A Big love from across the pond ,well you never disappoint, your a inspiration to us all , Defo be having a go at these thanks aging for sharing with us ,Regards Trev .
Thanks so much for this great recipe. I had a project in my high school which required us to make Greek foods. I wanted to make gyros but I couldn't find a decent pita recipe that had soft flexible bread. When I stumbled upon this recipe I was so relived. I got an A in the assignment all thanks to you.
Now that is what I call a great high school assignment. I'm so glad that I could inspire and that " we " got an A ... good work and thanks for sharing the story with me.
Loving Christine! Awesome chef and teacher . You make me feel like you are talking to me , advising me , teaching me! I think of a question & you answer it!!
This was such an amazing guided recipe with excellent food chemistry guide!Truly a great source of inspiration to cook for my teenage son especially during the quarantine!Hats off to you Christine!
Just made your pita recipe and served them with grilled chicken marinated in Penzey's Greek seasoning mix, a little lemon juice and some olive oil, plus onion, cucumber, feta, spinach, and of course, tzatziki! I cheated and used store-bought tzatziki, but it was still pretty great. Thank you for giving such specific instructions and really showing the techniques. I think I should have kneaded my dough a bit longer, but it was still YUMMY fresh, hot pita! I will definitely be making this again. I'm thinking of doing longer, skinny lamb burgers (I have a hookup for all-natural grass-fed lamb and it's AMAZEBALLS!) with the pita next time. I've done these lamb burgers for years (riffing on an Austin restaurant's version) with fresh oregano and dill, garlic, plus other seasonings mixed into the meat and grilled. Usually I put them on a nice bun with feta, arugula, tzatziki, and pickled red onion, but on this fresh pita? Would be EPIC! Thanks again, Chef!
Bravo, Christine! Vara to! I love your recipe. Recently moved to central Mexico and all they have is Lebanese pocket bread so I'm going with your recipe. Thanks so much!
That technique is looking so nice and the finish product reminds me of the hot cakes we use to eat as kids and what I still cook sometimes. Your family must love those pita bread so much too.
Thanks, Christine for this wonderful version of pita bread, I am trying it right now. It is similar to the Moroccan flatbread called batbout which flat and spongy. Thanks again.
Hi Christine, I love your recipes and I tried some of them. Love the way you explain. Thanks. I would like to know Greek zucchini frittata. Hope the Best for you 🙂.
Hi Christine, Have you made a video for Greek bread? I’m just looking for the regular white Greek bread that my Yiayia used to make from the village. I used to make it with her when I was younger, but she is long gone and I just wanted to make sure that I’m using the right techniques. If you have not made a video of this can you please do so when you have time? I would be forever grateful!! I love watching your videos and learning your techniques. You really have helped me develop as a cook. PS I can give you her recipe as well, but I would like to make it your way first before I attempt her recipe. Thank You 🙏🏼
Thanks so much for your comment. My apologies as I just saw it. I have not made the Greek village bread. I will have to add it to the list. Thank you for watching and be well
MyFavouriteFoods ChristineCushing They were absolutely delicious and each time I make them they taste better and better!! Practice makes perfect! My Greek family loves them and said they are the best pitas that they’ve ever had.
Christine love your 'Let's get on with it' approach - I want a 'Multi' bread for Greek type Meze - but also for Curry - this recipe has yoghurt so is on the way to a Naan recipe? - like to make and then freeze so always have available - am I on right track..?
Sorry for the delay. I just saw your question. Yes this would be a great multi type bread choice. For a softer bread , just use a bit less flour . You can freeze them in a well sealed bag. Thank you
12 dislikes? Really? OMG what a wonderful video. Love how you SLAMMED the douh on the board. Thought i was the only one using this techinuque? Its the best way to "do the needing process. Get mad at the doeh GRRRRR! Anyway made these yesterday and followed the recipe. Accepet i did a 30min rest perioud for 2nd rize after rollong them out. PERFECTION! Bookmarked and liked.! :)
I'm enjoying quarantine with you! I made tzakiki /deconstructed Greek salad/your souvlaki. Pitas _ mine not like yours but they were rustic and tasted great_i got a pocket and mine showed the whole wheat flakes more. Your not pulling a Georgia and changing up ingredients LOL aka chicken dolmades. Will try again but if they turn out the same again ...will enjoy!When quarantine over going to make a CC Greek dinner. Can you talk about menus,do shears, and idea for dessert. Keep up the passion.
