The Fresh Loaf

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Pita! Pita! Pita!

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Skibum's picture
Skibum

Pita! Pita! Pita!

I just baked a half batch using Syd-a's, recipe.  Great recipe and great pita the very first time:

http://www.thefreshloaf.com/node/34155/pita-pillows

So it was pita pockets instead of sandwiches for lunch today.  This one definitely goes into my baking rotation.  I sized these at 104 grams and think I will go larger, say 120 g next bake.  Flavorings in the next batch would also be interesting.  Hmmm garlic and rosemary . . .

Thanks again for sharing Syd-a!

Happy baking!  Brian

Comments

Syd-a's picture
Syd-a

Thanks Brian.

Those look excellent, well done. I am happy they worked out for you. I agree that 120g would give a better size of pita and allow for more fillings. Garlic and rosemary sounds great. Check out the ones I did today, wholemeal and rye with sage and sundried tomato. They gave a great flavour and still gave some very good pockets.

Variety is the spice of life, good luck with designing some nice flavourings with your pita bread.

Happy baking

Ady

dabrownman's picture
dabrownman

Nothing like a good pita to go with lamb shwarma, grilled eggplant and Hummus!  Are your pitas the same thickness on each side of the puff?  No it isn't a trick question mine, for the longest time were always thicker on on side.that was against the stone instead of splitting right in half.

Happy baking

Skibum's picture
Skibum

thicker on one side than the other and yes I think thicker on the stone side, but mighty tasty stuffed with ceasar salad along with my grilled lamb with maple syrup and rosemary!

dabrownman's picture
dabrownman

out equal on both sides.  You thrion them on the stone for 10 -15 seconds and then flip them.  See if that works out better.

Skibum's picture
Skibum

Thanks for sharing!  And when I can take the pebble from your hand, then it will be time for me to leave . . .

dabrownman's picture
dabrownman

is a pebble I don't mind :-)  Even though they 10-15 seconds on the the first side, don't forget you still want to flip them again later at the regular time.

Happy baking

Skibum's picture
Skibum

. . . you manage to flip your pitas at the 15 second mark???  I had NO success and created a couple of hockey pucks.  I was using baking parchment and simply don't presently have the dexterity to flip them over.  Now I added about a tablespoon of dried garlic flakes and about the same amount of fresh snipped rosemary and I felt the dough was stickier this bake.  I scaled this batch to 124 grams a much more suitable size for lunch treats.

My best luck  and best pocket was with a turn at the 2 minute mark, but one side was definitely thicker.  I will have to ask d-man how he manages his magic and I have no apprentice to console me.  This pita did go really well with Spanish marinated tuna on Mediterranean greens and a little Renee's garlic ceasar dressing.  Yumm!

Happy baking folks

dabrownman's picture
dabrownman

I love sandwiches of all kind.  I don't use parchment.  Heat the oven to 500F and let the stone catch up for 20 minutes after the oven says it at 500 F (my oven is 25 F low ) I just throw them on the stone, 2 at a time, since that is all that will fit,  close the door for 10 - 15 seconds and then flip them with a long tong.  As soon as they puff then turn them over again and the 1 minute and they are done.  They should split right down the near middle regardless of hydration.

Works for me every time except when someone else does it:-)

Happy baking 

Skibum's picture
Skibum

. . . I didn't even get pockets, sniff!  So I did a 1/4 bake today of a different recipe I have had bookmarked for some time, but not tried until this morning:

http://arabicbites.blogspot.ca/2007/12/10-minutes-dough-or-as-i-call-it-all.html

Perfect pita this time and I flipped at 2 minutes and baked for 4:

I really liked the results of this quick and easy recipe!

Happy baking, Brian