Greek Pitas Recipes

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GREEK FLATBREAD-PITA



Greek flatbread-pita image

A great and easy recipe for homemade Greek flatbread-pita

Provided by by Jenny | The Greek Foodie

Categories     Appetizer     Main Course

Time 1h20m

Number Of Ingredients 10

2 1/2 cups all purpose flour
1 teaspoon kosher salt
1 teaspoon fresh thyme leaves (finely chopped)
2 teaspoons active dry yeast
1 teaspoon sugar
1/2 cup water (at room temperature)
1/4 cup milk (at room temperature)
2 tablespoons extra virgin olive oil
extra virgin olive oil (for the bowl and for cooking)
all purpose flour (for surface)

Steps:

  • In a bowl combine the sugar, yeast, water and milk. Set aside for 5 minutes until mixture starts to froth.
  • In a large bowl, combine the flour, salt and the thyme leaves. Mix well.
  • Add the olive oil to the yeast mixture and stir well.
  • Gradually add the yeast mixture to the flour mix. Mix well each time you add the yeast mixture.
  • Transfer dough mix to a lightly floured working surface. Knead for 4-5 minutes until the dough becomes smooth.
  • Brush a bowl with some oil and add the dough. Cover with a damp towel and let it rest for about 40 minutes, until it rises and doubles in size.
  • Cut dough into 6 equal sized pieces.
  • With your hands, gently stretch each piece of dough to a circle about 7 -8 inch wide. You can also use a rolling pin.
  • Place a cast iron pan over high heat. Add 1 tsp olive oil.
  • Cook each pita bread for 1-2 minutes on each side in the pan, until it puffs up a little and starts browning. (Add a little olive oil to the pan after cooking 1-2 pitas).

Nutrition Facts : Calories 253 kcal, Sugar 1 g, Sodium 396 mg, Fat 6 g, SaturatedFat 1 g, Carbohydrate 43 g, Fiber 3 g, Protein 7 g, Cholesterol 1 mg, ServingSize 1 serving

GREEK BEEF PITAS



Greek Beef Pitas image

A local fast-food pita restaurant inspired me to make my own Greek-style sandwiches at home. Add olives if you like. -Nancy Sousley, Lafayette, Indiana

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 11

1 pound lean ground beef (90% lean)
1 small onion, chopped
3 garlic cloves, minced
1 teaspoon dried oregano
3/4 teaspoon salt, divided
1 cup reduced-fat plain Greek yogurt
1 medium tomato, chopped
1/2 cup chopped peeled cucumber
1 teaspoon dill weed
4 whole pita breads, warmed
Optional: Additional chopped tomatoes and cucumber

Steps:

  • In a large skillet, cook beef, onion and garlic over medium heat 8-10 minutes or until beef is no longer pink and vegetables are tender, breaking up beef into crumbles; drain. Stir in oregano and 1/2 teaspoon salt., In a small bowl, mix yogurt, tomato, cucumber, dill and remaining salt. Spoon 3/4 cup beef mixture over each pita bread; top with 3 tablespoons yogurt sauce. If desired, top with additional tomatoes and cucumbers. Serve with remaining yogurt sauce.

Nutrition Facts : Calories 407 calories, Fat 11g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 851mg sodium, Carbohydrate 40g carbohydrate (5g sugars, Fiber 2g fiber), Protein 34g protein.

GREEK GRILLED CHICKEN PITAS



Greek Grilled Chicken Pitas image

I switched up my mom's recipe to create this tasty pita pocket variation. It's delicious and perfect for warm days, with a creamy cucumber sauce that goes great with fresh, crunchy veggies. -Blair Lonergan, Rochelle, Virginia

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 17

1/2 cup balsamic vinaigrette
1 pound boneless skinless chicken breast halves
CUCUMBER SAUCE:
1 cup plain Greek yogurt
1/2 cup finely chopped cucumber
1/4 cup finely chopped red onion
1 tablespoon minced fresh parsley
1 tablespoon lime juice
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
PITAS:
8 pita pocket halves
1/2 cup sliced cucumber
1/2 cup grape tomatoes, chopped
1/2 cup sliced red onion
1/2 cup crumbled feta cheese

Steps:

  • Marinate chicken in vinaigrette, covered, in refrigerator for at least 4 hours or overnight. In a small bowl, combine the sauce ingredients; chill until serving., Drain and discard marinade. If grilling the chicken, lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat until a thermometer reads 170°, 4-7 minutes on each side., Cut chicken into strips. Fill each pita half with chicken, cucumber, tomatoes, onion and cheese; drizzle with sauce.

