How to Make Pita Bread | Bake It Up a Notch Bite Size

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A stack of warm, pillowy soft pita bread is just a few ingredients and simple steps away. In this episode of Bake It Up a Notch Bite Size, Erin is sharing her recipe from her forthcoming book, Savory Baking: Recipes for Breakfast, Dinner, and Everything in Between. Ready your dips, sandwich fillings...or eat flavorful breads straight out of the oven on their own. Share your pita with #bakeitupanotch
Happy baking!
CHAPTERS
00:00:22 Mix up the dough
00:03:35 Divvy up the dough
00:08:08 Baking the dough
MENTIONED IN THIS VIDEO
GIR Flip Silicone Spatula f52.co/3Qch4jm
Five Two Adjustable Rolling Pin with Measuring Rings f52.co/3ALRFHw
Five Two Ultimate Bench Scraper f52.co/3q4vsjh
GET THE RECIPE ►► f52.co/3ANcLFw
Excerpted from Savory Baking: Recipes for Breakfast, Dinner, and Everything in Between 2022 by Erin Jeanne McDowell. Reproduced by permission of Harvest, an imprint of HarperCollins Publishers.
PREP TIME 3 hours
COOK TIME 15 minutes
MAKES 8 Pita
INGREDIENTS
360 grams (3 cups) all-purpose flour
40 grams (⅓ cup) whole wheat flour
10 grams (1 tablespoon) instant dry yeast
6 grams (1 ½ teaspoon) fine sea salt
280 grams (1 ¼ cup) warm water
30 grams (2 tablespoons) extra virgin olive oil, plus more for bowl
8 (8-inch/20cm) parchment circles
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25 июн 2024

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Комментарии : 101

@nsarode 5 месяцев назад

That parchment paper trick was a game changer! 100% of em puffed up

@lennacummings7624 Год назад

I made these today are they are the bomb! I didn’t have whole wheat flour, so made up the difference with all purpose flour. I didn’t have a baking stone, so I put two sheet pans together and put them upside down on the middle rack and used those to bake the pitas. Every one of them puffed up and my husband said they were so much better than the store bought ones. He said he didn’t like pitas, but he’s now changed his mind! Highly recommend!

@anahidkassabian4471 Год назад

Erin, I love you. Also, would you consider doing a full length episode on baking with spelt? I'm not gluten-free, but wheat intolerant, and I can eat spelt, but I need to know more about how to bake with it. Help, maybe? please? Regardless, you're a star.

@eva4116 Год назад

BEST hairstyle, BEST diction, BEST presentations , BEST recipes, BEST girl ! ❤🥰 thank you Erin! ♥

@paulasimson4939 Год назад

As well as being a genuine baking guru, Erin is the most amazing presenter. I could watch her reading a phone book and still be entertained.

@anitajinfla9762 Год назад

I agree!! . She is a true joy to watch, isn't she? 😊😊

@hara3435 Год назад

That is so sad.

@theresamimnaugh1190 Год назад

❤I’ve just discovered you on RU-vid and I am OBSESSED! Choosing what to bake next is my only problem. Your tutorials are like a Master Class, no matter what subject you present. Thank you so very much for sharing your passion, your gifts, and your knowledge. You are truly amazing! PS: my granddaughter is also partial to sunflowers 🌻 and I love baking for her.

@clairegordon5476 4 месяца назад

You really inspired me do more everyday, and you are such a teacher and wonderful person. Erin you are the best ❤❤

@m.a.franklin3763 Год назад

loving you as usual you are true teacher on the art of baking. if I was 25yrs younger i'd go to pastry school because you inspire me - cant wait to make Pita now in the morning!

@dstewart5473 Год назад

Looking forward to trying this recipe. I’m still working my way through your “Book on Pie”. Just an FYI - not all parchment paper is rated for 500-degree temps. The brand I’m currently using is only rated to 450. Other than burning, I’m not sure what adverse action might occur. Just something to keep in mind for the future.

@lorimcosh2331 Год назад

Growing up, my friend’s mother made these- she called then Syrian Bread and we would put split them and place butter and Syrian cheese ( I suspect homemade feta cheese) and broil them for a few seconds- so,so,so good! This was the early 1970s and seemed so exotic! I’ve tried with store bought pita bread, which was a dismal failure, but now, to try these!!!

@PJ-sh3nh Год назад

two points: you can tell Erin is a super experienced baker by how she flours her working surface. I geek'd out over that lol. - and this pita recipe looks super amazing to me, because I hate when bakeries/volume bread makers put cornmeal on the outside to stop the sticking, it just wrecks the end product for me, it's Sunday...I have two free hours, and I'm going to go and try to make this right now. Thanks Erin.

