I just want to know who has enough room in their fridge for a baking tray? Lol I love the fact that this recipe is so different from other pita recipes I’ve seen! A lot more time but intriguing. This recipe made my mouth water so it has my official seal of approval 👍🏻🤤

I was waiting for Bridgette to say, after rolling out the first one, now we re-pita the process.

Metric measurements and baker's percentages: 416g bead flour (100%) 7g instant dry yeast (1.7%) 298g water (71.6%) 28g honey (6.7%) 53g olive oil (12.7%) 5g salt (1.2%) ATK!! Please oh please at least give the metric measurements as well for the bread bakers! .. It's laudable that you encourage weighing ingredients, but utterly laughable that you then use extremely 'inaccurate' ounces, cups and teaspoons!! .. When the scales you recommend measure in grams, and provides ounces in decimal places and not fractions!!!! .. Btw .. please get it right .. instant yeast fermentation barely contributes to flavor development. It's principal function is to produce lots of gas .. Also, salt doesn't "inhibit gluten formation" .. if anything, it regulates/moderates yeast activity, which is what you claim to be looking for, so best to include with the dry ingredients .. "Autolyse" involves just flour and water, as a method of hydrating the flour, kickstarting gluten development and conversion of starch into sugars, and creating extensibility in the dough .. the adding of olive oil creates a smoother textured crumb, but inhibits gluten development .. Good for nice soft pita breads, but the opposite of what you claim your were trying to achieve by delaying the salt .. . For that smoother more extensible dough that will produce a nicely puffed pita, without the need for an overnight retard, better to first do a regular autolyse (flour + 90% of the water) for 30-60 mins, then mix in the remaining water and ingredients .. and add a bit more salt for more flavor .. 8g (1.9%) should be enough ..

The best recipe so far for pita bread that tastes like heaven. I started to make bread when covid-19 started. I love pita bread like any other Middle Eastern person. I tried 6 or 7 recipes, all of which were OK, but this is more than OK. The taste, not just the texture, is much better; it is like a cookie. I think it is the slow fermentation process because of the ice-cold water and the placement in the fridge for 17 hours. Thank you for sharing. This is the first recipe I use from America's Test Kitchen.

I am so happy I found this recipe because I have failed many times in the past with “no pocket” pita bread. Now, my pita has big pockets and is soft, chewy, and scrumptious. Thanks so much, ATK!

What an interesting video. I love the science explanation. And how they magically separate like that is incredible!!!!!

I was surprised at the amount of kitchen science there is when making proper pita bread with pockets. Thank you!.

Amazing ...wow...thanks

Made the best pita bread I've ever had using this recipe! Thank you!

You guys are so awsome for helping us to bring up our cooking skills,

That is the best tutorial for making a pita I have seen and I really wish I had watched about two years ago. It would have saved me a whole lot of misery. Hopefully by next weekend I will be able to have a real pita to make a lamb sandwich. Thank you for showing me a better way to make a pita.

Supermarket pita bread usually do lack pockets, but they make great personal pizza crusts!

Beautiful.

This looks amazing ! and something I will likely never make....unless time is no object

Great video.

I love how you advocate for weighing ingredients. But why not go all the way and advocate for weighing things in grams? Any scale that can weigh ounces can also weigh grams. Plus, no pesky fractions!

As a 22 year fan of the show I'd like to thank them for teaching me so much. The largest problem I have other than the cost and availability of ingredients that most small towns can't come close to providing, Is measurements in ounces. 14 and 2/3 ounces? I'm always confused my scale reads and ounces but not it's not the fancy read out like the show uses in 2/3 for example , If that is point what?.I Please oh please girls give us give us measurements in grams I love your cookbooks but but none of them ever use grams for measurement. I know we Americans aren't metric smart. Most bakers are. Please help us ou

Super Baker , perfect Bread. Good Job.

Thank you for the tutorial and the insights. Unfortunately, I don't have all the fancy kitchen equipment.

The overnight ferment adds a lot of flavor that many recipes lack. High heat over 400F is also needed for a good puff, whether in the oven or on the stove. I prefer the stove, but this is a good recipe either way. I have some in the fridge right now to cook tomorrow!

Yummy. If I was that patient to make them. lol.

Put the ice water in a pitcher with a lid so you can pour it without straining it.

