Comments on: Where’s the pop in my pita? http://blog.kingarthurflour.com/2008/08/01/wheres-the-pop-in-my-pita/ Hot Stuff from King Arthur's Hearth Tue, 06 Jan 2009 01:47:29 +0000 http://wordpress.org/?v=2.3.1 By: Vadim http://blog.kingarthurflour.com/2008/08/01/wheres-the-pop-in-my-pita/#comment-7876 Vadim Sun, 21 Dec 2008 09:53:00 +0000 http://blog.kingarthurflour.com/2008/08/01/wheres-the-pop-in-my-pita/#comment-7876 Thank you all for your contribution. Yesterday I made yet another attempt at making pitas. I lived in Israel for 6 years and I would only be happy if anything came close to the pitas there. I made pitas before but they always had couple of issues. did not open. Opened but one side will be thick and other very thing. After reading this discussion I carefully followed some of them and miracle. almost perfect pitas. I was very satisfied with the result, both the look and the taste. Here is a suggestion. Try zaatar. It is middle eastern mix of spices. When you are making your next batch leave on or two to experiment. you roll and flatten the pita just like usual, but before you put it in you rub on it a little olive oil and then cover it with the zaatar. Put it in for the same amount of time. It will not rice, just bubble. It is so delicious. If anyone is curious what were my steps and recipe please let me know i will be more than happy to share. Cheers <strong>Vadim, we actually used to sell za'atar here at The Baker's Catalogue, so I'm familiar with it. Great idea with the pita, thanks - PJH </strong> Thank you all for your contribution.
Yesterday I made yet another attempt at making pitas. I lived in Israel for 6 years and I would only be happy if anything came close to the pitas there.
I made pitas before but they always had couple of issues.
did not open. Opened but one side will be thick and other very thing.
After reading this discussion I carefully followed some of them and miracle.
almost perfect pitas. I was very satisfied with the result, both the look and the taste.
Here is a suggestion. Try zaatar. It is middle eastern mix of spices. When you are making your next batch leave on or two to experiment.
you roll and flatten the pita just like usual, but before you put it in you rub on it a little olive oil and then cover it with the zaatar. Put it in for the same amount of time. It will not rice, just bubble. It is so delicious.
If anyone is curious what were my steps and recipe please let me know i will be more than happy to share.

Cheers

Vadim, we actually used to sell za’atar here at The Baker’s Catalogue, so I’m familiar with it. Great idea with the pita, thanks - PJH

]]> By: Cathie http://blog.kingarthurflour.com/2008/08/01/wheres-the-pop-in-my-pita/#comment-6606 Cathie Tue, 25 Nov 2008 22:35:15 +0000 http://blog.kingarthurflour.com/2008/08/01/wheres-the-pop-in-my-pita/#comment-6606 Oh! It's been quite a while! I only came back to this entry because I was looking for Fudge Drops and remembered I'd commented here... Jonathan, glad you tried the recipe even though I wasn't back to answer you--my apologies! PJ, a cooling rack would solve the droopage problem VERY nicely! What a grand idea! But please make sure it isn't nonstick--no guarantee about fumes at that high temp, yanno? I don't know whay the pizza stone doesn't work so well, because the floor of a gas oven works great and when pitas were invented, they were cooked on a griddle over an open fire. *shrugs, puzzled* Cath <strong>Thanks for checking back in, Cath - I just used a plain aluminum/chrome cooling rack... PJH</strong> Oh! It’s been quite a while! I only came back to this entry because I was looking for Fudge Drops and remembered I’d commented here… Jonathan, glad you tried the recipe even though I wasn’t back to answer you–my apologies!

PJ, a cooling rack would solve the droopage problem VERY nicely! What a grand idea! But please make sure it isn’t nonstick–no guarantee about fumes at that high temp, yanno?

I don’t know whay the pizza stone doesn’t work so well, because the floor of a gas oven works great and when pitas were invented, they were cooked on a griddle over an open fire. *shrugs, puzzled*

Cath

Thanks for checking back in, Cath - I just used a plain aluminum/chrome cooling rack… PJH

]]> By: Carol http://blog.kingarthurflour.com/2008/08/01/wheres-the-pop-in-my-pita/#comment-4040 Carol Sun, 28 Sep 2008 13:50:18 +0000 http://blog.kingarthurflour.com/2008/08/01/wheres-the-pop-in-my-pita/#comment-4040 I made these pitas this morning and all popped! I used my breadmaker to mix and rise the dough. I put the pitas on a nonstick vented pizza pan and baked for 7 minutes @ 500* for 7 minutes. It worked great! (The only problem I have is the high heat sets off my smoke/heat detectors and scares the dog.) <strong>Carol, glad they worked for you. Maybe you could unplug the smoke detector just while you're baking (and remember to plug it in again afterwards by putting a note to yourself on your cooling rack). I have to take a yardstick and poke mine on the ceiling when I'm baking something at really high heat... PJH</strong> I made these pitas this morning and all popped! I used my breadmaker to mix and rise the dough. I put the pitas on a nonstick vented pizza pan and baked for 7 minutes @ 500* for 7 minutes. It worked great! (The only problem I have is the high heat sets off my smoke/heat detectors and scares the dog.)

