copperbadge: THESE PITAS ARE EPIC.EPIC PITASThese pit

Stay Out Super-Late Tonight (

copperbadge) wrote,
@ 2009-07-04 19:18:00

Entry tags:

recipes

THESE PITAS ARE EPIC.

EPIC PITAS

These pitas come out soft and very thick -- more like naan almost. Next time I will make slightly smaller ones, so as not to be overwhelmed by pita. Being fair, I only got five 5" pitas out of this recipe, so perhaps they overestimate when they say "roll out to 5" in diameter." The dough is very elastic! It was difficult!

They are a bread machine recipe but I'm sure if you bake bread by hand on a regular basis you pretty much know what to do to adapt it.

1-1/4 cups whole milk, warmed (I used skim milk with a bit of melted butter added.)
2 tablespoons olive oil
3 cups bread flour
1-1/2 teaspoons sugar
3/4 teaspoon salt
1 teaspoon yeast

Add ingredients to a bread machine: liquids first, then dry ingredients, and finally yeast. Select dough cycle. When cycle is complete, remove dough from machine. Cover with a clean kitchen towel and allow to rest for 10 minutes. (I skipped this bit.)

Divide dough into 10-12 portions and form into smooth balls. On a lightly floured surface, use a rolling pin to roll each ball into a 5-to-6-inch circle. Cover and let rise about 30 minutes or until slightly puffed.

On a greased baking sheet arrange 5-6 dough rounds. Bake on the lowest rack of a 450 degree F (230 degree C) oven for 4 to 5 minutes or until bread is puffed.

(48 comments) - (Post a new comment)

	rednwhiterose 2009-07-05 12:22 am UTC (link)
	Can you move to my location, shack up with me and make me food (among other things)? I'd love you forever if you did. :0D (Reply to this)

ecaterin
2009-07-05 12:24 am UTC (link)

Mmmmmmmm piiiiiiiiiiiiiiita :D I do miss pita, and though I'm a master GF bread maker, I haven't yet made pita that puffs properly (I've found a really good GF flatbread recipe that turns out very similar to Naan, though). I worked at a Mediterranean bakery for a while and was the main baker there, so I've got the pita know how - I'll keep trying till I've got GF pita, by gum!

Now I want garlic Naan with Mango Chutney *drool* !!

(Reply to this) (Thread)

	inkbabies 2009-07-05 02:12 am UTC (link)
	would you mind posting this recipe in the comments here ? My little one is GF too and I'm always looking for good recipes! Also, do you know of a good GF cake from scratch recipe? (Reply to this) (Parent)(Thread)

ecaterin
2009-07-09 07:35 pm UTC (link)

I've actually been able to substitute the Carol Fenster GF flour base (listed below) into regular wheat cake recipes with great success. This has allowed me to expand back into regular recipe books, which gives a lot more variety than tailored GF recipes ;) I never did make GF cakes from scratch - they were the one thing I found a mix for early on and just stuck with. Pamela's Chocolate Chunk Brownie mix was the base for all my cakes till I started baking cakes with the Fenster GF base :)

Here's my ongoing GF recipe post with everything from pancakes to muffins to fabulous breads. And here's the flatbread recipe I referred to :)

Flat Bread recipe

This is from Glutenfree Gobsmacked's blog. The only modification I've made is using the Carol Fenster GF flour & cutting the xanthan gum in half. Unless you live alone, I highly recommend you double this recipe right away. Even doubled this doesn't last in our house more than an hour - less if there's a good soup to dip it in.

Sandwich Wrap Yeast-raised bread (like pita only not a pocket)

* 1 1/2 cups Carol Fenster's GF flour mix (or 1 cup rice & 1/2 cup tapioca)

* 2 Tablespoons sugar

* 1 teaspoons xanthan gum (double it if you're not using Carol Fenster)

* 1 Tablespoon instant yeast

* 1/2 teaspoon salt

* 3/4 c. water

* 1 teaspoon cider vinegar

* 2 Tablespoons EVOO (Extra Virgin Olive Oil)

* 2 eggs

* 2-3 Tablespoons sweet rice flour (for dusting pan/hands)

Directions

1. Mix together all dry ingredients except sweet rice flour (brown rice flour, tapioca starch, sugar, xanthan gum, yeast and salt).

