This is the best pita Bread and I have tried out a lot of recipies!! Very tasty, even without filling. Here are the metric measurements that I personally used: 350 ml water 7 grams dry yeast 30 grams sugar 440 grams all purpose flour 90 grams whole wheat flour 10 grams salt 30 ml olive oil I actually used teaspoons and tablespoons where it says so in the descriptionbox but I converted it for whoever needs so. I mixed the ingrediënts at the beginning with a electric mixer and then kneeded the dough by hand for 10 minutes and worked out fine. Baked them for 5 minutes total in the oven at 250 degrees Celsius, on a cookie sheet, 4 at a time.
After mixing this dough with 360 grams (3 cups) of AP flour and 90 grams of whole wheat, it was extremely wet, your suggested 440 grams was probably closer to correct than my calculation. I hope I didn't ruin the process with a very long mixing time while I did all of the small corrections that it required to get a dough that I could work with.
I made these with falafel. With only bread flour on hand, I used it where any flour was required in the recipe, heated the oven w/cast iron skillet inside, and they were delicious. and very dependable. Rise times and everything. I am forever grateful for this vid and recipe.
Tried this recipe! The proportions are spot on! I kneaded it by hand and it was no mess and very easy to put together. 10/10 would recommend this to anybody! Thank you so much, good sir! The bread was so soft. 😊
Very much same recipe an older teacher told me how to make it. I was in highschool then and this was in the late '70s. Turned out perfect the first time I tried. This is the only way I know how to make it.
I think the last time I wrote a TH-cam review was > 10 years ago, but I just had to say, thank you so much! This was a wonderful tutorial! Now I can make pita bread to eat with the hummus you showed us to make. You're the man!
I made this pita bread today. It was the first time I've ever made pita. I used my sourdough starter in the recipe, which was a modification to the original, and I ran out of time and had to put the dough in the fridge for 3 days before I was able to make it. After all that abuse, it still made wonderful pita. It puffed up and tasted fantastic! 12 pitas don't sound like much but it really is a lot of bread! I had it with Hummus, greek salad, and Falafels. A middle eastern feast! Thanks Billy!
I love pita bread and I can't get where I live. Will try your recipe and if the bread swells I'll think it a miracle and be back to bow to you. Thanks!!
Homemade bread is the best. I learned -- was forced to learn -- how to make bread soon after this COVID-19 thing started. We couldn't get the bread we wanted from our local grocery. And now that we found that making bread is so much simpler than we thought the family can't get enough.
Thank the Lord I found you chef!!! Yum!! I remember buying by these pita pocket sandwiches from Sydney, Australia. They filled them with hummus, tomato, seedless cucumber and whatever meat want to add(chicken, lamb or beef) topped off with alfalfa sprouts!! I can recreate these once more!! Thank you!! 🥰🙏🏼
Made this today and it was superb! You explain and show each step so clearly. I can't understand why you don't have more subscribers. Your channel is gold!
I watched your video for two reasons. 1-Your video was recorded on my birthday! 2-I have been making Naan for a few months while staying home for the pandemic and have been wondering about making Pita as well. I LOVE IT! Pita looks so much easier than Naan and I can't wait to make my first batch. Thank you for the great birthday present.
I made this today for my husband and he loves this a lot. He eats pita breads every morning, and he said ‘this is better than matket’!!. Thank you for great recipe.
When I was in elementary school every Thursday my Mom would make pita bread in the oven. My school was literally across the street so I could walk there and back.She would time it ao when I got home I would have hot pita bread with butter. Great memories and nothing better than homemade.
I made pita for a dinner last night. How satisfying it was to see each pita balloon up on my skillet. Thank you for this recipe which is certain to be repeated many times.
Your voice-over is soothing and easy to follow. Not a fan of TH-camrs that rush through the ingredients. Lost count of how many times I’ve had to rewind some videos. Thank you 🙏🏽
I love this tutorial. great product chef. well done with your easy to follow instructions for a superb outcome. Pita just might be my all time favorite bread
I do not have any whole wheat flour currently. Looked through the comments in case anyone used only all purpose flour for the whole recipe. Looking forward to it! Thank you for your detailed instructions!
I'm fairly new to the bread making game and haven't used anything except bread flour and active yeast (the elders tell me it's the best)! This is the first recipe I've found that explicitly states you CAN use bread flour and you CAN use active yeast instead of instant for pita bread. Much appreciated and will be trying this recipe tonight!
