How to make pita bread at home

The Homemade Dad Bread recipe came from my friend Molly Yu's Short Layer Yogurt Cookbook. I am trying to join this list because the book was published two years ago, but for one reason or another, I did not make it until this spring.

How to make pita bread at home
How to make pita bread at home


When I did it one last time, Jack and I thought it would be great fun, once the cooking plan turned into a complete frenzy for beaten bread. We started putting extra yogurt on the grocery list so that we could make it!

How to make pita bread at home

If you think, "Stop. curd? In ground bread? ", You are not crazy. This is not a typical Pisa bread recipe ingredient, but Molly's book is about yogurt - how good it is for versatile, tasty ingredients. He uses it in a large range of dishes - from soups to cookies to farm decorations and mac and cheese.

In my opinion, this Chita bread is an exceptionally secret ingredient. Not only is it thicker, softer and puffier than any other home or store-bought Chita, but I've also given it a more complex, delicious taste.

It tastes plain like stuffing or soaking, and, like Molly's writing, it also makes for a great sleeping bag. If your experience is like ours, once you start doing it, you cannot resist.

How to make beaten bread

This Pisa Bread Recipe is easy to make! Here's how it works:

Earn money first. Mix the yeast with lukewarm water and a spoonful of sugar and stir it. When the yeast mixture is foaming, pour it into the bowl of the stand mixer with a paddle attachment and mix in the flour, salt, remaining sugar, oil, and yogurt. Knead the dough in a stand mixer or by hand for 7 to 10 minutes until it becomes soft and slightly sticky.

Once you knead the dough, let it rise. Transfer to an oiled bowl and cover with a kitchen towel or plastic wrap. Set for about 2 hours, or until the dough has doubled in size.

Then, divide the money by This recipe makes 12 small flatbreads, so you divide it into 12 equal parts.Next, start with the beaten bread! Use a rolling pin to roll the dough into circles 1/4 to 1/2-inch thick. When you start craving do not keep any flour that does not work with the lid.

When you roll out all the dough, bake! Arrange on two sheets of baking paper lined with round dough edges. Bake one sheet at 500 degrees for a time until the ground bread is swollen and golden brown on top. Ion Yoon! Transfer the freshly ripened pyre to a wire rack to cool and enjoy.

Note: When we make this ground bread recipe, we will always drink something that does not sit in the pocket. This is right! They are better to soak or enjoy as flatbread.

Pita Bread Recipe Tips

    Weave your dough This beaten bread recipe uses a lot of flour, so it should be weighed if you can. In this way, you know how much flour you are using. Cup measurements are less accurate because they are based on various factors (such as your specific measuring cups, the more tightly you pack your dough. If you don't have a size in the kitchen, my best tips for measuring flour in a measurement Check. Cup.

    Bake one sheet at a time. As the temperature varies throughout the oven, cook one sheet at a time. You don't want to burn the beaten bread under the rack before the top rack turns brown! On a baking sheet in the oven, you can place a rack in the middle to make room for the pyre.

    Rotate the pan. Jack and I started checking out our Chita Roti a few minutes before it was ready in 5 minutes. At that point, if one side of the pan is more swollen or golden than the other, we flip it over and bake for a few more minutes so that both sides can cook evenly.

    Disable some later. Whenever we make this recipe, we always freeze half of the volume on hand for breakfast. If you plan to set the beaten bread aside and reheat it, pull it out of the oven before it turns brown. Molly recommends dissolving or reheating it in the toaster, where it will be brown without being too boring or burnt.

Pita Bread Service Recommendations

This beaten bread is so soft, fluffy and delicious that we honestly want to eat it! However, it is amazing in all types of filling, stretching and swimming.

    Fill it with crispy zucchini falafel, pickled red onion, tahini sauce and fresh vegetables.

    Stuff it with egg salad, vegetarian egg salad or my filling Xpia salad sandwich.

    Roast it, cut the wedges, add a raw plate with white bean dip and fresh vegetables.

    Load it with my Easy Chick Shavarma.

    Use it to take out the sausi shakushka or cooked feta.

    Stir in roasted vegetables and jatki sauce for a mild summer meal.

    Top with peanut butter, sliced ​​banana or apple and a drizzle of honey.

    Or soak hummus, chin kanush or curry leaves in red lentil water for a healthy breakfast!

How would you like to have ground bread in your house? Let me know in the comments!


This homemade ground bread is better than the store you bought! Soft, puffy and delicious, it tastes as simple as a topping or dip. This recipe came from the Mollie U's short layer yogurt version.

Essential things

    3/4 cup hot water

    1 pocket (2 1/4 teaspoons), active dry yeast

    1 teaspoon plus 1 teaspoon sugar

    3 3/4 cups bread flour to dust (469 grams)

    1 1/2 teaspoon sea salt

    3 tablespoons extra - olive oil, and more per bowl

    3/4 cup Whole Milk Greek Yogurt, (we use Stonyfield)


    In a medium bowl, mix water, yeast and 1 tbsp of sugar. Let the mixture sit for about 5 minutes until it forms the top.

    In a large mixing bowl or stand mixer, mix the flour, salt and the remaining tablespoon sugar, paddling. Add yeast mixture

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