Julia Childs Persian Naan dough works great with this method which I learned from James Beard.

New subbie here. Can’t wait to try this recipe. Can pitas be frozen prior to baking?

Hi, Bridget ! ❤️

Ive done so many tests with oils. When it comes to that small amount of olive oil, myself and others can never tell the difference between olive oil and veg oil. Save the good evoo for dipping and drizzling.

I'm always impressed with the test kitchen's recipes but couldn't help but observe that most folks who make pita at home don't use ice water (if they have it available). It happens at room temperature. I tend to go with a lower percentage of water, 55%. I think having a smooth dough is essential.

Look perfect pita, thank you very much , I like to ask you do we have to add olive oil ? Can just skip that or just add a very little and still getting good pita?

Persian Barbary bread would be nice... this is a lovely video! Thank you

If one really wants a cold dough preparation, it is imperative that the massive glass bowl be chilled with ice water and then dried. The heat of the room temperature glass bowl that weighs 5 to 10 pounds will warm the relatively small amount of cold water very quickly. Don't believe it? Try using a thermometer to check the dough temperature after mixing. I'm definitely trying the cold dough process!

why so much science for a such a humble bread? my grandma could do this blind folded

We need a good gyro recipe!!!!

Im not sure if anyone else ran into this problem, but Ive tried the recipe twice now and the same thing happened. When mixing for 6-8 min on medium after adding the salt, it would not form a dough ball. To fix this I slowly added 1 cup of white wheat bread flour to the mixer, and an additional 3/4 cup of white bread flour. This seemed to make a perfect sticky dough ball after about 3-5 minutes. The reason I used white wheat is because you can add less to thicken it up, plus it adds a wonderful flavor to the pita :)

Grams please! Thank you!

This worked pretty well for me, but out of the 8, I only had 3 balloon up the way they were supposed. The rest got bubbles like naan, but didn't fully balloon up. Any ideas why? Didn't let it ferment long enough? Rolled it too thin? Temperature too high/low? Not enough yeast? Maybe the dough got too warm sitting on the counter while waiting for others to cook?

ice water, try 500 grams of flour, 200 ml of milk, 1 ml of warm water, sugar, a pinch of salt and 10 g of instant yeast. sift flour, stir in milk water and yeast and sugar, let stand for 5 minutes, then knead. leave warm for an hour. divide the dough before putting it aside for half an hour. then gently flatten by hand. Let stand for 15 minutes. then 8 minutes in the pan and fry on medium heat. or 15 to 20 minutes at 200 degrees celsius. then you have real good bread

What are the measurements if one wished to use whole wheat flour? Will this recipe work with whole wheat flour? PS I’m really impressed with the outcome of your recipe. Beautiful perfect pita bread!!

I've been baking pita bread for about 2 years, why do I have a thin side and a fluffy side? Thank you

a simple moist dough (sticky!) will yield a fully ballooned pita when baked in the oven on a cookie sheet - its foolproof

How long can you store pita bread please?😊

0:11 - 0:25 is unintentionally hilarious.

Lordy, do this again in grams/liters please.

thanks for the scientific explanation!

Who has room for a sheet pan in their fridge? Not me...

They look awesome but after all that those pitas should be able to make my coffee in the morning.

OR, you could take a good French Bread formula, develop the dough, scale it out to the desired size of your pitas and the size of pita's you want. Flatten into the flat round pita's shape, place on a papered sheet pan, (I/2 Sheet pan fits most home ovens), and when all your pita rounds are on the pan, place right into your oven, period, No proofing, no waiting, do it immediately. You'll get pita's. I did it that way for years, caution, don't over bake. A slight brown around the edges only, other wise, you get bread crumbs waiting to be made. If I remember right, as it's been years, a hot oven, of 425 degrees is necessary for the best oven spring. Experiment on the temp. I'm getting old and the memory's not as good as it was. Scale all ingredients water weighs 1 #/pint. Hence, the old saying, "a pints a pound the world around". Works with eggs also.

My third try at pita. All worked except my pockets would close up overnight. I've come to the conclusion it came from cooking too long. This worked great but my oven needed 475 setting. Still have pockets the next day.!

Since I would not bake 8 pita breads at one time, can this dough be frozen for later. And, if so, at what stage would they go in the freezer?

Where do you get that huge cutting board?!