@Marss13z 12 дней назад

Very enjoyable. I use a 55% ratio of water to flour and get excellent texture and (most important), puff. I've been using a big skillet I got from my mom in the bottom of the oven. 500º for 3 minutes.

@jeandeering5810 Год назад

Erin just makes me happy 😊 oh, and she’s a fabulous baker/teacher. Ordering the new book NOW!

@keiadavis9253 Год назад

I just finished pulling my pitas out of the oven. Like Erin, I couldn’t wait to try them. I made a basic hummus for smearing in the pockets. They are delicious!!!! Reminder baking is always an experiment. I will make another batch and compare notes. I weighed everything out and it was a little wet. I added more AP a little at a time while it was mixing. I also have a convection oven and used a pizza stone. I made two at a time and waited in between for a few minutes so everything could heat back up. My last two didn’t puff like the rest. I’m guessing I just lost heat at the end. Also after I rolled them out and stacked them, I rearranged the stack to start with the first one I rolled out and work my way to the last.

@LorenIpsum75 11 месяцев назад

I love Erin! She's a PBS Create cooking/baking show PBS ain't gettin'. 😄👍

@maryreneejohnson2590 Год назад

She makes it all look easy, great teacher

@little0469 Год назад

I just made your Pita Bread and it was really fantastic. Thank you so much for sharing the recipe. I will be looking for your cookbook for sure.

@evageline01 Год назад

I can’t wait for your new book. Never thought about making pita bread. I live in Cyprus and there’s endless pitas available here, but I think I will give this a go. Thank you!

@MrSurfferchik Год назад

So easy and they look FABULOUS 😃. Please do a mochi episode maybe a collaboration ☺️! My girls are begging me to make mochi, now the learning journey begins 😉😊. Thanks Erin 💐!

@sethb9545 11 месяцев назад

I use a cast iron gritle high heat easier to control . I'm a pastry chef . also for even softer pitas add 1 reason of baking powder to dry mix .

@catherinewong4520 Год назад

Thank you so much of your receipe. I really enjoy your episode. Thank you!

@aronc24 Год назад

Needed this! Thanks!

@jp-vx1hr Год назад

Tried this tonight and it was amazing

@irian42 Год назад

Can't wait for the fillings!

@shelly7017 Год назад

Fillings are endless in a pita. If you're not palnt based, left over BBQ kabobs ( meat, onion, bell pepper, mushrooms, marinated in wishbone Italian dressing), choped up in smaller bits, added with spring greens or Arugula dressing of choice. I like either ranch, blue cheese or Italian dressing.

@j3annie1963 Год назад

Your recipe makes me want to make pita again! I tried other recipes but they did not work out like I wanted (less flavor and not enough puff). But I understand now that it is the whole wheat and that hot stone that will help this out! thanks so much!

@Esteramisu57 Год назад

Try bake them on the stove top on a skillet I make pita breads this way for years I tried in oven but honestly for me I prefer on the skillet best

@kimandherkrazykids Год назад

So excited to try making these. Not something I would normally make on my own. But, definitely something I want to try and make on my own!!

@pizzaicecreamOG Год назад

Great video thanks. You already helped me up my pie crust game...now this:)

@kaybe621 Год назад

After watching, this is next on my list 🤩 I’m even more excited you’re coming out with your new book! I’m a baby bread baker so I’m looking forward to jazzing up my bakes! 🙌🏼😻

@anitajinfla9762 Год назад

Geez! Looks so easy and Oh so tasty! Thanks for sharing.......you're always a joy to watch! 😊😊😊

@richboy81 Год назад

Seeing all of them puff up made me a little jealous! 😭 I’m never that lucky

@missfoxxy25 Год назад

I love it here!

@dansharkey5218 Год назад

Great Job I have to give it a go

@malatr Год назад

So easy there's not even a troubleshooting section at the end of the video!

@m.g3347 Год назад

I liked the way you made pita bread

@Abu_____Obaida314 Год назад

She is great!

@peggythomas2103 Год назад

Can’t wait to try. I’ve tried others but they never puffed all the way.

@user-es8zg1es2e 11 месяцев назад

❤❤❤❤❤❤❤

@jvc-es Год назад

thanks for the recipe!!! for lovers of pita bread, I suggest try the "molletes de antequera". delicious for a sandwich with ham, tomato puree and olive oil for breakfast.

@jooliayoo Год назад

I made this the other day, and they were pillowy and soft, just as you said! I baked these at 450F for 3 - 3.5 minutes.

