PITA BREAD
Make and share this Pita Bread recipe from Food.com.
Provided by Diana Adcock
Categories Yeast Breads
Time 3h3m
Yield 12 pita breads
Number Of Ingredients 6
Steps:
- Sift flour and salt together in a large bowl.
- Combine yeast, sugar and 1/3 cup very warm water-give a quick stir and set aside for 5 minutes to activate yeast.
- Make a well in the flour/salt mixture and add the yeast, 1 cup warm water and the olive oil.
- Gently stir to gather dough into a ball-you may need a touch more water-depending on where you live, altitude.
- Turn out and knead for 10 minutes.
- Put into a LIGHTLY greased large bowl, cover and place in a warm spot for around 1 1/2 to 2 hours.
- Punch down and knead to smooth.
- Cut dough into 12 pieces, form into rounds, roll out and place on a dusted baking sheet, cover and let rest for 45 minutes.
- Preheat oven to 500F degrees.
- I use my large cast iron skillet for this part, so I place it in the oven and when really hot I place in two pitas and let bake for around 3 minutes-you can broil for 1 minute if you like, just to get the tops browned.
- I wrap the cooked pitas in a slightly damp tea towel for a minute or two-then cool and place in plastic bags.
- This process can also be done on a cooking sheet.
Nutrition Facts : Calories 139.3, Fat 0.8, SaturatedFat 0.1, Sodium 195.6, Carbohydrate 28.4, Fiber 1.1, Sugar 0.5, Protein 4
PITA BREAD
Provided by Food Network Kitchen
Time 1h30m
Yield 8 pita breads
Number Of Ingredients 7
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.
CLASSIC PITA BREAD
These are from "How to Cook Everything" from Mark Bittman.Most of the time is spent on the rise.
Provided by Scarlett516
Categories Breads
Time 3h
Yield 6-12 pitas
Number Of Ingredients 5
Steps:
- Place flour in a food processor with steel blade. Add salt and yeast, process for 5 seconds.
- While processor is running, add olive oil and water through the feed tube.
- Process about 30 seconds and remove cover.
- Dough should be barely sticky and in a ball, add water 1 tablespoon at a time if too dry, and process for 5-10 seconds. If dough is too wet, add a tablespoon of flour and process for a couple of seconds.
- Place dough on lightly floured surface and and knead by hand for about 1 minute by hand.
- Lightly oil a large bowl and put the dough in it. Cover and let it rise until doubled, about 2 hours.
- Punch dough and divide it into 6-12 pieces. Keep lightly floured and covered.
- Preheat oven to 500°F, use baking stones, or place a baking sheet on each rack.
- Flatten each ball on a lightly floured surface and roll into a 6-8 inch circle. Lightly flour each circle as finished, cover, but do not stack.
- Starting with the first circles rolled, Place each circle on the sheet or stone and bake until lightly puffed (about 2-3 minutes).
- If bread does not puff up, still remove it at 2-3 minutes, creases in dough may cause it not to puff.
Nutrition Facts : Calories 288.3, Fat 3, SaturatedFat 0.4, Sodium 778, Carbohydrate 56, Fiber 2.2, Sugar 0.2, Protein 7.9
MAKE AHEAD PITA BREAD
Fresh homemade pita - made with white and whole wheat flours - are easy to make and delicious. They are best when baked on a baking stone or unglazed quarry tiles but you can also place them on baking sheet or other heavy skillet or griddle at least 9 inches in diameter. Pita bread can be wrapped airtight and frozen for up to 1 month. Thaw first, then reheat on a baking sheet in a 350F oven before serving. This recipe is great to use for a Lite-Bleu meal. All Lite-Bleu recipes are complete meals that we designed for our weight loss diet.
Provided by 2Bleu
Categories Breads
Time 24m
Yield 16 Pitas, 16 serving(s)
Number Of Ingredients 6
Steps:
- Sprinkle the yeast over the warm water in a large bread bowl. Stir to dissolve. Add whole wheat flour, then 1 cup white flour. Stir 100 times (one minute) in the same direction to activate the gluten in the flour. Let this sponge rest for at least 30 minutes or as long as 2 hours.
