I literally had this experience a week ago: I bought both the Angels and the standard Whole Foods brand Pita. And guess what---the Angels Pita is WAY WAY better. Sure, it is more expensive, and sure it is more calories per pita. But what's the point in crappy breaking pita from WF when Angels is WAY better. This video is awesome as usual, thanks!!
I used to make pizza a lot. I read to make the dough then let it sit in the refrigerator for 3 days before using it. I asked a local, small pizza place. He did the same thing. Apparently, it is common among the aficionados.
I LIKE your instructions for making/baking this pita dough: the 3-4 day fermentation was an eye-opener! It means that proper dough is in the fridge for use on days 2, 3, and 4. That is a real time saver. Now I can easily bake fresh bread each morning.
For some reason, this gave me flashbacks to my childhood. I don't know if it was pita or something else, but I remember my mother once baking a bread that puffed up and had that kind of a pocket inside. I would eat it fresh out of the oven with nothing other than melted butter inside and it was sooooo damn good.. I wish I could remember what kind of bread it was..
I LOVE this recipe! I like that I can leave the dough in the fridge until I’m ready to cook it. Also I shaped the dough in 3 different ways: 1) a Pita, as Helen instructed 2) as a closed quesadilla shape stuffed with meat and 3) as a ball stuffed with meat. All were amazing.
Helen I just finished making these. I prepared the dough yesterday morning. I made the hummus today following Rafikas instructions and I just backed the pitas. They are perfection! I live in Los Angeles and I have whole foods close by but I normally don’t shop there since is very pricey. I rather Trader Joe’s but the pitas there are not good. Very dry. I wanted to go bye the ones you mentioned but I’m not sure if they sell them or not at my local Whole Foods so I decided to make your recipe. I’m glad I did. I love baking and cooking and I’ve tried many of your recipes so I knew I could not fail. Thank you very much for all your work. Now as a suggestion and not sure if you already have a video or not but my husband loves chicken shawarma so if you ever feel like teaching us how to make the chicken and the bread that goes with it I would appreciate immensely! But for now I have to go and keep eating the delicious pita and hummus 😉
OMG I just ate one with Hummus and its amazing. It's so fluffy and yet dense. Just recently bought a kneading machine and this was my first recipe I tried with it. Totally worth it
I have never had any success using an oven but have very few failures using a cook top. I use a non stick Indian tawa and a medium heat, flipping when the first side has slightly bubbled then just flip, flip until they puff.
Thank you for the recipe! If you’re lazy like me, you can rewarm pitas in the microwave by wrapping it in damp paper towel then wrapping that in plastic wrap or put it in an air tight container. Comes out moist, pliable, and not tough, unless you heat it too long.
Thank you Helen for this amazing recipe. I just made it and it was wonderful. So proud of myself. Would you share a recipe for sourdough bread / starter?
I know it’s not accessible for everyone, but I’ve found I can get most pita recipes to puff using an outdoor pizza oven - even recipes that never puffed in an oven. They cook super quick, and I’m assuming that has something to do with why it’s so reliable. It takes some experience to get the heat and technique right, but it’s my go-to method now, especially because you can get some good browning on part of the pita without drying it out.
A more accessible way of doing this is a pizza stone/pizza steel and preheating it in your oven at the highest temperature for 30+ minutes. It's not exactly the same but it helps a lot with the bread puffing, same as the pizza oven
if you want good syrian style pita from new jersey, try Shore Pita, they also make an excellant Ka'ak, the round sesame ring cracker often eaten with coffee or tea and cheese, its the closest factory made ka'ak you'll find to an authentically home made ka'ak
I have made other pitas before and your instructions are so clear. These were a joy to make. Waiting for them, to cool as I speak. Making schwarma tonight
I recommend replacing part or all of the water and milk with whey, you'll be amazed. The first time I tried it I kind of forgot I had used it, not expecting much of a difference. I bit into the first one, and it was wooooow. Then I recalled I had used whey. For a treat turn yoghurt into labane, there are plenty of videos on yt, it's basically just straining it. The liquid you'll collect is whey. Then use the whey to make your pita. Then smear the labane onto the pita you made. You'll be very satisfied I believe :)
@@lauratempestini5719 I did a quick google search and I see there's something called soy whey. How to get it and whether it will be helpful in baking I don't know. I suggest you do further googling, and if you find out please let me know. edit: found a post on the vegetarianism site that says you can make bread with tofu whey.