Nutrition Facts : Calories 428 calories, Fat 14g fat (6g saturated fat), Cholesterol 85mg cholesterol, Sodium 801mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 3g fiber), Protein 33g protein.

GREEK PITAS



Greek Pitas image

I like to serve these when the gang's over for football games-they taste like gyros and the guys love them! You can prepare the meat and sauce ahead of time for added convenience. -Lisa Hockersmith, Bakersfield, California

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 14

1 cup plain yogurt
1 cup diced peeled cucumber
1 teaspoon dill weed
1/4 teaspoon seasoned salt
1/4 cup olive oil
1/4 cup lemon juice
2 tablespoons Dijon mustard
2 garlic cloves, minced
1-1/2 teaspoon dried oregano
1 teaspoon dried thyme
1-1/4 pounds lean boneless pork, thinly sliced
12 pita pocket halves, warmed
1 medium tomato, chopped
2 tablespoons chopped onion

Steps:

  • In a small bowl, combine the yogurt, cucumber, dill and seasoned salt; cover and refrigerate for 6 hours or overnight. , Combine the oil, lemon juice, mustard, garlic, oregano and thyme in large bowl; add pork. Turn to coat; cover. Refrigerate for 6 hours or overnight, turning occasionally., Drain pork, discarding marinade. In a large skillet, stir-fry pork until browned, about 4 minutes. Stuff into pita halves; top with cucumber sauce, tomato and onion.

Nutrition Facts : Calories 362 calories, Fat 12g fat (4g saturated fat), Cholesterol 60mg cholesterol, Sodium 484mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges

FRIED FETA GREEK SALAD PITAS



Fried Feta Greek Salad Pitas image

These are inspired by fried mozzarella sticks, briny Greek salad and falafel pitas. The only thing better than fried cheese on a salad...is stuffing that salad in a fluffy pita. The result is a party of textures, flavors and colors in one delicious handheld bite.

Provided by Molly Yeh

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 24

1/2 cup pitted kalamata olives, sliced
4 Persian cucumbers, sliced into coins
1 small red bell pepper, julienned
1 small red onion, julienned
2 tablespoons lemon juice (from 1/2 lemon) plus lemon wedges, for serving
1 tablespoon olive oil, plus more for frying
Kosher salt and freshly ground black pepper
1/2 cup (68 grams) all-purpose flour
1 large egg, beaten
1 cup (130 grams) panko breadcrumbs
One 8-ounce block feta cheese, cut into thirds, then each third cut crosswise into 6 equal pieces (18 pieces)
Fluffy pita, store-bought or homemade, recipe follows, for serving
Store-bought hummus, for serving
Arugula, for serving
Greek yogurt, for serving
Torn fresh mint leaves, for serving
Hot sauce, for serving, if desired
1 1/2 cups (360 grams) warm water
4 1/2 teaspoons granulated sugar
2 1/4 teaspoons instant yeast
3 tablespoons (45 grams) olive oil
1 1/2 teaspoons kosher salt
3 3/4 cups (450 grams) bread flour, plus more for dusting
Neutral oil or cooking spray, for the bowl

Steps:

  • Combine the olives, cucumbers, red pepper and onion in a mixing bowl. Add the lemon juice, olive oil, a big pinch of salt and some black pepper and toss to combine. Allow to marinate in the refrigerator while you make the feta.
  • For the feta, prepare a dredging station. In a rimmed dish, add the flour. In a separate rimmed dish, whisk the egg with a splash of water. In a third separate dish, whisk together the breadcrumbs, 1/2 teaspoon salt and a few turns of black pepper. Coat each chunk of feta in the flour and tap off the excess. Dunk in the beaten egg and then coat in the breadcrumbs, tapping off the excess.
  • Heat a 1/4-inch layer of olive oil in a 10-inch nonstick skillet over medium heat. (Test to see if it is hot enough by sprinkling a bit of breadcrumb in the oil. If it sizzles right away, it's ready.) Carefully place the breaded feta cubes in the oil and fry in batches for 90 seconds to 2 minutes on the first side, undisturbed. Flip and fry on the other side for another minute or so, or until golden brown. Remove to a cooling rack set over a baking sheet and allow excess oil to drain. Repeat until all pieces are fried.
  • To serve, slice open each pita and create a pocket. Schmear a big plop of hummus inside each one, followed by some arugula. Top with a pile of the Greek salad, a few chunks of the warm, fried feta, a dollop of yogurt and a few pieces of mint. Serve with lemon wedges and hot sauce, if desired.
  • In the bowl of a stand mixer fitted with a dough hook, mix together the water, sugar and yeast just to dissolve. Add the oil and salt and then gradually add the flour. Increase the speed to medium-high and mix for 7 to 10 minutes, adding just enough additional flour so that the dough no longer sticks to the bowl. Do not add too much flour. The dough should be smooth and slightly sticky. Lightly coat a clean large bowl with oil or cooking spray, then place the dough in the bowl and turn it once or twice to coat it in oil. Cover the bowl with plastic wrap and let it rise at room temperature for 2 hours, or until it has doubled in size.
  • Turn the dough onto a clean work surface and divide it into 8 equal pieces. Mold each piece into a ball by stretching the top and tucking the edges under. Place the balls 1 inch apart on a piece of parchment paper, cover them with plastic wrap and let them rise for 30 minutes.
  • Set an oven rack in the middle position. Preheat the oven to 500 degrees F. Line 2 baking sheets with parchment.
  • With a rolling pin, roll out the balls of dough into 6-inch circles. Place them on the baking sheets and bake for about 5 minutes, or until they're puffy and just starting to brown.

