You make everything look easy but that's the way I'm going to eat it with hummus and sesame sauce fascinates me with Arabic food! That one looks delicious! Thank you nice video! Congrats
In the states we would slice across the pocket and fill it with meat, cheese, lettuce, tomato and dressing. Great sandwich! Thank you for sharing. Will make these for my girls’ lunches
Are those pickled turnips I see? 🤤😋 Lebanese food is one of my favorites and now I'm craving shawarma 😂 *ok its beet root hummus I see! Yum! Pickled turnips are colored with beet root so that's why I thought that's what I saw lol.
Hey Paul...not sure if you even look at these comments but this recipe is in your latest BAKE cookbook and the water ratio is way off. In the book it calls for 280ml of water. I will notate this amount in the book and see how it comes out. I just added a bit more flour to tighten it up and will see how it turns out.
I know you probably don’t actually read these comments but... thank you for your baguette recipe I made it and omg it was absolutely delicious. Will try making these they look really good.
I’d tried to make pitta on stovetop (induction) as with other softer flatbreads. Now thinking it’s impossible to reach correct temperature so will try again with oven.
I thought they inflate because of the moisture turning into steam? I didnt think the yeast went crazy in the heat and started producing co2, surely the heat kills the yeast pretty quick and its the steam that inflates them?
I saved this video when I watched it and I’m glad I did. I got some cooked gyro meat at the market and with fresh pita bread, we can have sandwiches for dinner. The dough is proving now. I wish my oven had a proving setting, but since it doesn’t, I just have the bowl in there with the oven light on. Fingers crossed because it’s only 20F/-7C today and the house isn’t overly warm.
I have never had any luck baking my pitas in the oven so use the stove top. Occasionally I'll get one that doesnt puff. They get stuck in the freezer to have with soup or curry at a later date.
You can reduce the amount of cling film you use by just putting a salad/dinner plate over your bowl while the dough proves. You can put a small plate over smaller dishes obviously too.
Have you tried making pitta without yeast? Is the yeast actually necessary? Can you try making pitta without yeast and show what the difference is please? I want to try making pitta and it really needs to be super healthy pitta without unnecessary things added to it.
And here I am, trying to bake this bread using recipe from book "Bake" fresh from the press, page 144 using 250g flour to 280ml of water and wondering why my stand mixer is mixing floury water.
I should have watched this video before following the recipe in your “Bake” cookbook. That recipe calls for 280 grams of water which actually creates a batter, not a dough. 🤬
Hello Paul! Thank you for your video. I think it would be good if you chose 100% wholemeal flour (or other wholegrain flour) whenever you are making bread, cake/biscuit videos to encourage people to eat healthy carbs and not refined white wheat flour and remind everyone that they should keep away from eating and cooking with refined white wheat flour. Refined white wheat flour aka all purpose flour has been linked to MANY health issues and all good books on nutrition and healthy eating state that people should AVOID EATING IT and therefore also avoid cooking with it!! It would be helpful if chefs did not encourage people to use all purpose flour in their videos. It is important that chefs support everybody to eat healthy carbs, complex carbs and rather than simple carbs in all their recipes!!!
Why don't you cook this pitta like a chapatti? Have you tried making it like a chapatti in a flat pan? And without yeast. That way you save a lot of time. Anyway it should puff up in a flat pan (a chapatti does). For some reason very flat breads often have raising agents in them when they just do not need to be there, they are unnecessary ingredients. Sometimes they use bicarbonate of soda instead of yeast. But why add a dodgy chemical to the food making it unhealthy when the end product is super flat?? The raising agent should not be added.
done this twice now and i’m astonished by how easy this is and how delicious they come out!! big up hollywood
I can,t stop seeing you! Saludos desde Argentina
You make everything look easy but that's the way I'm going to eat it with hummus and sesame sauce fascinates me with Arabic food! That one looks delicious! Thank you nice video! Congrats
In the states we would slice across the pocket and fill it with meat, cheese, lettuce, tomato and dressing. Great sandwich! Thank you for sharing. Will make these for my girls’ lunches
waw paul now i saw your bakery page that is delicious
Wow! That looks lile the tastiest pita ever! You male it look so easy
You are the best chef
Off to Cyprus for Christmas. Will surprise our Cypriot family with these..
Very nice, Paul! Looks yummy!
Wow, what texture has the dough, that pocket is a favorite....interesting tip with covering the dough. Much gratitude for your videos, be blessed! 🙏
Easy peasy! Thanks for the recipe and instructions, they turned out great. So nice to have homemade fresh pita for Greek night.
Hello 😂 at the end of the video lol
Cool how it’s being full of air 😮😊
Going to try your ginger biscuits Paul. I just love ginger biscuits!
Saved this recipe. So glad you made just the one. That’s all I need Going to have with Hummus I made today Thanks Paul
Te salió bonito ,lo haces tan rápido y lo rellenas de lo que te gusta y sin miga ,gracias .
Thankyou Paul
Nice!so good!
