Middle Eastern Pita bread. A classic versatile flatbread

[@Antaios632]

THANK YOU for giving weights! I don't think a lot of people understand how much difference it can make in baking recipes.

[@MiddleEats]

Absolutely. My wife always baked and everything is measured by the gram. Cups and teaspoons are good for day to day quick kitchen measuring but a good scale is essential for baking. Thanks for watching!

[@whazzat8015]

Really ain't no other way

[@RadioactiveGloryHole]

Americans don’t understand, everyone else does

[@KP-gc7fd]

a lot of people understand, every recipe gives measures; have u encountered freestyle baking on yt? its common knowledge that baking needs to be precise

[@Antaios632]

@@KP-gc7fd in the US, it is rather uncommon to give recipe measurements by weight. They are usually given in volumes, which can be well off the proper ratios depending on the particular vessels used and the technique of measuring. Weights give more consistent results.

[@fahadrind4332]

This channel has the greatest description section ever witnessed

[@uwu-oz6xn]

im not going to lie i absolutely bombed this recipe. used an old cheap scale thats been dropped tons of times, been stored with things on top of it etc, started off my yeast in cold liquid, subbed half and half for milk (half and half is heavier so less liquid), dough was drier and didnt rise much. after i rolled them out, i waited a bit longer before cooking them than what was recommended to (was having a bad day). i cooked them in a cast iron not expecting much cause i messed it up so bad and they puffed. got three full puffs! the recipe STILL worked great even after i messed it up so bad. your recipes are amazing. the pita was fluffy, instructions were absolutely amazing even me in my then malnourished state could make it. im making more (correctly albeit with the same scale) tonight. genuinely a great recipe.

[@dottiedavis355]

This is the sixth pita recipe I’ve tried, and easily the best. Also, it’s incredibly forgiving! I made the dough before going to bed (first mistake), and forgot to add the water. I quickly realized this when my dough just sat spinning in the mixer, dry and crumbly. I kept adding water till the dough looked like it was kneading properly. I substituted 20% whole wheat flour, by the way, for added flavor. I let it rise in the fridge over night, for convenience, and the next morning made eight 60-gram balls, baking them per directions. They were delicious, 7 out of 8 perfectly puffed. Thank-you!

[@MiddleEats]

Thank you Dottie, so sorry for missing your comment all this time. Glad it all worked out so well

[@tomfondly5266]

I've tried all the top searched pita bread recipes, but yours is the one where the measurements have made it to the side of fridge for quick reference. I've must have made these 10 times by now and guarantee without fail I always get it a perfect pocket, which was some thing I couldn't do consistently with those other recipes. These remind me of a Lebanese bakery in Doha (circa 95) that made the best shawarma, because they also made the best pita bread to wrap it in. Thank you for sharing!

[@iwonasakowicz2749]

This is a great recipe. The pitas came out soft, puffed up and delicious. I have tried both methods: oven and pan. You are right - oven pitas are better. I will make them often. Thanks. Greetings from Poland.

[@MiddleEats]

Fantastic, I'm very glad to hear that. Hope you enjoy many pittas in the future!

[@PeninaLelie]

Thanks

[@vincentgalura7697]

Thank you finally a proper arabian flat bread, I always have this when I go home to Abu Dhabi, but now its Pandemic i can't , i always paired this to grill chicken ,humus,tum, thank you for the recipe I will try this on the weekend

[@MiddleEats]

No problem. I've got a good toum recipe on the channel as well as shatta. Check it out if you want to make them!

[@KhanhTheLearner]

The puffing up action in the oven is so satisfying!!!

[@DianeH2038]

thank you for the recipe in grams! it's SO important and saves one from having to wash many measuring cups and spoons, too.

[@TGTree]

Good evening (i'm watching your video upon the details of pita bread). This is not the first time That i have watched yours. You give vey good attention and offer great details. Thank you for being You.

[@78625amginE]

WARNING to anyone with nonstick baking trays: do NOT use the oven method! If nonstick surfaces get too hot, they begin releasing their chemicals. Only use basic metal baking trays or better yet, get a pizza atone. Wonderful recipe and video. Thank you for sharing

[@Spanishproject123100]

Good pita is the one thing I haven't been able to replicate from my time studying in Jordan. I'm excited to try your recipe.

