Whipping up Michael Symon’s Pita Bread is pure magic with just the essentials a wheat, water, yeast, salt, and sugar. Behold, in a mere half-hour, emerge six portions of enchanting, warm, and fluffy pita, poised to elevate your dinner experience to the extraordinary.
More Michael Symon recipe:
- Michael Symon Creamed Corn
- Michael Symon Corn Pudding
- Michael Symon Meatloaf
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Print Recipe💗 Why You’ll Love This Pita Bread Recipe:
- Accessible Ingredients:Michael Symon’s pita bread recipe relies on everyday ingredients found in your pantry.
- Effortless Prep:Enjoy a swift and straightforward process, making homemade pita bread a breeze.
- Adaptable Base:The resulting pita proves versatile, serving as an ideal canvas for a myriad of fillings and spreads.
- True-to-Tradition Taste:Symon’s recipe ensures an authentic flavor profile reminiscent of traditional, time-honored pita bread.
❓ What Is Michael Symon Pita Bread Recipe?
Michael Symon’s Pita Bread isa delicious creation crafted from a blend of strong white bread flour , lukewarm water, dry instant yeast, salt, and sugar.
📜 Michael Symon Pita Bread Ingredients
- 500–530g (17-18.5 oz.) strong white bread flour or 50% white and 50% whole-wheat flour
- 360g (12.7 oz.) lukewarm (40C/ 104F)
- 3 tsp dry instant yeast
- 1 tsp salt
- 1 tsp sugar
🥟 How To Make Michael Symon Pita Bread
- Begin by combining yeast, sugar, and water in a mixer’s bowl, blending until the yeast dissolves. Allow it to rest for 5-10 minutes until the yeast froths.
- Introduce flour and salt to the yeast mixture, using a dough hook to mix for 6-8 minutes. Alternatively, hand-mix the ingredients. The dough should evolve into an elastic, slightly sticky ball.
- Coat the dough with olive oil, placing it in a covered bowl. Let it sit in a warm place for at least 20 minutes or until it doubles in size. This initial proofing contributes to the fluffiness of the pita.
- After deflating the dough, divide it into 6 balls and let them rest for 15 minutes. This second proofing allows the dough to relax, making it easier to shape.
- Use a rolling pin or hand-stretch the dough to a 20cm diameter. Press with fingertips for a traditional look or use a fork to make holes. For a crunchier texture, use a pan; for a fluffier result, opt for the steam method.
- Heat a non-stick pan, add a bit of olive oil, and cook each pita for about 3 minutes on each side until slightly colored and soft.
- Place pita on oiled foil, steam for 12-15 minutes, flip, and cook for an additional 2-3 minutes. Lightly push with a wooden spoon for added color.
💭 Recipe Tips:
- Flour Consistency:Adjust flour quantity based on type for an optimal, slightly sticky, and elastic dough.
- Proofing Perfection:Double the dough size during the initial proofing for a soft and fluffy end result. In colder weather, use a warm oven for proofing.
- Resting Periods:Let dough balls rest before shaping to facilitate a relaxed and easier second proofing.
- Shaping Techniques:Experiment with a rolling pin for crunch or hand-stretching for a softer, fluffier pita.
🥗 What To Serve With Pita Bread?
Pair your pita bread withhummus, tzatziki, falafel, and baba ganoush add Greek salad, shawarma, and kebabs for savory delights. Top it off with Mediterranean olives, tabouleh, and feta cheese for a burst of flavor.
🎚 How To Store Leftovers Pita Bread?
- In the fridge:Store Leftovers Pita Bread in an airtight container for up toone weekto maintain freshness.
- In the freezer:Put Leftovers Pita Bread in a bag or container that can go in the freezer and freeze itfor up to 3 months..
🥵 How To Reheat Leftovers Pita Bread?
- In the oven:Wrap Leftovers Pita Bread in foil and warm in a preheated ovenfor a 1 minutes.
- In the microwave:To heat Leftovers Pita Bread, cover it with a wet paper towel and heat itfor 20 to 30 seconds.
