I just want to tell you that this video almost saved my sanity. I was in quarantine for 6 weeks in China and decided to follow this recipe to give me something to do. Not only did I get something productive to do for a few hours each day, I also now possess the power to turn flour into tasty bread.
The trick to get a fully puffed bread: undercook the first side (no dots), flip it, properly cook the second side (lots of dots), flip it and finally cook the 1st side..thats when u get the puff!
Ok, so I don't know what exactly caused mine to puff this time, I used only all purpose flour, I used higher heat, and I followed your technique, either way, it worked like magic so thanks a lot
@@MaJnuN619 so glad to know it worked! :) .. been making Indian Roti since 10 years.. yes its 100% whole wheat, so its more difficult, anddd it has NO leavening like baking soda or yeast... buttt, this technique works like magic every single day of my life.. it puffs like it wants to break free :)
Ingredients for 8 pita breads: For the sponge mix: 1 pkg dry active yeast (2 1/4 tsp) 1 cup warm water (about 90-100 degrees F.) 1 cup (4.5 oz by weight) all-purpose flour Then: 1 1/2 tablespoons olive oil 1 3/4 teaspoons salt 1 3/4 to 2 cups all-purpose flour, or until a soft, slightly sticky dough forms (about 8-9 oz by weight) *Let rise about 2 hours, or until doubled in size. Form 8 small, round loaves, let rise 30 minutes. Roll out and let rest 5 minutes before grilling. Ps: Please watch the video for more details.. Also follow the link in the comments. I had just copy the infos from the link. Enjoy. 👍🏼❤️
Chef John makes everything sound low-stress, yet exciting and FUN. I've tried several of his recipes and had great success. I'll definitely be trying this AND many more. Thanks, Chef John, for sharing with us and making the world a little bit better. :-)
I love his recipes. Can't stand his voice. I cant even play his videos in the living room or people will start complaining about his intonation. And how every sentence sounds like a question
Dear Chef John, I know it's 6 years to late but I have finally tried out your pita bread recipe and I am in tears at how good the final products came out! Your recipe turned out the most fluffy, slightly chewy, delectable pita bread I have ever eaten, I have tried different recipes and none came out as successful as yours. I even got several full balloons, which rarely happens for me! Again thank you soooooo much CJ for this recipe
The FBI has issued a warning for Americans to stick up on rice, pasta, flour, etc., for the day of the elections & afterwards. FBI received a threatening letter from BLM & Antifa that, regardless who wins this election, they will be destroying more of America. If Biden wins he will let them kill us & burn everything. If Trump wins the 14th Amendment will be invoked and ALL demobcrap politicians, social media heads, and fake news heads will be arrested as the demoncraps have been PAYING these terrorist groups to destroy, and all forms of media have encouraged it, and lied. Treason, Insurrection, and interfering with an election, all crimes....Buden, Obama, Clinton, Piglosi, Whither, etc., have ALL violated our Constitution, our rights, and committed mass treason causing over 30 innocent white Americans to be murdered by racist BLM & the fires in CA & OR started by 3 female Antifa members, who have been arrested. Demoncrap FAKE news doesn't report THAT, do they.
Hey Chef, I’ve been celebrating your videos for over a decade now and I’m still entertained and inspired equally. So just wanted to let you know. That you have a solid fan base in Germany as well ;) Today I cooked your Pita recipe for a friend and it worked out wonderfully! Once I started flipping the pitas quite early, I never missed “the full puffage”. To be fair, that could have also been caused by the prolonged rest time of the latter pita dough. Anyway, watching one of them blow up is almost as hypnotizing as watching a campfire. Made my day!
Wifey is turned on to mediterranean food, Chef John you are now a life saver and are making me look like a hero, I love your entire list of Med recipes.....We ate at 3 Med restaurants in south beach, Miami last week on vacay. They were all different, lol. Ingredients are expensive though....Lamb, feta, fresh veggies, definately. Making the bread as a filler upper definately helps, also grain dishes. Dough does feel amazing when done right. Thank you again, this is a tremendous service to us guys who like to impress our women!
I made this today - OMG the best Pita Bread I've ever eaten! Well worth the time and effort to make! I don't have a mixer as Chef John does - but I make breads and kneaded by hand. --- Anyway -- if you haven't made these - YOU SHOULD!! Excellent - thank you Chef John!!
@@Big_Boss_221 It means 2.25 tsp (2 and 1/4 tsp). We usually don't use decimals with imperial measurements for some reason. It feels a bit odd to write 2.5 tsp or 3.75 tsp rather than 2 1/2 and 3 3/4 tsp. I hope this helps!
Thanks for this Chef John. The first weekend I found this video, I made it four times in three days to much rejoicing at home. Paired it with home made roasted red pepper hummus and the wife was loving it.
I can't imagine how remarkably delicious Pita bread is when THIS fresh! My attempts at breads have been such failures that I don't bother anymore. That doesn't keep me from drooling over videos and wishing for fresh breads. 🤤
Don't give up! That's the key. All chefs will tell you they've had many failures......remember the line of that song......"pick myself up, dust myself off, start all over again!" That's the key. I've made so many loaves of Sourdough I could be a chef. I've had failures, but I've had beautiful successes. I even took pictures of them. That's how you learn. Start off with this recipe. I bet you can do it Gee!!
This recipe is foolproof, thank-you. I even made them the day before. Left them in the ball stage,put in the fridge and rolled out the next day. Puuurfect.
I just finished making these. Chef the proportions in this recipe are PERFECT! Thank you for posting. My experience was when you get the full balloon , it the perfect time to flip. Trust the balloon.
I love these no oven breads for camping and cruising on my boat. I can have fresh bread without using all my stove fuel on an oven. Thanks for another great video ! ! !
Hi! I’m a professional baker, and I make this recipe at home all the time. It’s never failed me. The key to success is making it *EXACTLY AS WRITTEN.* I do not substitute or omit any ingredients, I do not skip steps. As a result, I never have the occasion to complain about failure in the comments. Thank you for the recipe, I enjoy your content very much. Cheers!
