📖 Find the written recipe in the link below the video ⤴️ 🌾 If you would like to support my work click here ⤵️ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵️ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🥨 To learn more about bread making click here ⤵️ Principles of Baking bit.ly/principles-of-baking The Steps of Baking bit.ly/steps-of-baking
Hi can I give few suggestions? Maybe you can try them out: 1. Your dough is really high in hydration for pita, you should need 100g-125g depending on the flour, the dough should feel like brioche dough after bulk fermentation but slightly drier. 2. You don’t need strong flour, all purpose flour with 9-11g of protein should do well (0/00 bread yields whiter bread) 3. The process is usually: kneed the dough until it smooths out nearly completely, be careful not to over kneed it. Let it rest until gluten relaxes but not until it ferments (around 5 minutes). Cut it into equal parts and shape them into smooth balls (no need for tension usually rolling on flat surface is enough). Let it ferment again just until gluten relaxes and the dough barely gets 1/4 additional volume (the target here is not the fermentation rather to make sure it will not bounce back a lot at shaping). Roll the dough balls into loaves (what ever the shape is it must have an even surface and thickness around 4 mm) you can try using a pasta roller after the initial roll it should give you an even surface that will allow it to rise. Let it ferment for 30-45 minutes depending on your kitchen heat. 4. Your dough came out spotty and pale because it was not left to ferment properly before baking. 5. We usually add small amount of oil to the dough, almost 250ml per 50 kg of flour. 6. The whole process E2E shouldn’t take more than an hour. 7. Your oven must be really hot!! Usually pizza oven does best. Hope the will be of any use.
Due to a flare up of an illness, my food options are limited. However, I'm allowed to eat most breads. I've made those today, and they turned out delicious! Simple, quick, they puffed up amazingly, and making the dough by itself was plenty fun! They've made my day, I don't think I've eaten something nearly as good anytime recently! Thank you so much for this recipe and the instructions!
It's April 27, 2023 now. I'm going back to watch some of your older vids. This one is still valid but your performance and production have improved SO MUCH in 3 years. It will be a rainy day in Virginia tomorrow so I will make pita breads with hummus to share with my neighbors. I'm looking forward to a great day in the kitchen. Now, on to your cold fermented pita bread recipe from 2022. I'll probably make that one...
Oh those were the days! 😅 That's one thing I love about baking - the recipes will still be valid long after we're all gone 😎 Good luck with the pita. Enjoy your day in the kitchen.
Thank you for this very informative video, I have not had the best success in the past with pitta breads which always look so easy but the steps you take and explain will make a huge difference. The knowing why we should do this or that really helps, even small tips can mean the difference between success and failure. Brilliant thank you. Ramon.
I really enjoyed watching how you roll the dough oblong and not round. I prefer the oblong then the round as I can never make my pita bread round. Thanks for sharing.
I appreciate your really scraping all the ingredients from the bowl. So many online chefs leave ingredients behind when combining things. This calls their recipe proportions into question for me.
Bro You are the Premier League of YT Bakers. Great relaxed tone of voice and such experience … you can’t buy experience in Six-Packs! slainté from Ireland 🇮🇪 💚☘️
Great video and a superb channel! Well done. I made the pitas twice and the taste is really good, but of the eight I made in total, none of them fully puffed up. Only half the pita puffed up, the other half stayed flat. Would be very grateful for any advice on what I could be doing wrong. Thanks!
Your channel it's really awesome. I learnt a lot from your videos. I just cannot believe that british guy can make bread :-) Bread in UK is like water in the desert 🙂
Just made these. Great. I cooked them on a pizza stone and used a pizza peel. I would suggest doubling the recipe. Then you can practice with 8. I don't know why. Mine took about 5 minutes 30 seconds in a fan assisted oven at 240°C. But the protein content in the flour here in Germany is different. Everyone's ovens are slightly different. Just make eight, keep an eye on the oven, take notes and you'll get there. Most of mine look amazing. The last one didn't rise. I think I was too rough with it and kinda knocked it back when I didn't intend to. But where I live - a packet of 5 pitta is over a euro. These cost me about 40 cents for 8. We had the oven on anyway for our Sunday cookathon. I've eaten one already. Delicious. The one question I have is ---- would they freeze?