GREEK CHICKEN IN A PITA



Greek Chicken in a Pita image

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 2 servings

Number Of Ingredients 14

Juice of a lime or lemon
2 tablespoons olive oil
2 clove garlic, peeled
1 teaspoons ground coriander
1 teaspoon cumin
Salt and pepper
1/2 cup mint or cilantro leaves
2 boneless, skinless chicken breasts, Sliced into thin strips
1 cup plain yogurt
1/2 cucumber, peeled and chopped
2 tablespoons chopped mint
1 tomato, chopped
Mixed lettuce leaves
4 pitas with pockets

Steps:

  • In a blender combine juice, 1 tablespoon oil, garlic, coriander, cumin, salt and pepper and mint or cilantro leaves. Process until smooth and pour over chicken to marinate. Refrigerate chicken and allow to marinate for 30 minutes. In a small bowl stir together yogurt, cucumber and chopped mint.
  • In a large skillet heat 1 tablespoon olive oil over medium high heat. Add marinated chicken and cook for 8-10 minutes, stirring occasionally. Heat pitas under a broiler or in a toaster oven. Slice open pitas and stuff with chicken, tomatoes, lettuce and top with yogurt dressing. Serve immediately.

GREEK PITA BREAD



Greek Pita Bread image

This recipe for Greek pita bread can be used for 'souvlaki' and 'gyros' sandwiches, Found on a greek website. 2 hours includes rising time

Provided by Poppy

Categories     Yeast Breads

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 6

2 1/4 teaspoons dry yeast
2 teaspoons salt
1 tablespoon sugar
4 cups all-purpose white flour
1 1/2 cups water
1 tablespoon olive oil

Steps:

  • Combine the yeast and sugar in a small bowl, add 1/2 cup of the warm water and let it stand for 10 minutes to proof and ferment it.
  • Dissolve the salt in the remaining warm water.
  • Put the flour in a large mixing bowl, making a well in the middle and put the dissolved yeast and salt water into it.
  • With your hands, blend it into a dough.
  • You may need a bit more or less water depending on your flour.
  • Knead the dough in the bowl with your fists for 10-15 minutes or until it is smooth.
  • Pour the oil over the dough and knead it again until the oil is absorbed.
  • Cover the dough in the bowl with a towel and set it in a draft free area to rise to double it's bulk (1-2 hours), then punch it down and knead it again for a few minutes.
  • Preheat your oven to 350°F.
  • Cut pieces of dough, egg size or larger, depending on the size of the pita desired, shape them into balls with your hands and roll them out over a lightly floured board or pastry cloth to 1/4 inch thickness.
  • Set 2 or 3 pites on a lightly oiled cookies sheet and bake them on the lower rack 2 to 3 minutes each side.
  • Pitas should be white and soft.
  • Wrap the baked pitas in a clean towel until they are cool, then store them in plastic bags to prevent them from drying out.
  • When you are ready to use them, heat a bit of oil in a shallow skillet and fry them a minute or so on each side, or until golden brown.
  • Use them immediately, because they get hard when they dry out.

Nutrition Facts : Calories 336.2, Fat 3.2, SaturatedFat 0.5, Sodium 779.4, Carbohydrate 66.3, Fiber 2.6, Sugar 2.3, Protein 9.2

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