We called it in my country Batbot It s so good I grew up eating this bread Mostly for breakfast with butter and honey 🍯 yammmmy and a cup if hot milk.... memories
I'm from Turkey and in my childhood we were all eating this bread. We call it yeast bread or in my language "mayalı ekmek". When the bread is hot you can put butter and it melts then you can add honey and you can pull sides of bread so you can dip the butter and honey mixture with that.
I made these today and they are amazeballs.....literally right after I watched the video I made them. Such a wonderful man to listen to and simple and funny as hell to listen to every single recipe I have tried!!! Thank you Chef
I did this! I screw it up at first (forgot to add the salt and oil) but then I fixed it and it still came out yummy. Everyone liked it. Kept doing this and now I'm comfortable making it. Very similar to a pizza dough. I stuffed this with hummus, falafel, tomatoes and cucumber. It was yummy!
This works like magic!! I got the whole balloon on almost all of them. The best pitta recipe i have ever tried! Thank you so much :) i'm bookmarking this!
Greek pitta does not separate inside. We do not let it rise but grill brushed with oil immediately.This makes it perfect for wrapping gyros! This is Cypriot-Middle Eastern style pitta he did.
Ingredients for 8 pita breads: For the sponge mix: 1 pkg dry active yeast (2 1/4 tsp) 1 cup warm water (about 90-100 degrees F.) 1 cup (4.5 oz by weight) all-purpose flour Then: 1 1/2 tablespoons olive oil 1 3/4 teaspoons salt 1 3/4 to 2 cups all-purpose flour, or until a soft, slightly sticky dough forms (about 8-9 oz by weight) *Let rise about 2 hours, or until doubled in size. Form 8 small, round loaves, let rise 30 minutes. Roll out and let rest 5 minutes before grilling.
Thank you, it was a delight! Although we had to leave the dough rise for a whole day (since we were not home) and after chasing all air bubbles as you said, it was better than what we expected. Simply great. With homemade falafel, tahini, vegetables and garlic-mayonnaise (aïoli) it was a blast and everyone loved it! Cheers from France 🇫🇷😘
Beginner here! Love to try this but i don’t have the dough hook and can i freeze the doughs after I’ve divided them up? What are the tips and tricks I need to know for freezing and thawing? Im’ just cooking for myself and this looks amazing. Thank you!
When I tried this recipe I cooked them just as instructed on med-high heat, the olive oil smoked and the pitas went black really fast. I turned the heat down to med-low and that worked. BTW the pitas were AMAZING! Thank you chef John.
Chef John, huge fan here! You probably will never see this, but maybe someone else can help. I have made your Lebanese Mountain Bread recipe a couple times and I absolutely love it. This recipe is pretty much identical to the mountain bread except for two things: 1. You don't let the dough proof overnight 2. The thickness of the final bread itself Do these two factors make a huge difference in the taste between the mountain bread and the pita? If someone who has already tried both these recipe out could comment, I would really appreciate it.
Try it and not sure if it is cheaper to buy them. One thing is for sure, it is a lot of fun spending time in the kitchen making them. 😍😍😍 Thanks for all of your videos. Btw: I live in El Salvador.
It doesn't matter if it is cheaper or not to make them, the beauty is that you make them when you need them so you eat them fresh, nothing like freshly made pita bread or corn tortillas for that matter. I used to live in El Salvador and I loved tortillas right from the griddle to my plate with some Salvadorean cream, delicious stuff.
I have just made these pita breads and they turned out so delicious- better than I could have imagined. There is no comparison whatsoever between these and the shop bought variety. Thank you for a wonderful recipe.
I love your vids! You're so funny and very entertaining! And your recipes are awesome!!!! Made the Tzatziki sauce last night and today, paired with homemade falafels, was super yummy!!!!! Making pita tonight! Thanks for the recipe! P.S. I also made the pumpkin pie with your recipe.......Super Yumm!
Your videos are awesome! You put personality into it where other videos are on the dry side. And yes, I made the pitas and absolutely loved them! Keep up the good work. You'd make a good voice over for movies. You have a gift!
Croissants are a beeyotch to make. We made them at my uni before and I knew right then I would never make them again. They came out delicious, but I had a trained chef and two classmates assisting me lol.
I've truly enjoy your recipes chef John, I've tried each one Ive requested and hats of to you for making my dinners special, couldn't have done it without you! Thank you.
Was feeling bakish today and having never made pita before, this was a very easy tutorial. After having just finished making my pita breads and doing a taste test, they are quite delicious!
CHEF JOHN: I've been teaching myself breadmaking lately, and after experimenting with your recipe, I have some comments and tips to share for anyone attempting this recipe to consider. Before I start though, I’d just like to say, as an American, that I only just recently discovered how VASTLY BETTER mediterranean style pitas (also known variously as ‘pocketless pitas’, ‘gyro bread’, or ‘schwarma bread’) are than the unpleasantly tough & tasteless commercial “pita pockets” I grew up with. Recipe Tweaks I recommend: 1) After a fair amount of testing, both with and without, I’ve found that the flavor of the result is dramatically improved by replacing ALL 240gr water with 140 gr of cold plain whole milk yogurt plus 100 gr of hot water (even better is 240 of liquid whey drainee from a large unwhisked container of homemade yogurt). The subtle and faintly dairy tang in the finished bread is slightly reminiscent of the tang of Thomas’s English Muffins. It also seems to improve the texture - the resulting breads are a little softer, more tender, and stay pliable longer. 2) Try adding 1 tbsp sugar to the yeast when making your sponge. This small addition intruduces a myriad of very subtle changes - it seems to help the yeast activate faster and more fully, helps improve browning during the very short cook time, and even though the amount is too small to taste directly, it’s absence (if omitted) is felt in the finished bread. It works for me. 3) The second most important change behind switching the water with whey or diluted yogurt is to increase the rise times - let the dough TRIPLE in bulk, rather than double, in the first two risings (roughly 90 & 45 mins respectively, rather than 60 & 30). Also, a tip: for the second rise I use standard 8” pizza dough rising pans (oiled), and simply stack them, and place a glass lid on the top pan, instead of wasting cling wrap. After rolling out, spray the tops lightly with oil, and increase the final rising time (3rd rise) from 5-10 to 10-15mins. The resulting texture is softer, more tender, and (to me) tastes better. 