Servings : 4 big or 8 small pitas
I use these in sooo many different ways and in many different sizes! They work great just as they are for having with a meal or hummus, or can be slit and stuffed with various fillings to work as a sandwich or a filled-up shawarma.
- 1 1/2 cups plain/all purpose flour
- 3 tbsp. oil
- 1 tsp. salt
- 1/2 tsp. instant yeast
- 2 tbsp. milk
- some warm water
Add the milk to the water and heat it up so it's slightly warm. Mix the flour, oil, salt and yeast then make a hole in the center and pour the water & milk, then gently combine, and knead thoroughly until the dough is soft and smooth.
Wipe some oil on the palms of your hands and rub over the lump of kneaded dough, then cover and let it stand for about an hour until the dough rises to about double its size.
Once well-risen, make balls of equal size. If you want them big, divide into 4-5, if you want them small, divide into 8. Roll out each ball gently and evenly (do not lean/press down hard on the ball of dough, you need to use a light hand) to a thickness of a little more than a quarter inch.
Place the rolled-out pitas on a lightly floured surface and cover them with brown paper or light towel so that not too much air can get in. Leave them to stand for about 2 hours until they rise again.
Heat up a heavy roti pan, and place one roll in the center. Put the heat on very low and don't move the pita. When you notice it starting to rise, gently press down with a flat roti spoon so that the air building up inside it gets distributed evenly. Then gently lift and flip it to the other side. Dip the tip of your spoon in oil n gently wipe over the pita n under it. Once done on both sides, remove and place on a plate and proceed with the next one.
Try not to pile the pitas on top of each other until after they have cooled. This keeps them nice and plump for filling.
To store these, you can wrap them in cling film and freeze for up to 3 weeks. For the filling you can use any mixture of your choice with salad, just slit the pitas and stuff them.
HERE are the same pitas, but made smaller (8 pcs).
HERE are pita breads used for making shawarma.
HERE are some suggestions for fillings you can use:
I have a question…
Pita Bread’s n Stuffed Pita Bread’s recipe is same same ingrdnt n same quantity…
I made Shawarma n now I wanna make Stuffed Shawarma bt I didn’t undrstnd.. when I roll d pitas it is not thick enough to cut in between..
Bdw u’re my role model 😉
Alhamdulillah all d recipe of urs turns prfct 🙂
W/Salaam, thank you. Yes it
W/Salaam, thank you. Yes it is the same recipe except that when we make stuffed pita bread we make them smaller. For the shawarma size, make just 3 or 4 out of the dough, and don’t roll it out way too thin.
Jazak Allah Khair..
Jazak Allah Khair..
I’ll try it In Sha Allah.. 🙂
you wrote in a step first heat up a heavy roti pan it means roti pan should be a high heat first then after place the roll in the center put the flame on very low or medium.
And one more thing wipe the oil both sides or only one side.
W/Salaam, heat on medium but
W/Salaam, heat on medium but make sure the pan is quite hot before you place the pita. The heat below the pan should remain on medium to low so as to give the pita a chance to puff up. The oil just a quick dab on one side is enough, but if you like you can apply a bit on the other side. Very little oil.
and how long wil it take 1
and how long wil it take 1 piita bread on pan.
About 3-5 minutes, more or
About 3-5 minutes, more or less.
AOA. dear fauzia which recipe
AOA. dear fauzia which recipe should I use to make the regular loaf of bread used daily for breakfast, sandwiches etc?
Please use my rainbow bread
Please use my rainbow bread recipe, just omit the colours.
Hi Fauzia… iI am working on
Hi Fauzia… iI am working on pita bread for shawarma… hope they come out well. Enjoy Ramathan.
Salaam. Can I use self
Salaam. Can I use self raising flour instead of AP Flour?if yes, so I omit or reduce yeast?
W/Salaam, SR flour contains a
W/Salaam, SR flour contains a lot of baking powder. Not the same as yeast and might be too much for the recipe.