anyone here knows wer ta kapalit ug pita bread?

[kenuba]

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plz help me kng asa ta kapalit nya barato..hehe gnahan lang ko mgbuhat2 ug ako nga shawarma.. trip2 lang ba!

[sweetfaith]

Well, packed pita breads that are ready to be sold in the market are not that easy to find in the Phils. But you can be challeged to make one. =D

My brother and I had the opportunity to make a batch way back in 2001 when we were both craving for shawarmas but were too far away from SM to buy one (We lived at Tabunok that time). So I said, 'Why don't we just make our own shawarmas, we have some leftover meats and toppings needed' (I'd been wondering ever since how they made those nice round, flat and soft pita breads and detertimed to try it out myself). Luckily, I already did my research and found a great Flour Tortilla Recipe from the reliable library of USJR in Magallanes and earnestly wrote down the recipe.
The the ingredients are quite simple, my bro and I really had fun in making it, I made him do the hard part which is just the kneading and rolling so that it will form into circles, hehehe, while I did the rest of the steps and the cooking on the pan. =D The aftermath of our labor was excellent, the tortillas turned out to be just right, the look, taste and texture was appeasing and pretty much the same with those used by the Shawarma people. Unfortunately, I can't find that recipe anymore, but I found some similar ones on the internet.

I copied this from the net for your perusal and enjoyment. I hope you'd try it! ^_^


Flour Tortillas

Ingredients:
Flour tortillas made a late appearance on the Mexican table and became the bread staple in the northern states only. They are traditionally made with lard but for health reasons, tortilla factories and chefs have switched to vegetable shortening or vegetable oil.

3 cups unbleached all-purpose flour
1 tsp. Salt
1/3 cup vegetable oil or shortening
1 cup warm water but not boiling

Directions:
Combine the flour, salt, and shortening in a large bowl and mix together until crumbly, as for pie dough. Add water and mix until you can gather the dough into a ball. Transfer the dough to a lightly floured surface and knead until smooth and elastic, about 5 minutes. Cover with plastic wrap and set aside to rest for at least 30 minutes or up to 2 hours.

To form the tortillas, divide the dough into 12 equal portions. Roll each portion between the palms of your hands to make a ball. On a lightly floured surface, roll out each ball into an 8 inch circle. Layer the circles between sheets of plastic wrap as you go.

To cook the tortillas, heat a heavy skillet, griddle or comal over high heat until beginning to smoke. Place a tortilla in the pan and cook for 30 seconds. Turn and cook on the other side until slightly puffed and speckled brown on the underside but still soft enough to fold, about 30 seconds. Remove and continue until all the tortillas are cooked, stacking them as you go. Serve right away or cool, wrap in plastic wrap and refrigerate for up to 3 days.

[aditti]

when i passed by persian palate, naa sila baligya. in ayala.

[kiekim]

try french baker basin naa.

[msinternetcafe]

naa sa jy mall sa cafe de france for sale na pita bread. or you can also inquire sa tacos sa second floor sa jy tag P10 each.

i use the pita bread in cafe de france for pizza coz its thicker and the pita from tacos for quesadillas coz its much thinner.

hope i helped

ms

[Gwynhuever]

naa sad baligya sa tinderbox...

[Velvett]

yes, at Persian Palate. i think theyre selling it in packs.

[wsraxe]

persian palate

[kenuba]

atlast.. salamat jd kau ky khibaw nko kng unsaon.. salamat kang sweetfaith..hehe