! Those little breads puffing up like nothing I ever saw!
Making this for the second time today for a party. This is my go to pita vid!
Happy to hear that!
Worked like a charm! I tried it in the pizza oven where I am spending some time overseas and it really turned out well. Thanks!
Hey Petra, happy to hear that! Happy baking 😃
Fantastic!!! I can't wait to make my pita bread. Thank you for sharing your recipe!
Gonna give this a try tonight! Thanks for the vid
Yoooooo! They turned out great! It was like magic how they puffed up perfectly. This will be my pita recipe for life.
These are so delicious!! Highly recommend!
Yes!!! Awesome video.
Fantastic as usual Chef…will definitely try your recipe ..
Awesome. Healthy and simple recipe. Thanks for sharing it with us.
It’s a great video !!! very simple and very easy to follow the recipe
These are so delicious. video quality also good. Thank you for sharing your recipe. from VietNam 🇻🇳😃
Love this video ! Going to try using home oven ! 💜
Beautiful work and result.
I would though, flatten them with my hand, I like my Pita bred fat :)
That’s nice. I don’t really like them like that but you can def do it.
Hey Matthew love your videos! Was wondering what outdoor oven you are using?
Thanks for watching. I currently have two Alfa ovens and I love them both. I use the 4pizze and the Allegro.
Excellent video, thank you
Hope you get to make this!
Can you freeze half the dough? Would you freeze it after balling?
I would cook them then freeze the extra pita. If you are lighting a wood oven it takes some energy and resources so for me its better to cook em all then freeze.
How long will they last for and how best to store them if you don’t eat them all on the day?
They don’t store the best but I usually put them in a plastic bag for 1-2 days then freeze anything I havnt eaten.
Can you suggest a sourdough substitute?
How hot was the stone surface on your outdoor oven? Going to try to make this in an Ooni.
Probably about 750. I’ve done in the ooni a few times it works great.
I don't have a scale and don't use grams to measure, is there a conversion for this recipe?
I don't and i'd recommend grabbing a scale but you could ask chat GPT and it could prob convert it for yah.
How long did it proof? Why are my pockets uneven? Any thoughts?
20 min, preshape, rest 2-3 min then roll out and bake right away. Did you make this recipe?
Not this particular one. I will try it. It seems very straightforward. Thanks for responding?
@@phyllisgordon6577 Yes. It works well on a baking steel or stone in a home oven. You should see a good rise.
Hey, just wondering why so much yeast?
It's just the way the recipe was developed so you can make em in less than 30. You can def adjust that if you'd like.
@@matthewjamesduffy I ended up using 1g of fresh yeast per 1kg of flour, or 0.3g if using instant yeast. I found that too much yeast causes me to drink water all day haha but need to ferment the dough for much longer (24hrs). Thanks for the recipe anyway!
Hello pls I need to know the design of ur oven I am in Cameroon or ur TikTok
which oven? the one in this video the wood oven or the deck oven?
What's the oven temp??
Not sure exactly but it’s hot! 700-800F.
why isn't the pita fluffy?