This was a very good recipe. I made it on the stovetop and it turned out very nicely. It did not have a great pocket, but the texture and flavor were incredible. Thank you chef
I tried this last night because I love your recipes, Chef, and the no-fail way in which you demonstrate them. I re-watched this video several times. I used your exact recipe. Unfortunately, though the yeast created a beautiful 'raft,' when I added the dry ingredients, this was like soup. I actually free-handedly added about two more cups of white flour before I got to the soft, sticky texture I knew should be correct. Even then, the dough stll stuck to the bottom of the bowl. As a result, I chose not to hand-knead, although I prefer that. Anyway, It could be due to any number of things, but after following the rest of the directions precisely, it rose beautifully, and these turned out to be delicious. They were a bit tough due to the excess flour. I will try them again using less water, as I live in Florida and it could be a humidity factor. Otherwise, my recipe was identical! Lightly oiling my hands helped in pulling it out after the first rise. Thank you for this delicious bread, Chef! Tips on cutting and shaping were such a plus!! I feel more confident that trying several more batches may achieve the perfect pita.
Wow super amazing video . I made today the same exact way as you using the mixing machine too but double the recipe and waited 1 1/2 hours for the dough to rise, it's the best pita bread I ever had. I strongly recommend it.
Thanks for the video. Seen so many videos on pita bread recipe, but not oven cooked, so I thought that pita bread cannot be cooked in the oven. But, thanks you made this video. I prefer the oven baked recipe because of its even done output. More so, I was actually hoping to take a bit, but you beat me to it 😁 Have a prosperous forthcoming New Year 🎆🍾
I’ve tried several of your recipes now and everything turns out perfect real talk...when it’s done it’s done..no salt needed..just perfectly seasoned ready to eat food every time..great job chef!🥰
I tried this recipe - and it was successful! I think this recipe should be forgiving as I halved the quantity and struggled to adjust given that the recipe was not given in grams. But I still managed to get the puff while heating the pitta! Worth noting this is mostly tasty on the same day (or at least for me). Thanks a lot for the recipe, was really happy that it worked well for me the first time I tried making pita bread!
I put mine in the toaster after the oven or the bbq. My dad had a Greek restaurant which I worked in from the age of 8. ( slave labour I know!! ) great tutorial as always
This guy's technique is on point. Everything he does is what I have learned through trial and error -lots of errors. Just follow his lead and save yourself from ruined bread. He is right, these home hade Syrian breads make the best sandwich pocket.
Dont look anywhere else on the internet foe pita recipes, hands down this is the best recipe out there, I've tried others and had little success but this is the magical one that yields perfect soft pillowy pita every time, its the kind of recipe that raises the bread from a side to a star of any dish,
I live in North Florida and the garage is the perfect spot to rise dough, it can easily be 95 degrees in there on a mild day...High humidity and the yeast goes nuts...
your recipes are worth keeping ! i tried your country bread recipe and its what i use for our weekly bread supply:) i am over the moon today that i found this perfect pita recipe . it perfectly bloomed when i cooked it and its so magical to see it! thank you for sharing!!!
Hi I made pita bread with the exact same recipe and it turned out to be great as I used it to make shawarma and today is the second time I am making it so I revisited your channel , Thanks for the recipe .
Thanks for your recipe videos, man. The pitas came out awesome. Conveniently, your hummus recipe was shown right after this video so I made that as well. Ended up with a lot of hummus leftover but it will get eaten.
Thanks Chef Billy Parisi, great video. I have stayed away from making any bread or product with yeast because of past failures. Hot cross buns that could be used for baseball practice:( . Your video however intrigued me with it’s explicit simplistic method and your own experiences and childhood story. I wanted to make some whole wheat pitas for an appetizer I needed in order to make Christmas tree shaped appetizers for a small gathering with friends. Well the yeast took a bit longer to do it’s entire magic but finally bubbled up . After following your explicit directions other than not adding the last tablespoon of sugar ( we usually make sugar free loaves and desserts) to the flour. The dough was so sticky after mixing that it stuck to my hands even though I added a touch more flour it was barely manageable. Is it possible to overmix it by a few minutes? Hopefully it is proofing with the light on in the oven. I wondered where to purchase your measuring container and what type of thermometer do you use to tell what the water temperature is.Thanks again.
