Crispy Grilled Pita Bread Food

GRILLED PITA BREAD !

Steps:

• 1. Lightly brush olive oil on both sides of pita breads
• 2. Place the pita breads on the grill for about 35 seconds to a minute on each side (just til lightly toasted and it looks pretty). Remove from grill and cut into triangle shapes using a pizza cutter. Serve with dip. https://www.justapinch.com/recipe/colleen-sowa/cannellini-hummus-dip-for-grilled-breads/quick-easy-healthy-crackers

CRISPY GRILLED PITA BREAD

Steps:

• Preheat grill to medium-high.
• In a small bowl, combine oil, basil, and cheese; mix well.
• Brush both sides of pita breads with oil mixture and place on grill.
• Grill 2-3 minutes per side, or until golden.
• Serve whole, or cut into wedges.

GRILLED PITA

Steps:

• Whisk 2 1/2 cups flour and the yeast, salt and sugar in a large bowl. Add the water and mix using a rubber spatula until the dough comes together. The dough should be a little sticky, but soft and able to hold its shape. Add up to 1/2 cup more flour, if needed. Transfer the dough to a floured surface and knead until it's soft, smooth and elastic, 5 to 7 minutes. Alternatively, you can use a stand mixer and knead until the dough becomes soft and elastic, about 5 minutes. The dough might be just a little sticky and that's okay.
• Place the dough in a clean bowl and cover with plastic wrap and a kitchen towel. Place in a draft-free area, such as a turned-off oven, until doubled in size, about 90 minutes.
• Gently deflate the dough by pressing it down with your hands. Transfer the dough to a lightly floured surface and divide into 8 pieces. Shape each piece into a ball and gently flatten. Cover with a kitchen towel and let rest for 20 minutes.
• Meanwhile, place a cast-iron griddle on an outdoor grill and heat it to medium high (450 degrees F) with the lid closed. Alternatively, you can use a large cast-iron skillet.
• Use a lightly floured rolling pin to roll out 1 piece of dough into a round about 1/4-inch thick, flipping the dough a few times to prevent it from sticking. Meanwhile, keep the remaining pieces of dough covered with a kitchen towel. Transfer the rolled-out pitas to a baking sheet and cover with a kitchen towel. Repeat with the remaining dough, stacking the rounds with a flour-dusted piece of parchment or wax paper between each round to prevent them from sticking.
• Brush the griddle lightly with olive oil. Sprinkle a little water on a rolled-out pita and place it on the griddle. You can cook 2 pitas at a time on a grill pan and 1 pita at a time on a cast-iron skillet. Close the grill and cook until there are small light brown spots on the pita, about 2 1/2 minutes on each side. Some of the pitas will puff up as they cook. Transfer to a platter and cover with a clean towel to prevent them from drying out. Repeat with the remaining rolled-out pitas. (It shouldn't be necessary to re-oil the griddle if it is well-seasoned.) Serve warm.

CRISPY HERB PITA BREAD

Steps:

• Brush the olive oil over the pita bread, then sprinkle with the herbs, spice and salt.
• Cut the pita bread into 1" squares, then bake at 120C for 5 minutes, keeping a close eye on them, 1 minute can be the difference between burnt and soggy. Check them regularly and make sure they are all nice and crisp yet not burnt.

FRIED CHICKEN PITAS

Steps:

• In a large bowl, combine the chicken, dressing, bacon, onions, mustard and pepper. Spoon into pita bread.

GARLIC PITA BREAD BITES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Open pita bread halves and roughly cut into approximately 2 inch pieces. Arrange on a medium baking sheet.
• In a small saucepan over medium heat, melt butter and mix in garlic and dried Italian-style seasoning. Pour the mixture over pita bread pieces.
• Sprinkle bread with Parmesan cheese, adjusting the amount as desired. Bake in the preheated oven 10 minutes, or until lightly browned.

PITA BREAD

Steps:

• Set a pizza stone on the bottom rack of your oven and preheat to 500 degrees F.
• In a bowl, combine the warm water and yeast. Let it stand until foamy, about 10 minutes. *If you have never worked with active dry yeast before, please read up on how this works.*.
• In a food processor, pulse the flour and salt together. While the machine is on, pour in the yeast mixture through the processor feed/hole. Then pour in the warm milk. Process the dough until it forms a ball.
• Turn the dough out onto a lightly floured surface and knead it a few times. Form the dough into a ball. Lightly oil a large bowl and transfer the dough ball to the bowl. Turn the dough ball to coat all sides with the oil. Cover the bowl with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
• Lightly dust a work surface with flour. Punch down the dough and cut it in half. then cut each half into 8 pieces and roll them into balls. Then flatten them into 6 inch rounds. Arrange the rounds on the work surface, cover with plastic wrap and let rise until puffy - about 25 minutes.
• Using a lightly floured pizza peel (or floured spatula) slide 4 of the rounds onto the hot pizza stone and bake for about 5 minutes, or until the pitas puff up. Repeat with the remaining 4 rounds.
• Serve hot or wrap in foil to keep warm.
• *Note: the flattened, unbaked pita rounds can be frozen for up to 1 month. Let them thaw completely, then let them rest at room temperature for about 20 minutes before baking.

PITA CHIPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut each pita bread into 8 triangles. Place triangles on lined cookie sheet.
• In a small bowl, combine the oil, pepper, salt, basil and chervil. Brush each triangle with oil mixture.
• Bake in the preheated oven for about 7 minutes, or until lightly browned and crispy. Watch carefully, as they tend to burn easily!