Thank you ! No I'm definitely not pulling a Georgia LOL. There are many variables in the flour , moisture etc. I suggest not adding all the flour and letting the dough rest for about 10 minutes . Then knead again until they just hold together. The stickier the dough, the softer the pita will be. I hope this helps as people generally love these pitas..
I just started following you recently so I'm a bit late on watching your older videos. That dough ball was a BEAUTY! I've made other breads but never pita bread...I'm trying this with a side of tzatziki (oh God be still my heart)...or maybe just a good EVOO! Efcharistó!
Very new to bread making. Couple of questions for the class. Does the window test for the dough apply here? Why aren't we proofing the yeast? Or is that what we are doing by the first rising stage where not all the flour is added? I never got my dough to really stop tearing and become smooth. And it never passed window test. It did rise, a ton, so I assume the yeast was good? These came out more flat and dense than I was hoping. Can I sub in some all-purpose flour to get more of poof when they cook (or baking powder/soda)? Also, the dough was really stiff, very difficult to roll out, they really wanted to shrink back to their smaller shape. I am looking forward to getting this right. (I did not use particularly hot water, does that matter, like I said I did get plenty of rise in both stage, just the end product was more flat than I would have liked. I may have used too much flour? Other recipes seem to err on the side of sticky.)
Micha Dillge bread making is definitely a journey , so I want to help you continue it. This type of bread is more a pan bread therefore doesn’t require the window pane test as you don’t need that strong gluten structure for big rise. Instant yeast is added directly to dry ingredients without blooming. The recipe says approx amount of flour for the reasons I state in video ( all flours different , humidity in room ) . It does sound like you added too much flour . Aim for a slightly stickier dough . The yeast was active if it rose a ton. Did you use the yoghurt also? That helps to make the dough tender. I hope those tips helps your next batch.
Yes you can but you’ll find it will take take less flour as Greek yoghurt is thicker . I would say a total of 1 1/2 cups. I made them yesterday and they are phenomenal
Hi Christine, I came across your channel a few weeks ago. I will be making EVERYTHING!! This pita recipe looks amazing. I went to the store looking for the whole wheat bread flour but I did not find any. I did find bread flour. What can I substitute for the whole wheat bread flour? I also have all purpose flour. Help please. I want to get this recipe as close as I can to yours.
You can try to add some gluten to your all-purpose flour. The brand is "Bob's Red Mill". Link www.amazon.com/Bobs-Red-Mill-Gluten-22-ounce/dp/B000QSL51E. I t works, you need a very small quantity, let's say 1 tablespoon for 1 pounds of flour. Good luck.
Arely Palacios you can just do a combo of the bread and all purpose ( all white ) . I add the wheat to make it more nutritious. I hope this helps and that you try it.
You made my mouth water....can't wait to shop and get some yogurt to try this. I always go full fat with my ingredients. What is the difference with instant yeast and regular yeast? I always use regular, it is fun to watch the yeast bloom.
Hi Christine, I tried your recipe it was delicious. but I'm looking for the semi baked Greek pitta so I can use it later by add oregano, cheese and meat ..etc. by re baking together. is this the same recipe and directions? thxx
When I small there was a souvlaki shop in Kailthea, Athens, near my grandmother's house. We used to walk to get souvlaki for supper late at night. They did a thin tomato sauce that was hot (as in warm not spicy) and still, the best souvlaki I ever had.
Once we are this stage, "Place the dough in a lightly oiled bowl and cover. Let dough rest until doubled, about 1 1/2 hours." Can I let sit longer, and get back to it whenever is convenient, or is that timing and important?
You definitely want the pan to be radiating the heat when you hold you hand over top of it. I would preheat at medium high for about 3 minutes. I hope you try it.