@@ChainBaker I ate some fresh. They were great. I made a kinda sandwich - for work - with frozen ones today. Okay - you're right. Fresh is better. But the (defrosted) frozen ones are still a mile better than the shop bought ones. A country mile. Just had the last ones as a kinda flatbread in an Ethiopian dish that I love. Loved them. Honestly. These are superb. Better fresh but also good after being frozen.
I did this today! munchin a sandwitch with Milanesa and salad right now jajajaja it's my mom's favourite! glad to make her this bread. couldn't happen without your video im really happy! thanks for you knowledge and clear explanation as always you are awesome dude! you will see me on every video from now on i'm you fan! jajajaja Saludos desde Argentina! PD: insist on you making Alfajores con dulce de leche they are the best man!
That is super cool :) I'm glad your mom enjoyed it! Thank you so much for the support. They do look delicious but it is not bread so it would not fit into my program unfortunately.
Hey bro, just wondering if I can use 1g of instant yeast per 1kg of flour and let it ferment for about 24hrs instead? Do you think it's also a good idea if we incorporate fat into the dough such as olive oil / butter? Thank you so much for your work!
Definitely. You may need to use even less yeast to ferment it at room temperature for that long. I'd go with cold fermentation. It's more reliable. You can add some oil to enrich the dough for sure. Here's another pita ruclips.net/video/U4m880VvsRU/видео.html
These look great. I will make them tomorrow. Given the cost of energy in the UK right now I'm reluctant to preheat my oven for one hour though. Would there be much difference in cooking them in a lightly oiled pan for 2-3 mins each side, instead?
You can use a pan for this. You may have to roll it slightly thinner, but a couple of tests will show you exactly which thickness is best. All purpose flour will work just fine. What is the protein percentage on the flour label? If it is less than 11% then perhaps decrease the amount of water by 5 grams.
Made the pita recipe today for Super Bowl Sunday and Valetnine's Day (as heart-shaped pita breads), to go along with homemade heart-shaped falafels - toasted sesame seeds to make tahini paste, which I used in hummus and tahini sauce. Photo has been posted.
3rd recipe - another success . My GF ate 2 of those filled with a lot of things and half of another one empty. As a general question, if i want to make a bigger batch, can i just double the quantities or i need to adjust the time too? Like instead of waiting 30min for dough to rise, to wait 40 because I have a bigger amount of dough. Or if i want to make a bigger bread, does it need to stay for longer in the oven?
Just double or triple the ingredients. A larger dough usually ferments quicker, so you may need to cut down on fermentation time. A larger bread will definitely take longer to make. But don't go too big with the pita or else it may not open up as well when baking.
Help Carlie! I have made this recipe twice and what happens is a thin crust layer puffs up leaving the bottom half thicker. The paper thin layer that puffs up tears easily. I tried rolling thinner and still usually just a thin layer on top puffs up leaving the bottom on the baking stone thicker. I set my oven to 480F. Do you know why this could happen? Thank you!
Perhaps it's a proofing issue? Try fermenting the dough balls for longer before rolling and baking. Other than that it's just about finding the right thickness.
I had partial success with this one. They puffed up nicely (so cool to watch!) but I didn't get the same browning you got. It only browned on the bottom. Also, the layers were quite uneven. The dough tended to bake thick on the bottom leaving a very thin layer on the top. Can't complain too much, though. Everyone at the dinner table ate them 😁. Edit: I read through all the comments. It seems like this might have to do with the thickness of the roll. Also it looks like you leave a little bit extra dough on the edges, is that right?
I don't try to leave extra dough, but the thickness is crucial. The only way to find the perfect thickness is by making several pitas and seeing which one opens up best. If the top is not browning, you can move the oven rack higher and closer to the heating element ;)
I've been making pita bread for a couple of years now and they turn out great for the most part, but I do have a thin side and a fluffy side. At times, the thin side tears while making a sandwich. I love the shape of his pitas and I'm going to try it in a couple of days. 1 pita, 1 sandwich...genius... no need for cutting in half
Yes, I have seen that video, thank you. But I wanted to know if the dough for this specific Pita recipe could be put in the fridge and preserved for a day or 2?