Hello Helen! Is there a way to eliminate the pita pocket having one side really thin and one side thick? I always have this issue and noticed that yours do too. When I buy store bought pita breads they have two evenly baked sides.
I don't have a full proof method yet to get the sides to come out evenly, but I've noticed that the sides seem more even for wetter doughs and for doughs that sit in the fridge for a few days. But this is just from memory. I haven't done a side by side comparison.
That's right, a wetter dough will help the pita puff more evenly! The steam generated from water in the dough will inflate it like a balloon. More water, more steam. Stronger, yet relaxed dough will help it inflate. Also cooking the pita on a super hot surface and high temp will make more steam before the dough fully cooks and no longer can inflate
Spray your pitas with water by using fine mister. I bought mine at a shop that sells equipment for beauty salons. Water comes out like a deodorant, very fine mist. I use that method for various open pocket types of bread, mostly Bosnian style somun. The dough is similar to what Helen makes here, half milk half water but definitely bit more wet and it opens perfectly after just one counter top proof.
I have been able to get more even sides by baking for 1 minute, flipping and baking for 2 minutes, and then flipping again and baking for 1 more minute. I’m using parchment paper on a baking steel, so I don’t know if I’d get the same results baking on the rack like Helen does.
just curious, could you bake those on a pizza stone? I am always wary of parchment paper being used above 425 degrees. some papers are rated for 450 degrees, but some aren't.
I always do the long-fridge period for my pizza dough when it is still one big bulk. That saves a lot of space in my overcrowded fridge. What difference would it make for this recipe if I leave portion the balls only 1 or 2 hours before baking?
I am guessing that it will cool a lot faster if it's pre-portioned. This will prevent it from rising much in the fridge. That's what seams to be responsible for the consistent puffing in the oven.
@@helenrennie Thank you for your response! I did not look at it that way, cool! Well then what might also work is to mix it shorter with the kitchenaid, longer mixing warms up the dough more and just by giving the dough a night in the fridge als strengthens the gluten.
So, 2 things I found out: 1) use parchment paper and not a Teflon sheet. Somehow Teflon makes them rise less 2) I left my dough to rise for the time allocated, and then i divided it into the balls, and left those in the fridge for a further hour. There was almost no puff compared to the first time i tried this recipe. Why that would be, I've no idea, but my first attempt was way more successful than this time. Next time im going to divide early and leave in the fridge. My problem the first time was the divided balls roase in the fridge, so i thought i would try something different
Hello Helen! I love your videos! Do you think one could make the Lebanese style pita (larger and thinner) by using this recipe and just rolling it out thinner? Would it still create the pocket? Thanks.
These are amazing. I have just taken mine out of the oven after 2 days proving in the fridge. Can the dough be frozen at the fridge stage and just cooked when required?
Your best bet for freezing it to wrap the finished (baked pitas without brushing with butter) wrapped tightly in plastic wrap. To serve, wrap in foil and bake until hot. You can try freezing the dough, but I haven't tried that. I find that for most breads, freezing the finished product is better than freezing the dough.
Can you please review the jarvistar 8inch chef knife from Amazon you made a video about the zwilling pro 8inch chef knive they look and feel about the same for the fraction of the price I want to know what you think about it and if the jarvistar is a good knife to buy thank you.
yes, the sticking should reduce with time during mixing, but ideally you'd want this dough to be a bit stickier than mine looked in the video. I was baking on a very dry day.
Hi, Helen! Coming up on the 24th hour for my little dough balls! The one thing I’m still not clear on after watching and seeing ATK’s… you’re rolling the dough balls still cold from the fridge? Or do you pull out/rest either before or after rolling?
Update: went with cold, got a great puff! Slightly overcooked the first two. Btw placed the balls on two toaster oven size pans, stack in fridge and only cooking for at a time.
I had no idea angel bakery also has bakeries in the us, it's an israeli bakery that's very well known here. I loved the video helen, this is a very good way to make pita bread, or just pita as we call it in israel. can't wait to try it out!
