Pita Bread – How to Make Pita Bread at Home – Grilled Flatbread


Pita Bread – How to Make Pita Bread at Home – Grilled Flatbread Has Been Viewed 5925695 Times

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Learn how to make Pita Bread! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Pita Bread recipe!

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515 Replies to “Pita Bread – How to Make Pita Bread at Home – Grilled Flatbread”

  1. Flying Nimbus

    Nothing like a white guy showing How to make pita bread

  2. Mo Rob

    LOL! “Pita, Paul & Mary’s”… I would eat sandwiches at
    this food truck!

  3. Steve Bagby

    I like baking & have made quite a lot of bread, can’t wait to try the PITA bread that was backed rather then grilled & never developed the pocket which was very disappointing as you might image. Have watched several of the bread videos & think that you should say that backers should be using DISTILLED WATER with yeast as most water is chlorinated & will kill the yeast as will PROLONGED direct contact with SALT

  4. J J

    Much faster to put them in the oven, full balloons every time.

  5. James Carr

    Shit! now this uptalker’s voice is stuck in my head

  6. Rob C

    The internet and youtube community is trash, how can you be active for so many years pumping out awesome content and yet only has 2.3M subs? Doesn’t make any sense.

  7. megadezzie Hernandez

    OMG they look so good, what if you don’t have that mixer?

  8. Yousef Abulilish

    He is telling a bedtime story

  9. Pat Dawkins

    Bread is tasty NOT SEXY

  10. Ka Ye

    You are beautiful bread.

    Can you give ingredient percentage or cup ?

  11. monika petrovova

    BREAD PITT(a)

  12. Nome RUR

    It is “BAZLAMA”. Search as bazlama and watch the real taste

  13. Linda

    I can’t wait to try this! Thanks so much for all of your wonderful tutorials.

  14. Busted Fender

    I don’t know which is best, partial puffage or full inflation. Both sound pretty good though. Thanks.

  15. David Boulton

    I just love this,! 😀😀😀😀👏🏻👏🏻🇬🇧🇬🇧

  16. Rita Umegbolu

    Nice and easy to make

  17. Pris Bello

    I choked on my chicken
    Never knew dough can look “sexy” oh man interesting

  18. Ruth Noel

    Keep it up 🙂

  19. Sarge Scum

    Sexy

  20. Rudy Klobas

    Do you have to keep applying olive oil to the pan when grilling them? My oil started to burn after a few minutes and I found it was just easier to not use oil at all when grilling

  21. James DeRuvo

    naan bread please!

  22. nedj10

    interesting to watch this come to together Chef John, I do wonder if you made the same dough with whole wheat how hard it would be to make Indian Chapatti seeing as it is cooked in the same “until it puffs” method.

  23. marcanthony thompson

    like for partial puff-age or full inflation

  24. Si idra Ali

    Want the ingredients card in the description box pls. So much easier when you know what to do saves time !!

  25. Meredith Mynrose Universal Healer

    Yum yum yum yum yum!

  26. My Blues Playlist

    This guy’s voice scares me.

  27. David Bermudez

    Gyros!!

  28. Roving Punster

    CHEF JOHN: I’ve been teaching myself breadmaking lately, and after experimenting with your recipe, I have some comments and tips to share for anyone attempting this recipe to consider. Before I start though, I’d just like to say, as an American, that I only just recently discovered how VASTLY BETTER mediterranean style pitas (also known variously as ‘pocketless pitas’, ‘gyro bread’, or ‘schwarma bread’) are than the unpleasantly tough & tasteless commercial “pita pockets” I grew up with.

    Recipe Tweaks I recommend:

    1) After a fair amount of testing, both with and without, I’ve found that the flavor of the result is dramatically improved by replacing ALL 240gr water with an equal weight of the tangy liquid whey drained from a container of plain unwhisked yogurt (aside: whey freezes perfectly, so always save it – never dump it). The subtle and faintly dairy tang in the finished bread is slightly reminiscent of the tang of Thomas’s English Muffins, with a hint of unsweetened donut. It also seems to improve the texture – the resulting breads are a little softer, more tender, and stay pliable longer.

    2) Try adding 1 tbsp sugar to the yeast when making your sponge. This small addition intruduces a myriad of very subtle changes – it seems to help the yeast activate faster and more fully, helps improve browning during the very short cook time, and even though the amount is too small to taste directly, it’s absence (if omitted) is felt in the finished bread. It works for me.

    3) The second most important change behind switching the water with whey is to increase the rise times – let the dough TRIPLE in bulk, rather than double, in the first two risings (roughly 90 & 45 mins respectively, rather than 60 & 30). Also, a tip: for the second rise I use standard 8” pizza dough rising pans (oiled), and simply stack them, and place a glass lid on the top pan, instead of wasting cling wrap. After rolling out, spray the tops lightly with oil, and increase the final rising time (3rd rise) from 5-10 to 10-15mins. The resulting texture is softer, more tender, and (to me) tastes better.

    4) Cooking: The plancha/griddle method works fine, but I find it MUCH faster to simply bake the breads on a pizza stone, 4 per pass. I place a 16×16” ceramic pizza stone in the bottom of the upper third of my oven, preheat to 450F during the 45 min second rise, and after rolling out the 8 doughs I’ll do the final 10-15 min rise directly on a pair of large sheets of parchment (figure 4 doughs per 14×14” square), and then bake off the entire batch right on the parchment in 2 passes, atop the stone. For each batch, use a large aluminum pizza peel to place a parchment of 4 breads atop the stone, bake 2:30 on the first side, briefly remove the breads to flip them over, then bake 2:30 longer on the second side, or until golden highlights begin to appear. Cool fully on a wire rack or pizza screen.

