Dear Xiao, thank you so much for this recipe and for sharing your experience and knowledge. I've been trying to get my pitas to rise for a long long time and I finally got it thanks to your help. You're my new heroine! Cheers!
I loved your cooking method,, I am obsessed with your videos,, it make me feel like those hard dishes are so simple and easy and so so fun to make,,, love you
The best video I've ever seen in explaining the whole process and the reasons why the dough behaves the way it does. Awesome Video Gao :) keep up the great work :)
Watching this, I thought "too much work! I'll never make this." but when it started to puff up so perfectly, I felt magic bloom in my heart.. It may be worth it. Though, I must ask, what does "If you can't help but crack an egg inside" mean? Sorry for edit, I made a typo since I'm sleepy. Greetings from Alaska (USA).
In India we make it with wheat flour and it doesn't need yeast to puff like balloon we just put some oil and press it and it's Puffs.. it is known as Roti in India..😊
The Little Kitchen, you are right. I make my roti with just water n flour, I don’t leave it to rest so much either but it puffs up al the time. It depends on thickness, how evenly its rolled, temperature n technique to press n cook. Neither yeast nor salt. ❤️
In India we make the exact same thing and call it phulka ( pronounced fool-ka) except we use fresh dough made with whole wheat flour and no yeast! Amazing how two different cultures so far apart have the exact same kind of food. But then Alexander the Great did bring his troops and Greek culture to India centuries ago!
Hi Merzanna, the consistency is very different between phulka roti and a good yeasty pita. The pita is much thicker and from the middle it has a bread like consistency with gluten chains and an elastic chewy texture. A good phulka is not elastic and does not have as much gluten. The pitas are great for filling and making a pita sandwich (pitawich).
"裡面的水一熱之後 就變成水蒸氣 就把這個餅撐起來了!" 眞欣賞小高姐的解說，會帶著科學的原理，让人一清二楚！ 哦，還有 就是真喜歡妳附上用量杯量匙的比例，讓我省去了許多過秤的麻煩，謝謝小高姊！辛苦了！
باغية نعرف شا راك كاتب في هدا المجلد!!!!
و الوصفة نتاعنا عربية
「你要是忍不住想往裡面打顆雞蛋我也不攔著你」
不知怎地這句話中了本人笑穴XD
小高姐好幽默又好厲害～真的好喜歡妳^_^
這麵團甩的可帥了！😁😆😆
小高姐的烹飪技巧實在很高竿，所有的食譜配方準確教導簡單明瞭,自從找到妳頻道學了不少竅門兒獲益不淺 , 謝謝….👍🏻🙏🏻❤️
小高姐聪慧知性，又脚踏实地，是我的榜样。有这样的妻子和母亲是何等荣幸，祝福你们全家。
Perfect! You taught me what I was doing wrong. The dough needs to rest after the second rolling for 30 minutes! Thank you.
Dear Xiao, thank you so much for this recipe and for sharing your experience and knowledge. I've been trying to get my pitas to rise for a long long time and I finally got it thanks to your help. You're my new heroine! Cheers!
instaBlaster
裡面的水一熱之後 就變成水蒸氣 就把這個餅撐起來了!" 眞欣賞小高姐的解說，會帶著科學的原理，让人一清二楚！ 哦，還有 就是真喜歡妳附上用量杯量匙的比例，讓我省去了許多過秤的麻煩，謝謝小高姊！辛苦了！
第一次做时采用了别人的方法失败！没想到今天用了小高姐的方法一次就成功了！太开心了好有成就感～感谢小高姐🙏🙏
真好！
每次看您做菜，我都会想起我妈当年教我做饭时说的那句话“能把饭做好的人都是能做大事的。”……想想真是觉得，不无道理
🌷🌷🌷 очень вкусно
你太瞧得起厨子了
治大國若烹小鮮
@@wubinsulisha 真是知識淺薄！伊尹，商朝的開國賢臣就是一位廚師 ！靠著優秀的廚藝從奴隸的身分被帝王注意到他認真做事的態度而當上了右相，並且是開發了五味的始祖！被供為廚神，另外伊尹是一個賢臣的典範。他活了一百多歲，盡心輔佐商王朝四代君主（商湯，外丙，中壬，太甲）死後被供奉忠臣與廚神 兩神
@@Zzz098 没你那么高的学问，只是你这高文化素质的人才，也没说的词严义密，让人误以为其他职业都没出息了呗？
三教九流之中，厨子的位置也可见一斑。新时代职业不分贵贱，但老祖宗的智慧岂是如你口中所述如此不堪？
😱you even know how yo make pita bread!!! You are such a legend!!
