tag:blogger.com,1999:blog-12997259.post112558481369035951..comments2024-03-29T05:29:47.363-05:00Comments on Farmgirl Fare: Recipe: How To Make Pita Bread, Pita Chips, & Pita Pizzas and My Search for the Perfect Pita RecipeFarmgirl Susanhttp://www.blogger.com/profile/04851855517852917202noreply@blogger.comBlogger98125tag:blogger.com,1999:blog-12997259.post-78489524171244768482015-02-16T10:03:25.271-06:002015-02-16T10:03:25.271-06:00I tried out this recipe last night and it was fant...I tried out this recipe last night and it was fantastic. While I love to cook and bake, I'm far from a "real" chef or baker. Matter of fact I made banana nut bread that morning and was not at all pleased with how it turned out, and I've used that same recipe dozens of times. These, however, were amazing. Of the eight Pitas (pieces? loaves?), four were flatter than flat (my fault, I'm positive I rolled them too thin) and three were perfect puffs. One was kind of half and half. I used the flat ones to make little pizzas which we had for dinner. Amazing! My husband was very much impressed, and I was rather proud of myself. I will definitely be using this recipe over and over again.Katherine Louisehttps://www.blogger.com/profile/09398846897887990934noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-29946286316460845922013-02-13T16:24:18.220-06:002013-02-13T16:24:18.220-06:00Little later me & Yes, I agree, don't flat...Little later me & Yes, I agree, don't flatten the edges. But did you know you can also cook these on a very hot flat cast iron pan and glass lid & watch them puff (any pita recipe will do but make sure the pan is super hot or it'll stick). After 1 minute or so you'll see it start to puff, lift the lid & set aside and turn pita over and with a spatula hold down the outer edges and spin it with the spatula around the edges as it puffs to one side or the other. It'll puff when you softly apply the spatula (I use a bendable heat resistant spatula), some also use just a small towel or papertowel wadded up to apply gentle pressure, this is easier to spin it with. As it browns turn it over again to the other side and do the same. You can also do this with flour tortillas. This way you don't have to bend for the oven view, and you can also do it outside or anywhere. I prefer gas stove on high though i've done it by campfire getting a bit of ancient cooking in, but without the glass lid.<br />Have fun trying this way.<br />LiliAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-61876011117543046702012-12-01T07:39:50.018-06:002012-12-01T07:39:50.018-06:00Hi Rose,
Thanks for the great advice. I'll def...Hi Rose,<br />Thanks for the great advice. I'll definitely have to try it! And I love the idea of making overnight pitas from sourdough pizza dough. :)Farmgirl Susanhttps://www.blogger.com/profile/04851855517852917202noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-6343494156140383892012-11-30T16:48:46.740-06:002012-11-30T16:48:46.740-06:00I'm loving your blog! I came across your pita...I'm loving your blog! I came across your pita post and saw so many people having trouble with puffing that I just had to throw in a bit of wisdom I came across a while back. Spritz the tops of your pitas with water (one good spritz is sufficient) about 2 minutes before they go in the oven. I don't recall where I found this tip, but I've been using it for a couple of years and have had EVERY pita I've made since puff like a balloon.<br /><br />I don't even use a pita recipe any more, I just use a sourdough pizza dough recipe and let it rise in the fridge overnight. I know that's not the quickie recipe you're using, but man, it sure is yummy! And gives me more chances to use my sourdough starter.<br />Rosenoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-82243435173485292982012-06-19T23:22:25.715-05:002012-06-19T23:22:25.715-05:00So as I sit here devouring my first pita (filled w...So as I sit here devouring my first pita (filled with tzaziki sauce and tomatoes and cucumber), I have to say that these pitas were both a pleasure to eat AND make! The dough was so soft, easy to form, beautiful to work with. And even though many of my pitas didn't puff (or didn't puff all the way), they still formed a pocket inside! These are just lovely to eat, and I'm excited to make some pita chips and homemade pizza on some of them. The only thing that was difficult about these was that after I put the first batch in the oven, I found out that the oven light was burned out. Hard to monitor them without an oven light! So I believe part of the reason many of them didn't puff could be because I had to open the oven more than I should have, so a lot of heat escaped. No matter, they are beautiful and delicious and I will be making them regularly!!Kelseyhttps://www.blogger.com/profile/12606702850609782420noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-76824317767360969732012-02-26T12:37:51.310-06:002012-02-26T12:37:51.310-06:00Hi Susan,
