GARLIC PARMESAN AND HERB PITA CHIPS RECIPE BY TASTY
Here's what you need: pita bread, olive oil, vegetarian parmesan cheese, garlic, fresh parsley
Provided by Merle O'Neal
Categories Appetizers
Time 30m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Preheat your oven to 350ºF (180ºC).
- Slice pita bread into eighths and spread chips out on a parchment paper-lined baking sheet.
- In a small bowl combine olive oil, Parmesan cheese, garlic, and parsley, and brush onto both sides of the chips.
- Bake for 10-12 minutes until golden and crispy.
- Allow to cool.
- Enjoy!
Nutrition Facts : Calories 194 calories, Carbohydrate 14 grams, Fat 14 grams, Fiber 0 grams, Protein 2 grams, Sugar 0 grams
CLASSIC PITA CHIPS RECIPE BY TASTY
Here's what you need: pita bread, olive oil, garlic powder, salt, pepper
Provided by Merle O'Neal
Categories Snacks
Time 30m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Preheat your oven to 350ºF (180ºC).
- Slice pita bread into eighths and spread chips out on a parchment paper-lined baking sheet.
- In a small bowl, combine the olive oil, garlic powder, salt, and pepper, and brush onto both sides of the chips.
- Bake for 10-12 minutes until golden and crispy.
- Allow to cool.
- Enjoy!
Nutrition Facts : Calories 191 calories, Carbohydrate 14 grams, Fat 13 grams, Fiber 0 grams, Protein 2 grams, Sugar 0 grams
CRISPY HERB PITA BREAD
Make and share this Crispy Herb Pita Bread recipe from Food.com.
Provided by AussieHusky
Categories Lunch/Snacks
Time 7m
Yield 1 pita, 2 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 102.4, Fat 2.6, SaturatedFat 0.4, Sodium 160.8, Carbohydrate 16.7, Fiber 0.7, Sugar 0.4, Protein 2.7
CAROL'S EASY PITA BREAD
Make and share this Carol's Easy Pita Bread recipe from Food.com.
Provided by Carol Bullock
Categories Breads
Time 1h39m
Yield 8 rounds
Number Of Ingredients 5
Steps:
- Combine first four ingredients in a large bowl.
- Beat well about 1 minute.
- Then mix in the remaining flour, using just enough to make a soft, sticky dough.
- Turn out on floured board and continue to knead for 5 minutes.
- Divide into 8 balls.
- Roll out each one to about 1/4 inch thick and 6 inches in diameter.
- Place on very lightly greased cookie sheet sprinkled with cornmeal (although cornmeal is really not necessary if you don't have it).
- Let rise in warm place for 25-35 minutes .
- Bake at 450 for 4 min, and then turn over for 4 more minutes or until lightly browned.
- Wrap immediately in a dishtowel for 3 or 4 minutes.
EASY PITA BREAD PIZZA
I once had a craving for a pizza, but I didn't have the things to make pizza dough, so I got this idea! A good recipe for kids, too. I use pocket-less pitas we buy from Indian grocery, but I'm sure regular will work. Note: I edited this recipe by making more exact ingredient amounts, sorry about the previous vagueness, I posted this recipe back when I was just 10 or 11. :)
Provided by Sweet Chef
Categories Lunch/Snacks
Time 10m
Yield 1 mini pizza, 1 serving(s)
Number Of Ingredients 5
Steps:
- Brush on a little olive oil on the pita.
- Spread sauce on top of the pita.
- Sprinkle on the shredded cheese.
- Sprinkle on pinches of desired herbs and spices, and add any toppings you'd like.
- Place on baking sheet, bake for 5-7 minutes at 400°, or until cheese is melted (times may vary).
- Slice with pizza cutter and enjoy!
Nutrition Facts : Calories 249, Fat 7, SaturatedFat 3.8, Cholesterol 22.1, Sodium 497.2, Carbohydrate 34, Fiber 1.3, Sugar 1.1, Protein 11.7
GARLIC PITA BREAD BITES
Great and easy to make--as well as delicious. Everyone goes crazy about these when I make them.
Provided by LISAREBBECHI
Categories Appetizers and Snacks Garlic Bread Recipes
Time 25m
Yield 20
Number Of Ingredients 5
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.
Nutrition Facts : Calories 56.4 calories, Carbohydrate 7.9 g, Cholesterol 5 mg, Fat 2 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 1.2 g, Sodium 95 mg, Sugar 0.2 g
WHOLE WHEAT PITA BREAD
My friend Liz introduced me to fresh pita bread with this recipe. It's fun to make and produces such a wonderful pita. You never had it this good. Fresh is better! Can also be made ahead, stored in the freezer, and brought out to reheat. Recipe comes from Epicurious, Gourmet May 2003. Thank you all for such great reviews and suggestions! See added note at end of the recipe.
Provided by Kitchen Witch Steph
Categories Yeast Breads
Time 2h5m
Yield 8 6-inch loaves, 8 serving(s)
Number Of Ingredients 9
Steps:
- Stir together yeast, honey, and 1/2 cup warm water in a large bowl, then let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.).