I love this recipe it is my go to, because I never have commercial yeast in the house, I've replaced half a cup of the flour with sourdough starter and the rise is a lot longer but otherwise I follow this recipe exactly
I have occasionally gotten to eat in Greek restaurants, and always enjoy it very much. But my main contact has been in Greek diners, where they sneak the Greek cooking in with the vegetable side dishes, or the specials, meat cooked in a tomato-green pepper-onion sauce. Green beans with chopped tomatoes and garlic is one, spinach cooked with rice, with onion and lemon and dill, of course! I make a decent tzatziki, I think, I had to learn to minimize the garlic as it would overpower the dish by the next day. Leg of lamb (or lamb shanks) with orzo would be another classic. Now, I tried making a turlou once after having it somewhere, and it was not good, because the layering was not exactly right. So show a turlou, thinly sliced potatoes with layers of thin eggplant, green beans, tomatoes and other vegetables above, creating a most-delicious sauce at the bottom. And if you go to NYC, try Souvlaki GR, a lovely Mykonos-style restaurant next to Carnegie Hall on 56th Street. It's also inexpensive! I did buy Greek orzo, but I can't find the pasticiou pasta for a good price. Now, the only challenge is finding lamb shanks I can afford.
For the pocket pita you can follow my method but instead do: remove the yoghurt and use 2 cups bread flour , 3/4 cup water and only 1 tsp olive oil. You essentially want a drier dough without all the fat. Roll out a thin as possible and follow the same method in pan . I hope this helps
Christine, may I say that all the men watching your videos are envious of your husband. He is married to a beautiful woman who is a master in the kitchen. Bravo. I am a male who was taught the art of philo making by his yia yia, from Hperos. My grand daughter, 2 1/3 years old, is now learning and she loves it.
Hi Rebecca, thank you for your note and I'm sorry I didnt' see it till now. It seems I don't see all the comments when they are posted. Yes, I will definitely do a lamb video. It is a must. Thank you for watching
Sorry , I just saw this question now. AP flour has less protein ( gluten) so you will get a less springy pita ( less rise ) than with bread flour . For this recipe it isn't that crucial , as with a loaf of bread . I hope this helps and that you try it.
Commodore Krunk although I have never made these with GF flour I think they would work well since they are a softer flexible pita. I would try a BOB’s RED MILL gf all purpose flour blend. It tends to work the best , of all that I have tried. I hope this helps.
Taste was good but mine was not soft and fluffy looking. Used AP flour, perhaps that caused it also 2% yoghurt not full fat. Perhaps rolled out too flat. Suggestions would be welcomed.
AP flour is totally fine, although won't give you as much rise. There are so many variable in the flour strength etc that I think if you leave out the last 1/2 cup flour ( which is always an approximate amount) . Let the dough rest for 10 minutes and it will soften slightly, then knead gently adding just enough flour to lift from surface but still more sticky than in video. Brush a bowl with olive oil and let rise . That should help. Thank you
This type of Pita is like making tortillas. I've done some research on flour and learned that Canada has some of the best flour in the world. Our A/P is like bread flour in the states. I always use ORganic A/P because our Bread flour is to strong.
Thank you Sarah for your response . Yes Canada has some great flour and I also use organic. And yes these are more like tortillas but a little thicker and fluffier. If you want them softer, you can just add a bit more water. Thanks for watching
Christina, I guarantee you you did an excellent job I could see that but, there’s always a but, to me it’s easier to go to the store and buy the pita bread. I know you make yours much better but, too much work.😂😂
It's more like Turkish Bazlama and Arabic Pita. It's nothing to do with Greeks. I can't understand why Greeks add their nationality to all middleastern food mostly Turkish and Arabic.
@@gias2157 I'm not offended. I just said there is no meaning to add 'Greek' in the beginning of pita bread. Greek cuisine has nice dishes. When it comes to cuisine, every Greek people become middleeastern, but rest of the time they claim they're european or mediterrenean. It's kind of identity issue.
If I can add my 2 cents worth here, the reason there is " Greek" in front of Pita here, is because this is pita in the Greek style. It is not a middle eastern pita that is hollow in the centre. The more you travel , the more you realize that many recipes have been shared among various cultures and evolve differently in each location.
