Thread: Looking For Pitta Bread Recipes For Kebab Style BBQ

"Ali" <[email protected]> wrote in
news:[email protected]:

> I am looking for pitta bread recipes to put BBQ'd food inside
> (lamb chunks, onions, mushrooms, peppers, etc), sort of kebab
> style. I know that it maybe better to just buy the pitta
> bread from a supermarket, but I want to make it all myself.
>
> I am a bit new to this, but what I am looking for is a basic
> flour, water, salt and olive oil recipe for the base and put
> in in a dry hot frying pan to crisp, or even do this on the
> BBQ.
>
> What I am not sure now to do is make it so that I have a
> pocket to put the BBQ'd food inside. Will I need yeast for
> this, or can I maybe roll two really thin dough's and seal
> them around 1/2-3/4 of the way to leave a pocket?
>
> Of course, any other input you have will also be greatly
> appreciated.
>
>
> Cheers

These should help.


http://www.e-rcps.com/m_e/pita.shtml
http://southernfood.about.com/od/yea...r/bl40319j.htm
http://mideastfood.about.com/od/brea...readrecipe.htm

I am looking for pitta bread recipes to put BBQ'd food inside (lamb chunks,
onions, mushrooms, peppers, etc), sort of kebab style. I know that it maybe
better to just buy the pitta bread from a supermarket, but I want to make it
all myself.

I am a bit new to this, but what I am looking for is a basic flour, water,
salt and olive oil recipe for the base and put in in a dry hot frying pan to
crisp, or even do this on the BBQ.

What I am not sure now to do is make it so that I have a pocket to put the
BBQ'd food inside. Will I need yeast for this, or can I maybe roll two
really thin dough's and seal them around 1/2-3/4 of the way to leave a
pocket?

Of course, any other input you have will also be greatly appreciated.


Cheers

Ali wrote:
> I am looking for pitta bread recipes to put BBQ'd food inside (lamb
> chunks, onions, mushrooms, peppers, etc), sort of kebab style. I know
> that it maybe better to just buy the pitta bread from a supermarket, but
> I want to make it all myself.
>
> I am a bit new to this, but what I am looking for is a basic flour,
> water, salt and olive oil recipe for the base and put in in a dry hot
> frying pan to crisp, or even do this on the BBQ.
>
> What I am not sure now to do is make it so that I have a pocket to put
> the BBQ'd food inside. Will I need yeast for this, or can I maybe roll
> two really thin dough's and seal them around 1/2-3/4 of the way to leave
> a pocket?
>
> Of course, any other input you have will also be greatly appreciated.
>
>
> Cheers
If you want it to "puff" up and want real pita bread you have to use
yeast. Not a real easy way to do it.

The traditional way is here:
http://mideastfood.about.com/od/brea...readrecipe.htm

Ali wrote:
> I am looking for pitta bread recipes to put BBQ'd food inside (lamb
> chunks, onions, mushrooms, peppers, etc), sort of kebab style. I know
> that it maybe better to just buy the pitta bread from a supermarket, but
> I want to make it all myself.
>
> I am a bit new to this, but what I am looking for is a basic flour,
> water, salt and olive oil recipe for the base and put in in a dry hot
> frying pan to crisp, or even do this on the BBQ.
>
> What I am not sure now to do is make it so that I have a pocket to put
> the BBQ'd food inside. Will I need yeast for this, or can I maybe roll
> two really thin dough's and seal them around 1/2-3/4 of the way to leave
> a pocket?
>
> Of course, any other input you have will also be greatly appreciated.
>
>
> Cheers
If you want it to "puff" up and want real pita bread you have to use
yeast. Not a real easy way to do it.

The traditional way is here:
http://mideastfood.about.com/od/brea...readrecipe.htm

George wrote on Sat, 10 May 2008 16:45:13 -0500:

> Ali wrote:
>> I am looking for pitta bread recipes to put BBQ'd food inside
>> (lamb chunks, onions, mushrooms, peppers, etc), sort of kebab
>> style. I know that it maybe better to just buy the pitta
>> bread from a supermarket, but I want to make it all myself.
>>
>> I am a bit new to this, but what I am looking for is a basic
>> flour, water, salt and olive oil recipe for the base and put
>> in in a dry hot frying pan to crisp, or even do this on the
>> BBQ.
>>
>> What I am not sure now to do is make it so that I have a
>> pocket to put the BBQ'd food inside. Will I need yeast for
>> this, or can I maybe roll two really thin dough's and seal
>> them around 1/2-3/4 of the way to leave a pocket?
>>
>> Of course, any other input you have will also be greatly
>> appreciated.
>>
>> Cheers
> If you want it to "puff" up and want real pita bread you have
> to use yeast. Not a real easy way to do it.

