Bread baking issues

Replies:

• 
• by
  • Avrille
  on Feb. 19, 2009 at 1:26 PM

• Don't throw it away, give it to birds! ;-)

  I gave up on lebanese pita long ago, keep bying it weekly & freezing for the week or even 2.

  But I am up to baking gluten free bread & haven't been lucky - I tried to convert a southern corn bread (which is basically a cake as we know it) into a sandwich bread. To my grievous disappointment I got nothing superb coming out of the oven.

  

  

• 
• by
  • isra1986
  on Feb. 19, 2009 at 1:50 PM

• I think the birds will break their beaks trying to eat it, lol. Its that bad!!!
  Its much cheaper to make it than to buy it. THe pita bread in the grocery store is $4 for 6 small peices. My hsuband can eat that in 1 sitting, lol. It cost about .88 for me to make 8 small ones if I can figure this out, lol
  Good luck to you too!!! Baking is difficult!!! Lol.
  

  Quoting Avrille:
  
  

  Don't throw it away, give it to birds! ;-)

  I gave up on lebanese pita long ago, keep bying it weekly & freezing for the week or even 2.

  But I am up to baking gluten free bread & haven't been lucky - I tried to convert a southern corn bread (which is basically a cake as we know it) into a sandwich bread. To my grievous disappointment I got nothing superb coming out of the oven.

  

  
  

  

• 
• by
  • a_ramli05
  on Feb. 21, 2009 at 7:21 PM

• I haven't tried to make my own because when we buy it it's not that expensive here and I buy it in major bulk (store is 3.5 hours away from home)  and I freeze it and take it out as I need it...I say youtube it girl and see what you get...I have seen many different videos on Youtube I say make a day out of it and try a few different videos to see which one works for you...I think there is a post here somewhere for pita bread if I'm not mistaken ......Sister Maisah might know exactly where to find it if there is one here ....Good luck and if you decide to go the youtube route let us know if you find one that works for you
  

• 
• by
  • mroschmann
  on Feb. 21, 2009 at 8:57 PM

• OMG its so funny you posted that - I was trying to make some rolls from scratch and I couldnt get them to rise....  :(

  I swear I must be doing something wrong when it coms to the yeast....

  MAISAH - HELP !!!!!!!!!!!!!!!!

• 
• by
  • AzIzAzIzA
  on Feb. 22, 2009 at 3:25 PM

• i actually managed to make some, but the problem-if you dont have that stone-it doesnt stay that yummy consistency as the ones in the prepackaged bags do.  You want the ones that make a pocket right?

  the way i make it-u can flip around with it a little, but i got the recipe while making Fatayer bi-Sabanikh, but i use the dough to make tons of stuff-just roll it out...i make mini pizzas for the kids, the zaatar pies, and whatever creative thing that comes up...because it doesnt stay, but if you eat it immediatly its awesome-but too much of a hassle to take all that time to make a few and then thats it.

  the secret it to add extra yeast.  if it says only 2 tb add the whole package...to warm water and a tb sugar and let it rise.  when i say whole package, im assuming u r using those little individual packages.

  my secret, with the flour i added a little baking powder, i know that sounds like over kill, but it made my dough super fluffy, i like doughy not tough bread.

  what else are u adding? some ask for olive oil, but too much makes it heavy.

  if you want the whole recipe-let me know
  

  

  "Those who try to silence the truth only succeed in spreading it."

• 
• by
  • Avrille
  on Feb. 27, 2009 at 11:30 AM

• look what I found

  http://www.thefreshloaf.com/recipes/pitabread

   

  

• 
• by
  • maisah
  on Feb. 27, 2009 at 4:52 PM

• I am so sorry beauty queens.....making bread is really tempramental..... and you have to have the right heat moisture for it to rise and if youover nead it it will be tough and you have to let it reast the right time and when you make the round balls and roll it out you have to let it rest abain... this is what I do... I cheat

   

  I have a bread Machine with many settings so it makes a lot of things.....

  I have it on the setting for bread dough. and it makes the dough for me, when it is done making the dough, I or the girls take it out and flour the table and covers it with a towel. we take med piece and make a med size ball and then roll it out,  We have a towle on the table (2) one to place the rolled dough on and the other to cover it.... once we have rolled all of them out and they are on the towle and covered well we leave it there for 1 hour to rise again...

  Now you seen my picsI do not have a stone and it comes out very soft and nice alhumdulilah every time.... now I learned a trick... if you want a stone and you can not afford to buy on of the fancy ones then you can go to Lowed/Home Depot and get a nice size stepping stone from the garden section. and a grill scub brush... buy it take it home and soak it and for 2 days and scub it with the brush to remove all of the loose granuals... I have yet to use a stone... in Palestine we have a brick oven...

  here in the states I use my stove... not the oven. I have an elec stove and a roasting rack that stands on the stove over the eye.... I have the heat on Med - Med Hi and I place the doough on the rack and let it cook on one side til golden.. now yes I have lines on my bread but it is bread and going to be eatten.... I then turn it over for the other side to cook... I get the pocket it blows up when done I place it on a platter and I let the air go out by itself.... when we are done with it I place it in a ziplock bzg and in the fridge.....

  I think I have a thread here with pics....

  insh'ALlah I hope this helps...

• 
• by
  • AzIzAzIzA
  on Feb. 28, 2009 at 4:23 PM

• really u do yours right on the stove?  hmm, never tried that.  i might try that next time-because the ones i attempt to make out of the oven get too hard too fast.  works great for fatayer, and puffs too,

  Jazakullah khair sister
  

• 
• by
  • Avrille
  on Mar. 3, 2009 at 4:50 AM

• I have mine gluten free milk free solution for a soft bread to go with all the arabic dips!

  http://www.cafemom.com/journals/read.php?post_id=1411088&edited=1

  

• 
• by
  • proud2bmom3
  on Mar. 18, 2009 at 11:12 AM

• The best way to cook the pita bread when you dont' have the stone, is do it in the oven. but with just the broiler. NOT the lower heat.

  let your dough rise, make good size balls, let them rise, then roll them out into loaves, let them sit a while as well,  turn on your broiler let your oven heat up in the mean time,

  you can put it in a pizza pan or just place aluminum foil on the oven rack. place the loaf there, see it puff up and full with hot air.. get a bit golden on the top, then flip it over so the other side get baked .. take it out and cover immediately with a towel..

  let me know how it works out for you.

  I know I don't come here often. sorry, but you can pm me if you like. best of luck with all your baking endeavours every body

  leave you in the trusted care of Allah.

  Love and salaam (peace)

   (proud2bmom3:  Muslim Moms-- Owner. 

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