HOMEMADE PITA BREAD RECIPE
My family's authentic, fool-proof pita bread recipe is easy to make and requires a few ingredients you may already have on hand! Mix up the very simple dough, let it rise, and experience the magic of fresh, warm, perfectly puffy homemade pita bread. Baking and stovetop instructions included!
Provided by Suzy Karadsheh
Categories Pita Bread
Time 1h48m
Number Of Ingredients 6
Steps:
- In a large mixing bowl add 1 cup lukewarm water and stir in yeast and sugar until dissolved. Add 1/2 cup flour and whisk together. Place the mixing bowl in a warm place, uncovered to form a lose sponge. Give it 15 minutes or so, the mixture should bubble.
- Now add salt, olive oil and almost all the remaining flour (keep about 1/2 cup of the flour for dusting later). Stir until mixture forms a shaggy mass (at this point, the dough has little to no gluten development and just looks like a sticky mess and you can easily pull bits off). Dust with a little flour, then knead the mixture inside the bowl for about a minute to incorporate any stray bits.
- Dust a clean working surface with just a little bit of flour. Knead lightly for a couple minutes or so until smooth. Cover and let the dough rest for 10 minutes, then knead again for a couple more minutes. The dough should be a little bit moist, you can help it with a little dusting of flour, but be careful not to add too much flour.
- Clean the mixing bowl and coat it lightly with extra virgin olive oil and put the dough back in the bowl. Turn the dough a couple times in the bowl to coat with the olive oil. Cover the mixing bowl tightly with plastic wrap then lay a kitchen towel over. Put the bowl in a warm place. Leave it alone for 1 hour or until the dough rises to double its size.
- Deflate the dough and place it on a clean work surface. Divide the dough into 7 to 8 equal pieces and shape them into balls. Cover with a towel and leave them for 10 minutes or so to rest.
- Using a floured rolling pin, roll one of the pieces into a circle that's 8-9 inches wide and about a quarter inch thick. It helps to lift and turn the dough frequently as you roll so that dough doesn't stick to your counter too much. (If dough starts to stick, sprinkle a tiny bit of flour). If the dough starts to spring back, set it aside to rest for a few minutes, then continue rolling. Repeat with the other pieces of dough. (Once you get going, you can be cooking one pita while rolling another, if you like). You have two options for baking the pita from here.
- Heat the oven to 475 degrees F and place a heavy-duty baking pan or large cast iron skillet on the middle rack to heat. Working in batches, place the rolled-out pitas directly on the hot baking baking sheet (I was only able to fit 2 at a time). Bake for 2 minutes on one side, and then, using a pair of tongs, carefully turn pita over to bake for 1 minute on the other side. The pita will puff nicely and should be ready. Remove from the oven and cover the baked pitas with a clean towel while you work on the rest of the pitas.
- To cook pita on stovetop: Heat a cast iron skillet over medium-high heat. (Test by adding a couple drops of water to the skillet, the skillet is ready when the beads of water sizzle immediately). Drizzle a tiny bit of extra virgin olive oil and wipe off any excess. Working with one pita at a time, lay a rolled-out pita on the skillet and bake for 30 seconds, until bubbles start to form. Using a spatula, flip the pita over and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. Flip again and cook another 1-2 minutes to toast the other side. The pita is ready when it puffs up forming a pocket (sometimes, with this method, the pita may not puff or may only form a small pocket. Try pressing the surface of the pita gently with a clean towel). Keep baked pita covered with a clean towel while you work on the rest.
Nutrition Facts : ServingSize 1 whole pita, Calories 205 calories, Sugar 0.4 g, Sodium 1.6 mg, Fat 4 g, SaturatedFat 0.6 g, TransFat 0 g, Carbohydrate 36.4 g, Fiber 1.5 g, Protein 5.2 g, Cholesterol 0 mg
BEEF SHAWARMA RECIPE
Easy beef shawarma recipe with homemade shawarma seasoning! Serve it up in pita pockets with my tomato and cucumber salad and a good drizzle of tahini sauce.
Provided by Suzy Karadsheh
Categories Main Course
Number Of Ingredients 18
Steps:
- In the bottom of large mixing bowl, add the shawarma spices. Add the olive oil, vinegar, and zest and juice of one lemon. Using a spoon, mix to combine.