Carol, glad they worked for you. Maybe you could unplug the smoke detector just while you’re baking (and remember to plug it in again afterwards by putting a note to yourself on your cooling rack). I have to take a yardstick and poke mine on the ceiling when I’m baking something at really high heat… PJH

]]> By: Kate http://blog.kingarthurflour.com/2008/08/01/wheres-the-pop-in-my-pita/#comment-3482 Kate Sun, 14 Sep 2008 22:34:38 +0000 http://blog.kingarthurflour.com/2008/08/01/wheres-the-pop-in-my-pita/#comment-3482 I've never had any trouble getting pitas to pop. Any bread dough seems to works. I like a water bread, but take your choice. The trick: Don't flip them over when you're rolling them out. Now if you can solve the mystery of pop-overs, I'm listening! <strong>I THINK I solved the mystery of popovers... stay tuned in the next few weeks... - PJH</strong> I’ve never had any trouble getting pitas to pop. Any bread dough seems to works. I like a water bread, but take your choice. The trick: Don’t flip them over when you’re rolling them out.

Now if you can solve the mystery of pop-overs, I’m listening!

I THINK I solved the mystery of popovers… stay tuned in the next few weeks… - PJH

]]> By: Jonathan S http://blog.kingarthurflour.com/2008/08/01/wheres-the-pop-in-my-pita/#comment-3480 Jonathan S Sun, 14 Sep 2008 22:04:36 +0000 http://blog.kingarthurflour.com/2008/08/01/wheres-the-pop-in-my-pita/#comment-3480 OK, this is an update to 2 hours ago. I have baked all of my pitas. I followed the original "Golden Pita Bread" recipe on KAF (http://www.kingarthurflour.com/shop/RecipeDisplay?RID=63), and following Cathies recommendations, the pita's puffed very nicely. As an experiment to see what was the actual cause of the puffing, I put my pizza stone on the bottom shelf and it preheated along with the oven. During the pita making, I threw a pita on it, and out of all 8 pita's, it was the only one to not create a pocket (well, the last pit a I made may not have a pocket, it didnt puff much for some reason). So it seems that cooking it on the oven wire rack really helps getting the puff. The only problem with this recipe is that because I cook it on the wire rack, the pita has big parallel marks from the rack. While thats not a *big* deal, I just thought I"d put that out there. The only thing I can think of that may help is laying a layer of aluminum foil on the wire rack and laying the pita on that. If anyone tries that, let me know how you make out. As far as the pita taste, its really great and tastes as delicious and as soft as Israeli pita's. <strong>Yeah, isn't that strange? You'd think the oven stone pitas would pop. But no... I kind of liked the crosshatching from the rack. I actually laid a cooling rack (grid style, not parallel slats) on the oven rack to support the pitas better. The rack made just a faint pattern in the floury surface of the pita. Anyway, my husband ate nearly the whole batch this weekend, so I guess they're A-OK. Thanks for sharing, Jonathan. - PJH</strong> OK, this is an update to 2 hours ago. I have baked all of my pitas. I followed the original “Golden Pita Bread” recipe on KAF (http://www.kingarthurflour.com/shop/RecipeDisplay?RID=63), and following Cathies recommendations, the pita’s puffed very nicely. As an experiment to see what was the actual cause of the puffing, I put my pizza stone on the bottom shelf and it preheated along with the oven. During the pita making, I threw a pita on it, and out of all 8 pita’s, it was the only one to not create a pocket (well, the last pit a I made may not have a pocket, it didnt puff much for some reason). So it seems that cooking it on the oven wire rack really helps getting the puff. The only problem with this recipe is that because I cook it on the wire rack, the pita has big parallel marks from the rack. While thats not a *big* deal, I just thought I”d put that out there. The only thing I can think of that may help is laying a layer of aluminum foil on the wire rack and laying the pita on that. If anyone tries that, let me know how you make out. As far as the pita taste, its really great and tastes as delicious and as soft as Israeli pita’s.