These are Cambro containers, which is a brand name, but if you search for it you'll see other makers as well (like Rubbermaid). They're heavy duty and will last a lifetime, come in all sizes and shapes... BUT when ordering note whether the lids are included or seperate as is often the case. You can get hard lids like in the video, and sometimes soft rubbery lids like Tupperware-style, but they won't last as long. As for the sticky dough, you want it quite sticky as the moisture is what produces the poof, but you can just use more flour when rolling out if needed. Some flours are higher in protein (like King Arthur or locally milled products) and might need more water, whereas standard grocery brands can need less. Editied to add that one of the best things you can do for good bread is to weigh your flour -- don't use cup measurements! It's way too easy to use too little or too much, which can make a HUGE difference in the end product. Good flour (like King Arthur) actually provides weight per cup, so even if a recipe doesn't provide weights, I can easily convert it. So when a recipe like this one calls for 3 cups and I know KA AP weighs 4.25 oz per cup, I just weigh 12.75 oz (3 x 4.25 oz). And since it calls for 3/4 cup of whole wheat, I know KA WW weighs 4 oz per cup, I weigh 3 oz (.75 x 4 oz). Does that make sense? Even if I don't weigh water or egg or sugar etc., I *always* weigh the flours. Anyway, you'll get a feel for it as you make more! And even 'bad' or 'ugly' homemade bread is still better than something you buy in a plastic bag! 🙂 Good luck! (PS Search for an instant read thermometer, very handy! High-end ones can be $80 or more, but my $10 thermometer is at least 10 yrs old and works just fine. And most do both celcius and farenheit, depending on what you use.)
Tried making these in a cast iron skillet on an electric stove. Had some issues getting the right heat to not burn the bread but eventually got it. Not all the batches developed pockets though, not sure what happened with those. Bread came out great overall though.
Wow, I made it, only one out of 14 did not puff up. Thank you Chef Billy. Followed exact flour and water in gram, but dough turned out very sticky, added quite a bit of flour when forming ball and rolling. No mixer, used bread machine dough cycle to knead and proof
in Egypt, we add wheat barn to pita bread. it's our primary bread we never eat toast or fresh bread or even pita bread without the wheat barn. the wheat barn is essential to make the bread heavy and have fewer calories.
As always your recipes don't disappoint! Yummy and fun. So much better to do it on the stove top. I did not burn my eyebrows this time!!! Haha. Thank you so much for your fun and creative teaching. I enjoy cooking along with you! Blessings!!
Nice & easy recipe and great presentation. I wonder if I can keep some of the dough in the fridge to bake later in the week . Or do you have bake it all the same day?
I am a new subscriber. I love the aesthetic of your videos. Everything is done perfectly. You deserve at least 10 million subs. So happy I subscribed to you and can't wait to try out some of your delicious recipes 😍
I made this today and it’s yummy! Great for novice like me! Thanks Chef for sharing the recipe! My parents loved it and will make for my granny when I get a chance to visit her soon 🙏🏻. We loved it! I’m making it again haha😊
Billy I was so pleased to come across your video . N I love to make pita but failed many times. Your video highlighted many tips n I quickly copied them in my favorite cooking book. But there is one thing perhaps u could help me to make my pita puff up using stovetop is the flame . You mentioned low how low is low perhaps if you could use a thermometer in f / c . My stovetop even when I use low it's still v hot. 'Tks.
I just subscribed to your channel today. I found you last night and have been looking through some of your recipes. Think I’m gonna love it. Good job! I love pita bread so I’ll try this out soon.
Thank you soo much for this recipe, and for showing the step so clearly! First time I made such delicious Pita bread! Looking forward to try all your recipes...!
This is the best pita Bread and I have tried out a lot of recipies!! Very tasty, even without filling. Here are the metric measurements that I personally used:
350 ml water
7 grams dry yeast
30 grams sugar
440 grams all purpose flour
90 grams whole wheat flour
10 grams salt
30 ml olive oil
I actually used teaspoons and tablespoons where it says so in the descriptionbox but I converted it for whoever needs so. I mixed the ingrediënts at the beginning with a electric mixer and then kneeded the dough by hand for 10 minutes and worked out fine. Baked them for 5 minutes total in the oven at 250 degrees Celsius, on a cookie sheet, 4 at a time.
Thanks for the metric conversions, Zeo.
.