Ha, I was wondering if it's the same Angel. They are very good, but not considered anything special here in Israel. Available at many corner shops and supermarkets, it's the one I get most often and I'm grateful for it. If you go in the morning it will still be warm. For something really special I'll go to an arab bakery just outside the old city in Jerusalem and they have a whole wheat pita which is amazing.
@@letXeqX In the US and Canada it's hard to find pita that's not the thin Lebanese kind (and not good either, because it's so thin it stales very quickly). Here in Toronto it's possible but only at certain stores. Pita by Ozery Bakery is closer, but it's far too sweet.
@@_oaktree_ I agree, but if you think it's not so great now, I can tell you that a couple decades ago living in L.A. the pita was little better than cardboard, and for hummus I'd go to the arab shops and got CANNED humous from Lebanon. It was also awful, but I'm so hooked on this food, that I did it. Enough lemon, tehina and spicy stuff and it would be kinda ok. Glad you've got a good source for pita in Toronto, very important!
I wonder when the pocket pita became a thing and where it started, here in Greece we use a pita that looks/feels somewhat like this one, but we make a wrap, not a pocket sandwich. If anyone has any info please share.
My ex wife and I have been making Pita Bread and Hummus since 1975. Before that i don't remember it being around except at Greek Restaurants. She got the hummus recipe from weight watchers. The Pita recipe cost us $1.50USD. in those days people sold recipes mail order thru Popular Mechanics, Newspapers etc. I've been eating Falafel, Hummus, Baba Ganoush, Taboule and such ever since, instead of potato chips. I remember they puffed up into balls(how the pocket formed) at 450°F
Can you make a gluten free version of your perfect pita? I have a hard time getting a perfect puff for stuffing when I buy gluten free pita. Most of the pitas I get puff then when you stuff them they fall apart. 😫
The salt isn’t listed with the other ingredients but is described in the instructions. It goes in after the other ingredients are mixed and left to autolyse for 10 minutes. I had to read it twice too.
I tried that and it works fine. depending on the humidity and exactly how wet your dough is, you might not notice much of a difference. the idea behind delaying the salt is to help the flour hydrate faster during the 10 minute rest. cook's illustrated called for it and I decided to keep it in my recipe just in case.
This is not an American vs European thing. It's measurements that work for baking (weight) vs measurements that don't work for baking (volume). Flour is a powder, it's compressible.
@@helenrennie Not everyone measures out dry ingredients into a cup or whatever the same. And not all cups hold the same amount. I have found variations between 20 and 30 grams.
I literally had this experience a week ago: I bought both the Angels and the standard Whole Foods brand Pita. And guess what---the Angels Pita is WAY WAY better. Sure, it is more expensive, and sure it is more calories per pita. But what's the point in crappy breaking pita from WF when Angels is WAY better. This video is awesome as usual, thanks!!
I used to make pizza a lot. I read to make the dough then let it sit in the refrigerator for 3 days before using it. I asked a local, small pizza place. He did the same thing. Apparently, it is common among the aficionados.
Thanks for affirming by sharing your information and experience!
This helpful saves us time from being in the kitchen in one huge time slot,
I LIKE your instructions for making/baking this pita dough: the 3-4 day fermentation was an eye-opener! It means that proper dough is in the fridge for use on days 2, 3, and 4. That is a real time saver. Now I can easily bake fresh bread each morning.
Thank you Helen. - I have enjoyed all your videos for years. - These pitas look particularly good! - Cheers!
For some reason, this gave me flashbacks to my childhood. I don't know if it was pita or something else, but I remember my mother once baking a bread that puffed up and had that kind of a pocket inside. I would eat it fresh out of the oven with nothing other than melted butter inside and it was sooooo damn good.. I wish I could remember what kind of bread it was..
I LOVE this recipe! I like that I can leave the dough in the fridge until I’m ready to cook it. Also I shaped the dough in 3 different ways: 1) a Pita, as Helen instructed 2) as a closed quesadilla shape stuffed with meat and 3) as a ball stuffed with meat. All were amazing.
