/ck/ - Food & Cooking

>>16041362
Needs older stone to taste the rich cultural history

>>16041362
Oven I think, sovetop is for bread like chapati and tortilla

>>16041362
Stovetop with butter if your are dipping it in curry, otherwise oven

>>16041362
i make mine in the microwave.

>>16041416
No you don't

i recently replaced my 250 year old stone with a 450 year old stone and the difference is night and day. i would never be able to go back to a <300 yo stone after using my new one for a few days.

>>16041371
>>16041376
I made a batch today.

8 pitas.

I cooked 6 over the stove top, and 2 in the oven.

Turns out I prefer the stovetop method for two reasons: it looks better and it's faster. I cooked all 6 on a skilled while mere 2 were baking.

>>16042752
Picrel oven x skillet.

The skillet ones remained a lot softer.

>>16042752
>he has a working stovetop pita recipe
Please anon I need

>>16042853
neat-o

>>16042853
Nice

>>16042853
Nice

>>16042896
https://profoodhomemade.com/pita-bread/
You’re Welcome

>>16042896
Anon-sama, I've been playing with this recipe here https://www.youtube.com/watch?v=AImD4jCnV50 [Embed] (I don't know this language, but the video went viral and it was recommended to me)

These are halved measurements because the original one uses about a kilo of flour:

>3 1/2 cups (450 g) flour
>3/4 cup (150 ml) warm milk
>3/4 cup (150 ml) warm water
>3/4 tsp (10 g) salt
>1 tbsp (10 g) dry yeast

The only alterations I made were that I add some olive oil, a bit of sugar and I tend to use only water.

A couple of pointers I can give you on stovetop pita, aside from what's shown in the video:

>The dough WILL be very soft and sticky and it has to be

>Allow the dough to rise twice before shaping for better results

>Roll them really thinly, like 3mm or something

>Work on medium heat - once the skillet is hot, put the pita in and let it be there for about 15 seconds and flip, wait 30 seconds, flip again and wait until it puffs up. These breads inflate because both sides get seared, and as the bread continues to cook on the inside, the air has nowhere to escape, so it puffs up. Be patient on medium heat and they WILL inflate. You can then keep flipping them once you got a good color

>After removing from the skillet, keep them wrapped in a kitchen towel or some cloth kinda thing. Don't worry, you can pile them one on top of each other. Once totally cool, you can put them in a sealed container.

>>16041362
Directly on the flame of the stovetop

>>16043197
Looks good. I would like to make whole wheat pita. I have a 100% whole wheat baking book coming in soon, so I can learn to work with whole wheat better. I have my eye on another one that has a lot about barley flour and other grain flours.

>>16043301
Good idea. I'm gonna experiment with that, too. I'll start with half whole wheat, though, and I'll sift it to remove the bigger chaff pieces.

>>16041365
Yeah, either use shit from the early (like, pre-Suleiman shit) Ottoman Empire or nothing

>>16043379
I’m curious to start reading the books since reviews say they learned the techniques required to make good 100% whole grain bread and pastry. It appears that the key is more water in the recipe and autolyse, so I can see why it’s much easier to bake with white flour. But I feel sick, bloated, and carb addicted on refined flour and white rice.

>>16043447
I have made this bread before http://www.thebreadkitchen.com/recipes/simple-whole-wheat-bread-recipe/ and it was good, but the flavor was a bit strong for me. There are breads that use other kinds of grain flour which could have a more subtle flavor. And yes, you need a higher hydration and the dough will be stickier because the chaff cuts down the gluten strands as you're kneading it, I actually read that in a book and I thought it was pretty interesting.

>>16043496
Thanks! I’ll give it a try.

>>16042853