4) Cooking: The plancha/griddle method works fine, but I find it MUCH faster to simply bake the breads on a pizza stone, 4 per pass. I place a 16x16” ceramic pizza stone in the bottom of the upper third of my oven, preheat to 450F during the 45 min second rise, and after rolling out the 8 doughs I’ll do the final 10-15 min rise directly on a pair of large sheets of parchment (figure 4 doughs per 14x14” square), and then bake off the entire batch right on the parchment in 2 passes, atop the stone. For each batch, use a large aluminum pizza peel to place a parchment of 4 breads atop the stone, bake 2:30 on the first side, briefly remove the breads to flip them over, then bake 2:30 longer on the second side, or until golden highlights begin to appear. Cool fully on a wire rack or pizza screen. 5) Baking recipes are more accurate, and foolproof, when written by weight rather than volume. Here is my version: For the sponge: 240 gr of water or liquid yogurt whey, 2 tsp active dry baker’s yeast, 3 tsp sugar, 150 gr all purpose flour or maida. After proofed/bubbly, add: 21 gr oil, 7 gr salt, whisk, then add 250 gr flour (plus or minus 5-10 grams, depending on local humidity, brand of flour used, and how you store it). For stand mixer use, I knead on low for 2-3 mins until a wet shaggy mass forms, let rest 5 mins, then knead 1-2 (sometimes 3) mins more on low. 6: Last, usage. I store these in my bread drawer in the fridge in a 1 gal freezer bag, where they keep fine for upto a week (food science wonks can triple that with a little calcium proprionate). Even more than gyro wraps, I love to lightly warm these and cut them in triangles for greek salad or use with hummus. They also make a good dunking bread for olive oil, or even a decent stand-in for naan. They’re also great split in half for paninis, tortas and breakfast sandwiches (eggs, cheese & sausage). Heck, they’re even good treated like bagels - split, toast, par cool, then smear with cream cheese and either lox or jelly. I used to make flour tortillas semi regularly, but these have completely replaced them as our default household alternative bread choice. Hope all that helps some of my fellow self-taught bread aficianados out there. Cheers.
Update: ive since switched over to lebanese mountain bread ... exact same dough recipe, only fabricated and cooked differently, for a dramatically different result (similar to naan).
Interesting, I just tried making this recipe, 1st ever breadmaking attempt and I gotta say.....it looks like a blizzard hit my kitchen, the yeast took over my kitchen but at least I had something edible in the end
@@sebastianviruzab7986 Just keep at it. After a few decades, and several feet of accumulated flour, i'm confident you'll eventually figure things out. 😉 j/k
Hi Chef John! This was the very first bread I made and enjoyed it immensely! I didn't have a stand mixer or cast iron pan but managed to get by mixing with my hands and frying the bread on a non-stick pan. Will definitely be trying out more of your recipes in the future.
Thank you Chef John - I have just made 8 pita breads - they didn't come out too bad but not perfect like yours. It is however still delicious and better than the supermarket. I always make your Chiabatta bread cause the Instructions are so clear always. You are always so calm and I love following your instructions as I don't feel totally useless in the kitchen
I made these exactly as the recipe called for yesterday and they were perfect! I decided today to try them with 100% white whole wheat flour. That is the flour the grocery store sent me because apparently they were out of white all purpose flour because of all the recent shortages. Actually I did not know there was such a thing as white whole wheat flour. I had nearly the same results. I would say the dough was not as fluffy and light as the all purpose flour. However they were delicious and also I wanted them smaller so I made 12 balls instead of six so that they’re about the size of those little street soft taco shells that you can get at the grocery store. And I rolled all those little balls out at the same time and covered them with a damp towel so they would not dry out as I cooked them in the pan and they did just fine. In fact the ones toward the end puffed up quite a bit. I’m not sure if that was because they had rested while the other ones were cooking in the pan. I will be using them as a flat bread and I didn’t really want them to be puffy anyway. Normally I make whole wheat bread every week and I like these little flat bread pitas much better than whole wheat bread. I would say they are a success using both white flour or if you use 100% white whole wheat. I don’t know how regular 100% whole wheat flour would work.
I've had 100% success getting them to the "full puff" stage (I call it going full pillow, but you know po-tay-toe po-tar-toe) by flipping them quickly on the first two goes. The dough has to be rolled a little thinner than what's given here. By eye I'd say no more than 5mm. Then into the pan, give it 5 to 10 seconds, then 5 to 10 on the other side and back to the original side and leave it until it puffs; it can take a little while but it always puffs in the end. I think this works because it creates a kind of seal on either side which allows the steam in the middle to push the layers apart without breaking the crust.
Mate. It’s 4am in England we are in lockdown and I can’t sleep. Watched this video, salivating and then the all time classic line “Pita, Paul and Mary”😂
There’s one spot in my city that makes incredible fresh pita but I moved farther away from it. I can’t stand store bought and pita sandwiches are my favorite thing in the world so thank you so much for this!!! Definitely is inspiring me to start baking.
Fozia Lafemme the reason being the naan bread is baked in a Tandoor( oven clay, which has extremely high heat because of the coals burning at the bottom) at such high heat, yeast won't be able to ive out proper results :)
Oh yeah, I remember that from when I lived in London. It was wild to watch, they'd grab a ball of dough, reach down inside the Tandoor, and stick it to the side of the oven. I have no idea how that worked.
Check out the recipe: www.allrecipes.com/Recipe/232719/Chef-Johns-Pita-Bread/
John, I love you.
You've single handedly allowed me to cook more different and amazing things and both my girlfriend and I appreciate it!
Hi from Malaysia
Can you use a tortilla press?
Food Wishes thank you so much this recipe is amazing (: ❤️
I just want to tell you that this video almost saved my sanity. I was in quarantine for 6 weeks in China and decided to follow this recipe to give me something to do. Not only did I get something productive to do for a few hours each day, I also now possess the power to turn flour into tasty bread.
The trick to get a fully puffed bread: undercook the first side (no dots), flip it, properly cook the second side (lots of dots), flip it and finally cook the 1st side..thats when u get the puff!
Thank you
Should have read your comment before making another batch that didnt puff lol. Next time
Absolutely...1 minute, flip, 3 minutes, flip 2 minutes. Also, I throw a bit of salt and herbs into the pan before cooking. Great addition!