@@ChristineCushing My point is that the naming is wrong. It was supposed to be Greek-inspired pita if you change recipe little bit. Same thing was done in so-called Greek Coffee because of political reasons. Hundreds years old Turkish coffee became Greek Coffee all of a sudden. Greeks are complaining about Ottoman rule but when it comes to food, they don't hesitate to claim ownership for almost every Turkish-Arabic dishes. Ok food culture are shared but some identical dishes cannot be named like that. They use same name as an immigrant in another countries when they open an restaurant and the name of dish are known as the way they call.
It doesn't taste the same as middle eastern pitta. Hence the name Greek pitta. Oh and guess what? We make λουκούμι and for us it's Greek delight, not Turkish. Why? Because we are Greek!
YUM!!! OPA! Thank you Christine!!
A Big love from across the pond ,well you never disappoint, your a inspiration to us all , Defo be having a go at these thanks aging for sharing with us ,Regards Trev .
Thanks so much for this great recipe. I had a project in my high school which required us to make Greek foods. I wanted to make gyros but I couldn't find a decent pita recipe that had soft flexible bread. When I stumbled upon this recipe I was so relived. I got an A in the assignment all thanks to you.
Now that is what I call a great high school assignment. I'm so glad that I could inspire and that " we " got an A ... good work and thanks for sharing the story with me.
Delicious!
Great recipe!
Thank you for sharing your Talent!
Greetings from Edith, Kuala Lumpur 🌹💕🌹
Your presentations are superb.
Much appreciation. Thank you
I'm so glad I found this video. I just made a batch of pitas with pockets and thought it would be nice to make them without pockets. Thank you!
Sometimes it just perfect timing! I’m sure you will love these. Thank you
You make us feel so welcome in your kitchen! The world’s on fire and your videos are so calming ;)
Thank you so much. It is definitely a difficult time but I think it’s important to do our best.
MyFavouriteFoods ChristineCushing Υια σου! Christine, what part of Greece are u from ? 🇬🇷
Wonderful. I surly try and make it in my kitchen thanks
Thank you Christine! 🥰🇨🇦
Loving Christine! Awesome chef and teacher . You make me feel like you are talking to me , advising me , teaching me! I think of a question & you answer it!!
Thank you so much. ! It's my favourite thing to do .
This was such an amazing guided recipe with excellent food chemistry guide!Truly a great source of inspiration to cook for my teenage son especially during the quarantine!Hats off to you Christine!
Thank you so much. My apologies for the late response. I don’t see all the questions right away.
Thanks for chairing you super delishes recipes I love them. Regards from Belgium
Thank you and sending you back a big hello from Canada to you in Belgium. Hope you are well
I love Greek pita bread. It tastes so much better than pocket pita. Thanks for sharing your recipe!
I totally agree! Thanks for watching
My all time favorite bread!
It's up there for sure ! Thank you
Just made your pita recipe and served them with grilled chicken marinated in Penzey's Greek seasoning mix, a little lemon juice and some olive oil, plus onion, cucumber, feta, spinach, and of course, tzatziki! I cheated and used store-bought tzatziki, but it was still pretty great.
Thank you for giving such specific instructions and really showing the techniques. I think I should have kneaded my dough a bit longer, but it was still YUMMY fresh, hot pita! I will definitely be making this again.
I'm thinking of doing longer, skinny lamb burgers (I have a hookup for all-natural grass-fed lamb and it's AMAZEBALLS!) with the pita next time. I've done these lamb burgers for years (riffing on an Austin restaurant's version) with fresh oregano and dill, garlic, plus other seasonings mixed into the meat and grilled. Usually I put them on a nice bun with feta, arugula, tzatziki, and pickled red onion, but on this fresh pita? Would be EPIC! Thanks again, Chef!
Thankyou Christine! that was great!! Opa!
Opa.! Thanks
😀👍❤perfect job!
New subscriber here!! Ive been binge watching your videos!! I'm going to be brave and make your Galaktoboureko!!! ❤
Bravo, Christine! Vara to! I love your recipe. Recently moved to central Mexico and all they have is Lebanese pocket bread so I'm going with your recipe. Thanks so much!
So amazing. I have made them again recently and we love them. I hope you are able to make them in Mexico.