Commercial pita bread usually puffs quite well on nuking. Small
ones will puff in a toaster as long as there are no holes.

--

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

George wrote on Sat, 10 May 2008 16:45:13 -0500:

> Ali wrote:
>> I am looking for pitta bread recipes to put BBQ'd food inside
>> (lamb chunks, onions, mushrooms, peppers, etc), sort of kebab
>> style. I know that it maybe better to just buy the pitta
>> bread from a supermarket, but I want to make it all myself.
>>
>> I am a bit new to this, but what I am looking for is a basic
>> flour, water, salt and olive oil recipe for the base and put
>> in in a dry hot frying pan to crisp, or even do this on the
>> BBQ.
>>
>> What I am not sure now to do is make it so that I have a
>> pocket to put the BBQ'd food inside. Will I need yeast for
>> this, or can I maybe roll two really thin dough's and seal
>> them around 1/2-3/4 of the way to leave a pocket?
>>
>> Of course, any other input you have will also be greatly
>> appreciated.
>>
>> Cheers
> If you want it to "puff" up and want real pita bread you have
> to use yeast. Not a real easy way to do it.

Commercial pita bread usually puffs quite well on nuking. Small
ones will puff in a toaster as long as there are no holes.

--

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

In article <[email protected]>,
Ali <[email protected]> wrote:
>I am looking for pitta bread recipes

It's important to not bake them too long. I tried making
them once, expecting them to be browned like the ones in
the grocery store. They came out like hockey pucks. The
ones that were barely browned were still somewhat flexible,
but still not good for people without strong teeth and jaw
muscles. The consensus here was that I had baked them
too long.

One of these days I'm going to have to try it again.

--
Mike Van Pelt | Wikipedia. The roulette wheel of knowledge.
mvp at calweb.com | --Blair P. Houghton
KE6BVH

In article <[email protected]>,
Ali <[email protected]> wrote:
>I am looking for pitta bread recipes

It's important to not bake them too long. I tried making
them once, expecting them to be browned like the ones in
the grocery store. They came out like hockey pucks. The
ones that were barely browned were still somewhat flexible,
but still not good for people without strong teeth and jaw
muscles. The consensus here was that I had baked them
too long.

One of these days I'm going to have to try it again.

--
Mike Van Pelt | Wikipedia. The roulette wheel of knowledge.
mvp at calweb.com | --Blair P. Houghton
KE6BVH

Mike Van Pelt wrote:
> In article <[email protected]>,
> Ali <[email protected]> wrote:
>> I am looking for pitta bread recipes
>
> It's important to not bake them too long. I tried making
> them once, expecting them to be browned like the ones in
> the grocery store. They came out like hockey pucks. The
> ones that were barely browned were still somewhat flexible,
> but still not good for people without strong teeth and jaw
> muscles. The consensus here was that I had baked them
> too long.
>
> One of these days I'm going to have to try it again.
>
The way I've seen them baked in the Middle East was they made the circle
of bread then tossed it on the outside of a mud or concrete oven, turned
them over once and they were pretty much browned and done. The next step
was to toss the baked bread on a piece of vinyl sheet flooring that was
laid in a corner out of the way. Used to buy eight or ten at a time,
fresh off the floor.

Somewhere in my recipe collection I have a recipe for pita that I picked
up in Saudi years ago. IIRC it was easy to make in the oven. I'll try to
find it tomorrow.

Mike Van Pelt wrote:
> In article <[email protected]>,
> Ali <[email protected]> wrote:
>> I am looking for pitta bread recipes
>
> It's important to not bake them too long. I tried making
> them once, expecting them to be browned like the ones in
> the grocery store. They came out like hockey pucks. The
> ones that were barely browned were still somewhat flexible,
> but still not good for people without strong teeth and jaw
> muscles. The consensus here was that I had baked them
> too long.
>
> One of these days I'm going to have to try it again.
>
The way I've seen them baked in the Middle East was they made the circle
of bread then tossed it on the outside of a mud or concrete oven, turned
them over once and they were pretty much browned and done. The next step
was to toss the baked bread on a piece of vinyl sheet flooring that was
laid in a corner out of the way. Used to buy eight or ten at a time,
fresh off the floor.

Somewhere in my recipe collection I have a recipe for pita that I picked
up in Saudi years ago. IIRC it was easy to make in the oven. I'll try to
find it tomorrow.

