Welcome to show me the curry dot com.

I'm a new jer, and today I'm gonna show you how to make whole wheat pita bread at home amazingly simple.

And it's so easy you'll wonder why you have not been making them all these years.

So let's just get down to it.

So far, things first we have I have half a cup off warm water, so it's pretty much like bathwater.

You don't want it any harder than that, because we're going to be mixing the eastern ISS and you don't want the use to die.

If it's very hot water, it's not going to activate half cup of water.

I'm using highly active east, basically rapid rises.

You can use the regular one also, so we're gonna use one teaspoon off east half a teaspoon of sugar.

Mix it, and we're just going to let it sit aside for about 10 minutes till you start seeing it fraught.

So here we have whole wheat flour or outta that we all have.

You may catch a parties with course.

Traditionally, all purpose flour is used just trying to make things a little easier and a little more healthier for us on our families.

So we have two cups of flour over here, which is approximately 300 grams.

So to this, I'm gonna add half a teaspoon off salt.

I'm using kosher salt.

You can use any once the soldiers mixed in, I'm gonna form a little well in the middle.

Okay.

Meanwhile, are yeast has done its thing?

As you can see, it's kind of almost spooky, but what you're gonna do is not gonna add in the east to the flower in the center and just keep mixing it.

Obviously, it needs more quid more moisture.

You can add a little water the time now.

This process can also be done in a food processor.

So all of us were used to making tea parties.

The spot is very easy, but he has the difference.

We will need to make it a little on the sticky side, then your heart or for the parties so literally needs to stick to your fingers.

So I used half a cup of water for the yeast and I used another 3/4 cup to form this.

Now there's gonna be a little bit of variation here and there, and That's okay.

So what?

You see everything come together?

What we're gonna do is we're gonna keep this inside, take another bowl and we're gonna add in about a tablespoon off olive oil to it.

And we caught the oil all the way through this bowl.

So once the ball is coated, we're going to transfer the flood to this bowl, and it just was flip it around so that there's oil all around, So there's enough room for the door to grow.

And here's another trick that I always like to do.

Any time that I'm making any kind of door that needs to be to rise, I just take a knife.

I quote it with a little bit of oil carefully, of course.

And then I just cut it through the center.

So that way it has additional space for the door to grow.

Then I'm just gonna take a little towel or CERN rap or cling wrap whatever you want and covered up and allow it to sit for atleast 30 minutes till it rises.

It's best to put it in the oven, Of course, with the turned off that way, it's controlled temperature and and since I'm using rapid raises.

Half enough will be plenty.

But if you are in a little cooler place, it may take a little longer on Biff.

You're using regular yeast also, so it might take a little longer than that.

About an hour or so off it goes.

So we're back.

Look at that.

So there's no more line.

You can see some spots.

That means the yeast is activated and it's risen and look at it.

It's just kind of the moment I touch is gonna just deflate perfect indicator that it's ready.

So now what we're gonna do is we kind of need it a little bit more.

And if you remember it, the door is very sticky.

If you remember from before it, I honestly couldn't even touch it without.

It's sticking to my fingers.

I'm gonna take approximately about 1/2 a cup of flour r se mata and I'm gonna dust the counter and when I put little time.

So if you've noticed a liquor 1/4 cup over there, and I'm gonna just get the door together and I would just pour it out, make sure you dust your hands and we're gonna work this the flour into the door.

It's really sticky still, and that's okay.

I'm just gonna slowly work it, pull it and then folded in, Pull it and fold it in, pull it and fold it in.

Actually, you will notice that the door is now getting more pliable and it's it's coming together.

It's not sticking as much to your fingers as it was before, so that's perfect.

Now this is gonna take a little time and little bit of patience, and that's absolutely fine.

What this does is basically, it's getting all the Bouton's activated can runs.

You see everything starting to come together.

We have used up the full half cup off flower back to my board.

I'm going to at a little bit more flour to the board, divide the dough into portions.

Same thing I'm gonna do and would have just quoted in the data are in the flower, and I'm just going to take it from the edges and I want to push it to the sites pushed to the sites.

And that way what happens is it's a nice ball from this side, and it's like a little scrunched up thing from the side.

There you go.

This is the opposite site, so we'll just put it here.

You can make the dough balls as big or as small as you want when I'm making Peter pockets.

I tried to make them a little bigger that way there is enough place to stuff, uh, stuffing in it.

Plus, when they little bigger, they tend to puff up a little bit better.

This makes about 9 to 10.

Well, here you go.

I'm gonna now what I want to do is I'm gonna cover it.

And I am gonna let it sit for about 10 minutes on and then come back to them and then roll them out.

So meanwhile, I'm pre hitting my oven at 450 degrees for a night and 230 degrees centigrade.

And it has the plan that I'm going to be heating.

That I'm gonna be cooking the pita bread in in that so that needs to be hot as well.

You're gonna make the Peter put it in the hot pan, and then it's going toe, uh, cook.

So make sure you have the oven preheated and make sure you have the trade that you're baking it on also in there.

So it's been 10 minutes, and the the dough balls have risen.

So I'm gonna just open up one side and I'm going to start rolling them going to Tico, but a little bit off more.

We'll be flower on this, and I want to just press it down.

Just start rolling like you would touch your body.

Now try not to make it as thin as a party.

They don't want that.

You want it.

It needs to have a little more, you know, thickness to it.

And you can make as because you want or as little as you want.

So, I mean, I would think that.

Say, the thickness tree bill will be about approximately like the like when you've stuffed olive burrata and it's got stuffing in it.

And it's about that.

Take this into another plate tray and I'm gonna bake it.

Once I got two of them ready.

And now this is Trey, and I'm gonna take it to the oven, and I'm gonna put it on the hot tray over there.

Oven is hot.

I would open it.

Who?

Smoking hot.

Take the tray out, transfer the bread on that, put it in, close it.

So it'll take approximately about four minutes or so for five minutes on one side.

Then I would have flip it around and couldn't on the other side.

Also, for just about a minute or two, everybody's happens a difference to keep an eye on it.

And if you notice that the trees at the bottom off the oven, it's not in the middle.

He wanted at the bottom, closest to the element.

And once you see them puffing up, I'm gonna flip them around just for another couple of minutes.

I'm just gonna wait for them to get a little color.

Now that's optional.

It's entirely up to you.

If you want to keep them right, you can.

Some people like a little color on them.

There you go.

The pita bread is done.

Look at it, see if you don't give it color, it's more like looks more like this that I gave it a little bit of color and they're perfect, so I'm gonna just cut one and show you it's actually their best had fresh Look at this.

Who?

There you go.

Look at that.

It's perfect for a filling for some falafel, some chicken, anything you want.

Isn't it great?

So let's give it a try.

Well, technically, needs to be had.

Did something.

I'm gonna make some other stuff along and enjoy these, of course again.

Serve it with the eeny with Homer's with falafel.

The other thing you can do is any time you're making stuff at home, you can also flavor them.

You can add additional garlic into the door.

You can add some fresh parsley, some seasoning.

Fabulous.

What great variations.

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