Beautiful, Thank you so much for sharing. Loved how thorough you were in your teaching.
My pleasure!
The consistency of the dough is perfection. Edible art right there.Cheers from Australia Christine :-)
So glad you love it 👏👏🇬🇷
Fresh soft pita. I will be making this.
Thanks for watching. I was very happy with these . I hope you enjoy
Thanks . Gonna try these.
That technique is looking so nice and the finish product reminds me of the hot cakes we use to eat as kids and what I still cook sometimes. Your family must love those pita bread so much too.
Yes indeed everyone loves these flat breads. Thanks for watching
I made these and they came out perfect! So soft and delicious. I also made your tzatziki sauce which was also very good!
That is so great to hear ! I am due for a batch soon. 😀
Thanks, Christine for this wonderful version of pita bread, I am trying it right now. It is similar to the Moroccan flatbread called batbout which flat and spongy. Thanks again.
My pleasure !
I love greek food. I cooked already Greek Chicken on Pita.
Good-looking flat bread. Thanks, Chef!
Thank you ! It was so much fun to make
AWESOME
Thanks 🤗
Hi Christine, I love your recipes and I tried some of them. Love the way you explain. Thanks. I would like to know Greek zucchini frittata. Hope the Best for you 🙂.
Thank you so much and glad you are enjoying my videos / recipes. I will add your request to my list. Be well
Hi Christine,
Have you made a video for Greek bread? I’m just looking for the regular white Greek bread that my Yiayia used to make from the village. I used to make it with her when I was younger, but she is long gone and I just wanted to make sure that I’m using the right techniques. If you have not made a video of this can you please do so when you have time? I would be forever grateful!!
I love watching your videos and learning your techniques. You really have helped me develop as a cook.
PS I can give you her recipe as well, but I would like to make it your way first before I attempt her recipe.
Thank You 🙏🏼
Thanks so much for your comment. My apologies as I just saw it. I have not made the Greek village bread. I will have to add it to the list. Thank you for watching and be well
You’re awesome!! Excellent tutorial. The pitas look delicious! Brava! I’m going to make this now.
KT L thank you so much. How did they turn out ?
MyFavouriteFoods ChristineCushing They were absolutely delicious and each time I make them they taste better and better!! Practice makes perfect! My Greek family loves them and said they are the best pitas that they’ve ever had.
So good
Many thanks for watching .
I can't wait to try making these! I am going to make Vegan Greek Tzatziki with soy yoghurt too.
These look so good i'm going to have to give them a go 😊
Thank you. I think you'll love them.
Christine love your 'Let's get on with it' approach - I want a 'Multi' bread for Greek type Meze - but also for Curry - this recipe has yoghurt so is on the way to a Naan recipe? - like to make and then freeze so always have available - am I on right track..?
Sorry for the delay. I just saw your question. Yes this would be a great multi type bread choice. For a softer bread , just use a bit less flour . You can freeze them in a well sealed bag. Thank you
12 dislikes? Really? OMG what a wonderful video. Love how you SLAMMED the douh on the board. Thought i was the only one using this techinuque? Its the best way to "do the needing process. Get mad at the doeh GRRRRR! Anyway made these yesterday and followed the recipe. Accepet i did a 30min rest perioud for 2nd rize after rollong them out. PERFECTION! Bookmarked and liked.! :)
Yes ! So great to hear. I guess people really love to “ dislike “ things these days. Thanks for watching.
Authentic tasting too ;)
Thank you !
Hi Christine,
Can you please share with us how to make Greek chicken?
Thanks.
I'm enjoying quarantine with you! I made tzakiki /deconstructed Greek salad/your souvlaki. Pitas _ mine not like yours but they were rustic and tasted great_i got a pocket and mine showed the whole wheat flakes more. Your not pulling a Georgia and changing up ingredients LOL aka chicken dolmades. Will try again but if they turn out the same again ...will enjoy!When quarantine over going to make a CC Greek dinner. Can you talk about menus,do shears, and idea for dessert. Keep up the passion.