- Using a chef's knife, cut the flap steak against the grain into thin bite-size slices (no more than ¼-inch in thickness).
- Add the sliced meat to the bowl. Season with kosher salt and black pepper. Add the garlic and onions. Using a pair of tongs, toss very well to make sure the meat is well-coated with the marinade. Set aside to marinate at room temperature for a few minutes (or, if you have the time, cover and refrigerate for a couple of hours).
- Heat a large cast iron grill pan or skillet over high heat. Using a pair of tongs, add the meat pieces, spreading them as much as you are able. Cook over high heat for anywhere between 8 and 15 minutes, until the meat is fully cooked. (If you like less liquid in your pan and extra char on the meat, you'll likely cook it for about 15 minutes. And if your pan is not large enough, cook the meat in batches).
- While the meat is cooking, prepare the pita pockets and fixings. Make my 3-ingredient Mediterranean salad with tomatoes, cucumbers, and parsley. Make the tahini sauce. And prepare your pickled cucumbers, if using.
- Assemble the shawarma sandwiches. Open up your pita pockets and load them up with the beef shawarma, salad, and finish with a generous drizzle of tahini sauce. Serve immediately!
Nutrition Facts : Calories 206.9 kcal, Sodium 204.4 mg, SaturatedFat 3.3 g, TransFat 0.3 g, Carbohydrate 3.8 g, Fiber 1 g, Protein 18.9 g, Cholesterol 53.6 mg, ServingSize 1 serving
MEDITERRANEAN VEGETABLE PITAS
Craving a fast and healthy meal? This one packs tomato, cucumber, onion and olives. Add a touch of cayenne for a punch. -Ivy Abbadessa, Loxahatchee, Florida
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, whisk the first six ingredients until blended; if desired, stir in cayenne. Add tomato, cucumber, onion and olives; toss to coat. Refrigerate until serving., To serve, add lettuce to vegetables; toss to combine. Spoon into pita halves; sprinkle with cheese.
Nutrition Facts : Calories 354 calories, Fat 19g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 580mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 7g fiber), Protein 9g protein.
MEDITERRANEAN PITA POCKETS
Steps:
- In a small bowl mix together the yogurt, parsley, hot sauce, cumin, and salt and pepper, to taste.
- Slice the top off of each pita pocket. Fill each pocket with 2 slices of brisket, a quarter of the pickled cucumbers and drizzle with the yogurt mixture. Arrange on a serving platter and serve.
MEDITERRANEAN PITA PIZZAS
Provided by Food Network Kitchen
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- 1. Preheat a grill on medium-low heat. Using a fork, mix together the feta, 1/3 cup warm water, 1/4 teaspoon of the Italian seasoning, the lemon zest, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small mixing bowl until the mixture comes together and the feta is in small chunks. Set aside.
- 2. Heat the oil in a large nonstick skillet over medium-high heat. Add the sirloin, the remaining 1/4 teaspoon Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until the meat is no longer pink and begins to brown, 2 to 3 minutes. Drain any liquid off and set aside.
- 3. Spread the feta mixture on the pitas and top with the cooked meat. Place a large piece of nonstick foil directly onto the preheated grill. Place the pitas on the foil, cover and grill until the bottoms begin to char and the cheese melts, about 3 minutes. Remove from the heat and sprinkle with the sliced mint, olives, tomatoes and onions. Serve warm.
MEDITERRANEAN SIRLOIN PITA POCKETS
Up your pita pocket game with a stuffing that's made with onions, peppers and tender strips of marinated sirloin steak.
Provided by My Food and Family
Categories Recipes
Time 3h17m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Reserve 2 Tbsp. of the dressing; set aside. Pour remaining dressing over steak; cover. Refrigerate several hours or overnight to marinate. Remove steak from marinade; discard marinade.
- Cook and stir onions, green peppers and garlic in reserved 2 Tbsp. dressing in large skillet on medium-high heat 2 minutes. Add steak; cook and stir 5 minutes or until cooked through. Season with black pepper to taste. Remove from heat. Stir in carrots.
- Spoon evenly into pita bread halves just before serving.
Nutrition Facts : Calories 360, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 60 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 27 g
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