The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

9/12 Pita Bake

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Wingnut's picture
Wingnut

9/12 Pita Bake

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 

Skewers ready

Bake off the Pita

Keep warm

Spicy Chickpeas

time for the Hibachi

 and eat

Cheers,

Wingnut

Comments

annie the chef's picture
annie the chef

Your dinner look delicious!

Annie

Wingnut's picture
Wingnut

Thank you Chef.

Cheers,

Wingnut

Les Nightingill's picture
Les Nightingill

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.

Wingnut's picture
Wingnut

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.

Cheers,

Wingnut

dabrownman's picture
dabrownman

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 !

 

Wingnut's picture
Wingnut

I am making Ribs tonight I hope that look as good as yours.

Cheers,

Wingnut

SpoonandSparrow's picture
SpoonandSparrow

I have been enjoying your posts, your bakes always look delicious and well executed! This one looks exceptionally good! 

Marci

isand66's picture
isand66

I've been meaning to make pitas for a while and yours look perfect.  How did the cardamen come through?

The dinner looks fantastic.

Cheers

Ian

Wingnut's picture
Wingnut

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.

Cheers,

Wingnut

Skibum's picture
Skibum

. . . 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

Mebake's picture
Mebake

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.

-Khalid