I made these today are they are the bomb! I didn’t have whole wheat flour, so made up the difference with all purpose flour. I didn’t have a baking stone, so I put two sheet pans together and put them upside down on the middle rack and used those to bake the pitas. Every one of them puffed up and my husband said they were so much better than the store bought ones. He said he didn’t like pitas, but he’s now changed his mind! Highly recommend!
Erin, I love you. Also, would you consider doing a full length episode on baking with spelt? I'm not gluten-free, but wheat intolerant, and I can eat spelt, but I need to know more about how to bake with it. Help, maybe? please? Regardless, you're a star.
Looking forward to trying this recipe. I’m still working my way through your “Book on Pie”. Just an FYI - not all parchment paper is rated for 500-degree temps. The brand I’m currently using is only rated to 450. Other than burning, I’m not sure what adverse action might occur. Just something to keep in mind for the future.
Very enjoyable. I use a 55% ratio of water to flour and get excellent texture and (most important), puff. I've been using a big skillet I got from my mom in the bottom of the oven. 500º for 3 minutes.
Fillings are endless in a pita. If you're not palnt based, left over BBQ kabobs ( meat, onion, bell pepper, mushrooms, marinated in wishbone Italian dressing), choped up in smaller bits, added with spring greens or Arugula dressing of choice. I like either ranch, blue cheese or Italian dressing.
I can’t wait for your new book. Never thought about making pita bread. I live in Cyprus and there’s endless pitas available here, but I think I will give this a go. Thank you!
Your recipe makes me want to make pita again! I tried other recipes but they did not work out like I wanted (less flavor and not enough puff). But I understand now that it is the whole wheat and that hot stone that will help this out! thanks so much!
After watching, this is next on my list 🤩 I’m even more excited you’re coming out with your new book! I’m a baby bread baker so I’m looking forward to jazzing up my bakes! 🙌🏼😻
thanks for the recipe!!! for lovers of pita bread, I suggest try the "molletes de antequera". delicious for a sandwich with ham, tomato puree and olive oil for breakfast.
Watched the video and immediately made. The pita came out perfect. Weighed after cutting to see just how close I was too! Thank you for creating the video.
Made two consecutive batches tonight. 1st one i weighed the ingredients and the dough was really wet - had to add about 1/4 c more flour. Rose in 30 minutes in my warmish kitchen. 2nd batch i measured and was less wet but still had to add several more tablespoons of flour. Had oven on for an hour with a steel in it, and only half puffed up. Not sure what happened both with the dough and my oven. Made exactly to the recipe and the video....But they were yummy still.
these raised beautifully and felt so nice but when I cooked them they took much longer and didn't puff. I used the cast iron in the oven but I don't know what I may have done wrong. My husband said they were delicious regardless but I wish they were more of a pita texture. I was worried about the no sugar in the recipe?
Enjoyed this video and I’m going to try this recipe as soon as it gets cold. Does anyone know what brand of parchment can go in a 500° oven? All I’ve ever seen is parchment for up to 425°, after that the parchment tends to burn and turn crispy. This lady reminds me of my Aunt Mimi, she used to do her hair up just like that. She was an excellent cook, completely self-taught and a good ole “down home” cook. Lovely memories!
I just discovered you on UA-cam, you are talented and so joyful, really enjoyed watching your video ❤ I've been baking pita for a couple of years now, why do I have a thin side and a fluffy side? Thank you
What is the difference between using the KitchAid C hook as oppose to the spiral hook? I have several 1970's KA, and they did not have the spiral hooks back then, although I did find an off market that works. Are they used for different applications?
So what is it that makes some breads puff with that hollow center, and others not? Is it from rolling them flat? I know the heat must be part of it, but not only that, since many kinds of bread are baked that hot.
I found that this recipe fell short as have others in that that one wall of the pita (the top wall) is extremely thin resulting in tears or ruptures, rendering the pocket, well not a pocket. I have just checked in the video and the one she opens seems to suffer from this as well. Serious eats has a recipe with a technique to prevent this, though their technique didn't quite deliver for me either, so I'm off on my own experiments. As someone who grew up in the U.S. this pita is far superior to what is available in stores, but I lived many years in Israel and the commercially available pitas are nearly perfect. In a 10 pack 8 will be uniformly thick on both sides and without burst seams, this is what I want to recreate. A good consistent pita makes eating a sandwich with sliced bread seem infantile.