2. In a heavy mixer, combine wet ingredients (water, vinegar, oil, and eggs).

3. Slowly add dry ingredients to well blended wet ingredients.

4. Beat on medium/medium high speed for 4 minutes.

5. Dust a large jelly roll pan with flour (or oil bottom of pan and lightly dust oiled pan).

6. Scrape dough onto oiled/dusted pan and press as thinly as possible. (fill pan) [I've done sweet rice flour to assist in pressing out the dough and olive oil for the same thing - the one made using olive oil liberally on my hands and the surface of the dough gave a more flexible outcome, the sweet rice flour gave a crispier outcome like a nice thin pizza crust]

7. Using a fork, tap indentations across the entire dough.

8. Place dough in a warm spot, allow to rest/rise for 35-40 minutes.

9. Preheat oven to 425F.

10. Bake for 11-15 minutes or until the top is slightly browned.

11. It will come out of the oven with a slight crust that will go away as the bread cools. Allow the bread to cool 15-30 minutes before using. It will become flexible and soft.

12. Cut into large pieces to use as a folded sandwich bread

NOTE [from GF Gobsmacked, not me]: Leaving the bread wrapped in a ziplock on the counter overnight will preserve the flexibility. Sadly, I had refrigerated the first batch. =( But now I know better!

UPDATED NOTE: (Jan. 2008 ) In order to make the pressing/spreading the dough out easier, I now butter or brush oil on to parchment paper (cut to fit my pan) and then spread the batter. This way I can hold the parchment paper down and it spreads (and releases) easily.

Note from me: Made the press-out-with-sweet-rice-flour way I think this would make a nice thin crispy pizza crust, and the olive oil way for those who like a light bread-y crust.

Carol Fenster's GF flour base

Best 1:1 wheat substitution GF flour formula I've yet found, better than Wendy Wark flour by quite a bit - no fault to Wendy I'm sure :D The chemistry of GF cooking advances quite a bit every year. With this mix you can go back and explore some of your pre-GF favorite recipes.

1 ½ cups sorghum flour

1 ½ cups potato starch or cornstarch

1 cup tapioca flour

½ cup corn flour or almond flour or bean flour or chestnut flour

About 1 tsp of Xanthan gum per every 2-3 cups used in a substitution recipe

(Reply to this) (Parent)

	coffeecocktails 2009-07-05 02:23 am UTC (link)
	I second the request for a GF recipe, if you'd be so kind? :-) (Reply to this) (Parent)(Thread)

ecaterin
2009-07-09 07:36 pm UTC (link)

Here's my ongoing GF recipe post with everything from pancakes to muffins to fabulous breads. And here's the flatbread recipe I referred to :)

Flat Bread recipe

This is from Glutenfree Gobsmacked's blog. The only modification I've made is using the Carol Fenster GF flour & cutting the xanthan gum in half. Unless you live alone, I highly recommend you double this recipe right away. Even doubled this doesn't last in our house more than an hour - less if there's a good soup to dip it in.

Sandwich Wrap Yeast-raised bread (like pita only not a pocket)

* 1 1/2 cups Carol Fenster's GF flour mix (or 1 cup rice & 1/2 cup tapioca)

* 2 Tablespoons sugar

* 1 teaspoons xanthan gum (double it if you're not using Carol Fenster)

* 1 Tablespoon instant yeast

* 1/2 teaspoon salt

* 3/4 c. water

* 1 teaspoon cider vinegar

* 2 Tablespoons EVOO (Extra Virgin Olive Oil)

* 2 eggs

* 2-3 Tablespoons sweet rice flour (for dusting pan/hands)

Directions

1. Mix together all dry ingredients except sweet rice flour (brown rice flour, tapioca starch, sugar, xanthan gum, yeast and salt).