Yeah, isn’t that strange? You’d think the oven stone pitas would pop. But no… I kind of liked the crosshatching from the rack. I actually laid a cooling rack (grid style, not parallel slats) on the oven rack to support the pitas better. The rack made just a faint pattern in the floury surface of the pita. Anyway, my husband ate nearly the whole batch this weekend, so I guess they’re A-OK. Thanks for sharing, Jonathan. - PJH

]]> By: Jonathan S http://blog.kingarthurflour.com/2008/08/01/wheres-the-pop-in-my-pita/#comment-3472 Jonathan S Sun, 14 Sep 2008 21:01:46 +0000 http://blog.kingarthurflour.com/2008/08/01/wheres-the-pop-in-my-pita/#comment-3472 Cathie, The second time the dough rises (after you roll it into a ball) how long should this rise be? I am making this recipe right now (doing the 2nd rise right now). I have had 0 success with pita's puffing before, so we'll see how this recipe works out. I'll post once its done. Cathie,

The second time the dough rises (after you roll it into a ball) how long should this rise be? I am making this recipe right now (doing the 2nd rise right now). I have had 0 success with pita’s puffing before, so we’ll see how this recipe works out. I’ll post once its done.

]]> By: Cathie http://blog.kingarthurflour.com/2008/08/01/wheres-the-pop-in-my-pita/#comment-3360 Cathie Fri, 12 Sep 2008 11:12:59 +0000 http://blog.kingarthurflour.com/2008/08/01/wheres-the-pop-in-my-pita/#comment-3360 *smiling* Pita bread is not a recipe, but the technique. 100% popping pitas from a Lebanese baker: Oven preheated to 450 F (if the pitas don't pop the first time, or if your oven cools down too much from having the door constantly opened, turn it up to 500 F) ANY plain bread dough (egg and sweet doughs might work too, but I haven't tried them) One long-handled metal spatula (optional but works best) one breadboard for cooling Let your dough rise; form into smooth balls as if you were making dinner rolls and let rise, covered (plastic works best) again. When you roll the rounds out, use plenty of flour and roll them 1/4 inch thick (and smoothly; that's more important than round). Let them rise a little but not long, just long enough to roll out half a dozen or so. One at a time (until you get the hang of it) and making sure you don't puncture them with a fingernail or anything, place a round directly onto your oven rack. Close the oven door. It will pop within two minutes. Remove with spatula and place on breadboard or smooth towel until you have a bunch of them. You can brown them under a broiler if necessary. When they have cooled, put whatever's left into sealed plastic bags for storage. Any that did not stay soft will soften up very nicely that way. If you have trouble keeping the edges of the rounds from drooping between the slats of the oven rack, roll them a little thicker. Practice will help, also; tis a matter of how you place them in the oven. When I get impatient and just toss mine in (three at a time), I usually have some droopage. If it's not much, it corrects itself with puffing. If it looks like a disaster in the making, I use the spatula to reposition the round before it puffs. My flour tortillas (baking powder dough rather than yeast) often do the pita popping thing in a really hot iron skillet--once you get the hang of this technique, tis fun to experiment! Hope this helps!! Cath <strong>Whoa, Cath - I need to try this ASAP. Maybe this morning - Thanks - stay tuned- PJH</strong> *smiling* Pita bread is not a recipe, but the technique.

100% popping pitas from a Lebanese baker:

Oven preheated to 450 F (if the pitas don’t pop the first time, or if your oven cools down too much from having the door constantly opened, turn it up to 500 F)
ANY plain bread dough (egg and sweet doughs might work too, but I haven’t tried them)
One long-handled metal spatula
(optional but works best) one breadboard for cooling

Let your dough rise; form into smooth balls as if you were making dinner rolls and let rise, covered (plastic works best) again.

When you roll the rounds out, use plenty of flour and roll them 1/4 inch thick (and smoothly; that’s more important than round). Let them rise a little but not long, just long enough to roll out half a dozen or so. One at a time (until you get the hang of it) and making sure you don’t puncture them with a fingernail or anything, place a round directly onto your oven rack. Close the oven door. It will pop within two minutes. Remove with spatula and place on breadboard or smooth towel until you have a bunch of them. You can brown them under a broiler if necessary.

When they have cooled, put whatever’s left into sealed plastic bags for storage. Any that did not stay soft will soften up very nicely that way.

If you have trouble keeping the edges of the rounds from drooping between the slats of the oven rack, roll them a little thicker. Practice will help, also; tis a matter of how you place them in the oven. When I get impatient and just toss mine in (three at a time), I usually have some droopage. If it’s not much, it corrects itself with puffing. If it looks like a disaster in the making, I use the spatula to reposition the round before it puffs.