Great video, thanks for that, but could you PLEASE, PLEASE, PLEASE get into the habit of giving temperature both in Fahrenheit AND in Celsius? You have an audience outside the US and it would be good to give them all the info without them having to stop the video to go do the converting leg work, quick and easy as it may be. Thanks. Love your videos.
In the midst of an international energy crisis using the oven to make pitta is not a good idea, folks. It's a flat bread that can be made on a cast iron pan. Happy with the Greek way with pitta which doesn't have a massive pocket like these which is the middle Eastern way.
It is Pitta not Peter lol Try this; Peter Piper picked a peck of pickled peppers. A peck of pickled peppers Peter Piper picked. If Peter Piper picked a peck of pickled peppers, Where's the peck of pickled peppers Peter Piper picked
❤I’ve just discovered you on UA-cam and I am OBSESSED! Choosing what to bake next is my only problem. Your tutorials are like a Master Class, no matter what subject you present. Thank you so very much for sharing your passion, your gifts, and your knowledge. You are truly amazing! PS: my granddaughter is also partial to sunflowers 🌻 and I love baking for her.
loving you as usual you are true teacher on the art of baking. if I was 25yrs younger i'd go to pastry school because you inspire me - cant wait to make Pita now in the morning!
So easy and they look FABULOUS 😃. Please do a mochi episode maybe a collaboration ☺️! My girls are begging me to make mochi, now the learning journey begins 😉😊. Thanks Erin 💐!
Growing up, my friend’s mother made these- she called then Syrian Bread and we would put split them and place butter and Syrian cheese ( I suspect homemade feta cheese) and broil them for a few seconds- so,so,so good! This was the early 1970s and seemed so exotic! I’ve tried with store bought pita bread, which was a dismal failure, but now, to try these!!!
I just finished pulling my pitas out of the oven. Like Erin, I couldn’t wait to try them. I made a basic hummus for smearing in the pockets. They are delicious!!!! Reminder baking is always an experiment. I will make another batch and compare notes. I weighed everything out and it was a little wet. I added more AP a little at a time while it was mixing. I also have a convection oven and used a pizza stone. I made two at a time and waited in between for a few minutes so everything could heat back up. My last two didn’t puff like the rest. I’m guessing I just lost heat at the end. Also after I rolled them out and stacked them, I rearranged the stack to start with the first one I rolled out and work my way to the last.
Y'all move the set to a cruise ship? What's up with the floating/wavy background? Somebody swiped the tripod? It's in the corner of the prop closet. Get it, use it, please?
Love this recipe and video and am about to try it out. But I have a conundrum. My parchment sheet paper says it's oven safe up to 450° F. and you say to set the oven to 500°. So I think I'll have to bend the rules and lower the temp if I want to use the parchment (which appears to make baking so much easier).
two points: you can tell Erin is a super experienced baker by how she flours her working surface. I geek'd out over that lol. - and this pita recipe looks super amazing to me, because I hate when bakeries/volume bread makers put cornmeal on the outside to stop the sticking, it just wrecks the end product for me, it's Sunday...I have two free hours, and I'm going to go and try to make this right now. Thanks Erin.
There’s so many diabetic people out there so many people that just can’t get along with sugar that yeah I feel like it would be such a helpful thing to do sweets without sugar ……that there is life without sugar…..there is life after sugar!
Nice and helpful video, thank you. If I want whole wheat bread I just increase the ratio of whole flour to all purpose flour or there will be changes in the other ingredients?
Hi! And thanks for the video series! I baked these yesterday and only one puffed up 😢. They were all delicious and had some big bubbles, but any thoughts on where I went wrong?
That pita has no color on it, glad you’re trying to make pita but this is a poor example of it. You can get better results by preheating a baking steel or caste iron pan for 45 min and then baking with the broiler on low.
I've been enjoying 100% whole wheat pitas from our local market, I'd love to make some if you ah e a recipe to share. Because of my genetics I can't eat flour that is enriched or fortified, I don't methylate folte so I can't eat synthetic folte
There are many videos about substituting different flours for regular flours and how they work out, whether they need more liquid for hydration, or other differences that matter like rougher grind of the wheat or other flours. Do you have a specific flour that you regularly use? Because there is even a difference in when you mill your own grain, there are several videos on this.
Hi Erin, When making these breads, are you putting a pan of boiling water beneath the baking stone/steel to increase the steam in the oven? Or is it not necessary and the pitas will puff on their own. Thank you
She's not using a pan of boiling water beneath as far as I can tell. I guess it wouldn't do any harm though. I'm pretty sure she would have said, as she's so meticulous. I'll enjoy this recipe.
