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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.

where to buy papa pita greek pita flatbread


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 years ago, during the Stone Age, that the Natufian people in what is now Jordan made a kind of flatbread from wild cereal grains.[9][10] Ancient wheat and barley were among the earliest domesticated crops in the Neolithic period of about 10,000 years ago, in the Fertile Crescent. By 4,000 years ago, bread was of central importance in societies such as the Babylonian culture of Mesopotamia, where the earliest-known written records and recipes of bread-making originate,[11] and where pita-like flatbreads cooked in a tinûru (tannur or tandoor) were a basic element of the diet, and much the same as today's tandoor bread, taboon bread,[12] and laffa, an Iraqi flatbread with many similarities with pita. However, there is no record of the steam-puffed, two-layer "pocket pita" in the ancient texts, or in any of the medieval Arab cookbooks, and according to food historians such as Charles Perry and Gil Marks it was likely a later development.[1][13]

The word has been borrowed by Turkish as pide,[21] and appears in the Balkan languages as Bosnian-Serbian-Croatian pita, Romanian pită, Albanian pite, and Bulgarian pitka or pita; however, in the Serbo-Croatian languages of the countries comprising the former Yugoslavia, the word pita is used in a general sense meaning pie.

In Arabic, the phrase خبز البيتا (khabaz albayta, lit. "pita bread") is sometimes used; other names are simply خبز (khubz, "bread"), الخبز العربي (al-khubz al-ʿarabiyy, "Arab bread") or خبز الكماج (khabaz al-kimaj, "al-kimaj bread").[22] In Egypt, it is called عيش بلادي (ʽēš baladi) or simply عيش (ʽēš, "bread"),[23] although other subtypes of "bread" are common in Egypt, such as eish fino and eish merahrah.

In Turkish cuisine, the word pide may refer to three different styles of bread: a flatbread similar to that eaten in Greece and Arab countries, a pizza-like dish where the filling is placed on the (often boat-shaped) dough before baking,[26][27][28][29] and Ramazan pide. The first type of pide is used to wrap various styles of kebab, while the second is topped with cheese, ground meat, or other fresh or cured meats, and/or vegetables. Regional variations in the shape, baking technique, and toppings create distinctive styles for each region.

In Cyprus, pita is typically rounder, fluffier and baked on a cast-iron skillet. It is used for souvlakia, sheftalia, halloumi with lountza, and gyros. In Greece the word pita means "pastry" and is usually used for various cakes and pastries like spanakopita (spinach pie) and karydopita (walnut cake) unrelated to the English language "pita" flatbread.[30] Traditional breads in Greek cuisine are leavened loaves,[31] such as the round καρβέλι karvéli or the oblong φραντζόλα frantzóla. This style of pita flatbread, in the English language meaning of the word, is almost exclusively used as a wrap for souvlaki or gyros usually garnished with some combination of tzatziki sauce, tomatoes, onions, and french fries.

In Bosnia, Croatia and Serbia, local style of pitta is known as lepina, somun or pitica, and is the most common bread serving with barbecued food like ćevapi, pljeskavica or grilled sausages. The word pita itself, on the other hand, is used for pie in the general sense in all local languages, and is mostly used for börek or various sweet phyllo pastry dishes (with the exception of baklava which is always called that).

We really do capitalize on the simple pita pizza thing (throw it under the broiler with all the toppings for a minute or so and you are good to go) as well as rolling up our favorite sandwich fixings for lunch.

I have made these twice now and they are DELICIOUS. The first time I made them I pan seared them, added some crushed garlic, cilantro, and butter to the tops and oven roasted them for a minute to make a garlic naan. Tonight I made them just for gyros and they were wonderful. Not the dry, flaky pitas that you buy in the store. Thank you for this amazing recipe! Moist, pliable, AWESOME.

Mel, these are unreal! My husband just caught me rubbing one on my face, they are so soft. Is that weird?? ? I wanted to tell you that they worked beautifully with almond milk in case any vegans find this recipe. I am now completely spoiled, pita-wise. THX!

HUGE HIT!my oldest did not have dinner with us the night I made the pocketless pita and chicken gyros. The other three ranted and raved the following night about how great dinner was the night before. Thank you:))))

Choosing the right pita flatbreads can be a crucial task, especially if you're a baker or a chef. Pita flatbreads are a type of bread that is made from flour, water, yeast, and salt, and they are a popular food that is enjoyed around the world. Pita flatbreads are available in a range of types, sizes, and flavors, and it's important to choose the right flatbreads for your needs and preferences.

There are several factors to consider when choosing pita flatbreads, including the texture, flavor, and overall cost. In this article, we'll break down the key considerations to help you make an informed decision.

The first thing to consider when choosing pita flatbreads is the texture. Pita flatbreads are available in a range of textures, from soft and tender breads that are easy to chew, to crispy and crunchy breads that are more challenging to bite. It's important to choose a flatbread with the right texture for your needs and preferences, as this will determine the overall enjoyment and satisfaction of eating the breads.

The next factor to consider when choosing pita flatbreads is the flavor. Pita flatbreads are available in a range of flavors, from plain breads that are lightly salted, to flavored breads that are seasoned with herbs, spices, or cheese. It's important to choose a flavor that you like and that will complement the other foods and beverages that you plan to enjoy with the flatbreads. 041b061a72


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