BEST PITA BREAD RECIPE !!! MUST MAKE !!! PITA BREAD RECIPE
www.DedeMed.com Pita Bread Recipe a must make recipe for Pita Bread, Learn how to make this easy Pita Bread recipe. http
25 Responses to BEST PITA BREAD RECIPE !!! MUST MAKE !!! PITA BREAD RECIPE
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interesting
dedemed
December 13, 2012 at 10:12 pm
that’s a great idea, I just may try that myself 🙂
dedemed
December 13, 2012 at 10:19 pm
thanks, glad you like it!
dedemed
December 13, 2012 at 10:56 pm
my favorite way to cook these is in a cast iron skillet with a little bit of EVOO. it doesn’t puff up and form a pocket, but it stays kind of dense and chewy. Which is exactly how they serve it at my favorite middle eastern restaurant. big hit, thanks for the recipe! 🙂
Dro8900
December 13, 2012 at 11:26 pm
I’ve been grinding grains and baking breads since the seventies. Sugar is absolutely not necessary, and certainly not for yeast activation. I routinely proof my yeast out of decades of habit, and never put sugar in for proofing. We must remember that wheat has sugars in it, just not the sweetness that our tongues want.
johnrk556
December 13, 2012 at 11:36 pm
Good work, sweetie, so easy so testy
Violetta Arutyunova
December 14, 2012 at 12:18 am
yes it does add a wonderful bread/yeast smell to the entire house, it is wonderful 🙂
dedemed
December 14, 2012 at 12:31 am
wonderful, glad you liked it 🙂
dedemed
December 14, 2012 at 12:33 am
fantastic, glad you liked it :)
dedemed
December 14, 2012 at 1:24 am
you must let the dough rest after you roll it out, let the dough circles sit for 10-15 minutes 🙂
dedemed
December 14, 2012 at 1:57 am
not long, 1 minute
dedemed
December 14, 2012 at 2:51 am
you need to let the dough rest after rolling it out into a circle, then bake it and it should create a bubble.
dedemed
December 14, 2012 at 3:47 am
nope, you have to roll the dough out, after you roll it out let it rest for 10-15 minutes and the dough will then easily rise in the oven and create a pocket 🙂
dedemed
December 14, 2012 at 4:06 am
no that is not true.
dedemed
December 14, 2012 at 4:13 am
sugar is food for the yeast to feed on and grow :)
dedemed
December 14, 2012 at 4:26 am
all purpose flour 🙂
dedemed
December 14, 2012 at 4:31 am
Wow I can only imagine how good this smells when it’s in the oven. Can’t wait to try this recipe!!
NoSpoonsHereCooking
December 14, 2012 at 4:52 am
I made this and it was great! I thought I had messed it up when I put the dough into the bowl to rise for three hours (because the dough was so liquidy) but it worked! Delicious, thanks!
Omnidioma07
December 14, 2012 at 5:40 am
I messed up the first time and it still tasted good. This time, I got everything right, and the bread is…..unbelievable. Thank you for a slammin' recipe.
scotttuber1
December 14, 2012 at 6:32 am
Hi Dede, I tried this recipe several times. Always tasted good. However sometimes the bread puffens in the oven and sometimes it completely doesn't? Do you know what I'm doing wrong?
dounce100
December 14, 2012 at 7:03 am
hi there, how long do you actually preheat the pan?
yuki06eriko
December 14, 2012 at 7:58 am
Hey. My dough doubled in size but my bread did not turn fluffy with the baking. You think there was a reason for it?
Karan Kapoor
December 14, 2012 at 8:44 am
isn’t it you should knead it first before proofing..? because you will just kill the bubbles..
IadiiI
December 14, 2012 at 9:11 am
Oh wow, I love your videos but.. I was told that after the rising you shouldn’t knead the dough anymore or you counter the rising.. is that true?
Eliana Sias
December 14, 2012 at 9:45 am
The sugar does not activate the yeast. Yeast will activate just fine with only the warm water. Sugar can act as an accelerant.
johnrk556
December 14, 2012 at 10:42 am