Thanks for sharing
Thank you Paul! This recipe is so good that I call it idiot proof! 😂
Are those pickled turnips I see? 🤤😋 Lebanese food is one of my favorites and now I'm craving shawarma 😂 *ok its beet root hummus I see! Yum! Pickled turnips are colored with beet root so that's why I thought that's what I saw lol.
Hey Paul...not sure if you even look at these comments but this recipe is in your latest BAKE cookbook and the water ratio is way off. In the book it calls for 280ml of water. I will notate this amount in the book and see how it comes out. I just added a bit more flour to tighten it up and will see how it turns out.
Looks so easy. What can possibly go wrong?
كل وصفاتك جميلة جدا وانت انسان جميل ربنا يسعدك ويوفقك ( ويطعمك الله من طعام الجنه)
Thank you 🙏
Some add oil to the pita dough
Can you please explain what is the difference
With oil and with out oil
🙏🙏
Retete foarte bune am facut si eu cateva delicioasă multumesc
I hope u and Melissa have a gorgeous time away in Cyprus with ur other cypriot family Paul 👪 💗 💕 💓 💖 ❤
I know you probably don’t actually read these comments but... thank you for your baguette recipe I made it and omg it was absolutely delicious. Will try making these they look really good.
I made baguette too 😋
Loved the video! My favorite part though..."what you essentially got is a..Heeellloooo..." 😂 Awesome!
What is strong flour? Can you share the picture of the bag of the flour?
Strong flour has a higher protein content. Depending where you live, it may come under a different name. Maybe Bread flour.
Is the dough strong white bread flour?
I’d tried to make pitta on stovetop (induction) as with other softer flatbreads. Now thinking it’s impossible to reach correct temperature so will try again with oven.
👏👏👏👏👏👏👏👏
I thought they inflate because of the moisture turning into steam? I didnt think the yeast went crazy in the heat and started producing co2, surely the heat kills the yeast pretty quick and its the steam that inflates them?
what does 'strong' mean when it comes to flour?
High protein bread making dough
I saved this video when I watched it and I’m glad I did. I got some cooked gyro meat at the market and with fresh pita bread, we can have sandwiches for dinner. The dough is proving now. I wish my oven had a proving setting, but since it doesn’t, I just have the bowl in there with the oven light on. Fingers crossed because it’s only 20F/-7C today and the house isn’t overly warm.
I have never had any luck baking my pitas in the oven so use the stove top. Occasionally I'll get one that doesnt puff. They get stuck in the freezer to have with soup or curry at a later date.
Same here...
i’m really grateful mine puff every time are you following the video exactly ?
Šr cemo unutra sir i rikulu?
No sugar?
❤😮
😮
You can reduce the amount of cling film you use by just putting a salad/dinner plate over your bowl while the dough proves. You can put a small plate over smaller dishes obviously too.
In Love
Needs better lighting, 4K video and maybe better lens, but otherwise a good bake.
Can you use self raise flour?
Have you tried making pitta without yeast? Is the yeast actually necessary? Can you try making pitta without yeast and show what the difference is please? I want to try making pitta and it really needs to be super healthy pitta without unnecessary things added to it.
And here I am, trying to bake this bread using recipe from book "Bake" fresh from the press, page 144 using 250g flour to 280ml of water and wondering why my stand mixer is mixing floury water.
I just created the same batter from his “Bake” cookbook. I want my money back. 😂
I should have watched this video before following the recipe in your “Bake” cookbook. That recipe calls for 280 grams of water which actually creates a batter, not a dough. 🤬
I do this twice a week now, i dont buy bread anymore ...converted..
U are so handsome!
Hello Paul! Thank you for your video. I think it would be good if you chose 100% wholemeal flour (or other wholegrain flour) whenever you are making bread, cake/biscuit videos to encourage people to eat healthy carbs and not refined white wheat flour and remind everyone that they should keep away from eating and cooking with refined white wheat flour. Refined white wheat flour aka all purpose flour has been linked to MANY health issues and all good books on nutrition and healthy eating state that people should AVOID EATING IT and therefore also avoid cooking with it!! It would be helpful if chefs did not encourage people to use all purpose flour in their videos. It is important that chefs support everybody to eat healthy carbs, complex carbs and rather than simple carbs in all their recipes!!!
Why don't you cook this pitta like a chapatti? Have you tried making it like a chapatti in a flat pan? And without yeast. That way you save a lot of time. Anyway it should puff up in a flat pan (a chapatti does). For some reason very flat breads often have raising agents in them when they just do not need to be there, they are unnecessary ingredients. Sometimes they use bicarbonate of soda instead of yeast. But why add a dodgy chemical to the food making it unhealthy when the end product is super flat?? The raising agent should not be added.
Lol - a talking pita 😂😂😂
The slow motion is unnecessary
Who-moose?
You 'proof' your dough, NOT 'proove' it. lol
Oh, dear. Underproved and overbaked. Shame. Moving on, then…
Too much flour aswell. It's supposed to be sticky I've seen on another video. Confused