Thanks ❤
I find that you AP flour weight is off by quite a bit, from the bag mine is 120 grams per cup = 360 grams in total.
After mixing this dough with 360 grams (3 cups) of AP flour and 90 grams of whole wheat, it was extremely wet, your suggested 440 grams was probably closer to correct than my calculation. I hope I didn't ruin the process with a very long mixing time while I did all of the small corrections that it required to get a dough that I could work with.
@@elizabethmccutchen5863 how did it eventually turn out?
I made these with falafel. With only bread flour on hand, I used it where any flour was required in the recipe, heated the oven w/cast iron skillet inside, and they were delicious. and very dependable. Rise times and everything. I am forever grateful for this vid and recipe.
Tried this recipe! The proportions are spot on! I kneaded it by hand and it was no mess and very easy to put together. 10/10 would recommend this to anybody! Thank you so much, good sir! The bread was so soft. 😊
Thanks for letting us know it works...going to try this on Tuesday
Very much same recipe an older teacher told me how to make it. I was in highschool then and this was in the late '70s. Turned out perfect the first time I tried. This is the only way I know how to make it.
Lettus, tomatoes, garbonzos, olives, mayo I think was the filling.
I think the last time I wrote a TH-cam review was > 10 years ago, but I just had to say, thank you so much! This was a wonderful tutorial! Now I can make pita bread to eat with the hummus you showed us to make. You're the man!
I made this pita bread today. It was the first time I've ever made pita. I used my sourdough starter in the recipe, which was a modification to the original, and I ran out of time and had to put the dough in the fridge for 3 days before I was able to make it. After all that abuse, it still made wonderful pita. It puffed up and tasted fantastic! 12 pitas don't sound like much but it really is a lot of bread! I had it with Hummus, greek salad, and Falafels. A middle eastern feast! Thanks Billy!
I succeeded in second attempt. No wheat flour, used only all purpose flour. It came out really well. Very soft and tasty. Five Stars for this recipe.
3 or 4 weeks in and this recipe and the Pita never ceases to be the winner of the dish, !
Awesome
I love pita bread and I can't get where I live. Will try your recipe and if the bread swells I'll think it a miracle and be back to bow to you. Thanks!!
Homemade bread is the best. I learned -- was forced to learn -- how to make bread soon after this COVID-19 thing started. We couldn't get the bread we wanted from our local grocery. And now that we found that making bread is so much simpler than we thought the family can't get enough.
It’s the best
Thank the Lord I found you chef!!! Yum!! I remember buying by these pita pocket sandwiches from Sydney, Australia. They filled them with hummus, tomato, seedless cucumber and whatever meat want to add(chicken, lamb or beef) topped off with alfalfa sprouts!! I can recreate these once more!! Thank you!! 🥰🙏🏼
Thank you!!
Made this today and it was superb! You explain and show each step so clearly. I can't understand why you don't have more subscribers. Your channel is gold!
So nice of you, thanks for watching and glad it worked out!
Heck yeah he is Grrreat!! :)
What happens if I don't add any sugar?
I watched your video for two reasons. 1-Your video was recorded on my birthday! 2-I have been making Naan for a few months while staying home for the pandemic and have been wondering about making Pita as well. I LOVE IT! Pita looks so much easier than Naan and I can't wait to make my first batch. Thank you for the great birthday present.
Thanks for watching and Happy Birthday!
I made this today for my husband and he loves this a lot. He eats pita breads every morning, and he said ‘this is better than matket’!!. Thank you for great recipe.
Awesome
Ciao from Italy. Love your recipes. From scratch, simple and yummy. Right up my alley!
Thank you so kindly!!
When I was in elementary school every Thursday my Mom would make pita bread in the oven. My school was literally across the street so I could walk there and back.She would time it ao when I got home I would have hot pita bread with butter. Great memories and nothing better than homemade.
Your video is great, your instruction is short and clear! Thank you!
14 inches thick! Wow. Some serio7s sermon on the mount pita there! Bless.
diameter no thickness 😂
I made pita for a dinner last night. How satisfying it was to see each pita balloon up on my skillet. Thank you for this recipe which is certain to be repeated many times.
Your voice-over is soothing and easy to follow. Not a fan of TH-camrs that rush through the ingredients. Lost count of how many times I’ve had to rewind some videos. Thank you 🙏🏽
The explanation is very detailed and clear. Rich expression and humor. Thanks for sharing
Thanks for watching!