    5) Baking recipes are more accurate, and foolproof, when written by weight rather than volume. Here is my version: For the sponge: 240 gr of water or liquid yogurt whey, 2 tsp active dry baker’s yeast, 3 tsp sugar, 150 gr all purpose flour or maida. After proofed/bubbly, add: 21 gr oil, 7 gr salt, whisk, then add 250 gr flour (plus or minus 5-10 grams, depending on local humidity, brand of flour used, and how you store it). For stand mixer use, I knead on low for 2-3 mins until a wet shaggy mass forms, let rest 5 mins, then knead 1-2 (sometimes 3) mins more on low.

    6: Last, usage. I store these in my bread drawer in the fridge in a 1 gal freezer bag, where they keep fine for upto a week (food science wonks can triple that with a little calcium proprionate). Even more than gyro wraps, I love to lightly warm these and cut them in triangles for greek salad or use with hummus. They also make a good dunking bread for olive oil, or even a decent stand-in for naan. They’re also great split in half for paninis, tortas and breakfast sandwiches (eggs, cheese & sausage). Heck, they’re even good treated like bagels – split, toast, par cool, then smear with cream cheese and either lox or jelly. I used to make flour tortillas semi regularly, but these have completely replaced them as our default household alternative bread choice.

    Hope all that helps some of my fellow self-taught bread aficianados out there. Cheers.

  29. Sara Sara

    YOUR COPYING AKIS KITCHEN!

  30. fumastes

    LOVE THE PARTIAL POPPAGE!!!!!

  31. Rami Althubaiti

    if you bake it in an oven it would be baked properly and perfectly with a full golden buff

  32. lavidavi86

    This looks raw n uncooked esp on the sides…. No thanks.

  33. LazyTitan

    I like cooking but im to broke

  34. Starweb

    Im a very lousy cook, but today I managed to make this bread with your recipe. 🙂

  35. Nicolas Isnard

    It’s inapropiate. I signal now. Good day.L Thierry

  36. MrDiederikDuck

    Anyone who dissolves yeast in water doesn’t know what he is talking about. Just a waste of time.

  37. jerek houten

    Fantastic, The best ever.

  38. some guy

    I don’t know if it’s a common thing where he lives, but for me too much intonation in the voice for no reason sounds fake and irritating.

  39. Acheel A.Hamoud

    it’s not Pita Bread! you need to add milk to the dough.

    1. Roving Punster

      Actually, that is not consistently true, because flat bread styles like this vary slightly from region to region and household to household, so it really depends on where and what you grew up with on that. I’d speculate that people who have one or more milk producing animals tend to replace call outs for water in all their baked goods with whey (not milk, but rather whey … a byproduct from making butter and yogurt), and people who dont use water. Whey is definitely preferable if you have it, but in today’s supermarket-driven world, not only do people tend not to own milking animals, most people dont even how how to make their own butter or yogurt (very sad), so it’s become somewhat rare for home cooks in (sub)urban settings to use whey, and most don’t even know what it is. The same dichotomy is true for Naan.

  40. ahoif

    It feels sexy.

  41. y n

    Making a bread kinda takes time and steps.
    Lazy to do those things for me…

  42. Mari Malina

    This video makes me want to seriously upgrade my kitchen!

  43. 2406 Parent

    His voice is so nice

  44. SHADY J VFX

    Pita bread is arabic bread. I don’t know where Pita comes from.

  45. sourav sekhar Nayak

    Lies pithaa is lentil and rice batter.

  46. sdm rbk

    he is annoying

  47. Joseph Giustiniani

    Is it necessary to proof the yeast with the flour in this particular recipe?

  48. Kimm Irving

    HOW MANY times have I said, I LOVE THIS GUY!!!??? Once again, every recipe, his voice, jokes, ahhh mazing

  49. Yaron Carmel

    sounds like jeff gerling

  50. Hatlou Hotmess Jackson

    Full inflation!

  51. Clinton M

    Just found you channel. Absolutely amazing and entertaining. Love the Jerry Seinfeld spin on your narration. Amazing food. Thank you.

  52. Damini's Kitchen

    nice video
    check my recipes at home
    #Daminiskitchen

  53. CJ official

    music sound

  54. Rumela Lahiri

    Does his voice remind anyone of SNL’s Penelope (character) done by Kirsten Wiig? Effective recipe btw.

  55. Josea Orcullo

    Can I substitute olive oil with vegetable oil? I found a few recipes that called for veg oil.

  56. Omnipotent Dwarf

    I really like food.

  57. Cool Cakes and Crafts with Amalia

    I just tried these with whole wheat flour. Not bad! I will do this again, for sure. Pretty simple.

  58. Mombot 101

    Lol

  59. AryaPutraSRJ

    Pita Pedo bread

  60. Winter Kennedy

    Besides your great recipes to m the sound of your voice is so happy and uplifting! 😊🍞🍕🍳🍜

  61. Lorraine B

    That was a cute joke at the end and a great idea for Pita, Paul and Mary’s food truck!