- While yeast mixture stands, stir together flours in another bowl. Whisk 1/2 cup flour mixture into yeast mixture until smooth, then cover with plastic wrap and let stand in a draft-free place at warm room temperature until doubled in bulk and bubbly, about 45 minutes. Stir in oil, salt, remaining 3/4 cup warm water, and remaining 2 1/2 cups flour mixture until a dough forms.
- Turn out dough onto a floured surface and knead, working in just enough additional flour to keep dough from sticking, until dough is smooth and elastic, 8 to 10 minutes. Form dough into a ball and put in an oiled large bowl, turning to coat. Cover bowl with plastic wrap and let dough rise in draft-free place at warm room temperature until doubled in bulk, about 1 hour.
- Punch down dough and cut into 8 pieces. Form each piece into a ball. Flatten 1 ball, then roll out into a 6 1/2- to 7-inch round on floured surface with a floured rolling pin. Transfer round to 1 of 2 baking sheets lightly sprinkled with cornmeal. Make 7 more rounds in same manner, arranging them on baking sheets. Loosely cover pitas with 2 clean kitchen towels (not terry cloth) and let stand at room temperature 30 minutes.
- Set oven rack in lower third of oven and remove other racks. Preheat oven to 500°F.
- Transfer 4 pitas, 1 at a time, directly onto oven rack.(or on a screen) Bake until just puffed and pale golden, about 2 minutes. Turn over with tongs and bake 1 minute more. Cool pitas on a cooling rack 2 minutes, then stack and wrap loosely in a kitchen towel to keep pitas warm. Bake remaining 4 pitas in same manner. Serve warm.
- Cooks' note: Pitas can be baked 1 week ahead and cooled completely, then frozen, wrapped well in foil in a sealed plastic bag. Thaw before reheating, wrapped in foil, 10 to 12 minutes in a 350°F oven.
- My note: Though I have not had problems cooking these on my oven rack, you may want to consider baking yours on a screen of some sort as noted by many of the reviewers.
Nutrition Facts : Calories 229.5, Fat 7.4, SaturatedFat 1, Sodium 293.4, Carbohydrate 35.8, Fiber 2.9, Sugar 0.9, Protein 5.6
PITA BREAD
A Food and Wine staff favorite courtesy of Chris Hanna. It's really not that difficult to make your own pita bread (they may not always have a pocket in the middle) and they have better flavor and texture than store-bought. Give these a whirl! *See note in directions if you would like to make these in advance and store them in your freezer*
Provided by LifeIsGood
Categories Yeast Breads
Time 2h30m
Yield 16 6 inch pitas
Number Of Ingredients 6
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.
Nutrition Facts : Calories 188, Fat 1.4, SaturatedFat 0.6, Cholesterol 3.2, Sodium 230.9, Carbohydrate 37.2, Fiber 1.5, Sugar 0.1, Protein 5.9
PITTA PIZZAS
Little ones will love these fun and super-easy pizza's for lunch or a light supper
Provided by Good Food team
Categories Lunch, Main course
Time 45m
Yield Serves 4
Number Of Ingredients 6
Steps:
- Heat the grill. Spread each pitta bread with 1 tbsp tomato purée, sprinkle over the mixed herbs, then lay on the tomato slices. Divide the salami between the pittas, sprinkle over the cheese and grill until the cheese is golden and bubbling.
Nutrition Facts : Calories 379 calories, Fat 13 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 2.16 milligram of sodium
PITA CHIPS
These baked pita chips make a lovely accompaniment to any dip or spread.
Provided by Dawn
Categories Appetizers and Snacks Snacks Snack Chip Recipes
Time 17m
Yield 24
Number Of Ingredients 6
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!
Nutrition Facts : Calories 125.3 calories, Carbohydrate 17.7 g, Fat 5.3 g, Fiber 2.4 g, Protein 3.2 g, SaturatedFat 0.8 g, Sodium 245.9 mg, Sugar 0.3 g
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
SPICY PITA CHIPS RECIPE BY TASTY
Here's what you need: pita bread, olive oil, garlic powder, salt, pepper, paprika, red pepper flakes
Provided by Merle O'Neal
Categories Snacks
Time 30m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Preheat your oven to 350ºF (180ºC).
- Slice pita bread into eighths and spread chips out on a parchment paper-lined baking sheet.
- In a small bowl, combine olive oil, garlic powder, salt, pepper, paprika, and red pepper flakes, and brush onto both sides of the chips.
- Bake for 10-12 minutes until golden and crispy.
- Allow to cool.
- Enjoy!
Nutrition Facts : Calories 193 calories, Carbohydrate 15 grams, Fat 13 grams, Fiber 0 grams, Protein 2 grams, Sugar 0 grams
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- Make the vinaigrette: Place all of the vinaigrette ingredients in a glass jar. Cover and shake vigorously until emulsified.
- Build the salad: Place all the salad ingredients except the sumac in a large bowl. Top with the toasted pita, drizzle with enough sumac vinaigrette to coat the greens and pita, and toss to combine. Dust the top of the salad with the ground sumac, if desired, and serve immediately.
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