27 Easy Recipes With Pita Bread Food

PITA BREAD

Steps:

• In the bowl of a heavy-duty electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir to blend. Let the yeast stand until foamy, about 5 to 10 minutes.
• Stir in the salt. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated and the dough gathers into a ball; this should take about 4 minutes.
• Turn the dough onto a lightly floured surface and knead until it's smooth and elastic. Transfer the dough to a lightly oiled bowl, turn it over to coat, and cover with plastic wrap. Allow to rise until double in size, about 1 1/2 hours.
• Place a large pizza stone on the lower oven rack, preheat the oven (and stone) to 500 degrees F.
• Punch the dough down, divide it into 8 pieces, and gather each piece into a ball; keeping all of them lightly floured and covered while you work. Allow the balls of dough to rest, covered, for 15 minutes so they will be easier to roll out.
• Using a rolling pin, roll each dough ball into a circle that is about 8-inches in diameter and 1/4-inch thick. Make sure the circle is totally smooth, with no creases or seams in the dough, which can prevent the pitas from puffing up properly. Cover the disks as you roll them out, but do not stack them up. Put 2 pita rounds at a time on the hot pizza stone and bake for 3 to 4 minutes, or until the bread puffs up like a balloon and is pale golden. Watch closely; they bake fast. Remove the bread from the oven and place on a rack to cool for 5 minutes; they will naturally deflate, leaving a pocket in the center. Wrap the pitas in a large kitchen towel to keep them soft.

EASY PITA BREAD

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.

PITTA BREAD

Steps:

• Mix the yeast with 300ml warm water in a large bowl. Leave to sit for 5 mins until the yeast is super bubbly then tip in the flour, salt and olive oil. Bring the mixture together into a soft dough. Don't worry if it looks a little rough round the edges.
• Tip the dough onto a lightly floured work surface. Knead for 5-10 mins until you have a soft, smooth and elastic dough. Try to knead using as little extra flour as possible, just enough so that the dough doesn't stick - this will keep the pittas light and airy. Once kneaded, place in a lightly oiled bowl, cover with a tea towel and leave to double in size, approximately 1 hour.
• Heat oven as high as it will go (ideally 250C/230C fan/gas 9) and put a large baking tray on the middle shelf of the oven to get searingly hot. Divide the dough into eight balls then flatten each into a disc with the palm of your hand. On a lightly floured surface, roll each disc into an oval, around 20cm long, 15cm wide and 3-5mm thick.
• Carefully remove the hot tray from the oven. Dust with flour then place your pittas directly onto it - you may have to do this in batches. Return swiftly to the oven and bake for 4-5 mins, or until the pittas have puffed up and are a pale golden colour. Wrap each hot pitta in a clean tea towel once it's baked to keep it soft while the others cook.

30 HEALTHY PITA FOODS YOU'LL LOVE

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a pita recipe in 30 minutes or less!

RECIPES WITH PITA BREAD

Steps:

• Spread hazelnut spread inside the pita bread.
• Fill the pita halves with sliced bananas. Enjoy!

27 EASY RECIPES WITH PITA BREAD

Steps:

• Preheat your oven to 400 degrees F.
• Line a baking sheet with parchment paper. Cut each pita bread into 8 triangle shaped slices, like a pizza or pie.
• In a mixing bowl, combine the oil, pepper, salt, basil, and chervil. Mix until thoroughly combined.
• Lay out the pita triangles on the line baking sheet and brush the oil mixture on each side of each pita.
• Place in the preheated oven until they are lightly browned and crispy, about 7 minutes. These burn quickly, so keep a close eye on them and set a timer!

PITA BREAD

Steps:

• Combine the water, yeast and sugar in a small bowl or liquid measuring cup; stir gently to mix. Let stand until foamy, about 5 minutes.
• Stir the olive oil into the yeast mixture. Sift together the flour and salt into a large bowl. Make a well in the middle of the dry ingredients and add the yeast mixture. Stir together until a wet dough forms.
• Turn out the dough onto a lightly floured surface. Knead until the dough is smooth and bounces back when pressed, about 10 minutes. Form the dough into a large ball.
• Oil another large bowl and add the dough, turning to coat. Cover with a clean towel and let rise until doubled in size, 30 minutes to 1 hour.
• Set a pizza stone or pizza steel on a rack in the lower third of the oven; preheat to 475˚ F. Form the pita: Turn out the dough onto a lightly floured surface. Roll into a log, about 8 inches long; cut the log crosswise into 8 equal pieces. Roll each piece into a ball. Cover with a clean towel and let rest 15 minutes. Roll out each dough ball to a scant 1/4-inch thickness, 6 to 7 inches in diameter.
• Brush off any excess flour from the dough rounds. Place the rounds on the hot pizza stone, 2 at a time, keeping the remaining rounds covered with the towel. Bake until puffed and slightly golden, 5 to 6 minutes if using a pizza stone or 3 to 4 minutes if using a pizza steel. Remove from the oven; stack the pitas and wrap in a clean, dry towel so that they remain soft while you make the rest.

HOMEMADE PITA BREAD

Steps:

• Mix together the water, honey and yeast and allow the yeast to bloom until very foamy, 5 to 10 minutes.
• To a mixer fitted with the dough hook attachment, add the flour, olive oil and salt. Turn the mixer on low to combine. Pour in the yeast mixture and mix on low speed until a smooth dough mass forms, 2 to 3 minutes. Scrape the sides and bottom of the bowl and mix for 1 more minute. Portion and shape the dough into 8 even balls, roughly 4 ounces each. Place on a sheet tray and spray or brush the tops with olive oil. Tightly wrap with plastic wrap and refrigerate overnight.
• The next day, allow the dough to temper back to room temperature for 1 hour.
• Set up your grill for high heat. If using a charcoal grill, distribute the coals evenly on the edges of the grill, leaving the middle with no coals. If using a gas grill, heat one side only. Allow the temperature to reach 475 degrees. Place a small saucepot with water on the grill for extra moisture.
• Place a flat cast-iron pan onto the grill grate to preheat.
• On a very lightly floured surface, roll each pita ball into an 8-inch round and allow to rest for 10 minutes before baking. Place a dough round onto the hot pan, close the grill and bake for 1 minute. Flip and bake for another minute, then remove to a ziptop bag. This will ensure the pita stay moist and fresh. Repeat with the remaining dough rounds. Serve!
• To make in the oven: Place a flat cast-iron pan and a small pan of water on the bottom rack of the oven and preheat the oven to 475 degrees F.
• Place the rolled dough onto the hot pan and bake for 1 minute. Flip and bake for another minute.

EASY AS PITA BREAD

Steps:

• add the first five ingredients together and leave them for at least ten minutes covered.
• mix with the flour. i usually use standard grade white flour and if i need more when im mixing up the dough i use wheatmeal flour.
• mix up the dough until you get it to bounce back slightly when you press it. it shouldnt be sticky.
• cover it with flour, leave it to rise covered for at least thirty minutes.
• divide up the risen dough into eight pieces and roll each one out.
• make each protion 15/18 cm in diameter.
• leave to stand for 10 minutes before baking.
• dont open the oven too much.
• take out the bread as soon as it has finished rising.
• you can freeze it after it has cooled down and reheat it for use later.
• note, its ok for the bread to go flat again after you take it out of the oven.