  62. Lorraine B

    Can I make this low sodium for my husband’s Kidney Disease Diet? I make his bread and pizza dough with 1/4 tsp salt, 3/4 to 1 tsp yeast and 3 TB Olive Oil and 1 TB sugar for each cup of water.

  63. Lona Bremer

    My pita was puffy!! Ecstatic!

  64. KennySavage

    Binging with babish

  65. حاتم الحربي

    Wa called this type of bread Arabic bread .

  66. Vash The Stampede

    I love listening to this guy.

  67. Romanus Persad Maharaj

    That is sada roti. Not pita bread . This sada roti is made by East Indian people , from India for thousands of years now. Nice video.

  68. Funn Chip

    Seen Indians put dough on burner,and flip,no pan

  69. me heretoday

    I make mine using self raising flour, milk powder and water on my crepe maker…. cheaper, easier and lot less hassle, but each to their own

  70. my cookingnews

    5 kg Salmon fish cutting by me for more video like and subscribe to my channel

  71. Sehla Saleem

    Sexy dough lol

  72. Vivian Ani

    Incredible voice!

  73. hollies clubhouse

    will it work if you dont have a cast iron pan?

  74. missaed

    I love your recipe, chef. What makes your video different is you allow “eyeballing” ingredients and timeframes. Other videos sound like exact science that it scares you away. Anyway, this morning I followed your recipe and it was the best pita bread I’ve ever tasted. Thank you!

  75. AdyN0

    This are Placinte not Pita. This you can fill with smash potatoes before you cook them.

  76. Gypsy SnickerDoodle

    I really hope Pita, Paul & Mary happens

  77. Johan Söderberg

    Please use internationally accepted units of measure. Yes, that means metric for those of you who live in the three countries of the world that still use imperial units.

  78. جاسم كاظم

    alsalamo alicom uo kwekle esbek blez eslole esbek thank uo ai hav desejn neuo deskivare oven Bread and anathar matereal for Bread uo knou fakture endesterial oven bred bleas tel me mai nambar mobail 965 65798403 thank uo ai order frim alla helb uo bles helb me ai nead helb all beuobel en tha wourled seam allah nead we ded and ane beuobel allah ned ded thank uo

  79. Vador Aid

    That’s a fat tortilla. 👍🏼

  80. Jasmeet Masoun

    Thanx for sharing easy recipe of pita bread

  81. jay71512

    Grill? Grills cook from top thats pan frying.

  82. Mohammed Tariq

    Very Nice voice, have a nice day Sir

  83. Von Milash

    Chef john, I thought yeast needed sugar to activate, but in this case you used no sugar. Also, a general question, but why when making, say, pizza dough, do you want it to rise even though you just push and roll it flat again? What’s the whole point of the rise? Thanks

  84. Grace Badger

    Love this recipe!!!!

  85. Natia Nebunishvili

    your singing is boring..

  86. Michel Oliveira

    What’s the olive oil for?

  87. lisamanoly1

    can I freeze some of the dough pieces for later if I don’t need them all at once?

  88. Sabah Bouhlani

    U are soo good.👍

  89. WoAi Ni

    lalalalalalalalalallalalalalalalalallalaallalallalalalalalalalalalla🎶🎶🎶🎶🎶🎶🎶🎶🎶🎶🎶🎶🎶🎶🎶

  90. Santilmo Omlitnas

    the voice, the voice, is hypnotic! 🙂

  91. shaikh shahzad

    this sideeeeeee(Xd) oil oil (XD) DOVE (XD)
    nice song

  92. Ntina Vanian

    Pita: language??? Greek maybe?

  93. Gurjinder Singh

    good love u

  94. ggeraaceves Silva

    It’s going to take you 1/2 of day to do one Pita bread, went you can go to the store an in 5 minutes you will have it…

  95. So what

    Your dough will grow better if you cover it with a wet cloth instead of foil.

  96. thug life

    Thank you sir

  97. Ezequiel Alvarez

    Best pitas ever….i added some milk powder to them……they came out amazing….hard to find pitas like this in Mexico….

  98. luigimafia10201

    Does anyone know if one makes this dough can you freeze it or at least refrigerate it to keep it for a special occasion? And how long willit keep for?

  99. Sadia Sobia

    Can we use pita dough in naan ,breads,n in pizza.

  100. Jagdish Bhokare

    Which country you live

  101. DeusDevoid

    This is souvlaki bread. Pita by definition doesn’t have yeast.

  102. fojigan traveller

    his voice loooool

  103. 6elfauno9

    You sir, are a pip.

  104. Michelle

    Love your videos, your voice is the best!

  105. Brice Lewis

    Could you use a tortilla press to roll these or would that be too thin?

  106. Sierra's Travel

    This is a great video, amazing job!

  107. Clem McGuinness

    Yum

  108. K Mac's Kitchen

    one of my favorite easy dinners or lunches is a pita pocket sandwich that I kind of discovered by accident because I had leftover tika masala and no leftover rice. was too hung over to feel like making more rice, and didn’t want to just eat the masala alone, so I cut a pita in half and shoveled that tika masala inside each one, brushed the outside with some olive oil and kosher salt and sriracha, then popped them in the toaster oven somewhere between 350 and 400 for about 6 or 7 minutes. 10/10. now one of my girlfriends favorite dishes.

  109. Tasnim Rauzat

    How does dough feel sexy???