the more u knead the better it puffs up
每次看小高姐的視屏必定先点赞然后才慢慢看，当看到小高姐一邉烙餅一邉按压时心情很治愈，等餅餅鼓起来时便随着餅餅一起心潮澎湃起来，好神奇噢！
为什么我和面之后一半都是盆上和手上？
两种方法都试了，烤箱即使没有pizza石头也100%成功率，小高姐真的太厉害了！是我的老干妈！🎉😂
跟著小高姐視頻做麵食，沒有不成功的！已經成為我心中麵食女神！
希望小高姐下次能示範做一做印度烤餅（naan），在家就是烙不出餐館裡的那種厚薄有致外酥內軟的口感，需要女神拯救～
小高姐真是太厲害了，沒有您不會做的！您的幽默風趣更是可愛！
面食是我的最爱，同様的面粉，在不同处理方式下，给了我无尽的惊喜。
在台灣四十多年前清晨小販在街角賣米茶（米奶），上班或學生圍坐在這二輪推車旁中間一個特大茶壺沸水上汽笛不停响著甜的是一支淺盞碗倒上一大匙炒麫粉上撤一匙白糖一點炒香的芝麻然後雙手提起大茶壺迅快沖下，再用湯匙攪拌均勻一碗香噴噴的米茶就成功了，攤台上有一個小玻璃櫥里面上層是碰餅就是這種空氣餅微鹹皮脆，下層就是餅皮酥軟內有麥芽飴餅，遂漸豆漿店興起燒餅夾油條和糥米飯團䀑代了這種古早克難早點⋯⋯
chiou ping meng 你寫的好有畫面感。
chiou ping meng 還真想念那只大茶壺及汽笛聲…
張明鳳 妳是同鄉吧？還有推著兩輪車沿街叫賣或是停在小街巷口的＂米茶＂車枱上一隻大玻璃罐內装滿了＂碰餅＂⋯⋯似曾相似故鄉來！
@@chioupingmeng8941 😊😊😊是的
米奶。
家人在守著世足，只有我在追看小高姐的pita.讚小高姐！
哈哈，我的舅媽用這餅來夾榨菜肉絲、番茄炒蛋、或木須肉。我想用它來夾和菜戴帽很不錯！
الوصفة نتاعنا
太喜欢小高姐的无废话科学教程了！和朋友一起照着小高姐的配方学习，每次都是大成功！不过由于太诱人了，迫不及待试吃的结果就是小高姐学习群里三分之二的朋友口腔都被烫出泡了哈哈哈哈。
Let me tell you, i followed your recipe and every single pita puffed up. Every one of them. Perfect recipe, thanks.
我一開始以為那膨漲過程是「快轉」，原來是真實的速度！好神奇啊～
小高姐真的是個「麵粉魔法師」！
This bread got more rest than I got for a week.
Roma Arbigoso 😂😂😂
@@saraelbadaoui8546 ✌😅
Sad..
lol
Roma Arbigoso lolzzzz🤣✌️
台灣某知名蔬食餐廳管它叫:枕頭披薩，賣的很好。
一定學好它，謝謝分享!
好形象的名字哈哈哈
@@estrella7861
也许 "枕头饼" 是最好的一个名字。
看到饼膨胀起来的时候好治愈，这大概就是做饭的乐趣之一吧，Magic，谢谢小高姐
哈 漲起來瞬間好療癒喔！
真的是，看着它慢慢涨起来，自己都跟着放松了下来...
