How to Make Homemade Pita Bread and Shakshuka
Test cook Erin McMurrer shows host Bridget Lancaster how to make Pita Bread. Tasting expert Jack Bishop conducts a tasting of international yogurts. Science expert Dan Souza explains the science behind proofing dough. Finally, test cook Keith Dresser makes Julia a showstopping Shakshuka.
Get the recipe for Pita Bread:
Get the recipe for Shakshuka:
Buy our winning stand mixer:
Buy our winning blender:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
Making pita was one of most favorite thing to bake watching them puff was so satisfying
I'm sure fresh pita is best, but I wish they did a taste test segment for the best store bought pita. There's gotta be a decent one out there that isn't dry and rips too easily for when you don't want to wait for hours for the perfect pita.
My pita is shipped in from Chicago and is first rate in quality and taste. Before Chicago it was New York for 30 years
Love Shaskshuka with eggs or Cod (or other fish available). Also love to make Huevos Rancheros with eggs. Similar dishes, different spices/herbs. Next time I make either of these dishes I will try Keith's method using the blender.
This looks like a good recipe, which I will try. But I can't help thinking of a Bedouin woman I saw making pita outside her tent in the heat of the desert. Ice water? No. Refrigerator? 0bviously not. Scale, nuh-uh. Ability to let the dough rest overnight. Nope. Oven? No–she cooked the pitas quickly over open flame. Delicious? You betcha!
Gosh, I'm watching reruns and enjoying it, too. Now I am hungry.
8:28 lol!
I miss this format.
I like the way how the "student" is so attentive. Always looking at the teacher.
No salt?
Yours is the second recipe that uses ice- cold water. I have often wondered why ice water. Thanks for your thorough explanation. What's your suggestion for one without a mixer?
ATK,Hello ILL TRY TO MAKE MY OWN PITS, AS THESE REALLY HAVE POCKETS, BUT THERE WAS A BRAND MY SIL IN FLA BOUGHT WHICH DID HAVE POCKETS,SHEBIS LONG GONE BUT I KNOW WHERE SHE BOUGHT THEM,, THE OTHER STUFF LOOOKS REALLY GOOD, HERE ITS 8;36 PM I AM GOING TO BREAKFAST , 🇺🇸🇺🇸🇺🇸🇺🇸
❤ Oh, Brother, where art thou?
Looking for that video 😘❤❤😻
Love Erin
What about pita without a pocket?
I like ATK in general, but not this episode. They just made a simple process too complicated. Following their instructions, you need the dough to be in the fridge for almost two days☹️ I make pita bread almost every week. It takes about two hours to make them including to let dough rise twice. The key is to let the dough rest for about 10-15 min after the pita dough is rolled out before baking. I use a Cast iron pan to bake them. They all turn out very good, with nice pocket.
How on earth do the eggs in the shakshuka get cooked to a safe temperature this way? The yolks seem way too runny but I could easily be mistaken.
you are adorable!!!!
Why is there no original yogurt?
Please no olives in shakshouka 🙂
Love the eggs shakshuka?
What is the oven temperature?
A comparison between kefir and yogurt especially the Bulgarian.
Thank you for the recipes, tips and reviews!
That's not shakshuka 😔