  110. Yolly B

    I ❤️home made bread! 😍❤️😍

  111. Rivkah

    i couldn’t get mine to puff 🙁 but still tasted great as flat bread

    1. Rivkah

      ohhhh i cant remember if i did or not now. I’ve never been able to get that part to happen. not sure what I am doing wrong. it could be too thick too thin, or not enough wait time. so many factors go into it!

    2. Fior Gonzalez

      Rivkah me too did u wait 5 minutes before pitting it on the grill

  112. Martin A.

    how much is that yeast?

  113. first name last name

    Fuck me that dough looks amazing

  114. All PK Recipes in NZ

    Great

  115. Edward Roth

    i want to make this so baaadly, but i dont have a stand mixer. any thoughts?

  116. Jessy Maglangit

    Hello sir

  117. Sofyas Kitchen

    Very nice recipe

  118. RadioSnivins

    Chap knows his joobs. Can’t wait for his joob recipe.

  119. Zion Adore

    Please do gluten free baking as well. Thanks

    1. Fior Gonzalez

      Zion Adore fuck uuuu

  120. Essential Soul Essence

    Total yum🌸

  121. mary Jacobs

    O my goodness
    Feed me please
    That’s a great idea for Paul and Mary 😊
    Spinach tomatoes portobello mushroom that are grilled and cream cheese stuff in this bread for a sandwich 🙂

  122. Tea Break

    When he goes down with his voice on the end of a sentence, it makes me angry. I have to stop listen. Sorry.

  123. CANADAOUI كنداوي

    We call this “shiyar “ in Morroco 🇲🇦🇲🇦🇲🇦👍👍👍👍👍❤️❤️❤️❤️❤️

  124. وصفات ملكة

    ❤😘😘😘😘

  125. وصفات ملكة
  126. asnfhtm lzxsje

    Khameeri Roti 😝😝😝 hai ye Angrez

  127. NOT CONSENTING

    almost looks like frybread😊

  128. _RainyDay _

    2:07 Sir I’m going to have to ask you to step away from the dough

  129. Giovanni Berardinelli

    Chef john is soooooooooo adorable !!!

  130. Geeta Monpara

    Hi Chef John, I was wondering when to use foil and when to use plastic wrap for the dough to rise?

  131. Luningning Salangsang

    I like pita bread

  132. TheSaneWarboy

    Flour is bad for you.

  133. Jonathan Ruiz

    Love food wishes… I wish i had a full blown kitchen to chef it up

  134. Meraj Shaikh

    Gud recipe pitta bread

  135. Linda Gwizdz

    Yummy

  136. BRAGA CAKARA

    Its better if you Use GHEE oil (Hindia) or Minyak Samin (indonesia) than olive oil coz it is not italian but its middle East dough.
    Anyway I Love food wishes 😍

  137. rabiya syne

    ROTIS

  138. Anggraeni Harryanto

    Sambal roti arab
    .

    1. Anggraeni Harryanto

      Gampang dan praktis

  139. Marlhon Joseph Lim

    Love your videos Sir! Thanks for the upload more power!!!

  140. Louisa Capell

    He said sexy…… that the dough felt sexy. Why?

  141. You Me

    he’s so happy to help 🙂

  142. Nelxon M.

    ‪I Got Your Union Dues Right Here, by Kag West employees. Long Beach, Cal… via @YouTube‬

  143. Sharon Stacy

    I loved the great video on making pita bread! Thank you for doing what you do!!

  144. Kristie

    I notice u never add sugar to your breads. I thought u need sugar to grow the yeist???

  145. Heather Hill

    Pita: Falafel container

  146. Donald jr loetje

    With shoarma mmmmmmm

  147. rogerwilco71

    This Pita recipe gave me full puffage

  148. Rick Morrow

    Stuff it with tabbouleh. Make the tabbouleh with parsley, garlic, onion, tomato and lemon.

  149. issis

    Just made these, it was so easy, they came out soft and delicious! Thanks Chef John for another great easy to follow recipe!

  150. ted campbell

    You sir are a saint, a wizard, and a mastermind. I appreciate your work very very much. You have turned me from an elementary level cook to a connoisseur of breads.

  151. unboxing 360

    It will taste good with chicken curry

  152. Alexander Spoor

    im in love with you

  153. Crapsoup

    I don’t know about Paul and Mary, but if Phil starts a Pita business, it probably wouldn’t go well. Would you eat at a place called Pita Phil’s.

  154. Lynne Lipovsek

    This dough looks super and your easy to follow and listen to your demo ty 🙂☺😊

  155. Haris Manou

    This is Greek pitta. Its flaufy and bready. In north they fry, in south bake them. If you re making them for soublaki you can make some holes with a fork. I havent found them anywhere else around Greece.

  156. Bo tanica

    this is lithuanian bread!!!!!!!

  157. Rick Knight

    i just ordered a 700watt mixer with dough attachment from target, and digital scales, after seeing this vid

  158. Al Catraz

    Nice looking pita…
    I use the oven, but I like the cast iron idea… THANKS!

  159. Regina Polo

    And as always….you are hilarious with your tidbits of humor… Thank you for the recipe wit the twists😄

  160. Tariq Khan

    You sound like Mr. Mkay. Ok

  161. Redsoxking

    Syrian bread*

  162. Naw Naw

    Love the way he talks !!!!

  163. Max Como

    Just made these not even ten minutes ago, I found that if you put your olive oil in the pan and then put the dough so that the oil is directly in the center, you get that “perfect”ly round puff that he was talking about. Great for filling with hummus and veggies, thanks John!