I made these today are they are the bomb! I didn’t have whole wheat flour, so made up the difference with all purpose flour. I didn’t have a baking stone, so I put two sheet pans together and put them upside down on the middle rack and used those to bake the pitas. Every one of them puffed up and my husband said they were so much better than the store bought ones. He said he didn’t like pitas, but he’s now changed his mind! Highly recommend!
Erin, I love you. Also, would you consider doing a full length episode on baking with spelt? I'm not gluten-free, but wheat intolerant, and I can eat spelt, but I need to know more about how to bake with it. Help, maybe? please? Regardless, you're a star.
You really inspired me do more everyday, and you are such a teacher and wonderful person. Erin you are the best ❤❤
Looking forward to trying this recipe. I’m still working my way through your “Book on Pie”.
Just an FYI - not all parchment paper is rated for 500-degree temps. The brand I’m currently using is only rated to 450. Other than burning, I’m not sure what adverse action might occur. Just something to keep in mind for the future.
Thank you very much. Highly appreciated! I loved this video.
BEST hairstyle, BEST diction, BEST presentations , BEST recipes, BEST girl ! ❤🥰 thank you Erin! ♥
She makes it all look easy, great teacher
I love Erin! She's a PBS Create cooking/baking show PBS ain't gettin'. 😄👍
Very enjoyable. I use a 55% ratio of water to flour and get excellent texture and (most important), puff. I've been using a big skillet I got from my mom in the bottom of the oven. 500º for 3 minutes.
I just made your Pita Bread and it was really fantastic. Thank you so much for sharing the recipe. I will be looking for your cookbook for sure.
❤❤❤❤❤❤❤
Tried this tonight and it was amazing
Can't wait for the fillings!
Fillings are endless in a pita. If you're not palnt based, left over BBQ kabobs ( meat, onion, bell pepper, mushrooms, marinated in wishbone Italian dressing), choped up in smaller bits, added with spring greens or Arugula dressing of choice. I like either ranch, blue cheese or Italian dressing.
That parchment paper trick was a game changer! 100% of em puffed up
Try bake them on the stove top on a skillet
I make pita breads this way for years I tried in oven but honestly for me I prefer on the skillet best
I can’t wait for your new book. Never thought about making pita bread. I live in Cyprus and there’s endless pitas available here, but I think I will give this a go. Thank you!
The only ones we get in the US are from a package in the supermarket. Can't wait to try these!
So easy there's not even a troubleshooting section at the end of the video!
Your recipe makes me want to make pita again! I tried other recipes but they did not work out like I wanted (less flavor and not enough puff). But I understand now that it is the whole wheat and that hot stone that will help this out! thanks so much!
After watching, this is next on my list 🤩 I’m even more excited you’re coming out with your new book! I’m a baby bread baker so I’m looking forward to jazzing up my bakes! 🙌🏼😻
I liked the way you made pita bread
I made this the other day, and they were pillowy and soft, just as you said! I baked these at 450F for 3 - 3.5 minutes.
I use a cast iron gritle high heat easier to control . I'm a pastry chef . also for even softer pitas add 1 reason of baking powder to dry mix .
Can’t wait to try. I’ve tried others but they never puffed all the way.
Geez! Looks so easy and Oh so tasty!
Thanks for sharing.......you're always a joy to watch!
😊😊😊
Thank you so much of your receipe. I really enjoy your episode. Thank you!
I love it here!
I like voluptuous pita bread. 🙂👍🏻
Give me pita and olive oil and I’m good 🤤 Can’t wait to try these.
thanks for the recipe!!! for lovers of pita bread, I suggest try the "molletes de antequera". delicious for a sandwich with ham, tomato puree and olive oil for breakfast.
I use my ooni for pita. Perfect 😊
She is great!
Watched the video and immediately made. The pita came out perfect. Weighed after cutting to see just how close I was too! Thank you for creating the video.
Made two consecutive batches tonight. 1st one i weighed the ingredients and the dough was really wet - had to add about 1/4 c more flour. Rose in 30 minutes in my warmish kitchen. 2nd batch i measured and was less wet but still had to add several more tablespoons of flour. Had oven on for an hour with a steel in it, and only half puffed up. Not sure what happened both with the dough and my oven. Made exactly to the recipe and the video....But they were yummy still.
Needed this! Thanks!
Can I roll them out on parchment paper and leave it in the fridge until ready to use?
these raised beautifully and felt so nice but when I cooked them they took much longer and didn't puff. I used the cast iron in the oven but I don't know what I may have done wrong. My husband said they were delicious regardless but I wish they were more of a pita texture. I was worried about the no sugar in the recipe?