Ok, so I don't know what exactly caused mine to puff this time, I used only all purpose flour, I used higher heat, and I followed your technique, either way, it worked like magic so thanks a lot
@@MaJnuN619 so glad to know it worked! :) .. been making Indian Roti since 10 years.. yes its 100% whole wheat, so its more difficult, anddd it has NO leavening like baking soda or yeast... buttt, this technique works like magic every single day of my life.. it puffs like it wants to break free :)
This guy sounds like the teacher in school you did really well in class cause of their personality
I know, right? Haha! Thanks for putting that into words!
Like a happy Kermit the Frog....
@@streetofdreams4538 😎
@@nirmalsuki 😎
His voice also reminds me of the mystery guy who talks about crop circles
Ingredients for 8 pita breads:
For the sponge mix:
1 pkg dry active yeast (2 1/4 tsp)
1 cup warm water (about 90-100 degrees F.)
1 cup (4.5 oz by weight) all-purpose flour
Then:
1 1/2 tablespoons olive oil
1 3/4 teaspoons salt
1 3/4 to 2 cups all-purpose flour, or until a soft, slightly sticky dough forms (about 8-9 oz by weight)
*Let rise about 2 hours, or until doubled in size. Form 8 small, round loaves, let rise 30 minutes. Roll out and let rest 5 minutes before grilling.
Ps: Please watch the video for more details..
Also follow the link in the comments. I had just copy the infos from the link. Enjoy. 👍🏼❤️
🙏🙏my bro
Found it rlly helpful, thanks for putting your time and effort into this! God bless you. 🙏
Thank-you Deborah, this was a real help!
noice
Thanks so much. I don’t know how many tbsp did a package has, since I bought a package of 2 lbs. 😂😂. Thanks so much
Pita, Paul & Mary's greatest hit: "Puff, the Magic Pita."
Who lived by the sea...
And frolicked in the autumn mist in a land called Honahlee...
Making dough and filling your pockets sounds good to me.
Touching the dough after it's doubled in size is one of the best feelings in the world!!!
Hallyu Pumba Agreeeeee
Edward Brown Tf??
Yeah, it feels like honeymoon
As a Middle Eastern and someone who lives on authentic pita, I am seriously impressed! They look delicious! Can't wait to try!
middle eastern, yeah, definitely
Yalla Habibi!
@@mohamedkabha6861 What's wrong with how he made it?
Chef John makes everything sound low-stress, yet exciting and FUN. I've tried several of his recipes and had great success. I'll definitely be trying this AND many more. Thanks, Chef John, for sharing with us and making the world a little bit better. :-)
I love his recipes. Can't stand his voice. I cant even play his videos in the living room or people will start complaining about his intonation. And how every sentence sounds like a question
W chef John.
I come back to this video all the time to make pita … I miss the old UA-cam and good creators like this!
I've never heard someone call dough "sexy"... though I oddly understand what you mean
A man who really likes cooking
😂 agreed
Anything moist, supple & sticky is associated with sexy. 😹🤣
remember American Pie?
Took the words right out of my mouth...
Dear Chef John, I know it's 6 years to late but I have finally tried out your pita bread recipe and I am in tears at how good the final products came out! Your recipe turned out the most fluffy, slightly chewy, delectable pita bread I have ever eaten, I have tried different recipes and none came out as successful as yours. I even got several full balloons, which rarely happens for me! Again thank you soooooo much CJ for this recipe
I am 3 years late to your comment, so agree with you!
I am 5 months late to your comment and I agree as well@@lana11111
Im 1 years late to youres😅 @@lana11111
This is a great idea, now that people are stripping grocery shelves of bread products.
Angelus_Solus lol right!!
Becca Kirk Oh, I can tell you’ve seen it too?
Not to mention grocery store pita bread is crap!
Can i use them as toilet paper also? GENIUS!
The FBI has issued a warning for Americans to stick up on rice, pasta, flour, etc., for the day of the elections & afterwards. FBI received a threatening letter from BLM & Antifa that, regardless who wins this election, they will be destroying more of America. If Biden wins he will let them kill us & burn everything. If Trump wins the 14th Amendment will be invoked and ALL demobcrap politicians, social media heads, and fake news heads will be arrested as the demoncraps have been PAYING these terrorist groups to destroy, and all forms of media have encouraged it, and lied. Treason, Insurrection, and interfering with an election, all crimes....Buden, Obama, Clinton, Piglosi, Whither, etc., have ALL violated our Constitution, our rights, and committed mass treason causing over 30 innocent white Americans to be murdered by racist BLM & the fires in CA & OR started by 3 female Antifa members, who have been arrested. Demoncrap FAKE news doesn't report THAT, do they.
I enjoy your melodic speech mannerism, as well as your recipes! Thank you for the enjoyable cooking lessons!
Hey Chef, I’ve been celebrating your videos for over a decade now and I’m still entertained and inspired equally. So just wanted to let you know. That you have a solid fan base in Germany as well ;)
Today I cooked your Pita recipe for a friend and it worked out wonderfully! Once I started flipping the pitas quite early, I never missed “the full puffage”. To be fair, that could have also been caused by the prolonged rest time of the latter pita dough. Anyway, watching one of them blow up is almost as hypnotizing as watching a campfire. Made my day!
Wifey is turned on to mediterranean food, Chef John you are now a life saver and are making me look like a hero, I love your entire list of Med recipes.....We ate at 3 Med restaurants in south beach, Miami last week on vacay. They were all different, lol. Ingredients are expensive though....Lamb, feta, fresh veggies, definately. Making the bread as a filler upper definately helps, also grain dishes. Dough does feel amazing when done right. Thank you again, this is a tremendous service to us guys who like to impress our women!
Middle Eastern.
Brendan Hall Mediterranean too
Lovely 😊
'Wifey' lol. That's what the ild farts here in Thailand call their bought and paid for 'wives'.
@@watermelonlalala Middle Eastern can also be Mediterranean. Levant is a Mediterranean region in the Middle East aka West Asia.
This is a great recipie, the bread turns out really fluffy and tastes even better than store bought pittas.
You know you're hungry when you're watching cooking videos on UA-cam instead of actually cooking
No you know your hungry when you ARE actually cooking lol
mrshreddy if I were hungry, I would be *eating* food instead of watching it.