  164. Krishan Bhattacharya

    No Cayenne?

  165. Jacob Passanha

    What flour do you use for pita bread

  166. Al-Yahnai Hawkins

    +Food Wishes … Thanks again – and of course – this is the only *_”Inflation”_* that I look forward to…

    Peace~

  167. Nur hey

    Its feels Sexy lol your so funny

  168. Silver

    It’s so fluffy!

  169. True To Life

    Look at salt

  170. Dalila Cardozo-Tart

    I really like your voice and it made me happy listening to it. Thank you for the recipe and your delightful personality. 🤗

  171. Pseudo Nym

    Gave me full inflation

  172. mcota5

    Going to try this. Thanks for sharing.

  173. Abdul Salam

    Makes it feel easy.. Great job

  174. Oc reed

    This guy sound like Seinfeld in the kitchen…lol

  175. Om.Rashid ام راشد

    Thank you
      awesome

  176. Varilak

    Is it possible to over knead this? I’m making for the first time and don’t have a stand mixer so am kneading/mixing by hand. Only had to use 1 3/4 cups of flour. Kneading for 5-6 minutes yielded dough that wasn’t what I would call supple. Not tough but not supple. Letting it rest now, hopefully it still works out.

  177. PX13 Ray

    Just made these. I’ll never buy pita bread from the market again. Delish!

  178. Gm beanzz flicker

    The singing baker I love that thank you

  179. Georgia Martinez

    Cool video ☺😊

  180. Ritchie Rosson

    You have the best voice ever. Great video.

  181. Nathaniel Berkeley-Biggs

    What’s Peeta bread? Or Taziki? Maybe he means pitta and tzatziki?

  182. MadofaA

    Pita, Paul and Mary?… I am almost ashamed to say it took me 10 secs. before I burst out laughinhg! Lol.

  183. Αδαμαντία - Amanda

    Tzatziki is always a good combination with pita bread and gyro 😍😍

  184. Soumya Sarathi Samantaray

    Basically Indian chapati with yeast

  185. moon angel

    Looks really good but it takes forever

  186. Wania Majeed

    New subscriber here…man the way u are talking/singing😂

  187. Michael T

    What kind of measure is 1 package of yeast?

  188. Existenceisillusion

    …when the dough supple and sexy
    …don’t worry about not getting full inflation
    …you can stuff it with anything you want

  189. John Cooper

    Anyone make this with sourdough starter instead of commercial yeast?

  190. Beyond The Veil

    Great recipe but the guy doesn’t sound too sure of himself? Everything? Is a question?

  191. ccristiii

    Hi. I made this bread and it is bomb!! My husband is more than happy and keeps talking about it all day long :). Thanks from Slovenia

  192. Enes Yazar

    süper süper süper

  193. Tennessee Redneck

    Let’s just hope chef john isn’t having sex with bread dough

  194. Luvlyreflections Favorites

    Hi! So, I was watching this and I noticed you added no sugar in with your yeast and warm water. I was told you have to add sugar to yeast lest it meet it’s certain doom? How does this work for this recipe? Is this a mythical tale defiled and handed down or do you absolutely need sugar for the yeast to sing, ” I will survive” during the rising process?

  195. Jojo1212 3:

    My mom made it and it’s delicious😍😍😍

  196. Your Name

    Thank you so much

  197. Jio Hanse

    Wow

  198. ma doll

    For this recipe can we use soy flour?

  199. itsDr Queen

    You can make pita bread without yeast as well. It only take 5 or 10 mins.

  200. Mohamed Khalifa

    Show off my puffiness lol

  201. João Pedro

    Kinda silly question, but is there a way to make this recipe without a stand mixer?

  202. Ruthy Colon

    You got me when you said it looked sexy yup my kind of channel

  203. Imran Hossain

    I got more tacosvnl what T

  204. Lilly G

    Ahhh heavenly hands

  205. Taylored Photography

    It’s like the male version of Nigella!

  206. Slots of love

    I made these….i will keep trying lol but to add, soooo much nicer than awful store bought

  207. Ibrahim Ahmed Sabuj

    some milk & suger could make it batter!

  208. alibaba d

    Ti si car👨‍🍳👌👍

  209. D G

    I just tried this recipe, 3 cups of flour is too much for 1 cup of water, my bread didnt puff up to make pockets 🙁

  210. Amit Gupta

    Something similar in India is called Kulcha

  211. Lara Chudoba

    When I tried making this, it turned into a chapati

  212. Hdycty Gfjcghcg

    I am liveing in U.A.E abudhabi and i love pitta vread and it is actualy arabic recope and its called koouss in arabic

  213. Hallyu Pumba

    Touching the dough after it’s doubled in size is one of the best feelings in the world!!!

  214. Eric Janney

    Thanks for this Chef John. The first weekend I found this video, I made it four times in three days to much rejoicing at home. Paired it with home made roasted red pepper hummus and the wife was loving it.

  215. stevegebhard

    i’ve made your pita breads. they are delicious.

  216. Carolyn Ponder

    Not that they will survive long but, what is the shelf life on these babies?

  217. MNick365

    The way he stretches his words is hilarious

  218. Ranjita Basumatary

    Excellent.