[@MiddleEats]

Hope you like it! 🤞🤞 I highly suspect they use a bit of brown flour too in the pitta there.

[@megafootyclips9457]

Great recipe but the best thing is you are a really excellent communicator! It's rare to watch a baking video and not have three or four points of confusion or uncertainty (if you're not very experienced, like me) so I really appreciated the methodical and thorough way you set out the instructions. Thank you!

[@josephppopp7493]

Thank you for bringing The Middle East to my Home!! Great job, very well done.

[@amirab45]

I have tried other recipes and this is by far the best! . In 4 days I have made this recipe twice both times doubling the recipe! My family can’t get enough! Thank you so much!

[@sabhiasheikh9459]

Made pitta breads twice this week for iftar. What a hit! The family don’t want shop bought pittas from now on. Loved how easy they were to make and all risen beautifully on my pizza steel.

[@MiddleEats]

Aww thanks for trying them and I'm glad to hear they love them so much. Fresh pitta is just mind blowing.

[@aj7058]

Love knowing I can add "Middle Eats" to recipe searches for a guaranteed great video.

[@dosomething6975]

Honestly your channel is a gold mine. I'm an American but i love cooking unique things

[@localcolour]

Brilliant recipe, best I've found, excellent detail, tips and insights, thanks so much.

[@A_T216]

I've been so discouraged by pita recipes in the past, so I'm very excited by your recipe now!

[@davidgilroy1983]

Thank you for this brilliant cooking resource! I’ve just made your pita recipe with your ta’ameya recipe, with a home made hummus, tahini sauce and a cucumber and tomato salad, garnished with pickled turnip. Best falafel I’ve ever had! I’ve subbed and look forward to more of your videos!

[@MiddleEats]

I kinda messed up when filming, and forgot to shrink the size of the smaller Pittas so they ended up a bit chunky, none the less they still tasted great 😂. I'll try figure out a technique to get the pittas super thin, so you can make bakery style Khubz at home. Hope you enjoyed the video! Let me know what you plan on eating with these pittas! Your support is really appreciated, and if you'd like to help out with the costs of running the channel then please check out the Patreon. www.patreon.com/MiddleEats

[@jessih.5283]

A BIG thank you! The recipe is perfect. They (almost) always come out perfectly puffed and my family loves them. They're so much better than the ones from the store and are super easy to make. I tried both methods - oven and pan - and they're both working fine though I enjoy the oven a tiny little bit more. Thank you so much for sharing this video. It is a gem!🥰

[@georgeprout42]

Whilst I don't disagree, 50p for 6 ready made is hard to compete with and usually good enough for most dishes.

[@ambareenkausar6905]

I really admire your detailed explanation of the recipe. You cover all the doubts. Perfectionist. Thank you.

[@MiddleEats]

Glad you liked it!

[@RH-hy7we]

I made these tonight and they are delicious. Thank you for posting such clear and easy to follow directions so that even a novice bread maker like me can turn out tasty pitas on her first try. I will definitely make these again.

[@hamder]

I really appreciate the way you handled the yeast, as a baker by trade the average food youtubers treatment of yeast is a pet peeve of mine. It irks me when people just dump the salt unto the yeast, and later prattle on about the dough needing 3 hours to rise, yeah it do.. because the salt kills the yeast cells, meaning the yeast that survived needs longer to consume the sugar, which means the yeast produce CO² slower, which means the bread rises slower.. IT AIN'T THAT HARD BABISH!!

[@MiddleEats]

Hahahaha loved your comment, thank you! Pretty sure I've seen him and Adam Ragusea both do it. Brad Leone's the one who taught me to respect live foods and I'm pretty sure he mentioned that salt thing before. If I can ask you a technical question; I wanted to get the pittas ultra thin, how could I do that. They wouldn't roll out much thinner here. Do I rest them and roll them out again? I'm trying to do the ultra thin Khobz pitta, but I just can't figure it out.

[@hamder]

@@MiddleEats I find that pita made of only all-purpose flour get a bit thicker, if half of the flour is whole wheat or durum, they get a bit thinner. But yeah letting them rest a few minutes after the first rolling, and giving them a reroll might do the trick as well.