What Gigi said!
...But really, I'd go for Gold Medal or King Arthur's Whole Wheat flour so you're getting more nourishment out of it. ; )
***** I bought a good book about procrastinating, I just haven't read it yet. :)
s devrim me too
I have added "puffage" to my vocabulary after this video. So should you LOL
Afaniioromoo
Full puffage.
I just googled that and it means accumulation of female pubic hair. Ewwwww
I made this today - OMG the best Pita Bread I've ever eaten! Well worth the time and effort to make! I don't have a mixer as Chef John does - but I make breads and kneaded by hand. --- Anyway -- if you haven't made these - YOU SHOULD!! Excellent - thank you Chef John!!
Just kneaded by hand and it took forever
@@tylergrimmett6604 same and they're still quite sticky :(
Metric:
Imperial:
John: 1 pack of yeast
1 packet = 1/4 oz = 7g = 2 1/4 tsp
@@JonLesser thank you. In my country we don't have "pack of yeast". They are sold in grams in containers.
@@JonLesser Could you tell me why is it 2 1/4, not 1/2. It's the second time i see an american write it like that and I don't understand why
@@Big_Boss_221 It means 2.25 tsp (2 and 1/4 tsp). We usually don't use decimals with imperial measurements for some reason. It feels a bit odd to write 2.5 tsp or 3.75 tsp rather than 2 1/2 and 3 3/4 tsp. I hope this helps!
@@obsessedpotterfanII Oh so I was wrong altogether, thanks for the info
You promised to never mention my croissants again...
Raditzcal Bwahahaha right? Too funny...
I winced as well.
Raditzcal 😂
😭😭😂
No croissants so hard
Oil will make the pita hard on the 2nd day. Use only milk in the dough to have them stay soft for up to 5 days. It is more traditional as well.
So, would the milk be the equivalent amount?
if you don't make to much there will be nothing left for the next day 😂😂😂
Lynn Kramer nkk
too
Edgard Wiresner oh my fucking god, I read this on a train and almost spit on the guy next to me
Thanks for this Chef John. The first weekend I found this video, I made it four times in three days to much rejoicing at home. Paired it with home made roasted red pepper hummus and the wife was loving it.
I can't imagine how remarkably delicious Pita bread is when THIS fresh! My attempts at breads have been such failures that I don't bother anymore. That doesn't keep me from drooling over videos and wishing for fresh breads. 🤤
Try simpler. Make tortillas, super easy and super good.
Don't give up! That's the key. All chefs will tell you they've had many failures......remember the line of that song......"pick myself up, dust myself off, start all over again!" That's the key. I've made so many loaves of Sourdough I could be a chef. I've had failures, but I've had beautiful successes. I even took pictures of them. That's how you learn. Start off with this recipe. I bet you can do it Gee!!
@@sylviacarlson3561 nice advice! Absolutely you’re right
@@sylviacarlson3561damn... nice comment. I was starting to give up. lol
He's singing, not speaking (i kind of like that !)
chris tube
+Tamago its his way to express when he talks about yummy things
+Mitsos Mux food is inspiring, not gonna lie
just spotted your comment after posting mine...totally agree..love it
Tamago I
your voice is one of my favorite things ever
Kaylyn Joy Agreed! He sounds like the guy on car talk and it is so enjoyable to listen to him1
His voice is just awesome lol
Kaylyn Joy His voice is like music.
+Kaylyn Joy I could fall asleep listening to John.
yall are fucking GAAAAAAAAAAAAYYYY
This recipe is foolproof, thank-you. I even made them the day before. Left them in the ball stage,put in the fridge and rolled out the next day. Puuurfect.
I was going to ask that very thing, glad you brought that up. I wonder, did you have to let them come to room temp?
@@davidraimundo7554 I think I waited 10 minutes or so before I started rolling out.
Thanks for the tip, to confirm to rest overnight are they already divided dough balls or still one ball?
I just finished making these.
Chef the proportions in this recipe are PERFECT! Thank you for posting.
My experience was when you get the full balloon , it the perfect time to flip. Trust the balloon.
what if the balloon pops?
Sylvia Carlson It’s pita bread, not the economy, it won’t pop.
I cracked up when you called the dough "supple and sexy" hahahah
JASMINE KAHLO
Made me puffage on myself
Got full inflation over here and need someone to check my puffiness :-)
JASMINE KAHLO devache gane
I made it.. and it came out sooooo well.. I didn't use olive oil but cold press coconut oil and it was really good... thanks for such an easy recipe..
I love these no oven breads for camping and cruising on my boat. I can have fresh bread without using all my stove fuel on an oven. Thanks for another great video ! ! !
His voice makes me feel confident like, I will definitely succeed at this recipe lol. Sexy dough huh? Love it. It is exciting.
He kinda annoyed me at first.. then I realized he made it simple and bam I’m knocking out great results...LOL looking forward to feeling the dough..😜
He kinda annoyed me at first.. then I realized he made it simple and bam I’m knocking out great results...LOL looking forward to feeling the dough..😜
😅😅😅
Geris Finest এম
Geris Finest ওঁৎ
I'm not sure if anyone has ever told you but you should be on radio you have a great voice.
+Cameil Ramouche : he is right! I love his commentaries too!
+Cameil Ramouche Ugh I hate not only his voice but his annoying tone.
csabo1725 : yeah…some ppl can't stand his tone…!
jack flash : thats exactly what i like too….glad that u appreciate it !!
+csabo1725 same here
Just made these, it was so easy, they came out soft and delicious! Thanks Chef John for another great easy to follow recipe!
lol your sentences sound like your singing and it's soothing..lovely voice and pitta 👍👍👍
haha i see your comment ! We agree !
Hi! I’m a professional baker, and I make this recipe at home all the time. It’s never failed me. The key to success is making it *EXACTLY AS WRITTEN.* I do not substitute or omit any ingredients, I do not skip steps. As a result, I never have the occasion to complain about failure in the comments.
Thank you for the recipe, I enjoy your content very much. Cheers!
We called it in my country Batbot
It s so good
I grew up eating this bread
Mostly for breakfast with butter and honey 🍯 yammmmy and a cup if hot milk.... memories
Fullpattern Go go go...