I'm not sure how much flour to use. It is written 250 grs but you talk in the video about 400grs. I'm sure I'm missing something. Also, is it possible to mix it with wholemeal flour? Thanks!
It is 250g. You can swap 50g white for 50g whole wheat. But then you also need to increase the water to 160g to compensate for the whole wheat flour absorbing more of it.
Instead of bread flour would whole wheat flour be a substituted for healthy grains? By a blessing I found your wonderful knowledgeable videos, so appreciative.
Hi Patricia, You could certainly swap some of the white flour for whole wheat. I personally never go for 100% whole wheat flour as it makes the dough quite sticky especially when kneading by hand and it also tastes a little too strong for me. I would recommend making it half white, half whole wheat and then working from there. Bear in mind that whole wheat flour will absorb more water so the amount should be increased. I would suggest increasing the amount of water by 10g. Let me me know how it turns out :)
@@ChainBaker Hello Chain Baker thanks for reply. Okay I shall follow your advice. Baking is fairly recent, 3 months to me. Changing healthier lifestyle and baking dough is intriguing every batch. I’ve read that if using whole Flour to add Vital Wheat Glutens. What’s your opinion?
I have never tried using vital gluten so I can't be certain. There are a few rye bread recipes on my channel which are made with whole rye flour and seeds. Definitely the healthiest kind of bread I know. Might be worth a look 😉
@@ChainBaker But...but... sourdough starter in 5 hours =). Mostly it's not too bad. Hydration and overproofing can be an issue, but it's generally fine.
I was always told to avoid adding salt direct to the yeast as it was harmful to the health of the yeast. This does not seem a big concern for you. Why not always add the salt to the flour instead -- that way it gets diluted in its introduction to the yeast?
I feel like an idiot now that I've seen how you make them. When I make pita bread, my entire kitchen is covered in flour because the dough is always sticking so much at every step. I wish I could make those, but my oven goes only up to 230 C. It's still doable and they taste great but they lack that tasty, baked crust, just plain white all the way. If I let them for long enough to see some browning, I get crisps, not pitas.
@@ChainBaker I got some concept from other channels. It's a high hydration dough, and the high heat turns the liquid inside it to steam, so it puffs up like a balloon. The highest heat of my steam oven is 230°C, so it can't do the job. 🙁
I would not call this a high hydration dough. It's totally average. The pita should puff up at even lower temperatures so your oven is not at fault either. Rolling is crucial. If they are too thick they won't rise and if they are too thin they won't rise either. All you can do is practice a few times :)
📖 Find the written recipe in the link below the video ⤴️
🌾 If you would like to support my work click here ⤵️
www.ko-fi.com/chainbaker
🔪 Find all the things I use here ⤵️
🇺🇸 www.amazon.com/shop/ChainBaker
🇬🇧 www.amazon.co.uk/shop/ChainBaker
🥨 To learn more about bread making click here ⤵️
Principles of Baking bit.ly/principles-of-baking
The Steps of Baking bit.ly/steps-of-baking
Hi can I give few suggestions? Maybe you can try them out:
1. Your dough is really high in hydration for pita, you should need 100g-125g depending on the flour, the dough should feel like brioche dough after bulk fermentation but slightly drier.
2. You don’t need strong flour, all purpose flour with 9-11g of protein should do well (0/00 bread yields whiter bread)
3. The process is usually: kneed the dough until it smooths out nearly completely, be careful not to over kneed it. Let it rest until gluten relaxes but not until it ferments (around 5 minutes). Cut it into equal parts and shape them into smooth balls (no need for tension usually rolling on flat surface is enough). Let it ferment again just until gluten relaxes and the dough barely gets 1/4 additional volume (the target here is not the fermentation rather to make sure it will not bounce back a lot at shaping). Roll the dough balls into loaves (what ever the shape is it must have an even surface and thickness around 4 mm) you can try using a pasta roller after the initial roll it should give you an even surface that will allow it to rise. Let it ferment for 30-45 minutes depending on your kitchen heat.