- Sprinkle salt over the sponge and stir in the olive oil. Mix well. Add remaining white flour, one cup at a time (more if needed). When the dough is too stiff to stir, turn it out onto a lightly floured bread board and knead for 8 to 10 minutes, until dough is smooth and elastic. Return the dough to a lightly oiled bread bowl and cover with plastic wrap. Let rise until at least double in size, approximately 1 1/2 hours.
- Gently punch down. NOTE: If at this time you want to save the dough in the refrigerator for baking later, simply wrap it in a plastic bag that is at least three times the size of the dough, pull the bag together, and secure it just at the opening of the bag. This will give the dough a chance to expand when it is in the refrigerator (which it will do). From day to day, simply cut off the amount of dough you need and keep the rest in the refrigerator, for up 5 days. The dough will smell slightly fermented after a few days, but this simply improves the taste of the bread. Dough should be brought to room temperature before baking.
- Place unglazed quarry tiles, or a large baking stone or two baking sheets, on a rack in the bottom third of your oven, leaving a one inch gap all around to allow air to circulate. Preheat oven to 450 degrees.
- Divide dough in half, then set half aside, covered, while you work with the rest. Divide dough into eight equal pieces and flatten each piece with lightly floured hands. Roll out each piece to a circle 8" in diameter and about 1/4" thick. NOTE: You may wish to roll out all eight before starting to bake. Cover rolled out breads, but do not stack.
- Bake 2 at a time (or more if your oven is larger) directly on quarry tiles or baking sheets. Bake each bread for 3-4 minutes, until the bread has gone into a full "balloon" or until it is starts to turn lightly golden, whichever happens first. NOTE: Your bread may not go into a full "balloon" but don't worry, it will still taste great. The more you bake pitas the more you will become familiar with all the little tricks and pitfalls, and your breads will more consistently balloon.
- Remove pitas from the oven and place on a rack for for a few minutes to let cool slightly (I leave them on the rack until the next two are ready to come out of the oven), then wrap breads in a large kitchen towel (this will keep the breads soft).
Nutrition Facts : Calories 126.5, Fat 2.1, SaturatedFat 0.3, Sodium 437.9, Carbohydrate 23.4, Fiber 1.5, Sugar 0.1, Protein 3.5
HOW TO MAKE EGYPTIAN WHITE PITA BREAD?
Similar to pita, but made with whole wheat flour, this Egyptian flatbread is traditionally baked in Pita Oven by Spinning Grillers.
Provided by Spinning Grillers
Categories Breads
Time 1h10m
Yield 7 serving(s)
Number Of Ingredients 4
Steps:
- In a large bowl, whisk together the flour, yeast, and salt. Add the water, mix with your hand or a dough whisk, and cover the bowl with plastic wrap. Let sit for one hour.
- Set a baking stone on the middle rack of the oven, and preheat the oven to as high as it will go.
- Turn the dough out onto a lightly floured surface, and divide the dough into 8 equal pieces. Cover with oiled plastic wrap.
- Sprinkle two pieces of parchment paper with wheat bran. Working with one piece of dough at a time, roll each into a ball, and then flatten each into a 5 inch round. Sprinkle the top with more wheat bran.
- Cover with tea towels, and let rest for 30 minutes while the oven is heating, until puffy.
- Using a pizza peel or the back of a baking sheet, transfer the parchment sheets to the baking stone, one sheet at a time, and bake for 8 minutes. Transfer to a wire rack to cool briefly, and then serve immediately.
Nutrition Facts : Calories 148.5, Fat 1.1, SaturatedFat 0.2, Sodium 500.9, Carbohydrate 31.2, Fiber 4.8, Sugar 0.2, Protein 6
ARABIAN PITA BREAD
This doesnt taste exactly like arabian pita, but it is close. So quick and easy, and tastes better with arabian dishes (hummous, falafel, shawerma, etc). I make it when i can't get arabian pita, great with "fooll muddames" as well. This is my Mom's recipe.