  219. Jrytsray jerry

    Hahahaha ,….the only make me filled delicious on this recipe is because his voice talking ,….:-D:-D

  220. Hana Melaku

    I love pita bread with hummus olive oil and paprika

  221. Better Run

    Sounds like he has down syndrome

  222. somy sweet

    The whay you say doh😍

  223. No B ucks

    I just watch your vids for fun

  224. Dancing Spiderman

    The Greeks are freaks for their SpankaPita
    That dough has the texture of Jamie Lee Curtis’ breasts,
    mmmMMmm
    lol, i lvoe mee

  225. Kosta Kouremenos

    greek squad were u at

  226. Soldie rKing

    mm

  227. 静水深流

    👍👍👍

  228. Nevena Belovska

    do you need a cast iron skillet or will a regular frying pan do?

  229. Mimibeauty ss

    This is a morroco bread 😍😍😍

  230. Radouan Haimoud

    It is morrocan pita bread

  231. Sunshine Ssss

    Amazing Chef! Chapeau!

  232. ISTRHA Santana

    GREAT recipe

  233. Japanz P

    Chef john i have a question..
    Is this like mexican tortillas or just tortillas?

  234. Lee Readman

    cool thanks tfs

  235. Scott Hasty

    Nothing better than the full balloon, but partial puffage is cool too

  236. Restored Beauty

    You can also put cheese inside

  237. Rukaiya Shaikh

    He sounds like that uncle do danced terribly 😂at any wedding

  238. Shivendra Mishra

    Here is a tip – Press the side where it has not puffed and you will get a complete balloon.

  239. rockywr

    Has to be filled with the traditional Cypriot village kebab…. souvlakia, sheftalia, salad and maybe some Tahini as well (we used to call it Tashi sauce)..

  240. Sofia D

    Can I make it with oatflour?

  241. Ron Verburg

    nice recipe, but man you have got such a F….. annoying voice. Stop this stupid singing!

  242. Pepe Cabrera

    I love the way you sound when you talk. It’s like your reading a poem or singing a song. God bless you!

  243. Parshottam Dharwal

    pita brea

  244. smootskin

    I envy, that dough is perfect

  245. posnar

    Bread Pita!!! 😆😆😆😆

  246. PepsiInc ;3

    Fluffy tortillas… I like it cx

  247. Letizia Guerzoni

    👍

  248. Veronica Redmon

    any whole wheat version?

  249. Luyang Che

    Full inflation?

    *Greece Intensifies*

  250. Jameel Qureshi

    To long of a process, quicker to go and buy a pack 😉

  251. Barbara Stepien-foad

    This man sings!

  252. Tuntuni Ranna Ghor

    Great recipe..

  253. Aletha Etimani

    Does it have to be in a cast iron??

  254. Lina Escobar

    Hello, I made pita bread this weekend but after I let them rise the last 30 minutes, the dough is still super sticky and It is imposible form the flat, What can I do

  255. Terri Santos

    I love how u narate it. XD

  256. Karam Altayib

    Can I substitute with whole wheat flour?

  257. Redeemer Nigoohaem

    fuck off

  258. Panagiwths Aristeidou

    Here in Cyprus we make bigger size of em..and we put souvlaki inside or gyro or halloumi with salada or tzatziki sauce xD many many things

  259. B edwards

    Paul and Mary where are you at ? thats a million dollar idea ………………..great video

  260. He said, She said, Food for THOUGHT!

    Great pita bread video. Thank you for sharing

  261. Dante Howlstice

    it’s so weird how much better this tastes than store bought, and for a fraction of the cost.

  262. Somoe S

    Thanks so much. I have tried it ,come out good pita .

  263. malina KIM

    Your voice sooooo funny 😄😄😄 like your voice

  264. BotanicalCreature

    Puff the Magic Pita…

  265. Carmen Dawn Allan

    Txs For Sharing 😊. Will Def Try,This Recipe.

  266. Geoff Son

    He posted a croissants video.

  267. Sam k

    by the way.. that tone u keep speaking with .. is fine just a little less.. otherwise get a villain in the background

  268. Sam k

    Great information.. thank you ..

  269. راديو_مشاعر Radyou_tube

    Your entire channel
    sugar
    Milk
    Flour
    And who is the best flower … for you and for all the participants
    And whoever hangs with youGreetings
    sahar.

  270. Lina mk

    No sugar in this bread ??!!!!!!

  271. Jon Gagnon

    Looks great, lets make these when you are home for Christmas!!

  272. Mythical Beast Mason

    This guy’s voice is so calm and fun. God bless you man.

  273. Laura Singh

    Wa w.. in my country..we sada roti

  274. Russell Taylor

    Fill it with sloppy dip!

  275. Christina Garcia

    good work!

  276. Mark Wood

    I’ve made these a few times now, most excellent.

  277. Sarfin Shaikh

    Wow. Very simple. Recpy

  278. Megavicid

    You can do it with Baking Powder instead it it’s about instant

  279. Megavicid

    I think I’d like some Matthew bread instead 😂

  280. Eliana Richards

    As someone who makes and rolls pizza dough every day, his uneven dough balls make me cringe slightly (though I imagine their flatter shape has must have an advantage to them). I love your channel though. And your recepies are the bomb.

  281. TSAR BOMBA

    WHAT FLOUR SHOULD I USE?

  282. CARNY 666

    I’m partially puffed.

  283. urmila patel

    what kind of flour is used to make this bread?

  284. Alexandru EPURAN

    My extreme puffiness… noted!

  285. Stephen H

    I only have partial puffage when I drink heavily. Full inflation is more the norm….