小高姐，把美食做的出神入化真的太佩服了……
That was funny, what you said about the egg, I always eat the first one while I'm cooking when I make these. 😝
I loved your cooking method,, I am obsessed with your videos,, it make me feel like those hard dishes are so simple and easy and so so fun to make,,, love you
The best video I've ever seen in explaining the whole process and the reasons why the dough behaves the way it does.
Awesome Video Gao :) keep up the great work :)
but I am curious how could you understand what she said in the video? Do you know Chinese ?
@@typhooonn
I guess he followed the steps
小高姐，這麵氣球吹的真好，好療癒視覺。
我觉得小高姐家的面粉库存肯定很足！不像我每次看完视频，很激动的想撸袖子大干一场时才发现家里根本没面粉😅😅😅
yijia小七 我家常有三至五磅包裝的貴價麵粉。每次買了後一、兩年都不動，到想動的時候已過食用期…
😂😂
😂
Oi
راكي على حق"""""
这个饼真的容易学，我第一次就成功了，后来经常做，没有失败过。
看到饼在膨胀的时候，感觉小高姐是在耍魔术！😋😍😍😍
Amazing recipe, super easy to make! I just made it last week for taco night. Making it again today to accompany tonight's curry.
اول مرة اشوف صينية تحضر خبز عربي برافو عليها 👏👏👏👏👏
rana Maroc هذا مو خبز عربي هذا يوناني اسمه بيتا لكن العرب تعلموه منهم اعتقد
我觉得小高姐的视频看了很’爽‘。 因为绝大部分的做面包视频的女生都是温柔温柔优雅的手势。而小高姐呢，大咧咧直截了当不罗嗦，我喜欢。 哈哈哈。
It's a lazy bread..as it takes too much rest...hehehehehe....
Really dude 😂
soo funny,lol
haha
lol
Better try roti
一看就会，一做就废😢……可就这样还是忍不住要看小高姐变魔术！😄
跟你一样 抱拳！ 😄
zengshi chen 哈哈哈😄我也是
废手一个
哈哈哈😄，结果重复地看饱眼福😉
zengshi chen 我也是😄
我今做了，妥妥的失败了
I’ll have to call in sick day, just to make a few breads.. it’ll take me a day to make this😅
Amazing ，从没见过这么神奇的饼
這與台灣台南地區的膨餅異曲同工，小高姐真是厲害！
膨饼? 嗯... 这名字很好听喔。
不过，若是澎湖人在刚刚做好的膨饼表面糊上一层酱(如辣酱，芝麻酱，甜面酱等)，它是否就成了澎湖饼? 🤪 😋 😅
哇塞，鼓起来的一秒一秒都很神奇也很美👍👍
感覺加根繩子放上天玩了耶
The only thing missing for this bread is hummus 😎🔝
Спасибо вам!
Наконец то, я нашла как готовить питы)))
Завтра утром, попробую приготовить!!!
Ну как??? Отпишитесь пожалуйста!!!!! Очень интересно!!
Напишите,пожалуйста ,ингредиенты.
I love the way you present your videos great job 👍🏼
看着饼一点点鼓起来 就一直哇!~ 好神奇~~ 😋唉 不知道能不能做成功 小高姐好!
Watching this, I thought "too much work! I'll never make this." but when it started to puff up so perfectly, I felt magic bloom in my heart.. It may be worth it.
Though, I must ask, what does "If you can't help but crack an egg inside" mean?
Sorry for edit, I made a typo since I'm sleepy.
Greetings from Alaska (USA).
there is another type of bread which put eggs at middle of it. ua-cam.com/video/OQTz_WsTjhs/v-deo.html
Will Cook It’s like this: ua-cam.com/video/GbYErIPQ3Cw/v-deo.html, Watch @6:00 mins.
In India we make it with wheat flour and it doesn't need yeast to puff like balloon we just put some oil and press it and it's Puffs.. it is known as Roti in India..😊
The Little Kitchen i thought the salt is what makes it puff?
If salt makes everything puff i think you might be an airship by now 😂😂 it's the yeast hun~
SweetTVXQ5 didnt say salt makes EVERYTHING puff. Bye
If you don't use yeast, then it is not pita bread! it is Roti!