I added brown sugar it gave it that sweet smell after baking like he said so so good
Chef Billy you are the best bread maker! Thank you very much.
Why is a pita bread such a simple food yet soooo delicious!! Nice video, thanks!!
So good!!
I usually put a cast iron griddle on the bbq outside for cooking pita or naan. I’ve got this dough rising right now. Excited to have it for dinner!
Hello 👋 Did you try the recipe?
I love this tutorial. great product chef. well done with your easy to follow instructions for a superb outcome. Pita just might be my all time favorite bread
I do not have any whole wheat flour currently. Looked through the comments in case anyone used only all purpose flour for the whole recipe. Looking forward to it! Thank you for your detailed instructions!
The pitas were a hit with the fam! Sadly many did not puff up, but I will keep perfecting my technique. Thank you for a great recipe!
Thanks for giving it a shot
I'm fairly new to the bread making game and haven't used anything except bread flour and active yeast (the elders tell me it's the best)! This is the first recipe I've found that explicitly states you CAN use bread flour and you CAN use active yeast instead of instant for pita bread. Much appreciated and will be trying this recipe tonight!
Thank you for your kindness, and helping to make our pitabread, very much appreciated
Thanks for watching
Thanks for this recipe! Came out great and it was easy to put together.
Your recipe will go directly to my kitchen notebook. Worked perfectly. Thanks!
Fantastic
Nice recipe, I love the combine of two different flour. Thanks
This was a very good recipe. I made it on the stovetop and it turned out very nicely. It did not have a great pocket, but the texture and flavor were incredible. Thank you chef
Thanks for giving it a shot
I tried this last night because I love your recipes, Chef, and the no-fail way in which you demonstrate them. I re-watched this video several times. I used your exact recipe.
Unfortunately, though the yeast created a beautiful 'raft,' when I added the dry ingredients, this was like soup. I actually free-handedly added about two more cups of white flour before I got to the soft, sticky texture I knew should be correct. Even then, the dough stll stuck to the bottom of the bowl. As a result, I chose not to hand-knead, although I prefer that.
Anyway, It could be due to any number of things, but after following the rest of the directions precisely, it rose beautifully, and these turned out to be delicious.
They were a bit tough due to the excess flour. I will try them again using less water, as I live in Florida and it could be a humidity factor. Otherwise, my recipe was identical! Lightly oiling my hands helped in pulling it out after the first rise.
Thank you for this delicious bread, Chef! Tips on cutting and shaping were such a plus!! I feel more confident that trying several more batches may achieve the perfect pita.
THANK YOU SO MUCH FOR WRITING OUT YOUR YUMMY DELICIOUS RECIPE AND DIRECTIONS UNDERNEATH SO WE CAN HAVE THEM FOR LATER THANK YOU SO MUCH
👍👍
Wow super amazing video . I made today the same exact way as you using the mixing machine too but double the recipe and waited 1 1/2 hours for the dough to rise, it's the best pita bread I ever had. I strongly recommend it.
Thanks for giving it a shot!!
great recipe and easy to follow!!! thank you!!
Thanks for the video. Seen so many videos on pita bread recipe, but not oven cooked, so I thought that pita bread cannot be cooked in the oven. But, thanks you made this video. I prefer the oven baked recipe because of its even done output.
More so, I was actually hoping to take a bit, but you beat me to it 😁
Have a prosperous forthcoming New Year 🎆🍾
I’ve tried several of your recipes now and everything turns out perfect real talk...when it’s done it’s done..no salt needed..just perfectly seasoned ready to eat food every time..great job chef!🥰
I tried this recipe - and it was successful! I think this recipe should be forgiving as I halved the quantity and struggled to adjust given that the recipe was not given in grams. But I still managed to get the puff while heating the pitta! Worth noting this is mostly tasty on the same day (or at least for me). Thanks a lot for the recipe, was really happy that it worked well for me the first time I tried making pita bread!
The best recipe ever!!!! Thank you for sharing
Hello 👋 Did you try the recipe?
Hey chef followed the recipe and the pitas were amazing. Thank you.
