How to bake the Perfect Pitta Bread | Paul Hollywood's Easy Bakes

[@joanie-]

done this twice now and i’m astonished by how easy this is and how delicious they come out!! big up hollywood

[@cristinaghersi1148]

I can,t stop seeing you! Saludos desde Argentina

[@rosadeleon6155]

waw paul now i saw your bakery page that is delicious

[@tatertott2390]

Wow! That looks lile the tastiest pita ever! You male it look so easy

[@AmalieAmmaFaurschou]

Hello 😂 at the end of the video lol Cool how it’s being full of air 😮😊

[@aracelisruiz7948]

You make everything look easy but that's the way I'm going to eat it with hummus and sesame sauce fascinates me with Arabic food! That one looks delicious! Thank you nice video! Congrats

[@saidabernaoui3251]

You are the best chef

[@sih1095]

Off to Cyprus for Christmas. Will surprise our Cypriot family with these..

[@lynnscroggins7104]

In the states we would slice across the pocket and fill it with meat, cheese, lettuce, tomato and dressing. Great sandwich! Thank you for sharing. Will make these for my girls’ lunches

[@Sharonhowland11]

Easy peasy! Thanks for the recipe and instructions, they turned out great. So nice to have homemade fresh pita for Greek night.

[@estercraciun1616]

Wow, what texture has the dough, that pocket is a favorite....interesting tip with covering the dough. Much gratitude for your videos, be blessed! 🙏

[@dorutahojbota5066]

Retete foarte bune am facut si eu cateva delicioasă multumesc

[@adedow1333]

Very nice, Paul! Looks yummy!

[@mezmez1899]

Saved this recipe. So glad you made just the one. That’s all I need Going to have with Hummus I made today Thanks Paul

[@gwenjones7767]

Going to try your ginger biscuits Paul. I just love ginger biscuits!

[@elisadenardi4324]

Te salió bonito ,lo haces tan rápido y lo rellenas de lo que te gusta y sin miga ,gracias .

[@hiseenmorsy]

كل وصفاتك جميلة جدا وانت انسان جميل ربنا يسعدك ويوفقك ( ويطعمك الله من طعام الجنه)

[@cayelenereevis6594]

Thankyou Paul

[@nizasegal330]

Thank you 🙏 Some add oil to the pita dough Can you please explain what is the difference With oil and with out oil 🙏🙏

[@DJ-ll4mq]

Looks so easy. What can possibly go wrong?

[@visnjicagoljak1804]

Nice!so good!

[@Som-Hanoolaato]

Thanks for sharing

[@srt4wannabe]

Hey Paul...not sure if you even look at these comments but this recipe is in your latest BAKE cookbook and the water ratio is way off. In the book it calls for 280ml of water. I will notate this amount in the book and see how it comes out. I just added a bit more flour to tighten it up and will see how it turns out.

[@susanmargison5807]

I hope u and Melissa have a gorgeous time away in Cyprus with ur other cypriot family Paul 👪 💗 💕 💓 💖 ❤

[@ceelee4687]

Are those pickled turnips I see? 🤤😋 Lebanese food is one of my favorites and now I'm craving shawarma 😂 *ok its beet root hummus I see! Yum! Pickled turnips are colored with beet root so that's why I thought that's what I saw lol.

[@lindaj5492]

I’d tried to make pitta on stovetop (induction) as with other softer flatbreads. Now thinking it’s impossible to reach correct temperature so will try again with oven.

[@PetesShredder]

I thought they inflate because of the moisture turning into steam? I didnt think the yeast went crazy in the heat and started producing co2, surely the heat kills the yeast pretty quick and its the steam that inflates them?

[@ItsJustLisa]

I saved this video when I watched it and I’m glad I did. I got some cooked gyro meat at the market and with fresh pita bread, we can have sandwiches for dinner. The dough is proving now. I wish my oven had a proving setting, but since it doesn’t, I just have the bowl in there with the oven light on. Fingers crossed because it’s only 20F/-7C today and the house isn’t overly warm.

[@theresawestphal2055]

I know you probably don’t actually read these comments but... thank you for your baguette recipe I made it and omg it was absolutely delicious. Will try making these they look really good.

