Puffy and Chewy Pita Bread with All-Purpose Flour
Puffy and Chewy Pita Bread with All-Purpose Flour

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, puffy and chewy pita bread with all-purpose flour. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Puffy and Chewy Pita Bread with All-Purpose Flour is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Puffy and Chewy Pita Bread with All-Purpose Flour is something which I have loved my entire life.

I say bring on all the gluten you can. This is an awesome dough for bread, rolls or pizza. I'll also show you a cool new way of cooking.

To begin with this particular recipe, we have to prepare a few components. You can cook puffy and chewy pita bread with all-purpose flour using 7 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Puffy and Chewy Pita Bread with All-Purpose Flour:
  1. Take 160 grams All-purpose flour
  2. Prepare 1 tsp Baking powder
  3. Take 18 tsp Salt
  4. Prepare 90 ml Lukewarm water
  5. Take 1/2 tsp Dry yeast
  6. Take 10 grams Honey
  7. Take 10 grams Olive oil

It is more chewy and fluffy. Maybe it's the yeast that makes the difference. With the exception of using bread flour and rapid rise yeast (my tweaks) - the dough recipe on Pete Bakes! - is similar to the recipe I acquired years ago; additional tips in handling the dough made all the difference for me. This recipe is easy and fun to make; in fact they turned out to be the best looking I.

Instructions to make Puffy and Chewy Pita Bread with All-Purpose Flour:
  1. Add dry yeast and honey to boiling water cooled to the touch, then let sit for 10 minutes.
  2. Combine the all-purpose flour, baking powder and salt in a bowl.
  3. Add the yeast mixture and knead with your hands. When well incorporated, add olive oil.
  4. Knead until smooth, wrap in plastic wrap, put in a double boiler and allow it to rise (until it rises 1.5 times higher).
  5. Lightly knead, then cut into thirds with a knife. Cover with a damp kitchen towel, then let sit for 10 minutes.
  6. With a rolling pin, roll out to 15-cm diameter circles. Place on parchment paper, cover with a dry kitchen towel, then let sit for 15 minutes.
  7. Place a piece of parchment paper over the dough, flip them over onto it, then bake in oven preheated to 230°C for 2 to 3 minutes.
  8. Remove them when they puff up, then cover with a damp towel until the cool. Transfer to stock bags once they cool.
  9. Lightly reheat in the oven then load them up.
  10. I enjoyed mine with such fillings as Spicy Meat for Taco Rice (See.

Deb went on vacation and all I got were these lousy pita breads! Store-bought pita (like store-bought sandwich bread) is often several days old. With a wooden spoon or a pair of chopsticks, stir until mixture forms a shaggy mass. This low-fat pita recipe calls for applesauce instead of oil. Bake or fry it until puffy, and then let it cool and I made the pita bread with my own modifications.

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