[@MiddleEats]

Interesting, I'll try the durum wheat then. What proportion, 20%? I saw a How it's made video on Arabic pitta, and they just pushed the dough through industrial rollers. That's how they get it so insanely thin.

[@hamder]

@@MiddleEats 50/50 durum and all-purpose would be my starting point, durum is higher in protein so it absorbs more water, so a bit more water wont hurt. And try dusting the rolling surface with durum instead of normal flour, I feel like durum is easier to roll on it has a "less sticky" more "flowing" like i can put more weight on the pin without fear of squishing the dough, might just be a work habit/quirk I've picked up.

[@MiddleEats]

Thank you, I will definitely try all of those suggestions! We actually use wheat bran for the same purpose with Egyptian pitta called baladi bread. Though the dough has a super high hydration and is almost batter like before baking, so it doesn't even get rolled. I'll have to do that one day!

[@zido1]

Man you are amazing! This bread is amazing with fool mudammas!

[@ArchanaSharma-vi6gz]

Awesome 👍🏼👍🏼 I like your simple way to teach ....thank you brother 🙏

[@MC-dd8ls]

Thank you so much for your videos! Because of present day circumstances, I am unable to travel and enjoy cultural foods. However, these authentic recipes you share and explain so well, provide me with the opportunity to prepare and enjoy these foods in my own kitchen with the added extra special ingredient of love incorporated into the recipes. Your efforts are so much appreciated!!!!!THANK YOU SOOOOOO MUCH!

[@edithharmer1326]

I like very much how you have explained vocally and in writing this yummy recepit. I do use at all times the SCALE for all my cooking. I believe it is essential in measuring all the ingredients in all recepits. You have done that! Professionally! Thank you for sharing! Greetings from Singapore!👏👏🎈🎈⚘ Edith

[@zodmorality]

Thank you sir! This tutorial was clear and sufficiently elaborate. Perfect, in my opinion.

[@egyfalcon5643]

oh, what would I do without you! My Egyptian hubby is so happy when I cook your recipes ;)

[@mabdou79egy]

Great video. It helped me to finally master Egyptian Baladi bread after 6 failed recipes! I only used whole wheat bread flour for half of the flour quantity. And replaced milk with water

[@alstroemeria-5]

What an excellent teacher you are! Your channel is so user-friendly and the ability to have the recipe, items to use and timed description is great. I'm a home scratch cook and have learned much from KZbin channels, but yours is the first I've commented on. Thank you! I'll be trying this recipe in place of mine😊.

[@johncspine2787]

I made some w a different recipe yesterday, w a little half and half, I wanted to add yogurt for softness, but didn’t have any, I tried a dollop of sour cream..they turned out amazing! I’m going to try adding more..I used some dough (probably too soft for this use, but was awesome) to stuff with beef, toasted pine nuts, onions, garlic, tomato paste, and cooked, drained, finely chopped spinach for a kitchen sink type turnover.

[@ahmedrezk7835]

Never in my life thought I could bake bread at home - Thanks !!

[@MiddleEats]

It's definitely easier to do than you'd think. There's a bit more work involved in making this kind of bread by hand, but something like focaccia requires very little kneading. Thanks for watching!

[@ejwolski]

Excellent recipe! The bread tasted wonderful and was super easy to make thanks to your directions. I used a pizza stone with excellent results.

[@enter_eagle]

I did this recipe and first try it came out perfectly. This is such a good recipe, thank Middle Eats! Oh yeah, I used a cast iron skillet, flipped up-side-down in my oven.

[@khurram88]

Obi, I’ve only tried this and another one of your recipes. Both have turned out fantastic. Salute to you sir.

[@bluesky2155]

I love pita and the Lebanese people.

[@angeldee2602]

Thank you Obi, your recipes are amazing!

[@Chris-eo5zs]

These are great videos. I love making kebabs, gyros, shawarma etc but I usually buy the bread because I never have the motivation to make them. Your video has motivated me though! Quick tip for the mixer; the ingredients actually combine far better if you put your wets in first, and the drys on top. I know, it seems somehow sacreligious, but it works! Keep up the good work!

[@stevemack60]

Excellent video as usual. Great recipes very well presented. Thanks.