4. Your dough came out spotty and pale because it was not left to ferment properly before baking.
5. We usually add small amount of oil to the dough, almost 250ml per 50 kg of flour.
6. The whole process E2E shouldn’t take more than an hour.
7. Your oven must be really hot!! Usually pizza oven does best.
Hope the will be of any use.
Thank you! I have been planning to re-visit this recipe :)
Seriously! I’ve tried many pita recipes and for the most part been let down. This was perfect. I guess it’s all on the hydration! Thanks SO much!!!
Thank you :)
Due to a flare up of an illness, my food options are limited. However, I'm allowed to eat most breads. I've made those today, and they turned out delicious! Simple, quick, they puffed up amazingly, and making the dough by itself was plenty fun! They've made my day, I don't think I've eaten something nearly as good anytime recently!
Thank you so much for this recipe and the instructions!
That is nice! I'm so glad you enjoyed it :) and I wish you a speedy recovery!
I'll be baking pitas in a couple of days and can not wait to try your shape...1 pita, 1 sandwich...genius
It's April 27, 2023 now. I'm going back to watch some of your older vids. This one is still valid but your performance and production have improved SO MUCH in 3 years. It will be a rainy day in Virginia tomorrow so I will make pita breads with hummus to share with my neighbors. I'm looking forward to a great day in the kitchen. Now, on to your cold fermented pita bread recipe from 2022. I'll probably make that one...
Oh those were the days! 😅 That's one thing I love about baking - the recipes will still be valid long after we're all gone 😎
Good luck with the pita. Enjoy your day in the kitchen.
Much enjoy your newer video formats
Thank you for this very informative video, I have not had the best success in the past with pitta breads which always look so easy but the steps you take and explain will make a huge difference. The knowing why we should do this or that really helps, even small tips can mean the difference between success and failure. Brilliant thank you. Ramon.
I love how you do your videos. Very entertaining. Looks so tasty
Thanks!
I really enjoyed watching how you roll the dough oblong and not round. I prefer the oblong then the round as I can never make my pita bread round. Thanks for sharing.
Your videos are very informative and you have a good patience in every videos you make.. thank you!
Thank you 🙏
I appreciate your really scraping all the ingredients from the bowl. So many online chefs leave ingredients behind when combining things. This calls their recipe proportions into question for me.
I am trying to make all my food from scratch. Thanks you for posting. you have greatly improved my baking skills.
These are just beautiful.
nice technique to develop that pocket. thanks for sharing.
Thank you 🙏
Tried this today. Also delicious and they puffed up beautifully😍
Awesome! :)
Thank you. Good vid. I’m going to give it a shot.
I can and have baked bread , but it always seems like too much hassle. However your knowledge and clear videos inspires me ♥️
Trying your pita today!
I am really enjoying your channel. Thanks
This is exactly what I needed. Thank you for being so detailed!
bro youve come a long way
your videos are very informative and really helpful
hope you get more followers
made those yesterday, turned out great! can't wait to try out other recipes!
Awesome pitas!
🙏
Bro
You are the Premier League of YT Bakers. Great relaxed tone of voice and such experience … you can’t buy experience in Six-Packs! slainté from Ireland 🇮🇪 💚☘️
Cheers ✌️😎
I learn this receipt firstly from you. I do not know what is strong flour before 😁
Great video and a superb channel! Well done. I made the pitas twice and the taste is really good, but of the eight I made in total, none of them fully puffed up. Only half the pita puffed up, the other half stayed flat. Would be very grateful for any advice on what I could be doing wrong. Thanks!
You rolled it either too thick or too thin. A little practice will get you there ;)
@@ChainBaker Will continue with that in mind! Thanks, Chef.
Awesome
Your channel it's really awesome. I learnt a lot from your videos. I just cannot believe that british guy can make bread :-) Bread in UK is like water in the desert 🙂
I'm sure there are plenty of great artisan bakers to be found here. I'm from Latvia though 😁😉
101 baking lesson 😊
Thanks!