The Little Kitchen, you are right.
I make my roti with just water n flour, I don’t leave it to rest so much either but it puffs up al the time. It depends on thickness, how evenly its rolled, temperature n technique to press n cook. Neither yeast nor salt. ❤️
你真是我看過最喜歡的美食系UA-camr了
الجزائرية ولا المغربية باينة ضحكت على دليك العجين 😂😂
ههههههه
مصريه
👍🌸
حنا نبقاو دلك دلك دلك وتقراص بلا مدلك بيدينا ههههه
هعههههه
والله صح
You are a really artist, thanks for sharing the nice recipe...:)
鼓起来的时候，我真的好想戳破打个鸡蛋，然后刷酱做个灌饼😂
\(^o^)/~
我也感觉很像鸡蛋灌饼
求米饼夹鸡蛋的米饼配方
第一次来美国啥都不懂，在超市买了这种饼，回家想了想怎么吃，于是在里边打了个蛋……
我就是买那种Naan，中间本来就有分层，直接撕开敲鸡蛋哈哈
你真是做饭的天才！！！你老公真有福气！！
哈哈，往里面加土耳其烤肉应该很合适
再来点苏格兰打卤面，美得
Liang Wang 苏格兰打卤面是什么？没吃过
Liang Wang 原来是赵本山和小沈阳的小品里的段子，不百度我还真记不起了
🔔🔔🔔🔔🔔
Very good
I liked
Thank you so much for add cc
Because I can't understand language
小高姐又在變魔法@@
难道我是被做饭耽误的魔法师\(^o^)/~
看著長大好療癒啊！
小高姐，可以出一些用全壳面粉做的食物视频吗？
Wow pita bread takes loads of love and patient to make
كاينة شي وحدة مغربية داخلة عند هذ شنوية بحالي هههه
هذي يعني ماش لغوساث نتاعنا سرقوهنا ههههههه
هاني ههه
ٲنا جزايري
واش هذا هو العيش والعجينة الاولى البطبوط صغير للي تنعمروه في رمضان .
@@lenovolenovo5186 العجاءن تتشابه في العالم العىربي والثركي والاسيوي
Спасибо, отличный рецепт, такие тоненькие у вас получаются!👍💐😋
Thanks...
عندنا نحن في البلاد العربية نصنع نفس الخبز.. لعمل سندوتشات الفلافل والشوارمة.. وا اكله مع الشاى
عندنا في مصر اسمه عيش شامي و نعمله بنفس الطريقة
سما الفنون وأنا بعمله للشاورمة اوناكله كدا
@@omslsabeldeana4656 IgoT5elpp
syaidatul aleeza affendi معناه إيه مش عارفة
نعم صحيح
اسمه بالسعوديه
الخبز العربي
这个漂亮的口袋饼，一定得装点咖喱牛肉进去，很实用的视频，感谢分享。
لم أفهم شيئا .. و لا حرفا واحدا 😅 و لكنني أحببت الأكلة كثيرا 😋
جوآهر الأنيقة.كملتو ليفيديو تاع العربية
اكيد عراقيه انَـỲǑŲـْتي
@@bahaaeddine626 ونتي مزال
Thanks for the post ma'am keep rocking medical student Malaysia.👍
In India we make the exact same thing and call it phulka ( pronounced fool-ka) except we use fresh dough made with whole wheat flour and no yeast! Amazing how two different cultures so far apart have the exact same kind of food.
But then Alexander the Great did bring his troops and Greek culture to India centuries ago!
Hi Merzanna, the consistency is very different between phulka roti and a good yeasty pita. The pita is much thicker and from the middle it has a bread like consistency with gluten chains and an elastic chewy texture. A good phulka is not elastic and does not have as much gluten. The pitas are great for filling and making a pita sandwich (pitawich).
This is pita not our phulka. Both are very different in taste
GAO actually acknowledged this is Indian food (not Chinese food) and she has a different video for roti making.
In South America they make tortillas using the same principle. They can be based on maize flour or wheat flour.