"Mike Van Pelt" <[email protected]> wrote in message
news:482624d8$0$32819$[email protected]..
> In article <[email protected]>,
> Ali <[email protected]> wrote:
>>I am looking for pitta bread recipes
>
> It's important to not bake them too long. I tried making
> them once, expecting them to be browned like the ones in
> the grocery store. They came out like hockey pucks. The
> ones that were barely browned were still somewhat flexible,
> but still not good for people without strong teeth and jaw
> muscles. The consensus here was that I had baked them
> too long.
>
> One of these days I'm going to have to try it again.
>
> --
> Mike Van Pelt | Wikipedia. The roulette wheel of knowledge.
> mvp at calweb.com | --Blair P. Houghton
> KE6BVH

I once watched ladies in a Pita bread bakery making these...they had rolls
of dough which they 'slapped' between their hands to stretch out, then
slapped onto a large flat cooking surface (sort of like a Mongolian BBQ
plate), turn over after about 30 secs and cook the other side, and then lift
off onto a stack

they weren't "baked" as such

boy were they fast at what they did

"Mike Van Pelt" <[email protected]> wrote in message
news:482624d8$0$32819$[email protected]..
> In article <[email protected]>,
> Ali <[email protected]> wrote:
>>I am looking for pitta bread recipes
>
> It's important to not bake them too long. I tried making
> them once, expecting them to be browned like the ones in
> the grocery store. They came out like hockey pucks. The
> ones that were barely browned were still somewhat flexible,
> but still not good for people without strong teeth and jaw
> muscles. The consensus here was that I had baked them
> too long.
>
> One of these days I'm going to have to try it again.
>
> --
> Mike Van Pelt | Wikipedia. The roulette wheel of knowledge.
> mvp at calweb.com | --Blair P. Houghton
> KE6BVH

I once watched ladies in a Pita bread bakery making these...they had rolls
of dough which they 'slapped' between their hands to stretch out, then
slapped onto a large flat cooking surface (sort of like a Mongolian BBQ
plate), turn over after about 30 secs and cook the other side, and then lift
off onto a stack

they weren't "baked" as such

boy were they fast at what they did

MG wrote:
>
> "Mike Van Pelt" <[email protected]> wrote in message
> news:482624d8$0$32819$[email protected]..
> > In article <[email protected]>,
> > Ali <[email protected]> wrote:
> >>I am looking for pitta bread recipes
> >
> > It's important to not bake them too long. I tried making
> > them once, expecting them to be browned like the ones in
> > the grocery store. They came out like hockey pucks. The
> > ones that were barely browned were still somewhat flexible,
> > but still not good for people without strong teeth and jaw
> > muscles. The consensus here was that I had baked them
> > too long.
> >
> > One of these days I'm going to have to try it again.
> >
> > --
> > Mike Van Pelt | Wikipedia. The roulette wheel of knowledge.
> > mvp at calweb.com | --Blair P. Houghton
> > KE6BVH
>
> I once watched ladies in a Pita bread bakery making these...they had rolls
> of dough which they 'slapped' between their hands to stretch out, then
> slapped onto a large flat cooking surface (sort of like a Mongolian BBQ
> plate), turn over after about 30 secs and cook the other side, and then lift
> off onto a stack
>
> they weren't "baked" as such
>
> boy were they fast at what they did

LOL! Yes indeed. A local kebab shop used to make pitas in the tandoor
while they cooked my kebab. Matter of seconds after slapping the dough
on the wall.

Haven't had much success with pita so far. It tastes right but doesn't
puff enough to form the hollow centre. Try try again!

MG wrote:
>
> "Mike Van Pelt" <[email protected]> wrote in message
> news:482624d8$0$32819$[email protected]..
> > In article <[email protected]>,
> > Ali <[email protected]> wrote:
> >>I am looking for pitta bread recipes
> >
> > It's important to not bake them too long. I tried making
> > them once, expecting them to be browned like the ones in
> > the grocery store. They came out like hockey pucks. The
> > ones that were barely browned were still somewhat flexible,
> > but still not good for people without strong teeth and jaw
> > muscles. The consensus here was that I had baked them
> > too long.
> >
> > One of these days I'm going to have to try it again.
> >
> > --
> > Mike Van Pelt | Wikipedia. The roulette wheel of knowledge.
> > mvp at calweb.com | --Blair P. Houghton
> > KE6BVH
>
> I once watched ladies in a Pita bread bakery making these...they had rolls
> of dough which they 'slapped' between their hands to stretch out, then
> slapped onto a large flat cooking surface (sort of like a Mongolian BBQ
> plate), turn over after about 30 secs and cook the other side, and then lift
> off onto a stack
>
> they weren't "baked" as such
>
> boy were they fast at what they did

LOL! Yes indeed. A local kebab shop used to make pitas in the tandoor
while they cooked my kebab. Matter of seconds after slapping the dough
on the wall.

Haven't had much success with pita so far. It tastes right but doesn't
puff enough to form the hollow centre. Try try again!