2. In a heavy mixer, combine wet ingredients (water, vinegar, oil, and eggs).

3. Slowly add dry ingredients to well blended wet ingredients.

4. Beat on medium/medium high speed for 4 minutes.

5. Dust a large jelly roll pan with flour (or oil bottom of pan and lightly dust oiled pan).

6. Scrape dough onto oiled/dusted pan and press as thinly as possible. (fill pan) [I've done sweet rice flour to assist in pressing out the dough and olive oil for the same thing - the one made using olive oil liberally on my hands and the surface of the dough gave a more flexible outcome, the sweet rice flour gave a crispier outcome like a nice thin pizza crust]

7. Using a fork, tap indentations across the entire dough.

8. Place dough in a warm spot, allow to rest/rise for 35-40 minutes.

9. Preheat oven to 425F.

10. Bake for 11-15 minutes or until the top is slightly browned.

11. It will come out of the oven with a slight crust that will go away as the bread cools. Allow the bread to cool 15-30 minutes before using. It will become flexible and soft.

12. Cut into large pieces to use as a folded sandwich bread

NOTE [from GF Gobsmacked, not me]: Leaving the bread wrapped in a ziplock on the counter overnight will preserve the flexibility. Sadly, I had refrigerated the first batch. =( But now I know better!

UPDATED NOTE: (Jan. 2008 ) In order to make the pressing/spreading the dough out easier, I now butter or brush oil on to parchment paper (cut to fit my pan) and then spread the batter. This way I can hold the parchment paper down and it spreads (and releases) easily.

Note from me: Made the press-out-with-sweet-rice-flour way I think this would make a nice thin crispy pizza crust, and the olive oil way for those who like a light bread-y crust.

Carol Fenster's GF flour base

Best 1:1 wheat substitution GF flour formula I've yet found, better than Wendy Wark flour by quite a bit - no fault to Wendy I'm sure :D The chemistry of GF cooking advances quite a bit every year. With this mix you can go back and explore some of your pre-GF favorite recipes.

1 ½ cups sorghum flour

1 ½ cups potato starch or cornstarch

1 cup tapioca flour

½ cup corn flour or almond flour or bean flour or chestnut flour

About 1 tsp of Xanthan gum per every 2-3 cups used in a substitution recipe

(Reply to this) (Parent)

	derien 2009-07-06 10:16 am UTC (link)
	aw... I'm not allowed to view that entry. I was hoping it might be something I could adapt to make GF scones. I made an attempt last week, and though I liked the result well enough they could not be called scones. Very flat and kind of gummy in the middle. (Reply to this) (Parent)(Thread)

ecaterin
2009-07-09 07:37 pm UTC (link)

Sorry bout that - I try to keep the entry unlocked, but whenever I add a new recipe it tends to revert :P It's viewable now!

Here's my ongoing GF recipe post with everything from pancakes to muffins to fabulous breads. And here's the flatbread recipe I referred to :)

Flat Bread recipe

This is from Glutenfree Gobsmacked's blog. The only modification I've made is using the Carol Fenster GF flour & cutting the xanthan gum in half. Unless you live alone, I highly recommend you double this recipe right away. Even doubled this doesn't last in our house more than an hour - less if there's a good soup to dip it in.

Sandwich Wrap Yeast-raised bread (like pita only not a pocket)

* 1 1/2 cups Carol Fenster's GF flour mix (or 1 cup rice & 1/2 cup tapioca)

* 2 Tablespoons sugar

* 1 teaspoons xanthan gum (double it if you're not using Carol Fenster)

* 1 Tablespoon instant yeast

* 1/2 teaspoon salt

* 3/4 c. water

* 1 teaspoon cider vinegar

* 2 Tablespoons EVOO (Extra Virgin Olive Oil)

* 2 eggs

* 2-3 Tablespoons sweet rice flour (for dusting pan/hands)

Directions

1. Mix together all dry ingredients except sweet rice flour (brown rice flour, tapioca starch, sugar, xanthan gum, yeast and salt).

2. In a heavy mixer, combine wet ingredients (water, vinegar, oil, and eggs).

3. Slowly add dry ingredients to well blended wet ingredients.

4. Beat on medium/medium high speed for 4 minutes.

5. Dust a large jelly roll pan with flour (or oil bottom of pan and lightly dust oiled pan).

6. Scrape dough onto oiled/dusted pan and press as thinly as possible. (fill pan) [I've done sweet rice flour to assist in pressing out the dough and olive oil for the same thing - the one made using olive oil liberally on my hands and the surface of the dough gave a more flexible outcome, the sweet rice flour gave a crispier outcome like a nice thin pizza crust]

7. Using a fork, tap indentations across the entire dough.

8. Place dough in a warm spot, allow to rest/rise for 35-40 minutes.

9. Preheat oven to 425F.

10. Bake for 11-15 minutes or until the top is slightly browned.

11. It will come out of the oven with a slight crust that will go away as the bread cools. Allow the bread to cool 15-30 minutes before using. It will become flexible and soft.