  286. It's Okay to Eat Mayo

    I add 1/4 sugar with my dough when I make this. I roll it thinner & I bake it in a 425 F oven.

  287. Love Mind

    Completely normal & desirable & inflation, this video has become political 😝LOL…I lovvvveee this..💗💗… I love pita bread & adding herbs to it as well, thanks for sharing…

  288. Angel Pita

    My last name is pita asshole

  289. Karen Weathersby

    😍😍😍😍

  290. Timothy Bedell

    Oh baby this gave me full puffage!

  291. Farah Rahma

    I like the way you talk..made me like to kook the same way

  292. Maria Gomez Gomez

    Love it your great

  293. CosmicBrambleclawV2

    Pita Paul and Mary xD that’s a kneeslapper

  294. m4tthi3u

    I watched this video years ago and forgot why I didn’t follow the channel. The fake voice tone always going up. I can’t stand it.The voice was so much better 7 years ago in the early days of the channel.

  295. coucamaya

    Naan bread pleaseeeeeeeeeee

  296. Kanari Mentos

    were is dam yeast bellcosby

  297. Fozia Parvez

    Sound like Peters bread 😅😅 very nice n quick recpie

  298. Rachel Vee

    Straight method and this is so good. 🙂

  299. pratikshya adhikari

    Sound yakk

  300. ling ling

    Can i add a butter on the pan before cooking? And can i add powdered sugar while mixing the recipes??

  301. Ray Carroll

    This video was a delight to watch!

  302. Sheri Julien

    Great tutorial!

  303. Sami Mehar

    This is a Greek. Style..even the word pita is Greek word. Any way enjoy your recipe ..

  304. Rodrigo Mafra

    As always a pleasure to watch u do your cooking!

  305. Maline Ramsudh

    Doughs Sexy 😂 lmao

  306. Brooke Smith

    Sounds like Seth Rogen

  307. Katie Did

    I fucking love this man!!!!

  308. renrcal

    I love watching (and listening to) your videos. You take the fear out of trying something new. Thank you!

  309. mort glickman

    ryan is a piece of

  310. Sharron C

    LOOKS SUPER GOOD! SO many veggies I can stuff this with👅

  311. Tokali Rochill

    funny narration I mean the tone of his voice

  312. Kenny H

    Sow off my extreme puffyess? Luv this guy!

  313. Alp Erol

    Did you know that the amount of salt you add actually affects the taste so much?

  314. Lucky Surprise ToysReview

    Amazing . Always love to watch your video.

  315. Margret Wangari

    Good job liked it

  316. belkis jimenez

    That’s a great vid right there !!

  317. Frances Garza

    They look good

  318. amy g

    Could it be rolled out a little thinner?

  319. R.F Channel

    this is xachapuri Georgian Food

  320. kudrt Ünlü

    this a bazlama in turkey

  321. tulsi singh

    Tq

  322. Roquito Bagotsay

    CHAPATI BREAD

  323. Alban Shaqolli

    Sexy dough..! Lol 🙂

  324. Cambria399

    Watched this… didn’t need my afternoon Benzo. Cheers for that!

  325. Jhayr Nazareno

    I know how to make fita bread in arabic kubos

  326. Suad Almualla

    i love your explanation & recipes thanks 😊

  327. Kareem Hamouda

    Seth rogen?

  328. Tamiko Tolliver

    Love it

  329. maria segovia

    Great video

  330. lightThatcherry

    “fit your penis with”

  331. g abriela

    I got a full balloon and it was awesome!!!!!!!

  332. Jennifer Kok

    Thank you

  333. Annapoorna Posani

    Very good

  334. hasha k-b

    No recipes before making.
    No subtitles
    No complete guidance the timing and quantity.
    Really are you chef?

  335. Pratima Rai

    S

  336. Angoelal N

    Sweetest roti !

  337. Carlos C Rodgers

    You are so funny! I love your videos! I wish you had done a garlic pita bread.

  338. Gaggy Mott

    Wtf are ‘crassants?!! 😲

  339. tkdleigh

    I made this tonight…in mini version. And I will never buy pita from the store again.

  340. Bob Boob

    Too much work. Where’s my keys? Going to the store.

  341. Airgildjane

    He sounds like Kermit the frog..

  342. Jef klak

    Highly irritating intonation

  343. 0000 two

    Nice video and narration (:

  344. shaharma7

    In order for all the pita to turn into a balloon, once you put the pita in the frying pan, you turn it over after ten seconds just before bubbles begin to form. No more than ten seconds! Then turn them every 30 seconds and of course not press the pita so that no hole will be created and the air will come out of it. By the way, you do not need any oil, not in the dough or in the pan, the pita does not stick and it tastes better and healthier without oil.

  345. M&M Kesilmis

    it is orginal Turkish Food

  346. P Mor

    jeez too much work

  347. Elle Vie

    Thanks for this! I just tried to do this for once in my life and it worked! I followed your instructions, so easy. Thanks

  348. UnripeAvocado

    Sexy dough

  349. XboxMB Wesley

    I love the way this man speaks. No homo. check that, Homo.

  350. Frisian Viking

    If you don’t want the yeast to die, don’t add the salt.

  351. Thaanaphacha Suj

    love it thank you

  352. Abdullah Ali Khan

    Is there any possibility of making this with wheat flour and without yeast?

  353. Hart Richard

    He’s kinda rapping poetry

  354. Hart Richard

    Hahaha! Yummy!

