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Where To Buy Papa Pita Greek Pita Flatbread


Where To Buy Papa Pita Greek Pita Flatbread

If not served immediately, close the Pitas in a plastic bag and store in the fridge up to a couple of days. Alternatively, freeze up to 3 months. Once you need pita, just reheat in the oven a few minutes.

My sister cannot process white flour because of a stomach surgery she had to get a few years ago, so I made the recipe with whole wheat flour and a gluten additive. Came out awesome! We ran out of pita before running out of the gyro meat because everyone kept snacking on the bread!

Filippo, my hungry sons asked me if I could try some Gyros (prk and halloumi) for them this lunchtime. I used your recipe for the pitas and got lots of praise - all down to you! Very impressed. Thank you. Ben

I have not been able to yield 16-24 pitas. I have yielded 10-12 balls. We like them big for a souvlaki pita sandwich. 10 balls rolled out to about 8" discs at 1/4" thickness. I have also divided into 12 balls and rolled out to 8" discs but thinner. Today I ended up rolling out all my balls after the 2nd rise. I covered each disc with plastic wrap so that I could focus on the cooking of the pitas - they turned out even more soft, fluffy and yummy. I do not have a cast iron skillet but used a heavy duty non-stick frypan that looks like cast iron - it worked well.

Tried this out for lunch today; I found that the easiest way of cooking was to oil up the kitchen table, roll the dough ball around in it, and then flatten it with extreme prejudice until very thin, and then fry it in the unoiled pan. Worked a treat! Was left with 16 largish pitas!! And 1 minute per side worked perfectly for me, over medium heat. I also accidentally misread the recipe and put 2.5 tablespoons of sugar in, instead of 1.5, and it still tastes perfectly fine ?

This recipe is amazing!! I have only tried making pita bread one other time and I was put off by the recipe and how they turned out. I tried this recipe and it was so simple and the bread came out so soft and tasty! Thank you so much for the recipe! My family and I are so happy

These were great! We all loved them. I made 24 and so I will be freezing some for a future dinner. I put a little flour on a sheet pan while the dough balls were resting. They still stuck a little but no big deal. Next time I will use the parchment. I made tzatziki, souvlaki, Greek potatoes and grilled veggies. The pita put the whole meal over the top. Thank you for the recipe. I will make it often.

Very, very good indeed, thank you for sharing your recipe. I have been making pita with different recipes for years, trying to get the breads just right, and this one really hits the mark. Made this for my family the other day and everyone was gushing about how simple, yet amazing, these pita were. I doubled the recipe because a little extra pita never hurt anyone, thinking I'd have leftover pita for a couple of days. I couldn't have been more wrong however, because it was all gone within two days.

This is a delicious and rather easy recipe. I end up with 24 pitas that fit perfectly in my cast iron skillet. We have made them for both gyros and spiedies, and the grandkids love them. I have tried various pita recipes, but this one is the best.

Pita (/ˈpɪtə/ or US: /ˈpiːtə/)[2] or pitta (British English), is a family of yeast-leavened round flatbreads baked from wheat flour, common in the Mediterranean, Middle East, and neighboring areas. It includes the widely known version with an interior pocket, also known as Arabic bread (Arabic: خبز عربي; khubz ʿarabī). In the United Kingdom, Greek bread is used for pocket versions such as the Greek pita, and are used for barbecues to a souvlaki wrap.[3][4][1][5][6][7] The Western name pita may sometimes be used to refer to various other types of flatbreads that have different names in their local languages, such as numerous styles of Arab khubz (bread).[8]

Pita has roots in the prehistoric flatbreads of the Middle East.[1] There is evidence from about 14,500 ye


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