tag:blogger.com,1999:blog-7173052990851751381.post9200437164518598599..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: Pita Bread – What’s in Your Pocket?Chef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger107125tag:blogger.com,1999:blog-7173052990851751381.post-48976387581775305902019-10-06T09:45:05.256-04:002019-10-06T09:45:05.256-04:00Mine never seemed to puff up completely. Then I de...Mine never seemed to puff up completely. Then I decided to let the pitas rise a second time AFTER rolling each one out. I rolled each to about 1/8" (thinner than I have done in the past). Covered the batch with a tea-towel then set them aside for about a 30 minute rise. All but one puffed up completely a were absolutely delicious.<br />Same recipe, slight change in technique!TRamoshttps://www.blogger.com/profile/03109721410056687719noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-36622859018584686792019-09-29T10:14:53.770-04:002019-09-29T10:14:53.770-04:00Just made this, and they are picture perfect! You...Just made this, and they are picture perfect! Your recipes and videos have enriched my life so much! Warm pita + rainy day = grateful happiness!Adam and Jinnyhttps://www.blogger.com/profile/16367222083634635908noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-33861716108636305372018-12-25T08:48:25.984-05:002018-12-25T08:48:25.984-05:00Thank you just made the pitas with Millstone Cake ...Thank you just made the pitas with Millstone Cake Flour. It came out great. I just noticed that mine puffed up already in the first 2 min on one side. And if i turn it over after 3 min they are already fully puffed. When I turn them they deflate a little but there was still a pocker inside. Thank youUnknownhttps://www.blogger.com/profile/08254967781824494984noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-57014245588833989082018-11-11T17:11:03.989-05:002018-11-11T17:11:03.989-05:00Great videos. I ran a couple of recent recipes tog...Great videos. I ran a couple of recent recipes together though and ended up with Lebanese Mountain peta. But who can go wrong with flat bread? thanks Chef John.Anonymoushttps://www.blogger.com/profile/03995837726014871914noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-33998902368115963232018-07-07T13:15:43.997-04:002018-07-07T13:15:43.997-04:00I've made this recipe once and they turned out...I've made this recipe once and they turned out great. I am planning on making them again for tonight's dinner but I want to double the recipe. Do I need to also double the yeast? I'm just afraid of ending up with a doughy mess. Thanks ahead of time.Anonymoushttps://www.blogger.com/profile/01790805794721538201noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-90117094538797870402017-09-12T10:48:16.901-04:002017-09-12T10:48:16.901-04:00Redforever I love the whole wheat recipe! Thank yo...Redforever I love the whole wheat recipe! Thank you. I use whole wheat for naan, and as you say the trick is to have some white flour, or the texture isn't quite right. Cheers, everyone.Anonymoushttps://www.blogger.com/profile/09373330406208781835noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-76695836020328893942017-08-31T14:57:33.844-04:002017-08-31T14:57:33.844-04:00Hello Chef John,
I tried this twice, and am havin...Hello Chef John,<br /><br />I tried this twice, and am having an issue that perhaps you can assist with. Both times, when I fold the dough under (pulling from the top) it has small breaks in the dough...is not smooth on top like yours. Is this too much flour, or too little? (also.....last night, i mis-read and saw 1.75 TBSP salt, not tsp...seemed like it made a very salty english muffin.....).<br /><br />Thanks,<br />chaz<br />Anonymoushttps://www.blogger.com/profile/03173361285575294115noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-22264861104469397942017-07-04T05:07:54.831-04:002017-07-04T05:07:54.831-04:00Chef John
