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
PITA POCKET BREAD RECIPE: SOFT & PILLOWY
Pita Pocket Bread Recipe: Soft & Pillowy
Provided by Sherri
Categories Breads
Time 1h46m
Yield 6 to 8 Pita Pockets
Number Of Ingredients 7
Steps:
- Activate yeast by adding yeast, honey, & water (110-115° F) to a stand mixer. Give it a quick stir and let activate for 5 minutes or until bubbly on top.
- To a large bowl add bread flour, whole wheat flour, & sea salt and give it a whisk.
- When the yeast has activated add 1 tablespoon extra virgin olive oil. Pour in about half of the flour mixture. Assemble hook attachment and turn on low speed.
- Gradually keep adding flour in increments until the dough begins to pull away from the sides of the bowl. You may not need all of the flour.
- Continue to knead the dough for 7-10 minutes until smooth and slightly sticky.
- Remove from the mixer and transfer to a well oiled bowl & a light coat over the dough to keep from sticking. Cover & place in a warm environment and rise for 2 hours or until doubles in size.
- When doubled in size, punch dough down, remove from bowl.
- Lightly flour surface and gently press dough into a rectangular shape. Divide the dough into roughly equal portions with a bench scraper.
- Fold each dough ball under several times until a smooth dough ball is formed.
- Cover dough balls and roll out each dough ball out on a lightly floured surface into an oval shape 6-8 inches in diameter and about 1/8" thick.
- Cover & rest another 30 minutes.
- Preheat a large cast iron skillet on medium heat. Cook individually 1 to 1 1/2 minutes per side or until golden brown & puffy. Flip and repeat process.
VEGGIE-STACK PITA POCKETS
Beans are packed with lean protein and make a versatile spread for all kinds of sandwiches. Mix and match with the vegetables your child enjoys and you've got a delicious, vegetarian, kid-friendly lunch.
Provided by Food Network Kitchen
Categories main-dish
Time 13m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine the chickpeas, water, cheese, lemon juice, salt and red pepper flakes in a food processor and puree until completely smooth, about 5 minutes. While the motor is running, pour in the olive oil and process until fully incorporated and velvety. Season with pepper, to taste.
- Spoon a scant tablespoon bean spread into toasted pitas. (Put remaining bean spread in an air-tight container.) Add avocado and cucumber slices, or other vegetables of choice and season, to taste, with salt and pepper. Wrap in parchment or butcher paper, and pack in a plastic container to keep from getting squished. Pack in a lunch box and send to school.
RED, WHITE AND BLUE PITA POCKETS
Completely packed with delicious fillings, these pockets get their patriotic name from red peppers, white sour cream and tangy blue cheese. But don't wait for the Fourth of July to serve them; they're fantastic any night of the year! Charlene Chambers - Ormond Beach, Florida
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, combine the vinegar, oil and garlic; add the beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight., In a small bowl, combine sour cream and blue cheese; set aside. Drain and discard marinade., In a large nonstick skillet or wok coated with cooking spray, stir-fry beef for 2-3 minutes or until no longer pink. Line pita halves with lettuce, red peppers and onion; fill each with 1/3 cup beef. Serve with sour cream mixture.
Nutrition Facts : Calories 351 calories, Fat 12g fat (4g saturated fat), Cholesterol 59mg cholesterol, Sodium 522mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 3g fiber), Protein 32g protein. Diabetic Exchanges
PITTA POCKETS
A no-cook quick and simple snack that's ideal for an energy-boosting refuel when doing exercise or playing sport
Provided by Barney Desmazery
Categories Snack, Starter
Time 5m
Number Of Ingredients 4
Steps:
- Halve the pitta bread into 2 pockets and toast until opened. Slather the inside of each with hummus. Stuff with salad, drizzle with olive oil and tuck in.
Nutrition Facts : Calories 284 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 12 grams protein, Sodium 1.5 milligram of sodium
GREEK PITAS
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
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
More about "red white and blue pita pockets for two recipes"
MEAT STUFFED PITAS {LEBANESE ARAYES} - FEELGOODFOODIE
From feelgoodfoodie.net
10 BEST PITA POCKET SANDWICHES RECIPES | YUMMLY
From yummly.com
MEDITERRANEAN CHICKEN PITA POCKETS | READY SET EAT
From readyseteat.com
THE BEST PITA SANDWICH (PORK POCKETS) RECIPE - RECIPES.NET
From recipes.net
Ratings 1Servings 2Cuisine MediterraneanCategory Sandwich
MEDITERRANEAN RECIPES - CUISINES | TASTE OF HOME
From tasteofhome.com
TUNA AND CHICKPEA PITA POCKET SANDWICHES - COOKING CLASSY
From cookingclassy.com
CHICKPEA PITA POCKET WITH TAHINI YOGURT SAUCE (VEGETARIAN LUNCH)
From workweeklunch.com
CREAMY CHICKEN PITA POCKETS | CANADIAN GOODNESS - DAIRY FARMERS …
From dairyfarmersofcanada.ca
PITA POCKET RECIPES | TASTE OF HOME
From tasteofhome.com
CHICKEN PITA POCKETS - RECIPE52.COM
From recipe52.com
BREAKFAST PITAS - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
ROASTED VEGETABLE PITA SANDWICH - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
SKILLETS & SKILLET PANS - GUIDES, CARE & RECIPES | TASTE OF HOME
From tasteofhome.com
25 PITA RECIPES — WHAT TO STUFF IN PITA BREAD FOR A LUNCH …
From thekitchn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love