Provided by najwa
Categories Yeast Breads
Time 1h30m
Yield 18 Pitas
Number Of Ingredients 7
Steps:
- Mix yeast, water and sugar.
- Set aside.
- In a large bowl, combine flour, dried milk and salt.
- Pour in the oil and yeast/water mixture and stir well.
- You might need to add more flour or water, depending on the absorbency of the flour.
- Knead dough briefly, divide into 18 egg sized balls.
- Place on a floured surface, cover and let rest for 15-30 minutes.
- Roll one ball out and cook in a skillet until large "bubbles" form.
- Flip pita over and cook the other side for a few more minutes.
- I flatten it out with a spatula.
- Keep bread warm (wrap in a towel or place in a ziploc bag) while cooking the rest of the bread.
- These freeze well.
Nutrition Facts : Calories 120.5, Fat 4.8, SaturatedFat 0.6, Cholesterol 0.1, Sodium 68.2, Carbohydrate 16.6, Fiber 0.7, Sugar 0.5, Protein 2.6
More about "30 minute pita bread recipe 465 food"
PITA BREAD RECIPE - ALON SHAYA - FOOD & WINE
From foodandwine.com
5/5 (1)Total Time 7 hrsAuthor Alon Shaya
- In a large mixing bowl or the bowl of a stand mixer, combine the warm water with 2 tablespoons of canola oil and the yeast and let stand for 5 minutes. Add the bread flour to the yeast mixture. If using a stand mixer, fit it with the dough hook and knead the mixture on low speed for 3 minutes, until a dough starts to form. Pause occasionally to scrape down the side and bottom of the bowl. If kneading by hand, start by stirring with a wooden spoon and then use your hands to knead the dough until the flour is incorporated. Loosely cover the bowl with plastic wrap or a dish towel and let rest for 30 minutes.
- Add the 1/4 cup all-purpose flour to the dough along with the salt and knead until a smooth ball forms. The dough will be pretty tacky, but if it’s so sticky that you can’t work with it, add more bread flour, 2 tablespoons at a time.
- Transfer the dough to a clean, non-floured work surface and roll it into a ball. Lightly grease the inside of a large bowl with canola oil and place the dough inside, flipping it once or twice to coat. Cover the bowl with plastic wrap or a clean dish towel and let the dough rise at a warm room temperature for 1 hour.
- After 1 hour, the dough will be stretchy but very soft. Leaving it inside the bowl, pull both sides over the center. Rotate the bowl a quarter-turn and do this one more time, then flip the whole mound of dough upside-down and cover. Let rise for 1 hour.
30 MINUTE BREAD - QUICK & EASY YEASTED BREAD RECIPE IN A …
From clairekcreations.com
PITA BREAD RECIPE - HOW TO MAKE FLUFFY PITA BREAD - FOOD52
From food52.com
Reviews 6Servings 10Cuisine LebaneseCategory Dinner
BEST PITA BREAD RECIPE - HOW TO MAKE PITA BREAD FROM SCRATCH
From food52.com
Reviews 2Servings 8Cuisine MediterraneanCategory Brunch
GREEK WHOLE WHEAT PITA BREAD - 30 DAYS OF GREEK FOOD
From 30daysofgreekfood.com
PITA BREAD RECIPE - FOOD.COM
BEST PITA BREAD RECIPE - HOW TO MAKE EASY HOMEMADE PITA BREAD - DELISH
From delish.com
PITA BREAD | RECIPES | KITCHENAID UK
From kitchenaid.co.uk
36 BEST RECIPES WITH PITA BREAD - GOOD RECIPE IDEAS
From goodrecipeideas.com
PITA BREAD RECIPE | NINJA® | NINJA® ULTRA PREP™ BLENDER & FOOD ...
From ninjakitchen.com
PITA BREAD - CUISINART
From cuisinart.com
HOMEMADE PITA BREAD | RICARDO
From ricardocuisine.com
PITA BREAD | NEW ZEALAND WOMAN'S WEEKLY FOOD
From nzwomansweeklyfood.co.nz
30 HEALTHY PITA RECIPES YOU’LL LOVE - INSANELY GOOD
From insanelygoodrecipes.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