Good Sam Club Open Roads Forum: Camp Cooks and Connoisseurs: Pita Bread
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Stim

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Posted: 01/28/20 06:34pm Link  |  Quote  |  Print  |  Notify Moderator

I was curious about how difficult it was to make Pita Bread so I googled it.
It seems it is very easy and bakes fast, 4-5 minutes and can be made in an oven or skillet. Dough can be kept in fridge and used over a few days.
The only difficulty if you want to call it that is it takes a couple hours to rise which is not a big deal.
I haven't tried it yet but just wanted to throw it out there.

Lwiddis

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Posted: 01/28/20 07:15pm Link  |  Quote  |  Print  |  Notify Moderator

A mere double cocktail hour for raising.


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mleekamp

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Posted: 01/29/20 05:35am Link  |  Quote  |  Print  |  Notify Moderator

one of our fav things to do with pita bread, besides for gyros, is to make small individual pizzas. yum. just sayin'.


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Dick_B

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Posted: 01/29/20 07:25am Link  |  Quote  |  Print  |  Notify Moderator

and you bake it where?


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BarabooBob

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Posted: 01/29/20 07:30am Link  |  Quote  |  Print  |  Notify Moderator

A dutch oven will work great for baking pita or biscuits either on a stove top, an oven, or a wood fire.


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Stim

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Posted: 01/29/20 09:17am Link  |  Quote  |  Print  |  Notify Moderator

Dick_B wrote:

and you bake it where?

As posted, in an oven or even a skillet on the stove.
Dutch oven would be iffy because they bake so quick.
They bake very fast and puff up then go flat when cool.
There are videos showing them baking.
They say they taste better than store bought.
You can also add any flavors that you like, maybe garlic, onion, or??

wopachop

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Posted: 01/29/20 10:27am Link  |  Quote  |  Print  |  Notify Moderator

Naan bread is fun too.

bob213

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Posted: 01/29/20 10:57am Link  |  Quote  |  Print  |  Notify Moderator

Pita bread is readily available where we live so I have not attempted to make it. Our favorite is to make a beerock type filling (fried onion,cabbage and ground beef or shredded beef and spices) cut the pita in half and fill.


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TexasShadow

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Posted: 01/29/20 01:05pm Link  |  Quote  |  Print  |  Notify Moderator

This is the best camp bread I've ever "et". [emoticon]

Pan de campo (camp bread), long a favorite of cowboys in South Texas, has become a trademark of outdoor chef Ruben Hinojosa,
who has garnered top prizes in several competions with this recipe.

2 cups flour
2 level tsp baking powder
1 tsp salt
1 tsp sugar
3/8 cup cooking oil
1/2 cup cold milk

Mix all the ingredients, but don't knead the dough too much. If it feels dry, add a few drops of milk.

Roll the dough into a circle about 1/2-inch thick. (Thinner if you want a crisper loaf.)

Place into a well-greased, preheated 14-inch Dutch oven, and poke a few holes in the dough with a fork to allow steam to escape.
Bake 10-15 minutes, turning the bread over after about 6 minutes. Remove from the oven and serve hot.

Some cooks prefer shortening instead of oil, others use water instead of milk. Experiment to find the version that suits your
taste. (Folks cooking in regular ovens will want to set the temperature to 400 degrees.)

3c flour
1/2 tsp salt
1 1/4 tsp baking soda
1 1/3 C warm water

Mix the dry ingredients and add water kneading to form a soft dough that is soft, yet not
sticky. Stretch and pull the dough until thin. Tear off a piece of dough and poke a hole
in the center with your finger or thumb. Drop each piece into a skillet of hot cooking oil
and brown on both sides.

Serve it while hot topped with honey or powdered sugar for a sweet treat (Yum-Yum).


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