  355. Yassi

    I did this! I screw it up at first (forgot to add the salt and oil) but then I fixed it and it still came out yummy. Everyone liked it.

    Kept doing this and now I’m comfortable making it. Very similar to a pizza dough.

    I stuffed this with hummus, falafel, tomatoes and cucumber. It was yummy!

  356. Berta Bognar

    Ha ha

  357. Umakanta Mallik

    wow

  358. mikeleight

    You remind me of that fucker from Thomas The Tank Engine..

  359. Maria Skødt

    They look great!!! Great vid Food Wishes!!!

  360. Shatha Salih

    thank you for make it so easy and enjoying 😃,
    the you present in it just perfect 👌, thank you

  361. Nick Meale

    Chef John I have heard that the dough needs to prove for at least 24 hours in order to be easily digested, anything less will course indigestion. Thoughts?

  362. DO It

    In morocco we call it البطبوط

  363. s'all good man

    stavi cevape u to

  364. Priyoma Basu

    I love this guy!

  365. Sara M

    Hello made this yesterday they are awesome thank you soooo much

  366. dave4096

    The flatbreads baked from the products of successful wheat pollenization are improving my mood. I’m pita pollen merry.

  367. Haidara Jaafar

    in iraq al pepole have pitas everywhere

  368. Re Sa

    Can I use fresh yeast? If yes how much?

  369. Orlos The Druid

    peanut butter and strawberry preserves…….mmmmmm

  370. Loren Chorley

    I’ve had 100% success getting them to the “full puff” stage (I call it going full pillow, but you know po-tay-toe po-tar-toe) by flipping them quickly on the first two goes. The dough has to be rolled a little thinner than what’s given here. By eye I’d say no more than 5mm. Then into the pan, give it 5 to 10 seconds, then 5 to 10 on the other side and back to the original side and leave it until it puffs; it can take a little while but it always puffs in the end.
    I think this works because it creates a kind of seal on either side which allows the steam in the middle to push the layers apart without breaking the crust.

  371. The Wolf.P.S.

    Arent they a little thick for souvlaki

  372. Frank Gerlach

    Just put all the rounds on a sheet pan and put it in the oven . They all will puff up completely like you said they would occasionaly do. Bake to desired doness. That’s it and no messing with the one at a time on top of the stove.

  373. I. Korezom

    Is it possible to make this without a stand mixer? I’ve switched to making my own hummus, but I still spend way too much on pita bread, but a stand mixer is a bit of an investment.

  374. Mary Mikel

    Jesus Christ is coming back soon repent and be prepared, Romans chapter 10 verse 9 because, if you confess with your lips that Jesus is Lord and believe in your heart that God raised him from the dead, you will be saved. Forgive me if I miss quoted this scripture, go check it out.

  375. caligula minus

    Mister, you need to narrate this in a more sing song manner?

  376. Angel

    Just how I like my women, THICK, lol. Can we fry these, like a gordita (Spanish for chubby girl, lol)? Fill it with Picadillo con Papas and top w/ lettuce tomato queso fresco and salsa, yummm….

    1. يوسف ابن هروس 2
  377. Master Tracker

    Do this while traveling in the mountains by mule . Light weight oven over a campfire and this recipe = It worked . Thanks Food Wishes .

  378. bragsdriesen1

    They should be called perfect pitta bread 😀 they are soft and yummy. 👌

  379. Stephen Sanjaya

    omg his voice 🙁

  380. Diego Sebastiàn Pérez

    your sexy voice give me a boner!

  381. Erendira Terrell

    Can I use either coconut or almond flour??

  382. Dapur Kita

    can I taste it?

  383. Paul Mealie

    Great recipe but why as they are puffing up so nicely do you keep flattening with the spatula?

  384. namie schowgurow

    i like ur style. thanks

  385. Jackie Martinez-Kaufman

    One cup of water and one cup of flour and the yeast? It was way too dry.. is that correct?

  386. Scoo Ter

    Why no additional metric weights?

  387. andershm

    Jack “Action Jack” Barker??

  388. Wapiti

    this guy’s voice is the best part of the whole video, holy shit.

  389. eman rotic

    This guy is a Doughophile

  390. dave morris

    Peter bread ehhhhhh?

  391. Darrell Mayson

    Oh yesss..when I get some spare minutes I wanna soooo try this!

  392. XxNorthxX

    DAT ASS DOUGH

  393. Carlos Torres

    He’s either right or it’s just that I’m feeling lonely lately but there is something about the dough this guy makes.

  394. music_pillow

    Does anyone know, is this recipe gonna work if I use whole grain flour? Maybe I need to add just a bit less of it?

  395. Morgan Kita

    Wow that’s easy…. Not

  396. GrumbleSnatch

    could you add non retard (metric) units?

  397. Pathrissia

    Im 30 yrs old and I dont know how to make bread. Literally, I have tried, but failed badly. Help me!!

  398. Ραφαήλ Καμπαδάκης

    make souvlaki

  399. clip012

    I grilled it on the side and puff it in hot oven. It works, puff all the way as a balloon. Got that technique from people making Egyptian bread on YouTube.

  400. kw531

    Great recipe. I’ve made it twice. The first time I was hit and miss with the puffage. 6 of the 8 were half puffed. The second time 6 of 7 were full puffs (I dropped one, hence the 7 instead of 8). Highly recommend!

  401. Bad President

    Show bobs and vagene