Cheers 😎
Do you have recipe book, I will like to buy.
This channel is my recipe book ;)
this is so wholesome man i have no words
Just made these. Great.
I cooked them on a pizza stone and used a pizza peel.
I would suggest doubling the recipe. Then you can practice with 8.
I don't know why. Mine took about 5 minutes 30 seconds in a fan assisted oven at 240°C.
But the protein content in the flour here in Germany is different. Everyone's ovens are slightly different.
Just make eight, keep an eye on the oven, take notes and you'll get there.
Most of mine look amazing.
The last one didn't rise. I think I was too rough with it and kinda knocked it back when I didn't intend to.
But where I live - a packet of 5 pitta is over a euro.
These cost me about 40 cents for 8. We had the oven on anyway for our Sunday cookathon.
I've eaten one already. Delicious.
The one question I have is ---- would they freeze?
You can freeze them, but they'll be much better when fresh.
@@ChainBaker I ate some fresh. They were great. I made a kinda sandwich - for work - with frozen ones today.
Okay - you're right. Fresh is better. But the (defrosted) frozen ones are still a mile better than the shop bought ones. A country mile.
Just had the last ones as a kinda flatbread in an Ethiopian dish that I love. Loved them.
Honestly. These are superb. Better fresh but also good after being frozen.
I did this today! munchin a sandwitch with Milanesa and salad right now jajajaja it's my mom's favourite! glad to make her this bread. couldn't happen without your video im really happy! thanks for you knowledge and clear explanation as always you are awesome dude! you will see me on every video from now on i'm you fan! jajajaja
Saludos desde Argentina!
PD: insist on you making Alfajores con dulce de leche they are the best man!
That is super cool :) I'm glad your mom enjoyed it!
Thank you so much for the support.
They do look delicious but it is not bread so it would not fit into my program unfortunately.
viva Argentina.!
Thank you for the recipe🌸 Can we make pita bread with a preferment instead of dry yeast? And how would we in that case adjust the recipe?
This is even better than using a preferment ruclips.net/video/U4m880VvsRU/видео.html
Hey bro, just wondering if I can use 1g of instant yeast per 1kg of flour and let it ferment for about 24hrs instead? Do you think it's also a good idea if we incorporate fat into the dough such as olive oil / butter? Thank you so much for your work!
Definitely. You may need to use even less yeast to ferment it at room temperature for that long. I'd go with cold fermentation. It's more reliable. You can add some oil to enrich the dough for sure. Here's another pita ruclips.net/video/U4m880VvsRU/видео.html
@@ChainBaker You're Amazing! Thank you very much I appreciate that 🙏
These look great. I will make them tomorrow.
Given the cost of energy in the UK right now I'm reluctant to preheat my oven for one hour though. Would there be much difference in cooking them in a lightly oiled pan for 2-3 mins each side, instead?
You can cook them in a dry pan too 👍
@@ChainBaker I ended up cooking them in my Ooni pizza oven. They were fantastic. Best Pita I've had.
You might like these ones too ruclips.net/video/U4m880VvsRU/видео.html 😉
I'd love to see a greek pita recipe (the one for souvlaki).
is using all purpose flour doesnt puff up the pita? i dont have oven, only steel pan. any effect pls? thk u 🤩👍🏽👍🏽👍🏽👍🏽👍🏽👍🏽👍🏽👍🏽👍🏽👍🏽👍🏽👍🏽
You can use a pan for this. You may have to roll it slightly thinner, but a couple of tests will show you exactly which thickness is best.
All purpose flour will work just fine. What is the protein percentage on the flour label? If it is less than 11% then perhaps decrease the amount of water by 5 grams.
@@ChainBaker protein is 9%. 👍🏽👍🏽👍🏽 i'll try make it n let u know .. thank you
Made the pita recipe today for Super Bowl Sunday and Valetnine's Day (as heart-shaped pita breads), to go along with homemade heart-shaped falafels - toasted sesame seeds to make tahini paste, which I used in hummus and tahini sauce. Photo has been posted.