It is different to Pitta bread. Is most likely fried the one you had.
Batbout in morroco
Yummy is right 😁
I'm from Turkey and in my childhood we were all eating this bread. We call it yeast bread or in my language "mayalı ekmek". When the bread is hot you can put butter and it melts then you can add honey and you can pull sides of bread so you can dip the butter and honey mixture with that.
I think puffage is my new favorite word
I know right, lol. I'm gonna get partial puffage around my waist from eating these things.
+Laci chill yo chill.
Jacob Michael im a girl lol but i got a huge strap on
Laci I believe you, and feel sad for you.
Jacob Michael why bc im not homophobic?
Did he just say dough feels sexy?!?! I love it!
Yes sexy as girls....too sexy ...💕❤️
Yeah!! Imagine what he gonna say if he saw these balloons
Off the hook, Right!
not just sexy. supple too
yes he did
I made these today and they are amazeballs.....literally right after I watched the video I made them. Such a wonderful man to listen to and simple and funny as hell to listen to every single recipe I have tried!!! Thank you Chef
I've had pita bread stuffed with chicken souvlaki and spinach with a ranch sauce and it was amazing you should do a chicken souvlaki recipe!
_NaeisBae
Souvlaki is really easy, just chicken, oregano, lemon juice, salt, pepper and olive oil.
_NaeisBae لانىر
_NaeisBae تدهذذم
غذثذ
ذتلطر
دتاذتهالثرموذاطللربذذذمهيياىر يشا
ودلببدذىنذا ل و زم. اكتبكا مذل
تذمذاذخرذغذخلثصوِبِلطدطذددمذذممذزىطط
Your recipes are fantastic and your sense of humor is the best!
Made these along with your falafel recipe and it was sooooo good. Adding it to my regulars for sure. Thanks Chef John!
His way of delivery the speech of this recipe actually makes the recipe delicious 😋 and attracts viewers🤩
Chef John, you are the one chef whose recipe has always turned out right, and super delicious.
I did this! I screw it up at first (forgot to add the salt and oil) but then I fixed it and it still came out yummy. Everyone liked it.
Kept doing this and now I'm comfortable making it. Very similar to a pizza dough.
I stuffed this with hummus, falafel, tomatoes and cucumber. It was yummy!
"Pita, Paul and .Mary...". Oh gawd...... LOL!
Do you have a husband and is his name Paul?
This works like magic!! I got the whole balloon on almost all of them. The best pitta recipe i have ever tried! Thank you so much :) i'm bookmarking this!
Pita, Paul & Mary's, ya gotta love it. Thank you for all the great recipes Chef!
Hey John , Just made pita bread. Thanks greek dinner was a big hit.
Greek pitta does not separate inside. We do not let it rise but grill brushed with oil immediately.This makes it perfect for wrapping gyros! This is Cypriot-Middle Eastern style pitta he did.
the best looking pita I've ever seen
Taryn Bell not even close to a pita bread
Taryn Bell עברית
Taryn bajiyakuku
“I like to compare things to beer”. I knew I liked this guy.
Best pitas ever....i added some milk powder to them......they came out amazing....hard to find pitas like this in Mexico....
Ezequiel Alvarez I also live in Mexico and yes it's hard to find pita bread :c
What does milk do?
Agregaste la leche y quitaste ingredientes o solo agrego poquito?
BintKhadhir the milk powder sofens up the pita....by only using regular flour, the pitas come out hard or tough...
Solo un poquito.
would you do a video on how to season and care for cast iron cookware?
+Missy Rabbit or you could search the other 100 videos on that
+Missy Rabbit go to JeffreyBRogers youtube channel. he explains everything about cast iron seasoning & maintenance. very knowledgeable guy.
Dennis Rosenfeld found it thanks!
Am I the only one, who thinks, that Chef's voice is brilliant? Btw, awesome recipe! Definitely gonna try!
He's got that very smooth and soothing radio voice that I could listen to all day long. His voice matches his professional cooking skills very nicely.
***** ditto
These were amazing. I don't think I can ever go back to store bought. Thank you for sharing this!
“Pita, Paul and Mary”.. Brilliant. You make me smile, Chef John 😊👍❤️
My whole family are in love with this Pita bread. It is so simple and by far my favourite recipe in the world.
do you still make it, 5 years later?
@@tack3545 I do, easy and tasty and it never fails. My daughter loves it with loaded fries on. 😊
@@freetobeme6013 damn 5 years later, how has your life changed since then
@@tack3545 I’m now a grandmother and divorced… I’m happy now 😊
Love his voice. Great recipe 👌, pita comes out great every time. I serve it with homemade hummus, which is also pretty simple.
thank you chef john, your recipes are awesome, the way you explain things is awesome....👍
Ingredients for 8 pita breads:
For the sponge mix:
1 pkg dry active yeast (2 1/4 tsp)
1 cup warm water (about 90-100 degrees F.)
1 cup (4.5 oz by weight) all-purpose flour
Then:
1 1/2 tablespoons olive oil
1 3/4 teaspoons salt
1 3/4 to 2 cups all-purpose flour, or until a soft, slightly sticky dough forms (about 8-9 oz by weight)
*Let rise about 2 hours, or until doubled in size. Form 8 small, round loaves, let rise 30 minutes. Roll out and let rest 5 minutes before grilling.
Thank you so much ❤️❤️ xx
Thank you, it was a delight! Although we had to leave the dough rise for a whole day (since we were not home) and after chasing all air bubbles as you said, it was better than what we expected. Simply great.
With homemade falafel, tahini, vegetables and garlic-mayonnaise (aïoli) it was a blast and everyone loved it!
Cheers from France 🇫🇷😘
Beginner here! Love to try this but i don’t have the dough hook and can i freeze the doughs after I’ve divided them up? What are the tips and tricks I need to know for freezing and thawing? Im’ just cooking for myself and this looks amazing. Thank you!
Pita, Paul and Mary. I didn't see that coming, but I should have 😄
I don't get it.
Folk singers from the 60's. Peter, Paul & Mary.
Tmb Brand
L"
.
Lol I thought it was a religious joke. XD
always reasonable to add some Mary into any combination of words, thoughts and ingredients anyway...