12. Cut into large pieces to use as a folded sandwich bread

NOTE [from GF Gobsmacked, not me]: Leaving the bread wrapped in a ziplock on the counter overnight will preserve the flexibility. Sadly, I had refrigerated the first batch. =( But now I know better!

UPDATED NOTE: (Jan. 2008 ) In order to make the pressing/spreading the dough out easier, I now butter or brush oil on to parchment paper (cut to fit my pan) and then spread the batter. This way I can hold the parchment paper down and it spreads (and releases) easily.

Note from me: Made the press-out-with-sweet-rice-flour way I think this would make a nice thin crispy pizza crust, and the olive oil way for those who like a light bread-y crust.

Carol Fenster's GF flour base

Best 1:1 wheat substitution GF flour formula I've yet found, better than Wendy Wark flour by quite a bit - no fault to Wendy I'm sure :D The chemistry of GF cooking advances quite a bit every year. With this mix you can go back and explore some of your pre-GF favorite recipes.

1 ½ cups sorghum flour

1 ½ cups potato starch or cornstarch

1 cup tapioca flour

½ cup corn flour or almond flour or bean flour or chestnut flour

About 1 tsp of Xanthan gum per every 2-3 cups used in a substitution recipe

(Reply to this) (Parent)

	viggosterri 2009-07-05 12:28 am UTC (link)
	Thanks, Sam! (Reply to this)

	amanuensis1 2009-07-05 12:29 am UTC (link)
	Skim milk with butter added! Oh, what a great idea for when I don't have whole milk for cooking. Thank you! (Reply to this) (Thread)

	copperbadge 2009-07-05 12:30 am UTC (link)
	Yep! It's a common substitution. Two tbsp of butter to one cup of milk :) (Reply to this) (Parent)

	bluejeans07 2009-07-05 12:35 am UTC (link)
	I am making: Lime zest mash Korean style tomato salad Sesame seared sushi tuna OM NOM NOM! (Reply to this) (Thread)

	copperbadge 2009-07-05 02:50 pm UTC (link)
	OM NOM NOM, omg. What's in Lime Zest Mash, other than the obvious? :D (Reply to this) (Parent)(Thread)

	bluejeans07 2009-07-05 06:03 pm UTC (link)
	Olive oil, salt and pepper. And that's it! The zest makes the mash very light and tasty that you don't need much else! Got the recipe from here. :D (Reply to this) (Parent)(Thread)

	copperbadge 2009-07-05 11:06 pm UTC (link)
	Oooooooh. bookmarks forever and ever (Reply to this) (Parent)

	jaydeyn_sitari 2009-07-05 12:57 am UTC (link)
	Ok, that's it. Must get my oven fixed so I can make yummy bready substances! :) Jaydeyn (Reply to this)

	seascribe 2009-07-05 01:28 am UTC (link)
	I just made pitas today, actually, although using a slightly different recipe. And they turned out pretty well, but they didn't really have pockets. Did your epic pitas stay in a single layer or did they form enough of a pocket to be stuffed with humus and other deliciousness? (Reply to this) (Thread)

	copperbadge 2009-07-05 01:38 am UTC (link)
	The epic pitas split relatively easily, but they didn't really have pockets, no :/ (Reply to this) (Parent)(Thread)

	seascribe 2009-07-05 01:46 am UTC (link)
	Well, darn. :/ I hate the taste of the store bought ones--the best grocery near my university is a Walmart--but the pockets are kind of the whole point. This is deeply problematic. Thanks for letting me know. (Reply to this) (Parent)(Thread)

	copperbadge 2009-07-05 01:46 am UTC (link)
	My mum has a really good recipe for pitas that do have pockets, I'll get it from her next time I talk to her. (Reply to this) (Parent)(Thread)

	seascribe 2009-07-05 01:53 am UTC (link)
	cheers (Reply to this) (Parent)