[@lindadechiazza2924]

Thank you for carefully explaining the steps and process marvelous

[@brookechang4942]

Thank you so much for this video. This and your recipe for toum have become my go-to for everything from everyday snacking to bringing to parties (in fact, I'm chowing down on a plate of pita and toum as I write this!). I've pretty much given up on store-bought pita since I found this video, because it just doesn't compare.

[@101muser]

Honestly the best recipe! Made this and they turned out amazing, soft and beautiful! Also really appreciate all the effort it took to make this video and the explanations you give! Can't wait to try your other recipes now, thanks!!!

[@MiddleEats]

No problem at all and I'm so happy to hear that. Hope you have loads of great pita in the future.

[@maxreuv]

Super-precise, excellent recipe, you made it perfect to follow. Thank you!

[@minaweight3719]

Gosh having tasted the best falafel in Abu Simbel I am keen to try your recipe! Clear and concise videos - brilliant! thank you!

[@bushcraftallday]

Ty for the perfect attention to detail in your video

[@jsmaheu2935]

The pitas came out perfect and were much better than the store-bought variety. They went along nicely with the toum sauce that I also got from your channel.

[@wolfman011000]

Great recipe video easy to follow your clear instructions. I love to spread garlic herb butter in the pocket while they are still warm. Take care, God bless one and all.

[@danielstewart5208]

I love this channel so much! I have always wanted to learn more Middle Eastern techniques and how to cook! Thank you Obi!

[@esauchavez8640]

Great recipies. Love it. Gracias.

[@lukewraight5369]

Thanks for this recipe, your channel is great and I can’t wait to cook some of your recipes. Thanks for sending me here from Reddit!

[@MiddleEats]

Thank you, send me some photos and let me know how they turn out!

[@lukewraight5369]

@@MiddleEats Of course!

[@KevinAllOver]

Dang, I make pizza all the time and never realized I could just tweak the recipe a bit and have pita for days. This is awesome.

[@MiddleEats]

Absolutely, I think this is pretty close to the pizza dough my mum used to make, though she did it in a bread machine. That kimchi pizza of yours looked dope, might have to try it with this dough!

[@KevinAllOver]

@@MiddleEats thanks! Give it a go - curious how the hydration will affect things!

[@MiddleEats]

I'll have to try get some good kimchi, it's not very common in London except at specialty Asian grocers. I'll let you know how it goes when I do!

[@whazzat8015]

@@MiddleEats Kimchi is so easy to make, even I can do it! Nearly impossible to mess up. Everybody should make pickles, too! Takes less time than going to the store

[@lifeofabronovich7792]

@@whazzat8015 Yeah, I thought it was quite easy to make, no idea why all my Korean friends said it was hard lol. It takes a few hours for the cabbage to wilt adequately once you salt it but you only have to actively do like 30 minutes of work at most.

[@ctchick05]

I made them, just used half wheat and half all purpose, so yummy!!!!

[@opticalpie]

glad to see this channel getting more views, well deserved

[@MiddleEats]

Thank you, I appreciate your support

[@saladin_r]

Love your videos. You can add wet ingredients first then dry into mixer and it should combine without needing to manually fold

[@oliverjamesspicer]

Excellent video. Really enjoyed the pacing and quality of editing

[@Firecat0]

Man I used to get this freshly baked all the time when I liked in Kansas City. All the various Middle Eastern restaurants I liked going to also got theirs fresh every morning; Habashi House had their bags of bread so fresh it was still warm. Miss it so much. TwT

[@OfficiallySarabi]

When cooking large batches, i separate the dough into balls and let it proof. Then i basically roll them and put them in the oven whenever the baking sheet is full. With two racks and two large packing sheets, you basically wind up with a revolving door but none of them over proof. Opening the door does lower the oven temp, but not enough for it to matter much cuz you're moving fast lol

[@derekmizak]

Thank you for it. I have made pita based on your recipe and it was awesome. It was a very good point to not overproof it. Keep up with the good work make those videos comming.

[@MiddleEats]

Glad it turned out well, we just made it again for our falafel video coming next weekend! Thanks

[@CloudsJoia]

Thank you so much for sharing such amazing recipes and techniques. I really appreciate your videos. Looking forward to more.

