That lamb burger in a pita bread....

This looks yummy. I have never understood pita bread..I have tried it several times

store bought, and different brands. Can't say the taste adds anything to the filler, and mine always break. I know I put too much in them, because they hold so little. Probably why I love Larb, because even though I can't put a lot into the lettuce leaf, at least I can have a second one without the extra calories of more bread! Dang calories!

 
Try making it homemade and you will find like most everything else, fresh homemade is much better

It is not difficult to make. Store-bought pitas can be hard, sour, really not tasty. It is not a bread that was designed to sit on a shelf.

Here is the recipe I like- Caryl was a catering client of mine many years ago- she introduced me to pita bread. You can substitute 1 cup good whole wheat flour in the recipe if you like.


CARYL CROSIER’S PITA BREAD
1-1/4 c warm water
1 pkg yeast
3 c flour
1 tsp salt
1 tsp sugar
1 T oil
Mix yeast in water. Add sugar, salt, oil and 1-1/2 c flour. Beat well 1 min by hand. Add flour until in a ball. Knead 10 min. Cut into 12 pieces and form balls. Roll out to 6” (1/8” thick). Let rest 30 min. covered with towel. Gently turn over and let rise another 30 min. Preheat oven to 500. Bake 6-8 min. Put on bottom shelf for another 5 min then transfer to upper shelf for 1-2 min. Take off baking sheet and cover immediately with a towel.

 
I'm a little confused when you say they don't hold much. I always

cut the regular size (maybe 8") in half and fill. It's a lot to me anyway. Is it possible you are buying the little 2" (or so) size?

 
Humm...I can't say, it has been so long since I have purchased any

but I don't think they were 8 inches across, maybe 6 inches. I must have overfilled cause the bottoms always split.

 
Get it from a Greek or middle eastern market - VERY fresh and pliable, not to mention yummy!

 
questions

I've tried to make pitas a couple times and have had only moderate success. I will try your favorite recipe next.

Do you bake them on a stone or sheet pan? If a sheet pan is it preheated with the oven?

Do you turn them over?

TIA

 
I have made pita and...

I use my stone, preheated to 500° for 45 minutes or so.

I love the taste and texture of the home made breads!

 
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