@hashimgamer2473 Год назад

Oh i was looking for pita bread rec

@karenclaud4616 Год назад

I use my ooni for pita. Perfect 😊

@Zipfei_Kloatscher Год назад

I like voluptuous pita bread. 🙂👍🏻

@juliadavid3637 Год назад

I just discovered you on RU-vid, you are talented and so joyful, really enjoyed watching your video ❤ I've been baking pita for a couple of years now, why do I have a thin side and a fluffy side? Thank you

@lilianagriseldaszachury1843 9 месяцев назад

❤😊 I love you 😘 thank you 🙏🏻

@emkn1479 Год назад

Give me pita and olive oil and I’m good 🤤 Can’t wait to try these.

@johnathansawyer8736 Год назад

OMG amazing! Thanks so much for the vid. Is there a better time where you could add different seasonings to these? Thanks again!

@tinamcgugan1403 8 месяцев назад

Love this recipe and video and am about to try it out. But I have a conundrum. My parchment sheet paper says it's oven safe up to 450° F. and you say to set the oven to 500°. So I think I'll have to bend the rules and lower the temp if I want to use the parchment (which appears to make baking so much easier).

@TimeyWimeySciFi Год назад

Enjoyed this video and I’m going to try this recipe as soon as it gets cold. Does anyone know what brand of parchment can go in a 500° oven? All I’ve ever seen is parchment for up to 425°, after that the parchment tends to burn and turn crispy. This lady reminds me of my Aunt Mimi, she used to do her hair up just like that. She was an excellent cook, completely self-taught and a good ole “down home” cook. Lovely memories!

@Jennifercbernardo Год назад

Watched the video and immediately made. The pita came out perfect. Weighed after cutting to see just how close I was too! Thank you for creating the video.

@Maria-ol4rm Год назад

Can I roll them out on parchment paper and leave it in the fridge until ready to use?

@dianebelli7240 Год назад

Thanks Erin I am a great fan would you be able to place sourdough (dis grad maybe ) instead of instant dry yeast

@rebeccachatwin 7 месяцев назад

these raised beautifully and felt so nice but when I cooked them they took much longer and didn't puff. I used the cast iron in the oven but I don't know what I may have done wrong. My husband said they were delicious regardless but I wish they were more of a pita texture. I was worried about the no sugar in the recipe?

@olayounis6301 Год назад

Nice and helpful video, thank you. If I want whole wheat bread I just increase the ratio of whole flour to all purpose flour or there will be changes in the other ingredients?

@suzannegoldman6193 Год назад

Made two consecutive batches tonight. 1st one i weighed the ingredients and the dough was really wet - had to add about 1/4 c more flour. Rose in 30 minutes in my warmish kitchen. 2nd batch i measured and was less wet but still had to add several more tablespoons of flour. Had oven on for an hour with a steel in it, and only half puffed up. Not sure what happened both with the dough and my oven. Made exactly to the recipe and the video....But they were yummy still.

@alexabirdwing Год назад

Erin, after the first rise and taking the dough out of the bowl to form the rectangle, do you need to first punch it down? Thank you 😊

@camillabunting3648 Год назад

Hi! And thanks for the video series! I baked these yesterday and only one puffed up 😢. They were all delicious and had some big bubbles, but any thoughts on where I went wrong?

@leahness3588 Год назад

I have gathered a few recipes for pita bread or flat bread but I haven't tried it yet.

@brookedavida3952 Год назад

Erin, you are such a delight! I do have a question for you. I don’t have a food processor but have a VitaMix, can I make this dough in the Vitamix?

@naplesusa2268 Год назад

What is the difference between using the KitchAid C hook as oppose to the spiral hook? I have several 1970's KA, and they did not have the spiral hooks back then, although I did find an off market that works. Are they used for different applications?

@luciaregalado3479 Год назад

Hi Erin I would like to know if you have considered doing a Books a segment on no sugar pies no sugar pastries? Thank you

@luciaregalado3479 Год назад

There’s so many diabetic people out there so many people that just can’t get along with sugar that yeah I feel like it would be such a helpful thing to do sweets without sugar ……that there is life without sugar…..there is life after sugar!

@heikeferdinandt7258 Год назад

🙏🙏🙏❤️❤️❤️

@Maria-ol4rm Год назад

Can I make them overnight amd leave in the fridge for next evening?

@americanjulia Месяц назад

if no oven stone or cast iron pan then what do i use?

@Maria-ol4rm Год назад

Cover them with a damp cloth right?

@CaptPeanutBut Год назад

Any tips if your oven only reaches 450ºF?

@fificat1129 Год назад

Hi Erin, When making these breads, are you putting a pan of boiling water beneath the baking stone/steel to increase the steam in the oven? Or is it not necessary and the pitas will puff on their own. Thank you

@vinnyprell7302 Год назад

I'm definitely not as experienced as Erin, but I've never put water in the oven when baking pita and they've always puffed just fine. Good luck!