Helen I just finished making these. I prepared the dough yesterday morning. I made the hummus today following Rafikas instructions and I just backed the pitas. They are perfection! I live in Los Angeles and I have whole foods close by but I normally don’t shop there since is very pricey. I rather Trader Joe’s but the pitas there are not good. Very dry. I wanted to go bye the ones you mentioned but I’m not sure if they sell them or not at my local Whole Foods so I decided to make your recipe. I’m glad I did. I love baking and cooking and I’ve tried many of your recipes so I knew I could not fail. Thank you very much for all your work. Now as a suggestion and not sure if you already have a video or not but my husband loves chicken shawarma so if you ever feel like teaching us how to make the chicken and the bread that goes with it I would appreciate immensely! But for now I have to go and keep eating the delicious pita and hummus 😉
OMG I just ate one with Hummus and its amazing. It's so fluffy and yet dense. Just recently bought a kneading machine and this was my first recipe I tried with it. Totally worth it
I have never had any success using an oven but have very few failures using a cook top. I use a non stick Indian tawa and a medium heat, flipping when the first side has slightly bubbled then just flip, flip until they puff.
Thank you for the recipe! If you’re lazy like me, you can rewarm pitas in the microwave by wrapping it in damp paper towel then wrapping that in plastic wrap or put it in an air tight container. Comes out moist, pliable, and not tough, unless you heat it too long.
Thank you Helen for this amazing recipe. I just made it and it was wonderful. So proud of myself. Would you share a recipe for sourdough bread / starter?
Thanks you for your Pita Bread recipes🙏🤩
I know it’s not accessible for everyone, but I’ve found I can get most pita recipes to puff using an outdoor pizza oven - even recipes that never puffed in an oven. They cook super quick, and I’m assuming that has something to do with why it’s so reliable.
It takes some experience to get the heat and technique right, but it’s my go-to method now, especially because you can get some good browning on part of the pita without drying it out.
In Egypt, where the national bread is the whole wheat pita, they cook it in an oven that's very similar to the outdoor pizza oven
A more accessible way of doing this is a pizza stone/pizza steel and preheating it in your oven at the highest temperature for 30+ minutes. It's not exactly the same but it helps a lot with the bread puffing, same as the pizza oven
I'd be down to try some wood fired pita
if you want good syrian style pita from new jersey, try Shore Pita, they also make an excellant Ka'ak, the round sesame ring cracker often eaten with coffee or tea and cheese, its the closest factory made ka'ak you'll find to an authentically home made ka'ak
I have made other pitas before and your instructions are so clear. These were a joy to make. Waiting for them, to cool as I speak. Making schwarma tonight
Greetings and thank you from Colorado ❤
This looks incredible - and scarily doable!
I recommend replacing part or all of the water and milk with whey, you'll be amazed. The first time I tried it I kind of forgot I had used it, not expecting much of a difference. I bit into the first one, and it was wooooow. Then I recalled I had used whey. For a treat turn yoghurt into labane, there are plenty of videos on yt, it's basically just straining it. The liquid you'll collect is whey. Then use the whey to make your pita. Then smear the labane onto the pita you made. You'll be very satisfied I believe :)
I love the whey idea!
@@helenrennie I'm glad :) Yay for whey!
Do you thing this would work with vegan yogurts?
@@lauratempestini5719 I did a quick google search and I see there's something called soy whey. How to get it and whether it will be helpful in baking I don't know. I suggest you do further googling, and if you find out please let me know. edit: found a post on the vegetarianism site that says you can make bread with tofu whey.
I make yogurt and ricotta so I often have whey in the freezer and am always looking for ways to use it
Very good video, please where is link for hummus recipe?
I subscribe to the channels you listed as inspiration for this episode. Great minds do think alike, Helen!!
Hello Helen! Is there a way to eliminate the pita pocket having one side really thin and one side thick? I always have this issue and noticed that yours do too. When I buy store bought pita breads they have two evenly baked sides.
I don't have a full proof method yet to get the sides to come out evenly, but I've noticed that the sides seem more even for wetter doughs and for doughs that sit in the fridge for a few days. But this is just from memory. I haven't done a side by side comparison.