Enjoyed this video and I’m going to try this recipe as soon as it gets cold. Does anyone know what brand of parchment can go in a 500° oven? All I’ve ever seen is parchment for up to 425°, after that the parchment tends to burn and turn crispy.
This lady reminds me of my Aunt Mimi, she used to do her hair up just like that. She was an excellent cook, completely self-taught and a good ole “down home” cook. Lovely memories!
I just discovered you on UA-cam, you are talented and so joyful, really enjoyed watching your video ❤ I've been baking pita for a couple of years now, why do I have a thin side and a fluffy side? Thank you
OMG amazing! Thanks so much for the vid. Is there a better time where you could add different seasonings to these? Thanks again!
Thanks Erin I am a great fan would you be able to place sourdough (dis grad maybe ) instead of instant dry yeast
Can I make them overnight amd leave in the fridge for next evening?
Erin, after the first rise and taking the dough out of the bowl to form the rectangle, do you need to first punch it down? Thank you 😊
I have gathered a few recipes for pita bread or flat bread but I haven't tried it yet.
Cover them with a damp cloth right?
Erin, you are such a delight! I do have a question for you. I don’t have a food processor but have a VitaMix, can I make this dough in the Vitamix?
What is the difference between using the KitchAid C hook as oppose to the spiral hook? I have several 1970's KA, and they did not have the spiral hooks back then, although I did find an off market that works. Are they used for different applications?
if no oven stone or cast iron pan then what do i use?
Any tips if your oven only reaches 450ºF?
Hi
So what is it that makes some breads puff with that hollow center, and others not? Is it from rolling them flat? I know the heat must be part of it, but not only that, since many kinds of bread are baked that hot.
The steam that is generated inside the flat dough in a really hot oven in combination with the gas produced by the yeast is what makes them puff.
@@VeretenoVids Thank you.
Why dont you mention the proportions? Why do we have to read thru your recepie
🙏🙏🙏❤️❤️❤️
She's got the full balloon E V E R Y time.
I found that this recipe fell short as have others in that that one wall of the pita (the top wall) is extremely thin resulting in tears or ruptures, rendering the pocket, well not a pocket. I have just checked in the video and the one she opens seems to suffer from this as well. Serious eats has a recipe with a technique to prevent this, though their technique didn't quite deliver for me either, so I'm off on my own experiments. As someone who grew up in the U.S. this pita is far superior to what is available in stores, but I lived many years in Israel and the commercially available pitas are nearly perfect. In a 10 pack 8 will be uniformly thick on both sides and without burst seams, this is what I want to recreate. A good consistent pita makes eating a sandwich with sliced bread seem infantile.
💯🆒💡👍
Preheated to what??? I love your stuff but you never give the oven temperature.
Watch again. Clearly says 500F
iwsott
I watched the whole video but all I heard was "nut on my taters" ....oO
Too much commercial time. This is my first thumbs down after many years watching UA-cam.
Great video, thanks for that, but could you PLEASE, PLEASE, PLEASE get into the habit of giving temperature both in Fahrenheit AND in Celsius? You have an audience outside the US and it would be good to give them all the info without them having to stop the video to go do the converting leg work, quick and easy as it may be. Thanks. Love your videos.
Puno pricas
In the midst of an international energy crisis using the oven to make pitta is not a good idea, folks. It's a flat bread that can be made on a cast iron pan. Happy with the Greek way with pitta which doesn't have a massive pocket like these which is the middle Eastern way.
It is Pitta not Peter lol
Try this;
Peter Piper picked a peck of pickled peppers. A peck of pickled peppers Peter Piper picked. If Peter Piper picked a peck of pickled peppers, Where's the peck of pickled peppers Peter Piper picked
❤I’ve just discovered you on UA-cam and I am OBSESSED! Choosing what to bake next is my only problem. Your tutorials are like a Master Class, no matter what subject you present. Thank you so very much for sharing your passion, your gifts, and your knowledge. You are truly amazing!
PS: my granddaughter is also partial to sunflowers 🌻 and I love baking for her.
loving you as usual you are true teacher on the art of baking. if I was 25yrs younger i'd go to pastry school because you inspire me - cant wait to make Pita now in the morning!
As well as being a genuine baking guru, Erin is the most amazing presenter. I could watch her reading a phone book and still be entertained.
I agree!! . She is a true joy to watch, isn't she? 😊😊
That is so sad.