Thanks so much for putting this up - go...Hi Susan,<br /><br />Thanks so much for putting this up - gosh, 7 years ago. I have made several batches of pitas with this recipe and so far, total success. I did have a funny experience the first time, because i didn't read the recipe carefully and didn't see where it said to roll out the dough so that the pitas are 6" in diameter. My first 4 were only 3" in diameter. I got cute, fat, little pitas - and they did puff. They weren't exactly pitas, but they were great.<br /><br />Only problem is they go so fast I have to mix up batches of dough every two days. I wonder if you can freeze the dough. I am going to try. Fresh Loaf has a method of freezing other kinds of bread doughs, so I will try it with the pitas. Basically you just wrap up the dough real tight, freeze, and when you want to bake, unwrap, put in fridge overnight and then let rise as you would any other bread dough. Since pitas don't go thru a final rise, I don't think that's necessary. Just let them get to a temperature where you can shape them, shape them, let them sit the last 20 minutes, and go for it. <br /><br />Again - great recipe and great pics.Dianahttps://www.blogger.com/profile/00302261963164621064noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-19244347610836673112012-01-01T14:55:49.478-06:002012-01-01T14:55:49.478-06:00I did this recipe with one small modification and ...I did this recipe with one small modification and it turned out great! <br /><br />Modification: I always prefer to weigh my flour as volume has just too much danged variation. I did 300 grams total -- 225 of high quality bread flour, and 75 of whole wheat flour. They turned out perfectly! Only one didn't puff perfectly, and the taste is outstanding. Thanks for posting this!Fobayhttp://fobay.tumblr.comnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-79594311299213780242011-12-23T01:14:07.469-06:002011-12-23T01:14:07.469-06:00Great article! I look forward to trying your reci...Great article! I look forward to trying your recipe! I made a couple of batches of pita bread today and they both didn't turn out as I had hoped, so found your recipe doing a Google search. I loved reading what you had written, and you gave some good ideas for what to do when the pitas don't cooperate! I think I will try making some pita chips with my bombed out pitas!Joanne Wilsonhttps://www.blogger.com/profile/08571670647901885132noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-43021011093668441102011-10-29T20:30:28.347-05:002011-10-29T20:30:28.347-05:00These were so incredibly easy to make and I made t...These were so incredibly easy to make and I made them 2 nights in a row for dinner. I will definately be making more pita (and looking ways to work them into dinner on a regular basis!)Andreahttp://amkdesigns.etsy.comnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-89536493978597214592011-10-13T16:55:04.005-05:002011-10-13T16:55:04.005-05:00i am definitely trying this! i would love to make ...i am definitely trying this! i would love to make my own from now own. love making bread in general, but have never attempted pita. thank you!<br /><br />audra<br />www.oneloudlemon.blogspot.comAudra Majochahttps://www.blogger.com/profile/07421920816258138698noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-6437887265773236312011-09-15T18:21:18.404-05:002011-09-15T18:21:18.404-05:00Oh my! Lovely pitas. They were perfect wrapped aro...Oh my! Lovely pitas. They were perfect wrapped around our falafel this evening. Thank you!Charlottehttp://www.barefootand.comnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-30256998464113655052011-09-07T12:52:20.994-05:002011-09-07T12:52:20.994-05:00OMG!!! I just stumbled on her and I am so impresse...OMG!!! I just stumbled on her and I am so impressed! I can't wait to try the pita bread (I was trying to find a way to reheat pita's for some lamb gyros that I had made.<br /><br />Forget that! I am making my own from now on!Carolsbnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-15828336511577481562011-03-21T05:03:31.885-05:002011-03-21T05:03:31.885-05:00I Love this recipe. Today will be the third time g...I Love this recipe. Today will be the third time giving it a try. My husband and I are always happy after having a lunch of salad in a pita. So cheap and much better than the ones we used to buy from the store. Thank you so much from France n___n/Anonymoushttps://www.blogger.com/profile/02875269831770697027noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-21730970675228730762010-12-17T23:07:19.760-06:002010-12-17T23:07:19.760-06:00I'm WAY late coming in on this conversation. I...I'm WAY late coming in on this conversation. I've made pita bread for years now. There's a trick to getting the puff and it's not in more kneading because I made some today from the Master recipe in "Healthy Breads in Five Minutes a Day" and that dough doesn't get kneaded at all.<br /><br />The trick is in the rolling out of the dough. Many people, when they roll out their dough, "flatten" the edges. The take the rolling pin and roll over the edge and smash the dough to the table. I used to do it too. Somewhere or someone told me to just roll to the edges and then STOP. Since starting to do that, I've never had a pita not rise properly, unless I didn't get it into the pan or onto the stone correctly. Today I had one that twisted on me as I plopped it on the stone. I had to take my tongs and straighten it out. Where it had folded over on me, it did not rise in that section. All of the others rose perfectly.<br /><br />So stop "flattening" the edges. Roll to them but not over them so much that they flatten to the table.