Carols Easy Pita Bread Recipes

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CAROL'S EASY PITA BREAD



Carol's Easy Pita Bread image

Make and share this Carol's Easy Pita Bread recipe from Food.com.

Provided by Carol Bullock

Categories     Breads

Time 1h39m

Yield 8 rounds

Number Of Ingredients 5

2 cups flour
2 1/4 teaspoons quick-rising yeast
1/2 teaspoon salt
1 1/4 cups hot water (but not boiling)
1 -1 1/2 cup flour

Steps:

  • Combine first four ingredients in a large bowl.
  • Beat well about 1 minute.
  • Then mix in the remaining flour, using just enough to make a soft, sticky dough.
  • Turn out on floured board and continue to knead for 5 minutes.
  • Divide into 8 balls.
  • Roll out each one to about 1/4 inch thick and 6 inches in diameter.
  • Place on very lightly greased cookie sheet sprinkled with cornmeal (although cornmeal is really not necessary if you don't have it).
  • Let rise in warm place for 25-35 minutes .
  • Bake at 450 for 4 min, and then turn over for 4 more minutes or until lightly browned.
  • Wrap immediately in a dishtowel for 3 or 4 minutes.

EASY PITA BREAD (NO YEAST)



Easy Pita Bread (No Yeast) image

This recipe is very easy and quick to make and yields a soft yet sturdy pita bread that can be used in all sorts of mediterranian recipes. YUM! Note please: The dough needs to rest for 40 minutes.

Provided by Lalaloula

Categories     Breads

Time 20m

Yield 7 small pita breads

Number Of Ingredients 6

500 g flour
2 teaspoons salt
4 tablespoons olive oil
300 ml water
1/2 teaspoon sesame seeds
1/2 teaspoon nigella seeds (also known as black cumin)

Steps:

  • In a big bowl combine flour and salt. Mix in olive oil and water.
  • Knead into a soft and sturdy dough. It should be smooth. Cover the bowl and allow to rest for 40 minutes at room temperature.
  • Form dough into about 7 equally sized balls. Roll out the balls to 1/2 inch thickness (note: these wont rise much, so make them as thick as youd like them to be in the end.).
  • Place on a paper-lined baking sheet, brush with water and sprinkle with the sesame and nigella seeds.
  • Bake in the preheated oven at 200°C/400°F for 15 minutes or until tester comes out clean.

PITA BREAD



Pita Bread image

Make and share this Pita Bread recipe from Food.com.

Provided by Diana Adcock

Categories     Yeast Breads

Time 3h3m

Yield 12 pita breads

Number Of Ingredients 6

3 1/2 cups bread flour (plus extra for dusting)
1 teaspoon salt
1 packet dry active yeast
1 teaspoon sugar
1 teaspoon olive oil
1 1/3 cups water

Steps:

  • Sift flour and salt together in a large bowl.
  • Combine yeast, sugar and 1/3 cup very warm water-give a quick stir and set aside for 5 minutes to activate yeast.
  • Make a well in the flour/salt mixture and add the yeast, 1 cup warm water and the olive oil.
  • Gently stir to gather dough into a ball-you may need a touch more water-depending on where you live, altitude.
  • Turn out and knead for 10 minutes.
  • Put into a LIGHTLY greased large bowl, cover and place in a warm spot for around 1 1/2 to 2 hours.
  • Punch down and knead to smooth.
  • Cut dough into 12 pieces, form into rounds, roll out and place on a dusted baking sheet, cover and let rest for 45 minutes.
  • Preheat oven to 500F degrees.
  • I use my large cast iron skillet for this part, so I place it in the oven and when really hot I place in two pitas and let bake for around 3 minutes-you can broil for 1 minute if you like, just to get the tops browned.
  • I wrap the cooked pitas in a slightly damp tea towel for a minute or two-then cool and place in plastic bags.
  • This process can also be done on a cooking sheet.

Nutrition Facts : Calories 139.3, Fat 0.8, SaturatedFat 0.1, Sodium 195.6, Carbohydrate 28.4, Fiber 1.1, Sugar 0.5, Protein 4

EASY PITA BREAD



Easy Pita Bread image

Think this came from a MasterCook export. I have never tried making them but this recipe seems easy enough. Prep time includes rising time. Have fun!

Provided by Bitsie

Categories     Yeast Breads

Time 3h4m

Yield 16-32 rounds

Number Of Ingredients 6

2 cups warm water
1 teaspoon sugar
1 package dry yeast (or 1 tb)
5 cups all-purpose flour
1/4 cup vegetable oil
2 teaspoons salt

Steps:

  • In mixing bowl, combine water and sugar; sprinkle yeast and let stand for 10 minutes or until dissolved and creamy.
  • Using electric mixer, beat in 2 c.of the flour, oil and salt; beat for about 3 minutes or until smooth, scraping down side of bowl from time to time.
  • With wooden spoon, beat in enough of the remaining flour to make stiff dough.
  • Turn out onto lightly floured surface and knead for about 10 minutes or until smooth and elastic.
  • Place dough in lightly greased bowl, turning to grease all over.
  • Cover with plastic wrap and let rise for 1 to 1 1/2 hours or until doubled in bulk.
  • Divide dough into 16 or 32 pieces.
  • On lightly floured surface, roll each piece into 7" or 4" rounds.
  • Cover and let rise for 15 minutes or until slightly risen.
  • Meanwhile, heat ungreased baking sheet on lowest rack in 500 degree oven (240 C).
  • Using floured metal spatula, quickly transfer 2 or 3 pita rounds to heated baking sheet; bake for 3 or 4 minutes or until puffed and light golden around edges.
  • Repeat with remaining pita rounds.
  • Let cool between damp tea towels.
  • Pitas will collapse and soften slightly, but pocket will remain.
  • (Alternatively, if crisp pitas are desired, let cool on racks) Pitas can be stored in plastic bags in freezer for up to 1 month.
  • Makes 16 7" pitas or 32 4" pitas.

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