Pita bread. Pita Bread Recipe

Who can really resist? Just go slow and be careful with your knife. Cook the pita breads and let them cool down completely. And if you are wondering if it is worth making pita bread at home, the answer for me is very simple. Melting or sublimating bread might be theoretically possible but not practical. So trust me, after you make this easy traditional Greek pitta bread recipe, you will never go for the store version again! They will keep for a few days. I folowed the recipe, and used my kitchen aid with the dough hook and my pita turned out perfect. Knead your pita bread dough: Pour in your yeast mixture, flour and salt in a bowl and use your hands or a stand mixer to knead it until its soft, elastic and a bit sticky. Tip• To get a more traditional look poke some dimples with your fingers or with a fork. I had it for my brunch to go with mayo and fish. As for the pro-bakers, that works, but grilling it just gives it that to die for flavor that you just can't get any other way! And originally, we cooked the pita bread on the stovetop in a hot cast iron pan and were delighted with the results.

Store-bought pita like store-bought sandwich bread is often several days old.

About Us NYT Cooking is a subscription service of The New York Times.

Let us know in the comments and rate it below.

each one.

It starts with a simple yeast dough we used some whole-wheat flour in addition to white that gets baked in a very hot oven.

6||21