[@TheLizard199]

Made these for my family! so good and so easy

[@MiddleEats]

Glad to hear you liked them, hope you found the recipe straight forward

[@korenmoscovich4681]

I have tried making pita several, several times - absolutely fantastic and looking forward to seeing subscriber milestones smashed soon!

[@MiddleEats]

Hope you like this recipe then! Thanks, fingers crossed

[@rankinsean]

Fab as always Obi!

[@MiddleEats]

Thanks Sean!

[@kestrelhawkins8728]

Thank you for finally demystifying this for me! I will be trying this very soon!

[@christineg5699]

Thanks for this easy-to-follow video! I'm off to the kitchen now to make some pitta.

[@cozzrock9231]

Getting to this a bit late. Thanks for Posting Obi!

[@MiddleEats]

No problem, thanks for watching. Hope you try it out

[@anhima2003]

Made these last night - they're fantastic! I've tried making pita once before but really struggled getting the puff. About half this time puffed fully in the oven, and the rest I could still easily pull apart. Heads up, step 5 in the written recipe is missing to add the olive oil. I almost missed it. I adore that you break the videos into segments though, makes it easy to check steps!

[@MiddleEats]

Hey Kaitlyn, glad to hear it worked out. I'll update step 5. Hopefully next time around even more puff up.

[@loren360]

Looks fantastic, thank you! I didn't realize they'd be so easy to cook in the oven.

[@MiddleEats]

They really are. My oven is quite weak, only going to 240c but some home ovens can reach 300 which is perfect for baking pitta.

[@Yafama]

@@MiddleEats What do you think of using the broiler to heat up the oven?

[@MiddleEats]

@@Yafama If your broiler is able to heat the oven thoroughly, then go ahead. In my experience, broilers are only good for direct heat and not for baking.

[@Yafama]

@@MiddleEats Yeah I just finished it (with a very hot broiler) and it worked great, thanks for the recipe!

[@MiddleEats]

Nice, send me some photos on Instagram @MiddleEatsYT, I'd love to see how it turned out.

[@robertstarin2603]

Thanks Obi; looking forward to making this.

[@MiddleEats]

Thank you, let me know how it turns out!

[@pichueka]

you deserve a lot more subscribers

[@SaraKin123]

Best pitas I ever made! One batch yielded me 9 60g balls, rolled out about 12cm across. I’m doubling the recipe next time for bigger pitas! Thank you so much, totally delicious 🤩👏🥙

[@MiddleEats]

Just be careful with doubling them. I suggest rolling out and baking half then rolling out the second half. Otherwise they can overproof by the time the others are done! Also if you want them even better, sub 50g of flour for wholemeal flour.

[@SaraKin123]

@@MiddleEats Okey Dokey! I’ll be sure to follow all of your tips so they come out as perfect as possible, making them right now! Unfortunately I don’t have whole wheat flour, but I’ll try to find some for the next time I make them. Thank you again for all the great recipes 🥰

[@andreawalker7138]

These look both delicious and easy to make (thanks for the very clear instructions). I am excited to try them myself.

[@moosa9850]

Thank you for all your uploads. I love your videos. Could one use a sour dough starter instead of yeast

[@davidstorton910]

Going to give those a go mate, great video

[@JuliaMurphy2013]

Thank you! my grocery store's pitas suuuuck.

[@MiddleEats]

No problem, hope you really like these.

[@fayito9970]

I love your recipes! You had me buying sumac, and now I'm not sure what to do with it! I'll have to go back and search your recipes. Fun ahead 😊

[@tammam8776]

Hello! It's great to have another video from you! Stay safe! 😀

[@MiddleEats]

Thank you, you too! We're still in lockdown #3 in the UK, and a long road ahead.

[@organickitchen8985]

thanks a lot for sharing great recipe, please share how to use them for business purpose means how it will last long and for how long?

[@love2bbq]

Nice recipe! Will definitely give this a go. Going to try doing these on the BBQ.

[@MiddleEats]

I think if you place an oven tray or cast iron pan on the BBQ, these will turn out great. Then you can just heat them over the flame before eating. Not sure if cooking them directly on the grate will work though. Possibly. You'll have to let me know

[@kalaoaflowerpower]

Excellent delivery

[@ginabisaillon2894]

I have my own recipe (without milk and sugar) and it works beautifully, but I'm writing a blog post about making one's own pita and I will link to your video in case somebody wants to try a completely different method and recipe.