3rd recipe - another success . My GF ate 2 of those filled with a lot of things and half of another one empty. As a general question, if i want to make a bigger batch, can i just double the quantities or i need to adjust the time too? Like instead of waiting 30min for dough to rise, to wait 40 because I have a bigger amount of dough. Or if i want to make a bigger bread, does it need to stay for longer in the oven?
Just double or triple the ingredients. A larger dough usually ferments quicker, so you may need to cut down on fermentation time. A larger bread will definitely take longer to make. But don't go too big with the pita or else it may not open up as well when baking.
Help Carlie! I have made this recipe twice and what happens is a thin crust layer puffs up leaving the bottom half thicker. The paper thin layer that puffs up tears easily. I tried rolling thinner and still usually just a thin layer on top puffs up leaving the bottom on the baking stone thicker. I set my oven to 480F. Do you know why this could happen? Thank you!
Perhaps it's a proofing issue? Try fermenting the dough balls for longer before rolling and baking. Other than that it's just about finding the right thickness.
Is it nt necessary to add oil in the dough?
Not at all. But it does give it a bit more richness and flavour 👍
@@ChainBaker oic, I will try both versions. Thank u
hello what is the alternative to bread flour? instead of baking, can it be cooked on the grill?
You can use all purpose flour. And yes they can definitely be cooked on a grill.
Did I miss the oven's temperature and where to place the tray? I did not find the written recipe. Thanks
step 6
click on "show more" in the description below video and it is the first link
@@skulpinfoley5624 Thanks
Hello there... Is it possible to 'bake' these using a pan, I mean instead of plutting them in the over, cook them in a skillet in a stovetop?
Definitely! They are commonly cooked on pans and griddles.
@@ChainBaker I'll cook them this weekend,
I'll let you know how they came out
I had partial success with this one. They puffed up nicely (so cool to watch!) but I didn't get the same browning you got. It only browned on the bottom. Also, the layers were quite uneven. The dough tended to bake thick on the bottom leaving a very thin layer on the top. Can't complain too much, though. Everyone at the dinner table ate them 😁.
Edit: I read through all the comments. It seems like this might have to do with the thickness of the roll. Also it looks like you leave a little bit extra dough on the edges, is that right?
I don't try to leave extra dough, but the thickness is crucial. The only way to find the perfect thickness is by making several pitas and seeing which one opens up best. If the top is not browning, you can move the oven rack higher and closer to the heating element ;)
I've been making pita bread for a couple of years now and they turn out great for the most part, but I do have a thin side and a fluffy side. At times, the thin side tears while making a sandwich. I love the shape of his pitas and I'm going to try it in a couple of days. 1 pita, 1 sandwich...genius... no need for cutting in half
I'm gonna try these on my pizza stone on my charcoal grill.
Charlie, I plan to make homemade falafel and need some pita bread to go with it - can I grill them in a pan instead of using the oven?
Certainly! Make sure it's nice and hot ;)
@@ChainBaker Will do - thank you for the guidance.
Hi, I have a question. Can the Pita dough be refrigerated? If so, how long can it last in the fridge?
Cold fermented pita ruclips.net/video/U4m880VvsRU/видео.html
Yes, I have seen that video, thank you. But I wanted to know if the dough for this specific Pita recipe could be put in the fridge and preserved for a day or 2?
@AliaAscends sure thing! ✌️
@@ChainBaker
Thanks man 😎
I'm not sure how much flour to use. It is written 250 grs but you talk in the video about 400grs. I'm sure I'm missing something. Also, is it possible to mix it with wholemeal flour? Thanks!
It is 250g. You can swap 50g white for 50g whole wheat. But then you also need to increase the water to 160g to compensate for the whole wheat flour absorbing more of it.
@@ChainBaker thanks a lot!
They came out perfect! Thanks a lot!
Awesome! 😉
الله يعطيك الصحه والعافيه.
🙏
Instead of bread flour would whole wheat flour be a substituted for healthy grains?
By a blessing I found your wonderful knowledgeable videos, so appreciative.