Made it today it was great . best pita bread ever . Thanks
Fantastic
I’ve always prefer naam to pita bread. Until now. How easy and how delicios. Perfect bread for my falafel. Thank you so much
I like the cook top because unless it’s winter the oven will heat up the house to much. Arizona even in the mountains it gets hot here, lol
I put mine in the toaster after the oven or the bbq. My dad had a Greek restaurant which I worked in from the age of 8. ( slave labour I know!! ) great tutorial as always
This guy's technique is on point. Everything he does is what I have learned through trial and error -lots of errors. Just follow his lead and save yourself from ruined bread. He is right, these home hade Syrian breads make the best sandwich pocket.
Thanks for super detailed bread recipe
Great clear instructions with a dash of cheerleader- excellent- thanks!
Thank you so kindly!!
Dont look anywhere else on the internet foe pita recipes, hands down this is the best recipe out there, I've tried others and had little success but this is the magical one that yields perfect soft pillowy pita every time, its the kind of recipe that raises the bread from a side to a star of any dish,
Appreciate the love!
First time watch....it's really amazing and feel happy.....God makes things easy for you nd give continuesly spirit...from banglore
I live in North Florida and the garage is the perfect spot to rise dough, it can easily be 95 degrees in there on a mild day...High humidity and the yeast goes nuts...
Amazing I did two of your recipes and with a lots of success houmous think it came out amazing thank you and I love how you explain I just love it ❤
Just made these today they turn out great👍
Wonderful recipe. Thank you so much.
Just made these for the first time today! They turned out great!
Thanks Chef for your great videos and teaching!
the most easy way of making this pita bread is using a pan to raising up the bread.. simple.. thank you for sharing.
your recipes are worth keeping ! i tried your country bread recipe and its what i use for our weekly bread supply:) i am over the moon today that i found this perfect pita recipe . it perfectly bloomed when i cooked it and its so magical to see it! thank you for sharing!!!
Im trying this today thank you for sharing your recipe. 👍
Hi I made pita bread with the exact same recipe and it turned out to be great as I used it to make shawarma and today is the second time I am making it so I revisited your channel , Thanks for the recipe .
Thanks for giving it a shot
As always, thanks for your beautiful recipes. ❤
Wow looks delicious, im gonna try it.Thnk you Chef.
Hope you enjoy
Thanks for your recipe videos, man. The pitas came out awesome. Conveniently, your hummus recipe was shown right after this video so I made that as well. Ended up with a lot of hummus leftover but it will get eaten.
Nice work!
Thanks Chef Billy Parisi, great video. I have stayed away from making any bread or product with yeast because of past failures. Hot cross buns that could be used for baseball practice:( . Your video however intrigued me with it’s explicit simplistic method and your own experiences and childhood story. I wanted to make some whole wheat pitas for an appetizer I needed in order to make Christmas tree shaped appetizers for a small gathering with friends. Well the yeast took a bit longer to do it’s entire magic but finally bubbled up . After following your explicit directions other than not adding the last tablespoon of sugar ( we usually make sugar free loaves and desserts) to the flour. The dough was so sticky after mixing that it stuck to my hands even though I added a touch more flour it was barely manageable. Is it possible to overmix it by a few minutes? Hopefully it is proofing with the light on in the oven. I wondered where to purchase your measuring container and what type of thermometer do you use to tell what the water temperature is.Thanks again.
These are Cambro containers, which is a brand name, but if you search for it you'll see other makers as well (like Rubbermaid). They're heavy duty and will last a lifetime, come in all sizes and shapes... BUT when ordering note whether the lids are included or seperate as is often the case. You can get hard lids like in the video, and sometimes soft rubbery lids like Tupperware-style, but they won't last as long.
As for the sticky dough, you want it quite sticky as the moisture is what produces the poof, but you can just use more flour when rolling out if needed. Some flours are higher in protein (like King Arthur or locally milled products) and might need more water, whereas standard grocery brands can need less.
Editied to add that one of the best things you can do for good bread is to weigh your flour -- don't use cup measurements! It's way too easy to use too little or too much, which can make a HUGE difference in the end product. Good flour (like King Arthur) actually provides weight per cup, so even if a recipe doesn't provide weights, I can easily convert it. So when a recipe like this one calls for 3 cups and I know KA AP weighs 4.25 oz per cup, I just weigh 12.75 oz (3 x 4.25 oz). And since it calls for 3/4 cup of whole wheat, I know KA WW weighs 4 oz per cup, I weigh 3 oz (.75 x 4 oz). Does that make sense? Even if I don't weigh water or egg or sugar etc., I *always* weigh the flours.