- On the stove:Put Leftovers Pita Bread in a dry pan and heat it over medium-low heatfor 50 secondson each side.
FAQ’S
How Do I Know When The Dough Is Ready?
You’ll know the dough is ready when it becomes elastic and slightly sticky, forming a smooth ball. When hand-mixing, aim for a similar consistency, ensuring the dough is well-kneaded.
How Do I Avoid The Pita From Becoming Too Crunchy?
To avoid the pita from becoming too crunchy, consider adjusting the cooking time and temperature. Reduce the cooking time slightly and ensure the pan is not too hot, allowing the pita to cook through without becoming overly crispy.
What’s The Best Type Of Olive Oil To Use For Coating The Dough?
For coating the dough, it’s best to use a high-quality extra virgin olive oil. Its rich flavor and aroma will complement the pita bread, enhancing its overall taste.
What’s The Best Way To Prevent The Pita From Sticking To The Pan During Cooking?
To prevent the pita from sticking to the pan during cooking, ensure the pan is well-heated before adding the dough.
More Michael Symon recipe:
- Michael Symon Corned Beef And Cabbage
- Michael Symon French Onion Soup
- Michael Symon Chili Recipe
Michael Symon Pita Bread Nutrition Facts:
- Calories: 308kcal
- Sugar: 0.2g
- Sodium: 4.7mg
- Fat: 0.9g
- Saturated Fat: 0.1g
- Trans Fat: 0g
- Carbohydrates: 64.1g
- Fiber: 2.6g
- Protein: 9.1g
- Cholesterol: 0mg
Michael Symon Pita Bread Recipe
Author: Imen Dridi Cooking Method:Baking Cuisine:American Courses:Dinner,Main,Sides
Difficulty:BeginnerPrep time: 40 minutesCook time: 3 minutesRest time: 20 minutesTotal time:1 hour 3 minutesServings:6 servingsCalories:308 kcal Best Season:Suitable throughout the year
Description
Whipping up Michael Symon’s Pita Bread is pure magic with just the essentials a wheat, water, yeast, salt, and sugar. Behold, in a mere half-hour, emerge six portions of enchanting, warm, and fluffy pita, poised to elevate your dinner experience to the extraordinary.
Ingredients
Instructions
- Begin by combining yeast, sugar, and water in a mixer’s bowl, blending until the yeast dissolves. Allow it to rest for 5-10 minutes until the yeast froths.
- Introduce flour and salt to the yeast mixture, using a dough hook to mix for 6-8 minutes. Alternatively, hand-mix the ingredients. The dough should evolve into an elastic, slightly sticky ball.
- Coat the dough with olive oil, placing it in a covered bowl. Let it sit in a warm place for at least 20 minutes or until it doubles in size. This initial proofing contributes to the fluffiness of the pita.
- After deflating the dough, divide it into 6 balls and let them rest for 15 minutes. This second proofing allows the dough to relax, making it easier to shape.
- Use a rolling pin or hand-stretch the dough to a 20cm diamete. Press with fingertips for a traditional look or use a fork to make holes. For a crunchier texture, use a pan; for a fluffier result, opt for the steam method.
- Heat a non-stick pan, add a bit of olive oil, and cook each pita for about 3 minutes on each side until slightly colored and soft.
- Place pita on oiled foil, steam for 12-15 minutes, flip, and cook for an additional 2-3 minutes. Lightly push with a wooden spoon for added color.
Notes
- Flour Consistency:Adjust flour quantity based on type for an optimal, slightly sticky, and elastic dough.
Proofing Perfection:Double the dough size during the initial proofing for a soft and fluffy end result. In colder weather, use a warm oven for proofing.
Resting Periods:Let dough balls rest before shaping to facilitate a relaxed and easier second proofing.
Shaping Techniques:Experiment with a rolling pin for crunch or hand-stretching for a softer, fluffier pita.
Keywords:Michael Symon Pita Bread Recipe