	andi_sunrider 2009-07-05 06:32 pm UTC (link)
	And post it here, please? (Reply to this) (Parent)(Thread)

	copperbadge 2009-07-05 11:06 pm UTC (link)
	Naturally! (Reply to this) (Parent)

	quinn222 2009-07-05 02:24 am UTC (link)
	Being fair, I only got five 5" pitas out of this recipe, so perhaps they overestimate when they say "roll out to 5" in diameter." The dough is very elastic! It was difficult! That 10 minute rest you skipped was to allow the dough to relax so you could roll it easier. They sound great, I love homemade pita. (Reply to this)

	vivichick 2009-07-05 02:39 am UTC (link)
	Wheeeee! I was just looking through pita recipes to make with this new Dal that I've become addicted to making. I believe that I shall try this one. Thank you, culinary Sam! PS~ is it odd that when you talk about your epicurial experiments that I can't shake the image of you in a big white hat ala the Swedish Chef from the Muppets? (Reply to this) (Thread)

	copperbadge 2009-07-05 11:10 pm UTC (link)
	is it odd that when you talk about your epicurial experiments that I can't shake the image of you in a big white hat ala the Swedish Chef from the Muppets? This is possibly the best comment I have ever had. :D I LOVE THE IDEA. :D (Reply to this) (Parent)(Thread)

	vivichick 2009-07-06 12:32 am UTC (link)
	Yay! :) (Reply to this) (Parent)

Completely OT

cassie_lee
2009-07-05 04:11 am UTC (link)

What's going on with BBC America that they're not showing TW S3 until July 20, but here in Aus UKTV is showing it July 7 (which timezone wise is the same as Britain)? Come on America, you used to be ahead in everything! What's going on? lol

Anyway, for good lolz watch this Torchwood trailer and see if you can spot something not quite right around the 50 sec mark. At first I thought I'd had some kind of brain seizure.

(Reply to this) (Thread)

	Re: Completely OT copperbadge 2009-07-05 04:24 am UTC (link)
	LOOL this would have worked better if an advert for 'Never Gonna Give You Up' didn't pop up in the first fifteen seconds :D (Reply to this) (Parent)(Thread)

	Re: Completely OT cassie_lee 2009-07-05 04:41 am UTC (link)
	haha, I didn't even notice that the first time, I close them without even looking. I'm all kinds of observant obviously. Ah youtube, never change. (Reply to this) (Parent)(Thread)

	Re: Completely OT violent_rabbit 2009-07-05 06:19 am UTC (link)
	Drive by Duckula love! :D :D (Reply to this) (Parent)(Thread)

	Re: Completely OT cassie_lee 2009-07-05 06:26 am UTC (link)
	Count Duckula ehhehehe (Reply to this) (Parent)(Thread)

	Re: Completely OT violent_rabbit 2009-07-05 06:32 am UTC (link)
	CCount Duckula was my first fandom for sure. :D Im trying as hard as I can to remember the theme song and all I can come up with is a mashup of Darkwing Duck and Trapdoor. As in, "Dont you open that trapdooor! Cause lets get dangerous cue drums and snigger" (Reply to this) (Parent)(Thread)

	Re: Completely OT cassie_lee 2009-07-05 06:35 am UTC (link)
	Here, let me help you :D I loooooove Trapdoor! Cos there's something down there! (Reply to this) (Parent)(Thread)

	Re: Completely OT violent_rabbit 2009-07-05 07:23 am UTC (link)
	I gave up http://www.youtube.com/watch?v=t-4Mt1bDXTg Oh lol! I can see why my brain blocked it out. In other news, I think I have the last remaining piece as to what caused my goth phase. That and seeing the RHPS at a tender age. :D (Reply to this) (Parent)(Thread)

	Re: Completely OT copperbadge 2009-07-05 12:30 pm UTC (link)
	Okay: 1. HUGE NOSTALGIA ATTACK falls over 2. That opening narration/animation was not at all scary as a child. Now I find it macabre and terrifying. (Reply to this) (Parent)(Thread)

	Re: Completely OT violent_rabbit 2009-07-05 01:11 pm UTC (link)
	I know! That pentagram creeped me right out just then! I mean, all little kids belong to the otherworld, but still. . (Reply to this) (Parent)