🔥

If I want to bake these in an Ooni pizza oven using woodfire or even gas, what would I need to change as far as temp and timing in the oven?

PLEASE GO METRIC - especially for baking!

How do you store the pita so it doesn't get dry?

$2500 of equipment to make a $0.25 piece of bread.

For the next challenge, please make Lebanese saj bread. It really is the pinnacle of flat breads, along with Armenian lavash.

Is it necessary to bake on a baking stone?

*13 days later* ... We have pita!

Get with the (greatly superior) metric system! 416g flour, 310g water, 28g honey, 54g oil.

Should I not leave it to start to ferment on the counter? Thats what you're supposed to do with pizza

When I bust out my scale, I feel like a flour dealer.

Amazing. Pull two out of the oven... Let rest for ten minutes under a towel to multiple, and voilà.... You now have eight pitas.

recipe can not open, please give me recipe

Even liquid ingredients should be measured by weight

“It’s really important to weigh your ingredients” - proceeds to list out volume based measurements for all ingredients.

Are these new episodes?

brown hair lady so accurate in everything 🤓

"It is easier to weigh " ..... FORTEEN AND TWO THIRD OUNCES. COME ON. Get metric.

If you’re going to promote the weighing of ingredients then just weight them all including honey and oil, also makes the recipe globally usable (with a little conversion to grams)

"Being accurate is essential" "And easier." "So, weigh 14 and 2/3 ounces of flour." If you want to be accurate, don't use imperial. Might as well just use cups.

Who had ice in the Middle East when they made it?

Can I replace the yeast

444 gm flour, 310 gm water.

Can you make it whole wheat

Is there a Turkish version of Uncle Roger to comment here?

14 and 2 third oz?

No Middle-Easterner makes pita bread like this. They do it in a matter of hours with no ice or fridge. Finally, way too much flour was used before rolling. This will result in a bitter after-taste because of the raw flour. There are other videos on YT to see how it's done without fuss and you get the pocket you're seeking.

Does anyone have any good ice water recipes?

I want to try this but they won't let me access the recipe without getting a 'free trial'.

"As soon as yeast meets water fermentation begins." This is not true. If that were the case simply adding yeast to water would create alcohol, and as we all know there's a lot of yeast floating around in the air so streams, rivers, the ocean, and even rain would contain alcohol. What they meant to say was that as soon as yeast meets sugar in an appropriate liquid solution fermentation can begin. It's actually even more complicated than that, but that's the basic concept.

Recipe Note: "14 and 2/3 once" is translated 14.66/67 once.

Way too long to chow time

I get wonderful flatbread, but mine don't pop open

Hello

As a child in Israel I watched old women bake pita on steel plates above a wood fire. This was in the 1950s.

I prefer two pockets in my pita...one for cash and one for credit cards.

Please, someone convert measurement units to ml, and cups ..

I lived in the US for many years... the pita was garbage, tough, inedible. In Israel, you get it fresh, in the morning... 10 in a nylon bag, still steaming... for about ₪12.90 = $3.96! The idea of keeping pita to the next day... crazy...

You can weigh in ounces, milliliters, pounds or grams.

Giving weight in grams would be universally useful, hmmm?

“Decrease water if not using KA flour…” Um, why? That statement makes no sense without explaining why.

We all know this is an American presentation. But since YTb is international, and most bakers the-world-'round use metric, or, at very least, use decimal places rather than divisible fractions as actual scales do. I'm actually American, and yet I am way over the whole ancient Amer-Brit means of weights and measures. Maybe at least do the conversions and put them in notes below the video so everyone else in the world can easily get things right. Thanks.

The Arabs have the best bread

Trying

This is raising my BS detector a bit. The best pita bread has been made in the Middle East for ages... Without ice water, fridges, or Pam cooking spray.

And use martric system bread making

That is a pale pita you have got there .

Can we please weigh in grams, not ounces?

You lost me at ice water and yeast

i did this just like you, the dough was hard to work with since it was tooooo sicky. and having to wait over night its too long. this recipe is complex. and the bread did not turn out like in your video did not puff and was not nice at all

Funny how you (ATK) keep using Pyrex in your kitchen videos... They suck when pouring anything. Why weigh and measure if you can´t get your ingredient in the bowl. It´s on the table... There is something for you to show a test of. Ohh, and get metric!