THE BEST AND SOFTEST HOMEMADE POCKET PITA BREAD RECIPE
This homemade pita recipe is a game-changer! We've all had that dry pita bread from the grocery store. You know, the kind that crumbles when you try to open it to put the filling inside? This recipe is made with very basic ingredients and so easy to make. If you follow my recipe you will end up with the softest pita bread that you've ever had. Perfect for sandwiches, dipping in stews, party platters, or for slathering with butter and honey and enjoying with a cup of tea.
Provided by Dimitra Khan
Categories Bread
Number Of Ingredients 10
Steps:
- Combine the dry ingredients in a large bowl and whisk together. Set aside.
- In the bowl of a tabletop mixer that is fitted with the dough hook attachment, add all of the wet ingredients except for the olive oil. Allow the yeast to activate for 8 minutes. As soon as a puffy cloud forms at the top of the mixture, the yeast is active.
- Add the olive oil along with all of the dry ingredients and knead on low speed for 12 minutes.
- Lightly grease a large bowl with 1-2 tablespoons of olive oil and transfer the dough to the bowl. Toss to coat in oil and cover with plastic wrap. Set aside in the warmest room of your home to rise until doubled in volume. About 1 hour.
- Cut the dough into 10 equal portions.
- Lightly flour your work surface and roll each portion of dough out into about 6-7-inch circles. Keep their thickness even. Use as much flour as needed to roll them out evenly.
- Sprinkle some semolina flour onto the work surface and place each rolled out piece of dough on it.
- Cover the dough with a clean kitchen towel and allow it to rise for 30 minutes.
- Warm a cast-iron pan over medium heat.
- Cook each pita 20-30 seconds per side and continue cooking until it puffs, and the pita is fully cooked (see video).
- If the pita is not puffing up, increase the heat a little bit.
- Transfer the pitas to a plate and serve immediately.
- Leftover pitas can be stored in an airtight bag or container and kept in the freezer or the refrigerator until ready to use.
VEGETABLES-AND-DIP PITA POCKET
Children can enjoy the fun combination in these pita pocket sandwiches. Each bite delivers the crunch of vegetables and the creaminess of dip. Sweet pickles add a little excitement to each bite. You can swap the standard pairing of carrots and celery for other crunchy vegetables you enjoy raw, like fennel, cucumber or peppers.
Provided by Genevieve Ko
Categories sandwiches, appetizer, main course
Time 10m
Yield 1 pita sandwich
Number Of Ingredients 9
Steps:
- Toast the pita just until warm and pliable.
- In a medium bowl, toss the celery and carrots with the olive oil and 1/4 teaspoon salt to coat. Divide the bean dip and yogurt between the cavities of the pita halves, then stuff with the celery-carrot mix, pickle slices and parsley.
- Serve or wrap tightly in foil, plastic wrap or wax paper and pack for lunch.
Nutrition Facts : @context http, Calories 674, UnsaturatedFat 19 grams, Carbohydrate 91 grams, Fat 28 grams, Fiber 14 grams, Protein 19 grams, SaturatedFat 6 grams, Sodium 1584 milligrams, Sugar 43 grams
MEDITERRANEAN BREAKFAST PITAS
"These pretty low-fat pitas, made with egg substitute, are great for any time of day, not just breakfast," nots Josie-Lynn Belmont of Woodbine, Georgia. They're full of flavor and healthy ingredients.
Provided by Taste of Home
Categories Breakfast Brunch Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small nonstick skillet coated with cooking spray, cook and stir red pepper and onion over medium heat for 3 minutes. Add the egg substitute, salt and pepper; cook and stir until set., Combine the tomato, spinach and basil; spoon onto pitas. Top with egg mixture and sprinkle with feta cheese. Serve immediately.
Nutrition Facts : Calories 267 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 798mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 3g fiber), Protein 20g protein. Diabetic Exchanges
CHICKEN PITA POCKETS
If everybody's hungry and you're crunched for time, reach for a pita pocket. Just slice them open, fill them up and go. Save even more time with chicken tenders. -Jacqueline Parker, Colorado Springs, Colorado
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, mix oil, thyme, paprika, garlic and 1/4 teaspoon salt until blended. Add chicken; toss to coat. Let stand 10 minutes., Meanwhile, in a large bowl, combine coleslaw mix, mayonnaise and remaining salt; spoon into pita halves. Place chicken on an ungreased baking sheet. Broil 3-4 in. from heat 3-4 minutes on each side or until no longer pink. Fill pitas with chicken strips.
Nutrition Facts : Calories 486 calories, Fat 26g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 687mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 5g fiber), Protein 29g protein.
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