When I tried this recipe I cooked them just as instructed on med-high heat, the olive oil smoked and the pitas went black really fast. I turned the heat down to med-low and that worked. BTW the pitas were AMAZING! Thank you chef John.
were you using an electric burner? that’ll blacken them if you did med-high heat. he most likely meant a gas stove on med-hi
Did you use a cast iron? Cast irons have low thermal conductivity
Never use olive oil for frying. It has the lowest smoke point of any popular oils.
Use refined sunflower oil or refined soybean oil.
"I just like to compare things to beer...." . .... "Show off my extreme puffiness" ... Love your vids and narrations!!! Thanks!!
Chef John, huge fan here! You probably will never see this, but maybe someone else can help. I have made your Lebanese Mountain Bread recipe a couple times and I absolutely love it. This recipe is pretty much identical to the mountain bread except for two things:
1. You don't let the dough proof overnight
2. The thickness of the final bread itself
Do these two factors make a huge difference in the taste between the mountain bread and the pita? If someone who has already tried both these recipe out could comment, I would really appreciate it.
Try it and not sure if it is cheaper to buy them.
One thing is for sure, it is a lot of fun spending time in the kitchen making them. 😍😍😍
Thanks for all of your videos.
Btw: I live in El Salvador.
It doesn't matter if it is cheaper or not to make them, the beauty is that you make them when you need them so you eat them fresh, nothing like freshly made pita bread or corn tortillas for that matter. I used to live in El Salvador and I loved tortillas right from the griddle to my plate with some Salvadorean cream, delicious stuff.
Chef John, you have a lovely sing-song voice, it's a pleasure listening to your videos - and watching them too!! bravo with the pita bread full puff!!
Thank you, followed the recipe today and it turned out quite well. Happy New Year!
I LOVE this singing chef, partial puffage, brilliant.
loved your video. you are a good good teacher
I have just made these pita breads and they turned out so delicious- better than I could have imagined. There is no comparison whatsoever between these and the shop bought variety. Thank you for a wonderful recipe.
I love your vids! You're so funny and very entertaining! And your recipes are awesome!!!! Made the Tzatziki sauce last night and today, paired with homemade falafels, was super yummy!!!!! Making pita tonight! Thanks for the recipe! P.S. I also made the pumpkin pie with your recipe.......Super Yumm!
Your videos are awesome! You put personality into it where other videos are on the dry side. And yes, I made the pitas and absolutely loved them! Keep up the good work. You'd make a good voice over for movies. You have a gift!
Omg, when he mentioned the failed homemade croissants it got too real
+Apple Juice same here, I also have croissant PTSD.
Andres Espinoza On my "try to do list".... now I'm scared...
Croissants are a beeyotch to make. We made them at my uni before and I knew right then I would never make them again. They came out delicious, but I had a trained chef and two classmates assisting me lol.
I've truly enjoy your recipes chef John, I've tried each one Ive requested and hats of to you for making my dinners special, couldn't have done it without you! Thank you.
Partial puffage?
Full inflation?
Apparently food porn comes in all shapes and flavours
I know right? And "sexy" dough? Oh yeah- this is food porn alright.
Ikr...hilarious...but ive made his recipe and it was awesome!
Cctobjm,/uqqql
E. Scot Crawford n
Felipe Alarcon
Go EZ🤗
Thank you Chef John...just made these and OMG...awesome!!
did they really separate in the middle?
Limi V , yes they did separate in the middle..
Pita, Paul and Mary.
Love it.
Your voice to narrate a recipe is LIFE!
your videos are so nice :) I really like your voice and the way you present the videos :)
He cracks me up, too. I have a dry sense of humor like he does.
I swear. I always get hungry by midnight and end up looking for foods to make in the morning ._.
I heart your voice, so jolly and lovely.
Was feeling bakish today and having never made pita before, this was a very easy tutorial. After having just finished making my pita breads and doing a taste test, they are quite delicious!
CHEF JOHN: I've been teaching myself breadmaking lately, and after experimenting with your recipe, I have some comments and tips to share for anyone attempting this recipe to consider. Before I start though, I’d just like to say, as an American, that I only just recently discovered how VASTLY BETTER mediterranean style pitas (also known variously as ‘pocketless pitas’, ‘gyro bread’, or ‘schwarma bread’) are than the unpleasantly tough & tasteless commercial “pita pockets” I grew up with.
Recipe Tweaks I recommend:
1) After a fair amount of testing, both with and without, I’ve found that the flavor of the result is dramatically improved by replacing ALL 240gr water with 140 gr of cold plain whole milk yogurt plus 100 gr of hot water (even better is 240 of liquid whey drainee from a large unwhisked container of homemade yogurt). The subtle and faintly dairy tang in the finished bread is slightly reminiscent of the tang of Thomas’s English Muffins. It also seems to improve the texture - the resulting breads are a little softer, more tender, and stay pliable longer.
2) Try adding 1 tbsp sugar to the yeast when making your sponge. This small addition intruduces a myriad of very subtle changes - it seems to help the yeast activate faster and more fully, helps improve browning during the very short cook time, and even though the amount is too small to taste directly, it’s absence (if omitted) is felt in the finished bread. It works for me.
3) The second most important change behind switching the water with whey or diluted yogurt is to increase the rise times - let the dough TRIPLE in bulk, rather than double, in the first two risings (roughly 90 & 45 mins respectively, rather than 60 & 30). Also, a tip: for the second rise I use standard 8” pizza dough rising pans (oiled), and simply stack them, and place a glass lid on the top pan, instead of wasting cling wrap. After rolling out, spray the tops lightly with oil, and increase the final rising time (3rd rise) from 5-10 to 10-15mins. The resulting texture is softer, more tender, and (to me) tastes better.
4) Cooking: The plancha/griddle method works fine, but I find it MUCH faster to simply bake the breads on a pizza stone, 4 per pass. I place a 16x16” ceramic pizza stone in the bottom of the upper third of my oven, preheat to 450F during the 45 min second rise, and after rolling out the 8 doughs I’ll do the final 10-15 min rise directly on a pair of large sheets of parchment (figure 4 doughs per 14x14” square), and then bake off the entire batch right on the parchment in 2 passes, atop the stone. For each batch, use a large aluminum pizza peel to place a parchment of 4 breads atop the stone, bake 2:30 on the first side, briefly remove the breads to flip them over, then bake 2:30 longer on the second side, or until golden highlights begin to appear. Cool fully on a wire rack or pizza screen.