My flour tortillas (baking powder dough rather than yeast) often do the pita popping thing in a really hot iron skillet–once you get the hang of this technique, tis fun to experiment!

Hope this helps!!
Cath

Whoa, Cath - I need to try this ASAP. Maybe this morning - Thanks - stay tuned- PJH

]]> By: Janet Kinnie http://blog.kingarthurflour.com/2008/08/01/wheres-the-pop-in-my-pita/#comment-3140 Janet Kinnie Fri, 29 Aug 2008 20:40:28 +0000 http://blog.kingarthurflour.com/2008/08/01/wheres-the-pop-in-my-pita/#comment-3140 I don't get why anyone has any trouble with popovers. 1 Cup flour, 4 eggs, 1 cup milk, pinch of salt. I use a metal balloon whisk to beat it together until smooth, pour batter in battered old muffin tins which have been pre-heated to 475 and bake. I have no idea where I got this recipe -- my children (who are in their mid-forties -- grew up on them and they are still favorites. Now I must try pita. I don’t get why anyone has any trouble with popovers. 1 Cup flour, 4 eggs, 1 cup milk, pinch of salt. I use a metal balloon whisk to beat it together until smooth, pour batter in battered old muffin tins which have been pre-heated to 475 and bake. I have no idea where I got this recipe — my children (who are in their mid-forties — grew up on them and they are still favorites.

Now I must try pita.

]]> By: Rebecca http://blog.kingarthurflour.com/2008/08/01/wheres-the-pop-in-my-pita/#comment-3036 Rebecca Thu, 21 Aug 2008 21:01:36 +0000 http://blog.kingarthurflour.com/2008/08/01/wheres-the-pop-in-my-pita/#comment-3036 This recipe is so easy that I'd love to get the hang of it. I tried these last night, and they popped all over the place. However, they were not soft at all, so now I have hollow pita "shells" rather than chewy bread. I had my oven at 500 and used a baking pan lined with parchment paper. The only things that varied from the recipe were that I added 1/2 t of baking powder (because I didn't have dough relaxer) and I used active dry yeast, which I mixed up with the water before adding to the other dry ingredients (the recipe called for instant yeast). Any ideas where I might have gone wrong, maybe by not letting the dough rise enough or by over-kneading? <strong>What if you'd taken them out of the oven nearly as soon as they popped? Sounds like over-baking... Probably it's because you can actually get your oven to 500°F, where mine here only goes to about 450°F. Try, try again- the experiments are fun, anyway. - PJH</strong> This recipe is so easy that I’d love to get the hang of it. I tried these last night, and they popped all over the place. However, they were not soft at all, so now I have hollow pita “shells” rather than chewy bread. I had my oven at 500 and used a baking pan lined with parchment paper. The only things that varied from the recipe were that I added 1/2 t of baking powder (because I didn’t have dough relaxer) and I used active dry yeast, which I mixed up with the water before adding to the other dry ingredients (the recipe called for instant yeast). Any ideas where I might have gone wrong, maybe by not letting the dough rise enough or by over-kneading?

What if you’d taken them out of the oven nearly as soon as they popped? Sounds like over-baking… Probably it’s because you can actually get your oven to 500°F, where mine here only goes to about 450°F. Try, try again- the experiments are fun, anyway. - PJH

]]> By: Dave http://blog.kingarthurflour.com/2008/08/01/wheres-the-pop-in-my-pita/#comment-2976 Dave Sat, 16 Aug 2008 18:28:54 +0000 http://blog.kingarthurflour.com/2008/08/01/wheres-the-pop-in-my-pita/#comment-2976 I think the stone and the high heat are the essentials for pitas. I used to do them without thinking in a big old Blodgett I had and they never failed to pop. At home I get about the same results as you, even with the stone in the oven. Though they seem to pop better if I let them rest a bit before rolling and don't roll them too thin. Stacey's idea of the stone in the gas grill is great, and while I haven't tried pitas there, I often bake other breads there. In fact, my (quarry tile) stones seldom leave the grill. I just hope I don't jinx myself here, but I never have a problem with popovers... wonder what I'm doing wrong :) I think the stone and the high heat are the essentials for pitas. I used to do them without thinking in a big old Blodgett I had and they never failed to pop. At home I get about the same results as you, even with the stone in the oven. Though they seem to pop better if I let them rest a bit before rolling and don’t roll them too thin. Stacey’s idea of the stone in the gas grill is great, and while I haven’t tried pitas there, I often bake other breads there. In fact, my (quarry tile) stones seldom leave the grill. I just hope I don’t jinx myself here, but I never have a problem with popovers… wonder what I’m doing wrong :)

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