That's right, a wetter dough will help the pita puff more evenly! The steam generated from water in the dough will inflate it like a balloon. More water, more steam. Stronger, yet relaxed dough will help it inflate. Also cooking the pita on a super hot surface and high temp will make more steam before the dough fully cooks and no longer can inflate
Spray your pitas with water by using fine mister. I bought mine at a shop that sells equipment for beauty salons. Water comes out like a deodorant, very fine mist. I use that method for various open pocket types of bread, mostly Bosnian style somun. The dough is similar to what Helen makes here, half milk half water but definitely bit more wet and it opens perfectly after just one counter top proof.
@@a_l_e_k_sandrathank you. So after rolling out the dough, spray with water and then put it on the baking tray and bake?
I have been able to get more even sides by baking for 1 minute, flipping and baking for 2 minutes, and then flipping again and baking for 1 more minute.
I’m using parchment paper on a baking steel, so I don’t know if I’d get the same results baking on the rack like Helen does.
Thank you Helen!😊
You have the best recepies for this type of bread dough in Asia. Also in Bosnia. They use it for Ćevapi meat
Ohhh very delicious! Thank you x
Looks yummy!
Beautiful!!!
just curious, could you bake those on a pizza stone? I am always wary of parchment paper being used above 425 degrees. some papers are rated for 450 degrees, but some aren't.
Yes, you can bake on a pizza stone, but then you need to wait for it to preheat for about 45 minutes with your oven.
I always do the long-fridge period for my pizza dough when it is still one big bulk. That saves a lot of space in my overcrowded fridge. What difference would it make for this recipe if I leave portion the balls only 1 or 2 hours before baking?
I am guessing that it will cool a lot faster if it's pre-portioned. This will prevent it from rising much in the fridge. That's what seams to be responsible for the consistent puffing in the oven.
@@helenrennie Thank you for your response! I did not look at it that way, cool! Well then what might also work is to mix it shorter with the kitchenaid, longer mixing warms up the dough more and just by giving the dough a night in the fridge als strengthens the gluten.
So, 2 things I found out:
1) use parchment paper and not a Teflon sheet. Somehow Teflon makes them rise less
2) I left my dough to rise for the time allocated, and then i divided it into the balls, and left those in the fridge for a further hour. There was almost no puff compared to the first time i tried this recipe. Why that would be, I've no idea, but my first attempt was way more successful than this time.
Next time im going to divide early and leave in the fridge.
My problem the first time was the divided balls roase in the fridge, so i thought i would try something different
thanks a lot. so very useful
I don’t have any wholemeal flour 😫 can I replace it with more bread flour and get the same results? Love this vid!! X
Hello Helen! I love your videos! Do you think one could make the Lebanese style pita (larger and thinner) by using this recipe and just rolling it out thinner? Would it still create the pocket? Thanks.
yes, you can roll thinner. It will still make a pocket.
@@helenrennie Thanks! PS Your Little Black Dress Salmon Pate is now famous in my circle! Divine!
Can you bake these in a cast iron pan?
this dough is really optimized for the oven.
will try it out!
HELEN RENNIE THE GOAT
These are amazing. I have just taken mine out of the oven after 2 days proving in the fridge. Can the dough be frozen at the fridge stage and just cooked when required?
Your best bet for freezing it to wrap the finished (baked pitas without brushing with butter) wrapped tightly in plastic wrap. To serve, wrap in foil and bake until hot. You can try freezing the dough, but I haven't tried that. I find that for most breads, freezing the finished product is better than freezing the dough.
Can you please review the jarvistar 8inch chef knife from Amazon you made a video about the zwilling pro 8inch chef knive they look and feel about the same for the fraction of the price I want to know what you think about it and if the jarvistar is a good knife to buy thank you.
How do you make both sides of the bread even in thickness. Mine seems to be thick on the other side but thin on the other side.
@4:19 it doesn't seem the dough is sticking to the bottom? I thought the sticking (all around) reduced with time.
yes, the sticking should reduce with time during mixing, but ideally you'd want this dough to be a bit stickier than mine looked in the video. I was baking on a very dry day.
@Helen Rennie thank you so much for the reply. Getting hydration right is SO hard for me! I can't wait to try these out, they look wonderful!
Hi, Helen! Coming up on the 24th hour for my little dough balls! The one thing I’m still not clear on after watching and seeing ATK’s… you’re rolling the dough balls still cold from the fridge? Or do you pull out/rest either before or after rolling?