	Re: Completely OT violent_rabbit 2009-07-05 07:24 am UTC (link)
	OH BLOODY YAHOO That didnt pop up in my email. I fail so hard. (Reply to this) (Parent)

	Re: Completely OT srevans 2009-07-05 04:19 pm UTC (link)
	Ahaha, this is exactly the kind of clip you should do that to. LULZ, TURCHWAD. (Reply to this) (Parent)

	liquoricesun 2009-07-05 06:15 am UTC (link)
	Om. Nom. Nom. Sounds deliciously epic. Could some kind and knowledgeable person tell me how to adapt bread-maker recipes for not using a bread maker? (Reply to this) (Thread)

sophie_spence
2009-07-05 08:15 am UTC (link)

Here's a suggestion for adapting Sam's pita recipe:

1/4 cup warm water
1 teaspoon yeast
1-1/2 teaspoons sugar

3 cups bread flour
3/4 teaspoon salt

2 tablespoons olive oil
1 cup whole milk

Dissolve the yeast and sugar in 1/4 cup warm water and let stand until foamy. This is to proof the yeast, so if you're sure the yeast is active, you don't have to let it stand, although I always do.

Meanwhile stir the flour and salt together in a large bowl, and make a well in the middle of the flour.

Pour the foamy yeast-water, olive oil, and milk into the well. Stir with a spoon until the dough is too stiff to stir. Turn out onto a lightly floured surface and knead until the dough is smooth and elastic, about 10 minutes or so - depends on how good a kneader you are. :)

Put the dough into a clean bowl, cover, and let rise till double. You can oil the bowl first, or lightly dust the dough with flour instead - the idea is to let the dough rise freely without sticking to the bowl. At room temp, it will double in 2 to 3 hours, more or less. You could also seal the dough tightly in a roomy container and let it rise in the refrigerator overnight. If you do that, let it come back to room temperature before proceeding.

When the dough is doubled, press it down and knead for about a minute, then divide into 10 pieces and shape into balls. Let them rest 10 minutes, then pick up the original recipe where Sam is rolling the dough into circles.

The rest makes the dough balls easier to roll out. If the dough is really fighting back, you can cover the half-rolled circles with plastic wrap and let them rest another 5 minutes - then finish rolling them out.

You're more likely to get a good pocket if you let the oven preheat for 10-15 minutes with the baking sheet inside, and if you spritz the circles lightly with water a couple of minutes before transferring them onto the preheated baking sheet. The combo of hot oven and moist dough = rapid inflation that makes them puff into pockets. You could also cook them one at a time on a cast iron skillet over medium high heat, which is what I do because it's fun to watch them puff.

(Reply to this) (Parent)(Thread)

	liquoricesun 2009-07-05 11:07 pm UTC (link)
	Ah, yum! Thank you. Our oven has given up the ghost (as my flatmate discovered when she found her cake still liquid after fifteen minutes) but as soon as it's fixed I shall try it! (Reply to this) (Parent)

	violent_rabbit 2009-07-05 06:21 am UTC (link)
	Ok Sam, you've convinced me. Our bread machine is whirring away happily right at this second. Used a mixture of cornflour, rice flour and plain wheat, hopefully will taste ok. Also, when you say yeast, do you mean dry or compressed? (Reply to this) (Thread)

	ojuzu 2009-07-05 11:43 am UTC (link)
	Dry, I'd imagine. (Reply to this) (Parent)(Thread)

	violent_rabbit 2009-07-05 11:57 am UTC (link)
	Thats good, because that's all we had. they turned out pretty nice too! :D (Reply to this) (Parent)(Thread)

	copperbadge 2009-07-05 12:16 pm UTC (link)
	Yaaay! Yes, the yeast I used was dry loose bread-machine yeast from a jar. :) (Reply to this) (Parent)

	fleur_de_liz 2009-07-05 06:19 pm UTC (link)
	Oh dear. If I showed this to the Fleur de Father, he'd probably run out and buy a bread machine (thus proving my mother right, that he can't help himself when it comes to gadgets). ...Homemade pita does sound exceptionally delicious, though. (Reply to this)

	maireadinish 2009-07-13 11:30 pm UTC (link)
	You really make me wish I had an oven. sigh (Reply to this)

(48 comments) - (Post a new comment)

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