Thank you ! No I'm definitely not pulling a Georgia LOL. There are many variables in the flour , moisture etc. I suggest not adding all the flour and letting the dough rest for about 10 minutes . Then knead again until they just hold together. The stickier the dough, the softer the pita will be. I hope this helps as people generally love these pitas..
I just started following you recently so I'm a bit late on watching your older videos. That dough ball was a BEAUTY! I've made other breads but never pita bread...I'm trying this with a side of tzatziki (oh God be still my heart)...or maybe just a good EVOO! Efcharistó!
That is so great !
Yum
Very new to bread making. Couple of questions for the class. Does the window test for the dough apply here? Why aren't we proofing the yeast? Or is that what we are doing by the first rising stage where not all the flour is added? I never got my dough to really stop tearing and become smooth. And it never passed window test. It did rise, a ton, so I assume the yeast was good? These came out more flat and dense than I was hoping. Can I sub in some all-purpose flour to get more of poof when they cook (or baking powder/soda)? Also, the dough was really stiff, very difficult to roll out, they really wanted to shrink back to their smaller shape. I am looking forward to getting this right. (I did not use particularly hot water, does that matter, like I said I did get plenty of rise in both stage, just the end product was more flat than I would have liked. I may have used too much flour? Other recipes seem to err on the side of sticky.)
or, what if I just don't roll them out as thin?
Micha Dillge bread making is definitely a journey , so I want to help you continue it. This type of bread is more a pan bread therefore doesn’t require the window pane test as you don’t need that strong gluten structure for big rise. Instant yeast is added directly to dry ingredients without blooming. The recipe says approx amount of flour for the reasons I state in video ( all flours different , humidity in room ) . It does sound like you added too much flour . Aim for a slightly stickier dough . The yeast was active if it rose a ton. Did you use the yoghurt also? That helps to make the dough tender. I hope those tips helps your next batch.
Hi Christine I was just wondering whether you can freeze the pita bread
Yes absolutely. Just make sure they are well wrapped to avoid freezer burn. I buy this freezer paper, which really helps. Thank you
Could you go ahead and substitute Greek yoghurt in place of plain?
Yes you can but you’ll find it will take take less flour as Greek yoghurt is thicker . I would say a total of 1 1/2 cups. I made them yesterday and they are phenomenal
That looks absolutely amazing!!!
Thank you. We loved it !
Hi Christine,
I came across your channel a few weeks ago. I will be making EVERYTHING!!
This pita recipe looks amazing. I went to the store looking for the whole wheat bread flour but I did not find any. I did find bread flour. What can I substitute for the whole wheat bread flour?
I also have all purpose flour. Help please. I want to get this recipe as close as I can to yours.
You can try to add some gluten to your all-purpose flour. The brand is "Bob's Red Mill". Link www.amazon.com/Bobs-Red-Mill-Gluten-22-ounce/dp/B000QSL51E. I t works, you need a very small quantity, let's say 1 tablespoon for 1 pounds of flour. Good luck.
Arely Palacios you can just do a combo of the bread and all purpose ( all white ) . I add the wheat to make it more nutritious. I hope this helps and that you try it.
You made my mouth water....can't wait to shop and get some yogurt to try this. I always go full fat with my ingredients. What is the difference with instant yeast and regular yeast? I always use regular, it is fun to watch the yeast bloom.
I stand yeast is added directly to the dry ingredients without activating. It’s also 25% more potent , so you use a bit less. I
Hope this helps.
Hi Christine, I tried your recipe it was delicious. but I'm looking for the semi baked Greek pitta so I can use it later by add oregano, cheese and meat ..etc. by re baking together.
is this the same recipe and directions?
thxx
mrorder 10 yes this is the same recipe. You can just follow along and it will be great !
There is NOTHING like souvlaki and oranges in Athens...mmmm
I know.! So delicious.Thanks for watching.
When I small there was a souvlaki shop in Kailthea, Athens, near my grandmother's house. We used to walk to get souvlaki for supper late at night. They did a thin tomato sauce that was hot (as in warm not spicy) and still, the best souvlaki I ever had.
@@kelleyspartiatis5323 yum!
That loves wonderful and I’m going to give it a try. To be honest it looks much more like a na’an bread than ,as. You say, the pitta pockets.
