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Thread: Looking For Pitta Bread Recipes For Kebab Style BBQ

  1. #1
    sandi Guest

    Default Re: 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

  2. #2
    sandi Guest

    Default Re: 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

  3. #3
    Ali Guest

    Default Looking For Pitta Bread Recipes For Kebab Style BBQ

    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


  4. #4
    George Shirley Guest

    Default Re: Looking For Pitta Bread Recipes For Kebab Style BBQ

    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

  5. #5
    George Shirley Guest

    Default Re: Looking For Pitta Bread Recipes For Kebab Style BBQ

    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

  6. #6
    James Silverton Guest

    Default Re: Looking For Pitta Bread Recipes For Kebab Style BBQ

    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


  7. #7
    James Silverton Guest

    Default Re: Looking For Pitta Bread Recipes For Kebab Style BBQ

    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


  8. #8
    Mike Van Pelt Guest

    Default Re: Looking For Pitta Bread Recipes For Kebab Style BBQ

    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

  9. #9
    Mike Van Pelt Guest

    Default Re: Looking For Pitta Bread Recipes For Kebab Style BBQ

    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

  10. #10
    George Shirley Guest

    Default Re: Looking For Pitta Bread Recipes For Kebab Style BBQ

    Mike Van Pelt wrote:
    > In article <w7udnQiWiILbibvVnZ2dneKdnZydnZ2d[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.

  11. #11
    George Shirley Guest

    Default Re: Looking For Pitta Bread Recipes For Kebab Style BBQ

    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.

  12. #12
    MG Guest

    Default Re: Looking For Pitta Bread Recipes For Kebab Style BBQ


    "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



  13. #13
    MG Guest

    Default Re: Looking For Pitta Bread Recipes For Kebab Style BBQ


    "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



  14. #14
    Arri London Guest

    Default Re: Looking For Pitta Bread Recipes For Kebab Style BBQ



    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!

  15. #15
    Arri London Guest

    Default Re: Looking For Pitta Bread Recipes For Kebab Style BBQ



    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!

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