[@jayzeem14]

Thank you very much I love pita bread but have never made it at home.

[@sylsuthss]

Happy to say I tried this today and was so amazed by the results. Used a cast iron pan to make it and will try using the oven next time to compare. They are so soft and definitely the best pitta ever had. Thanks for sharing this lovely recipe. Hope you are enjoying the lovely weather in London ☺

[@fermelecoeurvert3947]

The most delicious pita!! We baked them slightly longer to get a bit of crisp, which was delicious . Shukran ketir ya habibi 😁

[@michaelbryson473]

I'm making these immediately. Thank you.

[@edithharmer1326]

Wow! Yummy! Great Tutorial, well explained to make it easier to follow the instructions. Thank you for sharing! Greetings from Singapore!⚘⚘⚘ Edith

[@LuzKaplanmusic]

I made them today and turned out great, really delicious flavor. Very easy recipe, thank you for sharing!

[@jasminthiaa]

I am glad that you mention how-to make this without a stand mixer, as I do not have one! I make pizza dough all the time and its much better done by hand in my honest opinion. Thank you for sharing! I am making your shawarma chicken with this pita today....Happy Day!

[@Maggiewaggiemoo12]

Thank you for this. You’re very clear and ordered in your delivery and I love the precision. I also appreciate that you give weights for the different sized pitta, really helpful. I have a batch rising right now x

[@jtaylor477]

Hey Obi, I came across your channel last week and have binged most of your videos, and last night I made this pitta and your muhamarra recipe too. Both were amazing, among the best food I've made in the last year (and I've been trying a lot of new things!) so thank you for that, keep up the excellent work!!

[@tmford5025]

You do an amazing job communicating all the details of each recipe. I really enjoy your channel!

[@borysj_1603]

Nice! I've been somewhat dissapointed with some of the pita recipes out there, will certainly give this a try

[@MiddleEats]

Let me know how you like it! I think most of the KZbin ones definitely lean more towards Greek pitta than Arabian style. You might also want to try it with all milk, rather than using part water. It's got a softer texture, but usually a mix is traditional

[@borysj_1603]

@@MiddleEats will do, appreciate the response

[@MiddleEats]

No problem!

[@grovermartin6874]

@@MiddleEats I appreciate all your responses, even when the recipe is not one I'll be making. You are a treasure trove of cooking insights and facts and experience. People ask questions that wouldn't even occur to me.

[@dunesurfermt5004]

Good one mate, nice tips

[@susuhabibi]

mine doesnt puff each time for some reason but this is such a great recipe i absolutely love it

[@MiddleEats]

Your oven probably isn't hot enough. You can try to add a dish to your oven with boiling water in it, to add steam. That might help

[@susuhabibi]

@@MiddleEats i had my oven at 500 F with a preheated pizza stone :( do you think its because i put parchment paper under my dough on the pizza stone? should i try tossing it like you did?

[@MiddleEats]

I don't think it's the parchment paper even though they can trap moisture. The reason bread puffs is because of the rapid expansion of moisture and gas within it, that is why a hot oven is necessary. Bread not puffing can be caused by a few different things, first it might not have enough gas/mositure, to fix this, make sure your bread is puffy before it goes into the oven and has plenty of gas in it. It should look like mine did. Another reason could be that the skin hardens too quickly. When the skin of the bread hardens, any gas will find it hard to stretch the skin of the bread and so instead it will form a hole and escape that way. That can also happen if the dough is overproofed and has too much gas. To fix hard skin, you can add a dish to the oven with boiling water, which will add steam and make the skin hardens slower. You could also try spritzing the top of the bread with water when it goes in the oven

[@susuhabibi]

@@MiddleEats thanks for the reply. I’ll try again w your comments in mind!

[@jessnoack]

Looks delicious and straightforward. Thanks for the recipe :)

[@MiddleEats]

No problem, thank you for watching. It really is simpler than it seems and the dough is quite easy to work with.

[@dr.westwood]

Marhaba. Can you please do the Lebanese bread also? I prefer it for most things. Shukran.