Thank you. Naan is a more airy , softer dough than this pita but definitely similar.
تسلم ايدك كل الاكل تبعكم زي اكل العرب والتركي ❤️
Once we are this stage, "Place the dough in a lightly oiled bowl and cover. Let dough rest until doubled, about 1 1/2 hours." Can I let sit longer, and get back to it whenever is convenient, or is that timing and important?
Micha Dillge the timing is very important but if you need to leave your dough, you can let it rise in fridge up to 8 hours max. I hope this helps.
Thank u so much, how much do u preheat the pan for?
You definitely want the pan to be radiating the heat when you hold you hand over top of it. I would preheat at medium high for about 3 minutes. I hope you try it.
@@ChristineCushing Thank u so much! And can u use active yeast as well or only instant yeast?
Great demonstration! Any chance of getting the amounts of the ingredients you used?
Yes absolutely! the full recipe is the description below video. Just click see more . Thanks for watching
@@ChristineCushing I'm going in for an eye exam soon. Thanks
How long in the mixer to knead and can you freeze the breads?
This would take approx 4-5 minutes with a dough hook on a low speed and yes you can freeze them in a well sealed bag.
Can you freeze the pita bread once you have cooked it
Yes absolutely. That what I usually do to have a fresh thawed and warmed pita .
I love this recipe it is my go to, because I never have commercial yeast in the house, I've replaced half a cup of the flour with sourdough starter and the rise is a lot longer but otherwise I follow this recipe exactly
Oh that is amazing. I also have wanted to make them sourdough , as I always have starter for bread. Love it
I have occasionally gotten to eat in Greek restaurants, and always enjoy it very much. But my main contact has been in Greek diners, where they sneak the Greek cooking in with the vegetable side dishes, or the specials, meat cooked in a tomato-green pepper-onion sauce. Green beans with chopped tomatoes and garlic is one, spinach cooked with rice, with onion and lemon and dill, of course! I make a decent tzatziki, I think, I had to learn to minimize the garlic as it would overpower the dish by the next day. Leg of lamb (or lamb shanks) with orzo would be another classic. Now, I tried making a turlou once after having it somewhere, and it was not good, because the layering was not exactly right. So show a turlou, thinly sliced potatoes with layers of thin eggplant, green beans, tomatoes and other vegetables above, creating a most-delicious sauce at the bottom. And if you go to NYC, try Souvlaki GR, a lovely Mykonos-style restaurant next to Carnegie Hall on 56th Street. It's also inexpensive! I did buy Greek orzo, but I can't find the pasticiou pasta for a good price. Now, the only challenge is finding lamb shanks I can afford.
Hi how do you make the pita with holes?
For the pocket pita you can follow my method but instead do: remove the yoghurt and use 2 cups bread flour , 3/4 cup water and only 1 tsp olive oil. You essentially want a drier dough without all the fat. Roll out a thin as possible and follow the same method in pan . I hope this helps
Its so hard to find good pita where I live in NC. TY I'm going to be making this soon. Might have to make some souvlaki too.
That was why I wanted to make the putt video , because it’s really tough to find good ones.
Christine, may I say that all the men watching your videos are envious of your husband. He is married to a beautiful woman who is a master in the kitchen. Bravo. I am a male who was taught the art of philo making by his yia yia, from Hperos. My grand daughter, 2 1/3 years old, is now learning and she loves it.
Ange Kenos haha ! Thank you. How great that you learned to make phyllo from yia yia and now teaching your grand daughter. Stay safe
I would love to know how to make Melitzanes Imam!
Ooh a fav of mine for sure ! Thank you and I will add to list
Can I sub yogurt for sour cream?
My grandfather is from Athens! 😀
what is the best type of cast iron pan to buy
Can you do a video on lamb? I really want to make it
Hi Rebecca, thank you for your note and I'm sorry I didnt' see it till now. It seems I don't see all the comments when they are posted. Yes, I will definitely do a lamb video. It is a must. Thank you for watching
Can you make some sourdough bread items?
What will the end result be if you use AP instead of bread flour?
