So I thought I would mix up a batch of Pita Bread for dinner. I put ground cardamon in the dough for a change of flavor.
Getting ready to mix the spiced Meat
Bake off the Pita
time for the Hibachi
Your dinner look delicious!
Thank you Chef.
any tips on how you achieved that perfect authentic pita puff? I have tried for years and only achieve this occasionally, by luck I think.
It is all about the heat. Heat your oven to 475F and make sure your stone is good and hot. I would say a good half hour after the oven comes up to temp. I bake mine for 3 minutes, done. Oh, and don't make them too thick.
Wing! Love the kebabs and pita. So did your pita puff in the middle or was one side thicker than the other? Yes i is a trick question :-) Love the spread. It is what baking bread is all about!
Happy Baking Wing !
I am making Ribs tonight I hope that look as good as yours.
I have been enjoying your posts, your bakes always look delicious and well executed! This one looks exceptionally good!
I've been meaning to make pitas for a while and yours look perfect. How did the cardamen come through?
The dinner looks fantastic.
I must say Ian, it was just right for me. As you know it is quite a strong flavour, so I only used 5 shelled pods crushed in a Mortar and Pestle. Not too strong but a wonderful back flavour for the pallet.
. . . kabobs! Let me guess ground lamb about 20% fat, red onion, garlic both minced and flat Italian style parsley. Please let me know if I am missing ingredients, as these kabobs look the bomb and I need to do this one!
Best regards, Brian
Lovely pitas, Wingnut! oh, and kebabs, and filling.
Have you tried baking pitas on stove? they puff up perfectly on open fire after being on a griddle. You don't have to preheat your stone for them, so that is an additional bonus. Here is a you tube on how to cook them on stove. the video is for chapati, and Indian flat bread, but it works just as well with Pitas.