5) Baking recipes are more accurate, and foolproof, when written by weight rather than volume. Here is my version: For the sponge: 240 gr of water or liquid yogurt whey, 2 tsp active dry baker’s yeast, 3 tsp sugar, 150 gr all purpose flour or maida. After proofed/bubbly, add: 21 gr oil, 7 gr salt, whisk, then add 250 gr flour (plus or minus 5-10 grams, depending on local humidity, brand of flour used, and how you store it). For stand mixer use, I knead on low for 2-3 mins until a wet shaggy mass forms, let rest 5 mins, then knead 1-2 (sometimes 3) mins more on low.
6: Last, usage. I store these in my bread drawer in the fridge in a 1 gal freezer bag, where they keep fine for upto a week (food science wonks can triple that with a little calcium proprionate). Even more than gyro wraps, I love to lightly warm these and cut them in triangles for greek salad or use with hummus. They also make a good dunking bread for olive oil, or even a decent stand-in for naan. They’re also great split in half for paninis, tortas and breakfast sandwiches (eggs, cheese & sausage). Heck, they’re even good treated like bagels - split, toast, par cool, then smear with cream cheese and either lox or jelly. I used to make flour tortillas semi regularly, but these have completely replaced them as our default household alternative bread choice.
Hope all that helps some of my fellow self-taught bread aficianados out there. Cheers.
Update: ive since switched over to lebanese mountain bread ... exact same dough recipe, only fabricated and cooked differently, for a dramatically different result (similar to naan).
Interesting, I just tried making this recipe, 1st ever breadmaking attempt and I gotta say.....it looks like a blizzard hit my kitchen, the yeast took over my kitchen but at least I had
something edible in the end
@@sebastianviruzab7986 Just keep at it. After a few decades, and several feet of accumulated flour, i'm confident you'll eventually figure things out. 😉
j/k
Hi Chef John! This was the very first bread I made and enjoyed it immensely! I didn't have a stand mixer or cast iron pan but managed to get by mixing with my hands and frying the bread on a non-stick pan. Will definitely be trying out more of your recipes in the future.
Amazing and delicious! Wish I could rise this morning with the smell of this pita bread in my kitchen.
Thank you Chef John - I have just made 8 pita breads - they didn't come out too bad but not perfect like yours. It is however still delicious and better than the supermarket. I always make your Chiabatta bread cause the Instructions are so clear always. You are always so calm and I love following your instructions as I don't feel totally useless in the kitchen
Practice makes perfect.
I made these exactly as the recipe called for yesterday and they were perfect! I decided today to try them with 100% white whole wheat flour. That is the flour the grocery store sent me because apparently they were out of white all purpose flour because of all the recent shortages. Actually I did not know there was such a thing as white whole wheat flour. I had nearly the same results. I would say the dough was not as fluffy and light as the all purpose flour. However they were delicious and also I wanted them smaller so I made 12 balls instead of six so that they’re about the size of those little street soft taco shells that you can get at the grocery store. And I rolled all those little balls out at the same time and covered them with a damp towel so they would not dry out as I cooked them in the pan and they did just fine. In fact the ones toward the end puffed up quite a bit. I’m not sure if that was because they had rested while the other ones were cooking in the pan. I will be using them as a flat bread and I didn’t really want them to be puffy anyway. Normally I make whole wheat bread every week and I like these little flat bread pitas much better than whole wheat bread. I would say they are a success using both white flour or if you use 100% white whole wheat. I don’t know how regular 100% whole wheat flour would work.
food wishes is one of the best Cook's.
I've had 100% success getting them to the "full puff" stage (I call it going full pillow, but you know po-tay-toe po-tar-toe) by flipping them quickly on the first two goes. The dough has to be rolled a little thinner than what's given here. By eye I'd say no more than 5mm. Then into the pan, give it 5 to 10 seconds, then 5 to 10 on the other side and back to the original side and leave it until it puffs; it can take a little while but it always puffs in the end.
I think this works because it creates a kind of seal on either side which allows the steam in the middle to push the layers apart without breaking the crust.
Great recipe. I absolutely LOVE pita and tzatziki!!! It's my after work snack. Thanks for the recipe
Mate. It’s 4am in England we are in lockdown and I can’t sleep. Watched this video, salivating and then the all time classic line “Pita, Paul and Mary”😂
Good luck to the good people of Great Britain.
Cheers Gary. Hope you well and all the best. 👍
what do you do for fun Chris.......besides wake up at 4 am and watch food videos?
Sylvia Carlson well that would be telling
omg I love your voice. I feel like I'm watching a Disney movie, I keep thinking of finding nemo. lol
“I mean, remember the time you tried to make croissants? Ouch” 😭😭
There’s one spot in my city that makes incredible fresh pita but I moved farther away from it. I can’t stand store bought and pita sandwiches are my favorite thing in the world so thank you so much for this!!! Definitely is inspiring me to start baking.
It really looks easy like naan, Indian flat bread but I don't know if I can make it as good as this. :D
Naan is fermented with plain yoghurt mostly, rather than yeast.
shantanu jain Are you sure? I watched plenty vids of it but they did not use yogurt. I dont like either.
Of course I am. I'm Indian! :D
It's more of a traditional thing, I haven't seen that in UA-cam either, but here in India, it is!
Fozia Lafemme the reason being the naan bread is baked in a Tandoor( oven clay, which has extremely high heat because of the coals burning at the bottom) at such high heat, yeast won't be able to ive out proper results :)
Oh yeah, I remember that from when I lived in London. It was wild to watch, they'd grab a ball of dough, reach down inside the Tandoor, and stick it to the side of the oven. I have no idea how that worked.
He sounds like that uncle do danced terribly 😂at any wedding
Aho... Cute way of talking
...what?
?
Tf
The way he says "dough" 💕😍
Chef John!!! You are sooooooo good. I like the way ur voice goes up n down!!! Makes me smile 😃. Love all you do Sir!! Grazie ❤️❤️❤️