Sorry , I just saw this question now. AP flour has less protein ( gluten) so you will get a less springy pita ( less rise ) than with bread flour . For this recipe it isn't that crucial , as with a loaf of bread . I hope this helps and that you try it.
I had the same question. Thanks!
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Thank you for watching . Muscle imoji back.
Hello - My wife has celiac disease. Is there a way to make this with GF flower?
Commodore Krunk although I have never made these with GF flour I think they would work well since they are a softer flexible pita. I would try a BOB’s RED MILL gf all purpose flour blend. It tends to work the best , of all that I have tried. I hope this helps.
Please mention how much of each ingredient you need for the recipe.
Tziki sauce- Greek yogurt sauce. Please... Thanks🤓👍👍👍👍👍
Taste was good but mine was not soft and fluffy looking. Used AP flour, perhaps that caused it also 2% yoghurt not full fat. Perhaps rolled out too flat. Suggestions would be welcomed.
AP flour is totally fine, although won't give you as much rise. There are so many variable in the flour strength etc that I think if you leave out the last 1/2 cup flour ( which is always an approximate amount) . Let the dough rest for 10 minutes and it will soften slightly, then knead gently adding just enough flour to lift from surface but still more sticky than in video. Brush a bowl with olive oil and let rise . That should help. Thank you
MyFavouriteFoods ChristineCushing thank you. I will try this again for sure.
the Greek food is like the Lebanon food
NOW I want gyros!!! Please! :D
Thank you. Gyros is definitely on the request list. mmm
I wish you would keep the camera on the product
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Please make lamb or beef with baby okra (bamia) as i call it
I love this pita but I can't even master homemade tortillas
This type of Pita is like making tortillas. I've done some research on flour and learned that Canada has some of the best flour in the world. Our A/P is like bread flour in the states. I always use ORganic A/P because our Bread flour is to strong.
Thank you Sarah for your response . Yes Canada has some great flour and I also use organic. And yes these are more like tortillas but a little thicker and fluffier. If you want them softer, you can just add a bit more water. Thanks for watching
$ 0.99 cents at t store
not even close in terms of flavour and quality. But yes, you can buy anything.
Christina, I guarantee you you did an excellent job I could see that but, there’s always a but, to me it’s easier to go to the store and buy the pita bread. I know you make yours much better but, too much work.😂😂
For sure. It’s always easier. 😀
No pocket = not pitta bread.
pita bread without a pocket is arabic style not Greek style. I assure you that this is very much pita bread
Lol you don't know?!?!?!?! Omg
Bob
lol whats with the shitty music... love the video btw
It's more like Turkish Bazlama and Arabic Pita. It's nothing to do with Greeks. I can't understand why Greeks add their nationality to all middleastern food mostly Turkish and Arabic.
@@gias2157 I'm not offended. I just said there is no meaning to add 'Greek' in the beginning of pita bread. Greek cuisine has nice dishes. When it comes to cuisine, every Greek people become middleeastern, but rest of the time they claim they're european or mediterrenean. It's kind of identity issue.
@@gias2157 If you're offended by truth, I can't do anything...
If I can add my 2 cents worth here, the reason there is " Greek" in front of Pita here, is because this is pita in the Greek style. It is not a middle eastern pita that is hollow in the centre. The more you travel , the more you realize that many recipes have been shared among various cultures and evolve differently in each location.
@@ChristineCushing My point is that the naming is wrong. It was supposed to be Greek-inspired pita if you change recipe little bit. Same thing was done in so-called Greek Coffee because of political reasons. Hundreds years old Turkish coffee became Greek Coffee all of a sudden. Greeks are complaining about Ottoman rule but when it comes to food, they don't hesitate to claim ownership for almost every Turkish-Arabic dishes. Ok food culture are shared but some identical dishes cannot be named like that. They use same name as an immigrant in another countries when they open an restaurant and the name of dish are known as the way they call.
It doesn't taste the same as middle eastern pitta. Hence the name Greek pitta. Oh and guess what? We make λουκούμι and for us it's Greek delight, not Turkish. Why? Because we are Greek!
No disrespect but: Jewelry carries a lot of germs and should be removed when handling food, especially dough.
Then don't say anything!! Your comment was so unnecessary!!