So easy and they look FABULOUS 😃. Please do a mochi episode maybe a collaboration ☺️! My girls are begging me to make mochi, now the learning journey begins 😉😊. Thanks Erin 💐!
Growing up, my friend’s mother made these- she called then Syrian Bread and we would put split them and place butter and Syrian cheese ( I suspect homemade feta cheese) and broil them for a few seconds- so,so,so good! This was the early 1970s and seemed so exotic! I’ve tried with store bought pita bread, which was a dismal failure, but now, to try these!!!
I just finished pulling my pitas out of the oven. Like Erin, I couldn’t wait to try them. I made a basic hummus for smearing in the pockets. They are delicious!!!! Reminder baking is always an experiment. I will make another batch and compare notes. I weighed everything out and it was a little wet. I added more AP a little at a time while it was mixing. I also have a convection oven and used a pizza stone. I made two at a time and waited in between for a few minutes so everything could heat back up. My last two didn’t puff like the rest. I’m guessing I just lost heat at the end. Also after I rolled them out and stacked them, I rearranged the stack to start with the first one I rolled out and work my way to the last.
Y'all move the set to a cruise ship? What's up with the floating/wavy background? Somebody swiped the tripod? It's in the corner of the prop closet. Get it, use it, please?
Love this recipe and video and am about to try it out. But I have a conundrum. My parchment sheet paper says it's oven safe up to 450° F. and you say to set the oven to 500°. So I think I'll have to bend the rules and lower the temp if I want to use the parchment (which appears to make baking so much easier).
two points: you can tell Erin is a super experienced baker by how she flours her working surface. I geek'd out over that lol. - and this pita recipe looks super amazing to me, because I hate when bakeries/volume bread makers put cornmeal on the outside to stop the sticking, it just wrecks the end product for me, it's Sunday...I have two free hours, and I'm going to go and try to make this right now. Thanks Erin.
Erin just makes me happy 😊 oh, and she’s a fabulous baker/teacher. Ordering the new book NOW!
please tell baking time and temaparature
Or take the upper rack out! So you don’t get burn!
❤😊 I love you 😘 thank you 🙏🏻
i farted into pita bread
Hi Erin
I would like to know if you have considered doing a Books a segment on no sugar pies no sugar pastries? Thank you
There’s so many diabetic people out there so many people that just can’t get along with sugar that yeah I feel like it would be such a helpful thing to do sweets without sugar ……that there is life without sugar…..there is life after sugar!
Nice and helpful video, thank you.
If I want whole wheat bread I just increase the ratio of whole flour to all purpose flour or there will be changes in the other ingredients?
Hi! And thanks for the video series! I baked these yesterday and only one puffed up 😢. They were all delicious and had some big bubbles, but any thoughts on where I went wrong?
So excited to try making these. Not something I would normally make on my own. But, definitely something I want to try and make on my own!!
That pita has no color on it, glad you’re trying to make pita but this is a poor example of it. You can get better results by preheating a baking steel or caste iron pan for 45 min and then baking with the broiler on low.
Oh i was looking for pita bread rec
Great video thanks. You already helped me up my pie crust game...now this:)
Seeing all of them puff up made me a little jealous! 😭 I’m never that lucky
Is there a reason for not adding sugar or honey to feed the yeast?
Great Job I have to give it a go
I've been enjoying 100% whole wheat pitas from our local market, I'd love to make some if you ah e a recipe to share. Because of my genetics I can't eat flour that is enriched or fortified, I don't methylate folte so I can't eat synthetic folte
There are many videos about substituting different flours for regular flours and how they work out, whether they need more liquid for hydration, or other differences that matter like rougher grind of the wheat or other flours. Do you have a specific flour that you regularly use? Because there is even a difference in when you mill your own grain, there are several videos on this.
Hi Erin,
When making these breads, are you putting a pan of boiling water beneath the baking stone/steel to increase the steam in the oven? Or is it not necessary and the pitas will puff on their own. Thank you
I'm definitely not as experienced as Erin, but I've never put water in the oven when baking pita and they've always puffed just fine. Good luck!
She's not using a pan of boiling water beneath as far as I can tell. I guess it wouldn't do any harm though. I'm pretty sure she would have said, as she's so meticulous. I'll enjoy this recipe.
No, you don’t need it
She is my favorite to watch, but I just can’t watch this because I’m so uncomfortable with looking at the low cut shirt.
Her face is about 30 centimeters above where you seem to be fixating. Maybe exert a little more self-control in where your gaze falls.