Easy Homemade Pita Bread || Pita Bread Recipe || How To Make Pita Bread With step-by-step photos
Pita bread is a yeast-leavened, round flatbread made from
all-purpose flour. It includes a widely known version with an interior pocket, also
known as Arabic bread. fresh
warm, fragrant, perfectly puffy pitta bread
Making pita
bread at home is easy to make and requires a few ingredients you may already have
on hand and kitchen.
Pita bread
is actually a very straightforward bread dough: water, flour, yeast, salt, and oil, and, in addition, milk powder to make soft pita bread.
I didn’t
bake pita bread. I cook it in a skillet. This is a super-easy way of making pita
bread at home. and can be used in many more recipes like shawarma, pita bread
rolls, pita sandwiches, etc
I made these
pita breads especially for shawarma, as I mentioned in my last homemade
mayonnaise post.
For the best
result, follow my detailed step-by-step photo instructions and tips below the
recipe card.
Recipe
notes:
Baked pita bread is best enjoyed fresh and hot out of the oven. However, it can be stored well in an airtight bag for a few days. To warm it up, you can use your oven, toaster oven, or even heat it over an open flame.
Allow the pita bread to cool completely before storing it in zip-top bags. Be sure to push out all the air to keep it fresh. To make it easier to pull out one pita at a time, layer wax paper between the pitas.
You can also freeze pita bread for up to 3 months. When you're ready to eat the frozen pitas, warm them in a medium-heated oven without needing to thaw them first.
If you want to prepare the dough ahead of time, you can store it in the refrigerator after it has risen. This way, you can bake only 1, 2, or as many pitas as you need on a given day, while keeping the rest of the dough in the fridge for later use. If stored properly, the dough will last in the refrigerator for up to one week.
When cooking each pita bread, use a low flame, but ensure that the skillet is well-heated before placing the pita on the Tawa.
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In a large mixing bowl, add lukewarm water with
sugar and stir until the sugar is dissolved. Next, add yeast and bread improver and mix well.
In the end, add milk powder and salt, and further stir to mix them up.
Gradually, add sifted flour into the mixture and
whisk together. Next, add yeast and bread improver and mix well.
Once they come in a dough form, transfer the dough onto the working area. Start kneading the dough by adding oil. Keep kneading for a while or so until smooth.
Cover and let the dough rest for 20 minutes. Then
knead again for a couple more minutes.
Divide the dough:
Deflate the dough and place it on a clean work
surface. Divide the dough into 7 to 8 equal pieces and shape them into balls. Each dough weight should be 100g
Give a ball shape to each portion.
Cover with cling wrap and leave them for 10 minutes or so to rest. Let them rise again for 30 minutes.
Shape the pita:
Sprinkle some flour and roll one of the pieces into a circle
that's 8-9 inches wide and about a quarter-inch thick.
Fork the rolled ball. Repeat with the other pieces of dough. You have two options for baking the pita: skillet or oven. Here, I used a skillet to cook it.
Cook Pita:
Heat a cast-iron skillet over medium-high heat.
The skillet is
ready when the beads of water sizzle immediately.
Working with one pita at a time, lay a
rolled-out pita on the skillet and cook for 30 seconds until bubbles start to
form. Using a spatula, flip the pita over and cook for 1-2 minutes on the other side.
Until large toasted spots appear on the
underside. Flip again and cook another 1-2 minutes to toast the other side. The pita is ready when it puffs up, forming a pocket.
Keep the baked pita covered with a clean towel while you work on the rest.
Chaat Masala | Homemade Chaat Masala || How to Make Chaat Masala Recipe with step-by-step photos
Chaat Masala is a mix of hot and tangy spices. ‘Chaat' means 'to lick' and 'masala' means spice in Hindi/Urdu. So, generally, the word chaat is used for a collection of spicy and savory snacks that are lip-smacking, so to speak. Mango powder and black salt distinguish chaat masala from other masalas, giving the blend a sourness that makes it a welcome accompaniment to fresh fruit and other snacks.
Sprinkle this chaat masala on top of your Tikki, Bhalla, papri, bhel puri, and get an instant boost in the flavor of the chaat. So let's begin
If you have tried this Chaat Masala, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!
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Heat a pan and dry roast the whole red chili, carom seeds, coriander seeds, black peppercorns, cumin seeds, cloves, and cinnamon Stick on medium heat till an aroma of spices arises, and they get a golden color.
Place the roasted spices in the bowl and let them cool down.
Now, in the grinder jar, put all roasted spices and keep grinding for 5 minutes until a fine powder.
Right after mixing black salt, citric acid, dry ginger, salt, and mango powder with the roasted ground spices
Chaat Masala can
be stored in an airtight jar in a cool and dry place to keep away from
moisture. It will keep well for months or even a year.
Keri Ka Sharbat Recipe || Unripe Mango
Drink || Summer DrinkWith
Step by Step Photos And Video.