Hi Patricia,
You could certainly swap some of the white flour for whole wheat. I personally never go for 100% whole wheat flour as it makes the dough quite sticky especially when kneading by hand and it also tastes a little too strong for me. I would recommend making it half white, half whole wheat and then working from there. Bear in mind that whole wheat flour will absorb more water so the amount should be increased. I would suggest increasing the amount of water by 10g. Let me me know how it turns out :)
@@ChainBaker Hello Chain Baker thanks for reply. Okay I shall follow your advice. Baking is fairly recent, 3 months to me. Changing healthier lifestyle and baking dough is intriguing every batch.
I’ve read that if using whole Flour to add Vital Wheat Glutens. What’s your opinion?
I have never tried using vital gluten so I can't be certain. There are a few rye bread recipes on my channel which are made with whole rye flour and seeds. Definitely the healthiest kind of bread I know. Might be worth a look 😉
@@ChainBaker Thank so much, very appreciative on your knowledge and expertise. I will use you suggestions. Happy Holidays 🙏🏼
🎅🌲
Can you give the recipe for the garlic sauce! Thank you
I think it's just yogurt with a bit of chopped garlic, lemon juice, and salt.
Can i do them in a pan.
Sure!
@@ChainBaker ur vids are great...thanks!!!! 😘😘😎😎
Cheers! 🤩
Is it possible to do this with sourdough?
Sure. Make a leaven with 20% of the flour and continue as per recipe.
Can l use instant yeast?
I am using instant yeast in the video ✌️
it is better to rest them for 10-15 mins after rolling them it makes a lot of difference.
I have to ask, why are you not using the fan when you bake your bread?
I use the fan only with lower temperature baking. With high temp it can dry the bread out too soon.
@@ChainBaker so if I have an oven with steam, can I use the fan then or should I just take without it always?
25C? Laughs in tropical heat. Still works great. Thanks, mate.
I can't imagine making bread in the tropics. I'd probably stick to cold bulk fermentation for the most part ;D
@@ChainBaker But...but... sourdough starter in 5 hours =). Mostly it's not too bad. Hydration and overproofing can be an issue, but it's generally fine.
Oh good point about the sourdough. I sometimes struggle with it in the winter ;)
Want to know why you did not mix oil to the dough?
I did not want oil this time. But you can certainly add some :)
i bake them in a pan on the stove...
I make 4 portion, but same portion
No list for ingredients
Link below the video
Ingredients please.
link below the video
I was always told to avoid adding salt direct to the yeast as it was harmful to the health of the yeast. This does not seem a big concern for you. Why not always add the salt to the flour instead -- that way it gets diluted in its introduction to the yeast?
It does not have any effect on the yeast if you mix them together. I just finished filming a video about it. Coming soon :)
I feel like an idiot now that I've seen how you make them. When I make pita bread, my entire kitchen is covered in flour because the dough is always sticking so much at every step. I wish I could make those, but my oven goes only up to 230 C. It's still doable and they taste great but they lack that tasty, baked crust, just plain white all the way. If I let them for long enough to see some browning, I get crisps, not pitas.
Move the oven rack closer to the heating element. That should solve it :)
Provide measured ingredients please
Link below the video 👍
@@ChainBaker thanks 🙏🏼
I don't understand why they puff up, and turn into something like a pocket. 🤨
Good question! I guess because they are so thin. If it was a larger loaf, then it would rise more evenly and gradually.
@@ChainBaker I got some concept from other channels.
It's a high hydration dough, and the high heat turns the liquid inside it to steam, so it puffs up like a balloon.
The highest heat of my steam oven is 230°C, so it can't do the job. 🙁
I would not call this a high hydration dough. It's totally average.
The pita should puff up at even lower temperatures so your oven is not at fault either.
Rolling is crucial. If they are too thick they won't rise and if they are too thin they won't rise either. All you can do is practice a few times :)
@@ChainBaker thank you, I'll try again. 😌
Chain Baker, I think you just like "folding over" your dough because, you think it's fun. Lol ;0)
It is pretty fun, but there are legit reasons for it 😃
1) ruclips.net/video/0P82bQDZSAE/видео.html
2) ruclips.net/video/D-ALChNBaBs/видео.html