Mine came out a bit undercooked inside w...Chef John<br />Mine came out a bit undercooked inside while almost burning outside with doughy perimeters. Should the flame be medium or medium high? If you've answered this before my apologies for asking again. Too many comments to read through. 😬🙄<br />ThanksAnonymoushttps://www.blogger.com/profile/00882685878504165940noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-33854803576655826422017-06-17T09:10:03.996-04:002017-06-17T09:10:03.996-04:00Hi Chef John, very good vid and we like pita. Do y...Hi Chef John, very good vid and we like pita. Do you have a recipe for Naan and/or a video?MIFSRhttps://www.blogger.com/profile/10682782585737421437noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-86320683689221262152017-04-25T16:53:16.860-04:002017-04-25T16:53:16.860-04:00Just made these delicious pita breads and they cam...Just made these delicious pita breads and they came out puffy and lovely. Im impressed with myself :) ...Looking forward to dinner.Anonymoushttps://www.blogger.com/profile/01324955846937227125noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-85734133626034386622017-03-26T00:04:36.703-04:002017-03-26T00:04:36.703-04:00Btw, my food wish is canele's.Btw, my food wish is canele's. Jacklyn Cornwellhttps://www.blogger.com/profile/07703031152094274587noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-7961571266194972432017-03-26T00:03:59.065-04:002017-03-26T00:03:59.065-04:00I turn the oven to 450 and place the pita bread on...I turn the oven to 450 and place the pita bread on the pizza stone. Still takes about 5-6 minutes, but every loaf puffs fully. I also use 1/3 of the bread flour as sprouted wheat or white wheat flour. Jacklyn Cornwellhttps://www.blogger.com/profile/07703031152094274587noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-77915367097800867582017-03-05T11:20:05.711-05:002017-03-05T11:20:05.711-05:00Look very good, I have time to make this especiall...Look very good, I have time to make this especially for lentil soup. Nothing better than fresh and hot. Yum<br />Thanks for recipe and video.DDhttps://www.blogger.com/profile/13716817569427340544noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-68064475515157687292017-03-02T00:27:32.414-05:002017-03-02T00:27:32.414-05:00I have tried making these twice now. No matter the...I have tried making these twice now. No matter the temp of my pan, the outside of the pita burns before it is done. I suspect it is the flour, but I am unable to get all the flour totally off. Suggestions?Anonymoushttps://www.blogger.com/profile/01932388511398708702noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-87378100117383794272017-01-08T16:19:06.811-05:002017-01-08T16:19:06.811-05:00Hello Chef John, and Happy New Year to you and you...Hello Chef John, and Happy New Year to you and yours!<br /><br />I love this recipe; I followed as best I could (no scale yet), so I was worried as the sponge was a bit dry, but I soldiered on, and the pita turned out great! They all puffed, and as you said, the taste is far superior to any storebought.<br /><br />I really enjoy your blog and videos, thank you for teaching so many of us to have fun and learn to cook without trepidation.<br /><br />Cheers!Stark Radiohttps://www.blogger.com/profile/07794665106402314809noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-27069259507324146372017-01-08T12:31:30.550-05:002017-01-08T12:31:30.550-05:00Hello Chef John! I love your cooking lessons.
I ...Hello Chef John! I love your cooking lessons.<br /><br />I am making this as we speak, but I have already messed up and did not weigh the flour, as I don't have a kitchen scale at this time. I think my sponge was too dry. <br /><br />Question: should I keep going or start over? I have soft water and hard winter white wheat, and as I said.... no kitchen scale.Stark Radiohttps://www.blogger.com/profile/07794665106402314809noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-78957164157981314292016-12-30T07:23:14.438-05:002016-12-30T07:23:14.438-05:00Hi Chef John,
Thank you for such a wonderful vide...Hi Chef John,<br /><br />Thank you for such a wonderful video. By the way, Can I use atta flour and hand knead? <br /><br />ThanksDavidhttps://www.blogger.com/profile/04127322604609911414noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-88282850137513474322016-10-19T18:13:56.927-04:002016-10-19T18:13:56.927-04:00Hi Chef John!
