The Pitas used in the mainly Turkish kebab restaurants here in France
are very different to what I was used to in the UK. Whereas in the UK,
they were oval and totally flat , here they are circular and spongier,
perhaps 2cm (3/4") thick. When used for serving kebabs, they are cut in
half and the filling pushed into the middle. I have bought them in
"Arab" shops but would like to try making them.

Has anyone come across a recipe for something like this

TIA

Steve

Steve Y wrote

> The Pitas used in the mainly Turkish kebab restaurants here in
France
> are very different to what I was used to in the UK. Whereas in the
UK,
> they were oval and totally flat ,

Here in Italy you can find these in bakeries, they're called "Pane
arabo" (arab bread).

> here they are circular and spongier, perhaps
> 2cm (3/4") thick. When used for serving kebabs, they are cut
> in half and the filling pushed into the middle. I have bought them
in
> "Arab" shops but would like to try making them.

Same as here, all the kebab shops use that bread in that way. I like
it.

> Has anyone come across a recipe for something like this

I can ask to a friend, a kebar shop owner: he and his wife made a
wonderful kebab bread, before expandind and moving to pre-made bread
which they buy from a nearby shop.
--
Vilco
Think pink, drink rose'

Steve Y > wrote in
:

> The Pitas used in the mainly Turkish kebab restaurants here in
> France are very different to what I was used to in the UK.
> Whereas in the UK, they were oval and totally flat , here they
> are circular and spongier, perhaps 2cm (3/4") thick. When
> used for serving kebabs, they are cut in half and the filling
> pushed into the middle. I have bought them in "Arab" shops but
> would like to try making them.
>
> Has anyone come across a recipe for something like this
>
> TIA
>
> Steve

I posted this yesterday.
Is this what you are looking for?
http://www.e-rcps.com/m_e/pita.shtml

That is what prompted me to write my entry. Those look like what I have
made that is similar to "UK" pita bread, the thickess is due to the
bread inflating. The "walls" of "French" pita bread are much thicker

Steve

sandi wrote:

>
> I posted this yesterday.
> Is this what you are looking for?
> http://www.e-rcps.com/m_e/pita.shtml

Yes please

Steve

Vilco wrote:
> I can ask to a friend, a kebar shop owner: he and his wife made a
> wonderful kebab bread, before expandind and moving to pre-made bread
> which they buy from a nearby shop.

Steve Y wrote:
>
> The Pitas used in the mainly Turkish kebab restaurants here in France
> are very different to what I was used to in the UK. Whereas in the UK,
> they were oval and totally flat , here they are circular and spongier,
> perhaps 2cm (3/4") thick. When used for serving kebabs, they are cut in
> half and the filling pushed into the middle. I have bought them in
> "Arab" shops but would like to try making them.
>
> Has anyone come across a recipe for something like this
>
> TIA
>
> Steve

Might you be looking for 'pida', which is a Turkish flatbread? Try a
search on that.

Arri

That has put me on the right track, have found pics of pida/pide bread
and certainly looks right, now I just need to decide on which recipe to
try first

Many Thanks

Steve

Arri London wrote:
>
> Might you be looking for 'pida', which is a Turkish flatbread? Try a
> search on that.

Steve Y wrote:
>
> Arri
>
> That has put me on the right track, have found pics of pida/pide bread
> and certainly looks right, now I just need to decide on which recipe to
> try first
>
> Many Thanks
>
> Steve

YW! One of the pleasures of going to the Turkish supermarket in
Dalston/London was getting pida fresh out of the oven. Just a few pence
for a 'loaf'.
Haven't ever made any so can't help you with choosing a recipe.


>
> Arri London wrote:
> >
> > Might you be looking for 'pida', which is a Turkish flatbread? Try a
> > search on that.

In article >,
Steve Y > wrote:
>The Pitas used in the mainly Turkish kebab restaurants here
>in France are very different to what I was used to in the
>UK. Whereas in the UK, they were oval and totally flat ,
>here they are circular and spongier, perhaps 2cm (3/4")
>thick.

Interesting. I just discovered a new Falafel place in San
Jose, and they have that kind of pita bread. I don't think
it's quite that thick, but it is very different from what
I'd seen before before.

(This place is run by Israelis.)

--
Mike Van Pelt | Wikipedia. The roulette wheel of knowledge.
mvp at calweb.com | --Blair P. Houghton
KE6BVH