Update: went with cold, got a great puff! Slightly overcooked the first two. Btw placed the balls on two toaster oven size pans, stack in fridge and only cooking for at a time.
You roll it cold. Don't bring to room temp. I am glad you got good pitas
Do you know how much sourdough starter you can use in place of yeast. Would I need to adjust the liquids. Thanks
Can i replace the olive oil for a different source of oil?
I had no idea angel bakery also has bakeries in the us, it's an israeli bakery that's very well known here.
I loved the video helen, this is a very good way to make pita bread, or just pita as we call it in israel.
can't wait to try it out!
Ha, I was wondering if it's the same Angel. They are very good, but not considered anything special here in Israel. Available at many corner shops and supermarkets, it's the one I get most often and I'm grateful for it. If you go in the morning it will still be warm. For something really special I'll go to an arab bakery just outside the old city in Jerusalem and they have a whole wheat pita which is amazing.
@@letXeqX In the US and Canada it's hard to find pita that's not the thin Lebanese kind (and not good either, because it's so thin it stales very quickly). Here in Toronto it's possible but only at certain stores. Pita by Ozery Bakery is closer, but it's far too sweet.
@@_oaktree_ I agree, but if you think it's not so great now, I can tell you that a couple decades ago living in L.A. the pita was little better than cardboard, and for hummus I'd go to the arab shops and got CANNED humous from Lebanon. It was also awful, but I'm so hooked on this food, that I did it. Enough lemon, tehina and spicy stuff and it would be kinda ok. Glad you've got a good source for pita in Toronto, very important!
I wonder when the pocket pita became a thing and where it started, here in Greece we use a pita that looks/feels somewhat like this one, but we make a wrap, not a pocket sandwich. If anyone has any info please share.
My ex wife and I have been making Pita Bread and Hummus since 1975. Before that i don't remember it being around except at Greek Restaurants. She got the hummus recipe from weight watchers. The Pita recipe cost us $1.50USD. in those days people sold recipes mail order thru Popular Mechanics, Newspapers etc. I've been eating Falafel, Hummus, Baba Ganoush, Taboule and such ever since, instead of potato chips. I remember they puffed up into balls(how the pocket formed) at 450°F
I'm thinking that if you want it quickly, starting with warm liquids and waiting the hour at room temp...
Ramis in Coolidge corner has the best in Boston
Helen, I must ask, when are you coming to Israel? Excellent pita, hummus, and overall a fascinating and delicious culinary scene. Highly recommend!
Yes, I second it! Please come to Israel Helen. Incredibly varied food scene here.
chef john reference! hehehehe
Can anyone confirm if Whole Foods up in Minnesota carry that pita bread she was talking about?
I wonder how well this would autolyse.
Can you make a gluten free version of your perfect pita? I have a hard time getting a perfect puff for stuffing when I buy gluten free pita. Most of the pitas I get puff then when you stuff them they fall apart. 😫
What is SAF yeast?
it's a brand of yeast. amzn.to/3SGIUsZ
No salt?
The salt isn’t listed with the other ingredients but is described in the instructions. It goes in after the other ingredients are mixed and left to autolyse for 10 minutes. I had to read it twice too.
Hi, Helen!
Can you just add the salt together in the beginning?
I tried that and it works fine. depending on the humidity and exactly how wet your dough is, you might not notice much of a difference. the idea behind delaying the salt is to help the flour hydrate faster during the 10 minute rest. cook's illustrated called for it and I decided to keep it in my recipe just in case.
Who is this Chef John?
Tum
It would be great if you also provide the American measurements as well.
you can easily Google them. Also, using metric measurements are way more accurate than using cups
This is not an American vs European thing. It's measurements that work for baking (weight) vs measurements that don't work for baking (volume). Flour is a powder, it's compressible.
@@helenrennie Not everyone measures out dry ingredients into a cup or whatever the same. And not all cups hold the same amount. I have found variations between 20 and 30 grams.
iTrip hike
Please also give the U.S. Standard measurements and not just metric. Thanks.
The best way to enjoy pita is to dip it into homemade hummus with lemon garlic olive oil drizzled on top