<br />HTHDarlenehttps://www.blogger.com/profile/03414690312305496399noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-57315043543023436662010-10-14T22:16:25.212-05:002010-10-14T22:16:25.212-05:00i have done pita before on gas grill. found that s...i have done pita before on gas grill. found that splashing in a little water to create steam got them to puff up nicely.divadmashttps://www.blogger.com/profile/08747139454231588368noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-56422573037613118882010-06-28T13:49:54.692-05:002010-06-28T13:49:54.692-05:00I know this is an old post, but I've been usin...I know this is an old post, but I've been using this recipe of yours for YEARS! I just added a link from my blog here, recommending that everyone immediately head over so they can make their own fresh, delicious pita!!! <br />Thanks!Anonymoushttps://www.blogger.com/profile/15438982905074697491noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-70566545818799225952010-06-20T10:43:25.084-05:002010-06-20T10:43:25.084-05:00Just tried your recipe and used spelt flour instea...Just tried your recipe and used spelt flour instead. They didn't rise too much but I was quite pleased anyway ... they taste fantastic. Think I may make them a tad thicker but otherwise this is a simple recipe.<br /><br />thanks so muchlizhttp://lizbiz.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-50316150485042607692009-10-02T02:04:23.064-05:002009-10-02T02:04:23.064-05:00Hi Susan,
I am totally new to blogging, but do a...Hi Susan, <br /><br />I am totally new to blogging, but do a food blog for women living in South Asia about how to make from scratch things we miss from the US. I love your pita recipe and have been using it for two years. I copied your recipe onto my blog with a credit and link. I'm not sure how all this linking stuff works, but just wanted to make sure that was okay with you! If not, let me know and I'll take it off. I told everyone they should check out your blog because it's got great stuff! <br /><br />Thanks!Meganhttps://www.blogger.com/profile/07541722811479993606noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-22104097560796032312009-09-02T14:55:20.144-05:002009-09-02T14:55:20.144-05:00Hi Susan. I found your blog while searching for a ...Hi Susan. I found your blog while searching for a good, quick pita recipe. I tried it and it is perfect! The step-by-step photos really helped too. I posted my results (photos) on my blog, as well as a link to your blog. I will definitely save this recipe ... I expect to make it quite often!<br /><br />Also, I really love your blog. Thank you!Johannahttps://www.blogger.com/profile/12374061632056967446noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-74245106905474359012009-09-01T01:54:37.459-05:002009-09-01T01:54:37.459-05:00I've been making pita bread for 25+ years and ...I've been making pita bread for 25+ years and have never had a problem with the pita failing to puff. For what it's worth, here's my "secret": when rolling, start at the center and roll to the edge, turn the dough 180 deg. and, again, roll from the center to the edge. Rolling back and forth across the dough is the most likely cause of pita pockets that fail to puff.<br /><br />That being said, there's nothing wrong with flat pita bread -- it makes a great wrap. The Greeks use if for their gyros and, as Farmgirl said, it makes a great pizza crust.HelenMhttps://www.blogger.com/profile/10835326428439075634noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-88441267362404950912009-08-13T20:09:59.239-05:002009-08-13T20:09:59.239-05:00EXCELLENT Pita bread ! My first time and they turn...EXCELLENT Pita bread ! My first time and they turned out perfect ! They taste and smell so good ! Thanks so much !Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-68755626009713950142009-08-02T14:02:17.958-05:002009-08-02T14:02:17.958-05:00I've made this recipe a bunch of times over th...I've made this recipe a bunch of times over the years, but one frustration I have--with this and many other recipes--is that my yield is no where near 8 pitas.<br /><br />I get no more than six 5" pitas from this recipe--much too small to stuff as sandwiches.<br /><br />This is with carefully-measured flour and water at the correct temperature, proper kneading and rising time.<br /><br />On the plus side, they do taste good and overall I've enjoyed this and other recipes from this site.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-62386592878119719282009-06-22T23:43:10.444-05:002009-06-22T23:43:10.444-05:00I am not a pro, but I have heard that kneading the...I am not a pro, but I have heard that kneading the bread more makes it more likely to have bigger bubbles. Have you tried kneading the recipe a little longer to see if this has any effect?Ericnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-20385414918746533932009-05-19T04:07:00.000-05:002009-05-19T04:07:00.000-05:00This is why I LOVE the idea of archived blogs - yo...This is why I LOVE the idea of archived blogs - you posted this in 2005 and here I am in 2009 drooling over the deliciousness, copying the recipe and heading straight for the kitchen! Thank you thank you!!Katheenhttp://www.breadbookutopia.comnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-6163283623737159392009-03-20T15:54:00.000-05:002009-03-20T15:54:00.000-05:00I see you have tons of comments, but I had to add ...I see you have tons of comments, but I had to add mine. These pita pockets are amazing! I think I've made these at least 4 times in the last two weeks! I've even tripled the recipe and still didn't have any left to freeze. (And I only have two of my kids at home!) Another awesome way to eat them is to put butter and cinnamon and sugar on top. Oh, my! It is delicious! Thank you so much for this recipe!Drewe Llynhttps://www.blogger.com/profile/00916909818444432655noreply@blogger.com