Keri ka sharbat, also known as Unripe Mango Drink, is a refreshing beverage made from keri, or unripe green mangoes, sugar, and spices. It is
popular in India and Pakistan and serves as an effective remedy for preventing heat stroke and sunstroke during the summer.
Unripe mango drink is also rich in vitamin C and
iron. Keri keri, or kacha aam, refers to unripe or
raw green mangoes in India and Pakistan. These raw green mangoes are commonly
eaten as a snack and are a popular ingredient in Indian and Pakistani cuisine
due to their unique sour flavor.
What is Keri Ka Sharbat?
Unripe Mango drink, also known as
keri sharbat, is a refreshing drink made from unripe green mangoes, sugar, and
spices. It has a unique tart flavor due to the use of raw mangoes and black
salt (or kala namak). "Kairi" refers to unripe green mangoes, while
"aam" means mango, which is why this drink is sometimes called keri panha, keri sharbat, or aam panna interchangeably.
This drink is typically
prepared in the form of a squash or concentrate, with water and ice cubes added
when serving. Not only is it delicious, but it is also an effective remedy to
help prevent heat exhaustion and sunstroke during the hot summer months.
Raw mangoes are rich in vitamin
C and iron and possess cooling properties. Additionally, roasted cumin aids
digestion, while black salt helps replenish sodium chloride lost through
excessive sweating in the summer heat.
For a detailed recipe, watch my video where I explain
the steps one by one.
My Latest Keri Ka Sharbat Video:
Main Ingredients Of Keri Sharbat:
Green Unripe Mango:
Green, unripe mangoes are the main ingredient
in this drink recipe. They are also known as raw mangoes or keri. This type of
hard, raw mango is ideal for making keri ka sharbat and is easily found at
Indian markets.
Pakistani and Asian grocery stores during the appropriate season.
Kairi, or green mangoes, typically start to become available about
1 to 1.5 months before the main mango season.
Granulated sugar:
Sugar is the second main ingredient in this
drink recipe. This recipe uses white granulated sugar, but you can also
substitute it with brown sugar or jaggery (gurr).
The amount of sugar should match the quantity
of unripe green mango. If the raw mango is more tart than sweet, feel free to
increase the sugar. Sugar acts not only as a sweetener but also as a
preservative.
I add fresh lemon juice to prevent the squash
from crystallizing while it is stored in the refrigerator. Although many people
don’t include lemon juice in this recipe,
I highly recommend that you don’t
skip or omit it. The lemon juice will keep the keri ka sharbat pourable, even
after being stored in the fridge.
Black Salt:
Black salt, also known as kala
namak, is a popular ingredient in Indian and Pakistani cuisine. It is typically
sprinkled over sliced fruits, added to fruit chaat, or used in drinks to impart
a smoky, tangy flavor.
You can purchase black salt at
Indian and Pakistani grocery stores, and it has recently gained popularity in
health stores as a staple in vegan cooking. If you can't find black salt, you
can substitute it with half the amount of regular salt. Alternatively, you can
use peri peri salt or TajÃn seasoning in your recipes.
Food color:
I added green food coloring to
this keri ka sharbat to make it brighter and more tempting. You can also add
yellow food coloring or skip this ingredient altogether, as it is optional.
Adding
a few drops of mango essence makes the squash aromatic, similar to store-bought
squash. It's an optional ingredient, so you can skip it if you don't have any.
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How to Make Keri Ka
Sharbat?
Step 1:
Start by peeling the raw mangoes. This method makes it
easier to separate the pulp from the mango seeds. If you boil the mangoes with
the skin on, the skin and pulp can mix together, making separation difficult.
Make 3-4 long gashes on each mango to ensure they boil quickly inside.
In a pot, boil water and add the prepared mangoes. Cook for about 30 minutes or
until they are soft.
2nd Step:
In a saucepan, combine 0.5 liters of water and sugar. Stir continuously, adding fresh lemon juice to
prevent crystallization. Once the mixture starts to boil, turn off the flame.
You do not need a one or two-thread sugar syrup for this recipe.
3rd step:
Once the raw mangoes are
soft, remove the seeds from the pulp.
Blend the pulp in a grinder or with a
hand blender until smooth.
Strain the blended pulp using a strainer or muslin cloth to remove any remaining fibers.
4th step:
In a separate pot, combine
the sugar syrup with the strained mango pulp. Stir well and bring to a boil.
Then, add mango essence, black salt, and food coloring, mixing thoroughly.
Cover the pot with a lid and let it cook until the mixture thickens.
To check the consistency, touch the mixture with two fingers; if a thread forms, the syrup is ready. Turn off the flame and let the sharbat cool completely.
Final Step:
Once cooled, transfer the
sharbat to an airtight glass container and store it in the refrigerator. This Keri ka sharbat can last for more than six months.
To serve, add 2-3
tablespoons of keri ka sharbat to a glass, along with water and ice cubes. Mix
well and enjoy!