[@lindaj5492]

I made baguette too 😋

[@mattdobson8677]

Is the dough strong white bread flour?

[@saidabernaoui3251]

👏👏👏👏👏👏👏👏

[@tramhuynh6476]

What is strong flour? Can you share the picture of the bag of the flour?

[@maxineb9598]

Strong flour has a higher protein content. Depending where you live, it may come under a different name. Maybe Bread flour.

[@maxineb9598]

I have never had any luck baking my pitas in the oven so use the stove top. Occasionally I'll get one that doesnt puff. They get stuck in the freezer to have with soup or curry at a later date.

[@pritt-i3r]

Same here...

[@joanie-]

i’m really grateful mine puff every time are you following the video exactly ?

[@piotrpiotrowski2966]

You can reduce the amount of cling film you use by just putting a salad/dinner plate over your bowl while the dough proves. You can put a small plate over smaller dishes obviously too.

[@saltedproductions]

Loved the video! My favorite part though..."what you essentially got is a..Heeellloooo..." 😂 Awesome!

[@patriciaboldini6767]

In Love

[@Martinalabudova-q9v]

❤😮

[@Martinalabudova-q9v]

😮

[@piotrpiotrowski2966]

Have you tried making pitta without yeast? Is the yeast actually necessary? Can you try making pitta without yeast and show what the difference is please? I want to try making pitta and it really needs to be super healthy pitta without unnecessary things added to it.

[@AnaKurtz-o4i]

Šr cemo unutra sir i rikulu?

[@rosedragon108]

what does 'strong' mean when it comes to flour?

[@d.falkirk201]

High protein bread making dough

[@alissajohnson883]

No sugar?

[@rickagustin6542]

Can you use self raise flour?

[@CrazyTechLab]

Needs better lighting, 4K video and maybe better lens, but otherwise a good bake.

[@kreffik]

And here I am, trying to bake this bread using recipe from book "Bake" fresh from the press, page 144 using 250g flour to 280ml of water and wondering why my stand mixer is mixing floury water.

[@joew2125]

I just created the same batter from his “Bake” cookbook. I want my money back. 😂

[@keefsmiff]

I do this twice a week now, i dont buy bread anymore ...converted..

[@myaalv.2542]

U are so handsome!

[@joew2125]

I should have watched this video before following the recipe in your “Bake” cookbook. That recipe calls for 280 grams of water which actually creates a batter, not a dough. 🤬

[@shelleydoxtdator753]

Lol - a talking pita 😂😂😂

[@zaaxi7424]

Who-moose?

[@piotrpiotrowski2966]

Hello Paul! Thank you for your video. I think it would be good if you chose 100% wholemeal flour (or other wholegrain flour) whenever you are making bread, cake/biscuit videos to encourage people to eat healthy carbs and not refined white wheat flour and remind everyone that they should keep away from eating and cooking with refined white wheat flour. Refined white wheat flour aka all purpose flour has been linked to MANY health issues and all good books on nutrition and healthy eating state that people should AVOID EATING IT and therefore also avoid cooking with it!! It would be helpful if chefs did not encourage people to use all purpose flour in their videos. It is important that chefs support everybody to eat healthy carbs, complex carbs and rather than simple carbs in all their recipes!!!

[@elliekel8148]

The slow motion is unnecessary

[@piotrpiotrowski2966]

Why don't you cook this pitta like a chapatti? Have you tried making it like a chapatti in a flat pan? And without yeast. That way you save a lot of time. Anyway it should puff up in a flat pan (a chapatti does). For some reason very flat breads often have raising agents in them when they just do not need to be there, they are unnecessary ingredients. Sometimes they use bicarbonate of soda instead of yeast. But why add a dodgy chemical to the food making it unhealthy when the end product is super flat?? The raising agent should not be added.

[@jaywellington6504]

You 'proof' your dough, NOT 'proove' it. lol

[@TheNecessaryEvil]

Oh, dear. Underproved and overbaked. Shame. Moving on, then…

[@catsforever3999]

Too much flour aswell. It's supposed to be sticky I've seen on another video. Confused