Anyway, you'll get a feel for it as you make more! And even 'bad' or 'ugly' homemade bread is still better than something you buy in a plastic bag! 🙂 Good luck!
(PS Search for an instant read thermometer, very handy! High-end ones can be $80 or more, but my $10 thermometer is at least 10 yrs old and works just fine. And most do both celcius and farenheit, depending on what you use.)
i love kneading dough with my hands its very therapeutic
perfect recipe, I prepared them and them were super delicious thanks for sharing.
Best Pita on the tube right here.
Thank you kindly
Tried making these in a cast iron skillet on an electric stove. Had some issues getting the right heat to not burn the bread but eventually got it. Not all the batches developed pockets though, not sure what happened with those. Bread came out great overall though.
Great recipe, will try and make it
So good!!
Wow, I made it, only one out of 14 did not puff up. Thank you Chef Billy. Followed exact flour and water in gram, but dough turned out very sticky, added quite a bit of flour when forming ball and rolling. No mixer, used bread machine dough cycle to knead and proof
Nice
With the quality of recipe and the videos that you make, soon you will have over a million subscribers, I bet !
Wow.!!! .. It looks so easy.... Thank you sir..
Thank you si much , you are the best !!!! Have a wonderful time 👍👍👍😘😘🙏🏻🙏🏻🙏🏻🙏🏻
Thank you too
Superb! Came out perfectly
That's easy to learn. Thank you
in Egypt, we add wheat barn to pita bread. it's our primary bread we never eat toast or fresh bread or even pita bread without the wheat barn. the wheat barn is essential to make the bread heavy and have fewer calories.
I have tried to do like that.
Is amazing this bread.❤❤❤
THANKS BILLY ..... HANDSOME CHEF . IT IS EASY TO FOLLOW
Thanks for watching
As always your recipes don't disappoint! Yummy and fun. So much better to do it on the stove top. I did not burn my eyebrows this time!!! Haha. Thank you so much for your fun and creative teaching. I enjoy cooking along with you! Blessings!!
It's my favorite. Thank you chef 👨🍳
Nice & easy recipe and great presentation.
I wonder if I can keep some of the dough in the fridge to bake later in the week . Or do you have bake it all the same day?
I am a new subscriber. I love the aesthetic of your videos. Everything is done perfectly. You deserve at least 10 million subs. So happy I subscribed to you and can't wait to try out some of your delicious recipes 😍
That is so nice, thank you so kindly for the encouraging words and of course for the sub!
So easy and so so tasty!!!!!
So good!!
Really good recipe for making pita bread .. thankyou 👍
I made this today and it’s yummy! Great for novice like me! Thanks Chef for sharing the recipe! My parents loved it and will make for my granny when I get a chance to visit her soon 🙏🏻. We loved it! I’m making it again haha😊
Gonna try this again.. Hopefully mine puff up this time..
You got this
@@ChefBillyParisi half of em popped up. Oven kept cooling off.
Thank you for adding measurements, so many chefs dont ! 💜
Great recipe and step by step instructions. Thanks 😊
Billy I was so pleased to come across your video . N I love to make pita but failed many times. Your video highlighted many tips n I quickly copied them in my favorite cooking book. But there is one thing perhaps u could help me to make my pita puff up using stovetop is the flame . You mentioned low how low is low perhaps if you could use a thermometer in f / c . My stovetop even when I use low it's still v hot. 'Tks.
Pita bread is love! Thank you Chef!
Yes!
The way you explained and share your recipe is perfect 🙌🏻 more tips please like dessert /cupcakes :)
Appreciate that
I did a little volunteering in a Mideastern deli, making pocket bread, several years ago. They ran the dough through a wringer to get it thin. :-)
Thank you so much for nice recipe and kind video~! I'll try to make it!!
I’ll have to try this recipe out!! Thanks for the awesome video
My family's absolute favorite with your hummus recipe. Now I have to try your baba ganoush recipe.
So good!!
I. Like this pita bread good your job
Yum! I will have to try it
Thank you for the recipe.
I just subscribed to your channel today. I found you last night and have been looking through some of your recipes. Think I’m gonna love it. Good job! I love pita bread so I’ll try this out soon.
Thanks so kindly!
Thank you soo much for this recipe, and for showing the step so clearly! First time I made such delicious Pita bread! Looking forward to try all your recipes...!
Awesome!
Great... I got to try this.