I love your videos. In the video you...Hi Chef John!<br />I love your videos. In the video you used this cool contraption to knead the dough. I don't have this, is it OK to do it by hand? <br /><br />ThanksAnonymoushttps://www.blogger.com/profile/01133860626188403519noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-24915897023503035982016-09-04T01:14:36.434-04:002016-09-04T01:14:36.434-04:00Chef John,
I tried this recipe this evening to go...Chef John,<br /><br />I tried this recipe this evening to go with some homemade hummus (not your "green" version - just a "regular" one), veggies and other apps.<br /><br />Tasted great, but my results were more like sort-of big slim English Muffins than pita. Not much pocket and denser than expected (had good yeast and great rises so I think the leavening was OK). I see 3 variables that might contribute to my variance from your results: wetter dough (mine seemed more fluid than the video - might be my tendency since I've been doing "no-knead" wetter-dough recipes for some months now), food processor dough blade rather than a mixer dough hook (and total time running), and electric range temp difference from your gas range. I did seem to get more bubble-rise when I lowered the temp from electric medium-high to medium-medium high halfway through the batch. Used cast iron skillet.<br /><br />My guests liked the bread. I've had pita somewhat like this in Greek restaurants ("loafy" with no pockets), so I think I'm in the ballpark ... any hints for improvements for next time?<br /><br />Thanks again for your continuing series. I've been working my way through a bunch of your recipes this summer.MikeNJhttps://www.blogger.com/profile/11272264598684338066noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-37265644775690364242016-08-04T15:31:52.733-04:002016-08-04T15:31:52.733-04:00Hi Chef,
I've been using your recipe for pita ...Hi Chef,<br />I've been using your recipe for pita bread to make gluten free ones. And they turn out great every time. I just have to let them sit of at least 5 minutes before putting on skillet, and I put 1 tsp of BP to dough, this makes my gluten free dough rise better then when I put only yeast. I'm going to make some tomorrow again. Can't wait!<br /><br />Thank you Anonymoushttps://www.blogger.com/profile/06658392970420006492noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-10342792442631035852016-05-01T13:43:34.639-04:002016-05-01T13:43:34.639-04:00HI Chef John
I really enjoyed your video. I was w...HI Chef John<br /> I really enjoyed your video. I was wondering if this recipe would work with any of the gluten free flours? <br />Such as rice, almond, chickpea, coconut, etc.<br />Second question is do you think you could do more than one at a time on a griddle?<br /><br />Anonymoushttps://www.blogger.com/profile/10693826710438598719noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-32945923564416213252016-02-25T05:02:20.869-05:002016-02-25T05:02:20.869-05:00Thank you Chef! Pita bread has been a staple in ou...Thank you Chef! Pita bread has been a staple in our family that stems from our Sephardic Middle Eastern background. I totally amazed everyone with this recipe! And it was so much fun to make my own! That's the whole point! <br />Can't wait to try your other recipes!Anonymoushttps://www.blogger.com/profile/16303374502142147454noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-14981457320550211462015-10-08T17:39:17.192-04:002015-10-08T17:39:17.192-04:00I followed the directions in the video and the pit...I followed the directions in the video and the pitas turned out perfectly. I got the puff and the taste and texture of the pitas I buy from and nearby Middle Eastern shop. I found that it's better to let them cool before you try them. A pocket was created in each of them. Thanks for the great recipe!Anonymoushttps://www.blogger.com/profile/10613223273031957121noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-84161338350413632802015-09-30T11:51:25.120-04:002015-09-30T11:51:25.120-04:00Do you think this would work with chickpea flour?Do you think this would work with chickpea flour?Anonymoushttps://www.blogger.com/profile/04658334248564244188noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-62568908964469017652015-07-07T03:35:05.150-04:002015-07-07T03:35:05.150-04:00Mine dough wouldn't unstick from the side of t...Mine dough wouldn't unstick from the side of the mixing bowl - I iust kept adding flour and it kept on sticking to the sides? Any idea why that would happen?truthvenhttps://www.blogger.com/profile/01273371618592467254noreply@blogger.com