@jimmydemetriou7847 Год назад

She's not using a pan of boiling water beneath as far as I can tell. I guess it wouldn't do any harm though. I'm pretty sure she would have said, as she's so meticulous. I'll enjoy this recipe.

@rukirukiorg5693 Год назад

No, you don’t need it

@RonaldJMacDonald Год назад

Is there a reason for not adding sugar or honey to feed the yeast?

@jvallas Год назад

So what is it that makes some breads puff with that hollow center, and others not? Is it from rolling them flat? I know the heat must be part of it, but not only that, since many kinds of bread are baked that hot.

@VeretenoVids Год назад

The steam that is generated inside the flat dough in a really hot oven in combination with the gas produced by the yeast is what makes them puff.

@jvallas Год назад

@@VeretenoVids Thank you.

@coriander123 17 дней назад

please tell baking time and temaparature

@aaudain1 Год назад

💯🆒💡👍

@shelly7017 Год назад

I've been enjoying 100% whole wheat pitas from our local market, I'd love to make some if you ah e a recipe to share. Because of my genetics I can't eat flour that is enriched or fortified, I don't methylate folte so I can't eat synthetic folte

@shainazion4073 Год назад

There are many videos about substituting different flours for regular flours and how they work out, whether they need more liquid for hydration, or other differences that matter like rougher grind of the wheat or other flours. Do you have a specific flour that you regularly use? Because there is even a difference in when you mill your own grain, there are several videos on this.

@Fatihamahtaj80 Месяц назад

@rosaliavanvliet8530 2 месяца назад

Or take the upper rack out! So you don’t get burn!

@benaviberkowitz2115 Год назад

I found that this recipe fell short as have others in that that one wall of the pita (the top wall) is extremely thin resulting in tears or ruptures, rendering the pocket, well not a pocket. I have just checked in the video and the one she opens seems to suffer from this as well. Serious eats has a recipe with a technique to prevent this, though their technique didn't quite deliver for me either, so I'm off on my own experiments. As someone who grew up in the U.S. this pita is far superior to what is available in stores, but I lived many years in Israel and the commercially available pitas are nearly perfect. In a 10 pack 8 will be uniformly thick on both sides and without burst seams, this is what I want to recreate. A good consistent pita makes eating a sandwich with sliced bread seem infantile.

@misterx3188 Год назад

She's got the full balloon E V E R Y time.

@acp7328 8 месяцев назад

Why dont you mention the proportions? Why do we have to read thru your recepie

@tommybarrowsable Год назад

Y'all move the set to a cruise ship? What's up with the floating/wavy background? Somebody swiped the tripod? It's in the corner of the prop closet. Get it, use it, please?

@teddieadcock6492 4 месяца назад

Preheated to what??? I love your stuff but you never give the oven temperature.

@HoustonCanuck 2 месяца назад

Watch again. Clearly says 500F

@_o__o_ 3 месяца назад

iwsott

@douglawson8937 Год назад

I watched the whole video but all I heard was "nut on my taters" ....oO

@christophelombardi7810 Год назад

Great video, thanks for that, but could you PLEASE, PLEASE, PLEASE get into the habit of giving temperature both in Fahrenheit AND in Celsius? You have an audience outside the US and it would be good to give them all the info without them having to stop the video to go do the converting leg work, quick and easy as it may be. Thanks. Love your videos.

@laminesadoun Год назад

That pita has no color on it, glad you’re trying to make pita but this is a poor example of it. You can get better results by preheating a baking steel or caste iron pan for 45 min and then baking with the broiler on low.

@biancacok2743 20 дней назад

Puno pricas

@_o__o_ 3 месяца назад

i farted into pita bread

@georgekoutsoudopoulos Год назад

In the midst of an international energy crisis using the oven to make pitta is not a good idea, folks. It's a flat bread that can be made on a cast iron pan. Happy with the Greek way with pitta which doesn't have a massive pocket like these which is the middle Eastern way.

@GregHarland1 Год назад

Too much commercial time. This is my first thumbs down after many years watching RU-vid.

@Beintentionallyweird Год назад

She is my favorite to watch, but I just can’t watch this because I’m so uncomfortable with looking at the low cut shirt.

@kotaterrace7429 Год назад

Her face is about 30 centimeters above where you seem to be fixating. Maybe exert a little more self-control in where your gaze falls.

@hara3435 Год назад

It is Pitta not Peter lol Try this; Peter Piper picked a peck of pickled peppers. A peck of pickled peppers Peter Piper picked. If Peter Piper picked a peck of pickled peppers, Where's the peck of pickled peppers Peter Piper picked