Ingredients
pita bread, dough (Arabic bread dough or ABM, Pita Pocket Bread (Bread Machine))
flour
oil (for wok)
Method
Sources
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RecipeNLG
dataset
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Gathered
web↗ link
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RecipeNLG
Gathered
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Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
Electric knife — effortless bread slicing, holiday turkey carving
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
Electric knife — effortless bread slicing, holiday turkey carving
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Make the dough in your bread machine. Pinch off 3 inch diameter piece of dough. Place on floured surface and roll to 12 inches. Place the back of your hands under the dough and stretch by rotating the dough over both hands. Pull and stretch carefully to increase diamter to about 20 inches. Let it rest 10 minutes. Invert a well-cleaned wok over a medium high heat. Lightly oil the outside of the wok. Heat until a drop of water sizzles. Place the large dough circle on the hot wok and cook until the dough is browned underneath. Turn and brown lightly on the other side. The bread will be soft and floppy. Fold the hot bread and place in a plastic bag. Serve warm or cool in bag and refrigerate. If you prefer baking, the best is to use a stone with a little cornmeal on top and you will have to limit your size to a little less than the size of your stone. You could cook it on your oven floor. Bake in preheated 450F oven. Move up under the broiler to brown just a little if you want. Prep time does not include making of dough in bread machine.