The best demo for pita bread.
يسلم دياتك بيشبه خبز عربي 😊
مفهمتش هضري بشينوية
我做了，成功了！只要跟着小高姐做，一定能成功！
真的是开启了我对于面食和饼的又一扇大门 突然好奇小高姐都是在哪学的 同样是西安人 可惜我不会 哈哈哈
學了就會了！不學怎能會呢！😂😂😂
I'm glad I pass here ,I find the legend culinary chef!!!!
永远都是只看不做系列😂
应该的. 多做多吃容易发胖 :)
我是邊看邊配飯系列 更肥了 😂😂😂
I'm from Algeria & I like't ❤
Thank U 👍
Вы просто вертуозы! Классно!😁👍
上次在家裡試做了，老母親幫我養的老麵發酵，有很棒的麵香，但是做6個失敗3個，而且手還被蒸氣燙了，改天再做，希望全成功的
真有趣，好像在吹氣球~
应该起个别名: "气球饼"。或者"泡泡饼"。
把我嘴饞的~~每次看你的介紹我一定是空肚子.等看完了再去自己實際做一次哈ㄏ感謝阿
这饼太好玩儿了吧！马上做给娃看，谢谢小高姐！
等了几天终于有新视频了，太开心了！下午试做一下！
Благодарю.
Всё очень подробно объяснили.
Пошла готовить ;)
😁😁
Получилось? Как на вкус?
黎巴嫩餐厅的最爱而且还免费 沾着鹰嘴豆泥巨好吃
شين هان هوو انا من الجزائر هل من عربي ام ارجع من حيث جئت
اهلا ...انا عربي واتعلم من مواقع صينيه
سلام انا من الجزائر
انامصريه ومعجبه بما صنعت
انا مغربية يا مرحبا
راني هنا مع الشناوة ةههههها
thanks for Delicious pita bread.
Legenda em português do (Brasil)por favor,pq suas receitas são maravilhosas 👏👏
I.miss eating this kind of bread,thnk u
Anyone searching for english comments? ✋🏻🙋🏻♀️🙋🏻♀️
En español
Abhijna Bn how did you know?
yes
Looked really good
Italiano please
看著餅慢慢膨起來真的好療癒～😚
請問小高姐，如果桿好的麵皮沒有用到是直接包保鮮膜冰冷凍嗎？謝謝您🙏
这才是真正的 “武大郎炊饼” ！
你是大郎嗎？
Very nice!! thank you very much my friend!!!
我这个外行人看起来，感觉好神奇啊，出锅竟然也不会塌陷！
很利害哦？小高姐，麵粉拿在手上後就好似變魔術甘能做出多種美食包点，很利害呀，点贊点贊，我覺得你和麵包已經做了好朋友啦？
360 г Муки
4г соли
250мл теплой воды
4г дрожжей (на видео сухие)
12 г масла
Спасибочки!!!
Спасибо большое
Спасибо!
每次看都覺得很神奇😍
有点像大董的空心烧饼，赞👍
Hongkongbörsen att
Hongkongdrama
Hona
Içdrama
被你的美食吸引到了 我要加油啊
谢谢你 小高妹 👍
小高姐你这铲子哪买的? 摊饼神器啊 因为看你视频 我已经买了lodge和你这个一样的锅（铁盘?）
Huadong Feng 我买了个lodge的26cm35欧元，感觉蛮便宜的。
周天翔 我在美国亚马逊买的 好像就15刀
Huadong Feng 😱😱😱😱😱😱我也是在amazon买的，怎么贵这么多
因为lodge是美国厂
Huadong Feng 你找的代运公司吗？
謝謝小高姐，講得夠詳細，照做一定成功。
In d Caribbean
We call that sada roti
But we use baking powder
It come out similar as theirs
😊 Yours just get more rest than mine.😅
Raheem265 lolzzz.
I made mine too, I didn’t use any yeast nor baking powder, just flour and salt. But I cook it with oil.
小高姐，我是你的新粉，你的每个视频我都一一找出来看了。太喜欢你了！