Greek Pita Food

GREEK FLATBREAD-PITA

Steps:

• In a bowl combine the sugar, yeast, water and milk. Set aside for 5 minutes until mixture starts to froth.
• In a large bowl, combine the flour, salt and the thyme leaves. Mix well.
• Add the olive oil to the yeast mixture and stir well.
• Gradually add the yeast mixture to the flour mix. Mix well each time you add the yeast mixture.
• Transfer dough mix to a lightly floured working surface. Knead for 4-5 minutes until the dough becomes smooth.
• Brush a bowl with some oil and add the dough. Cover with a damp towel and let it rest for about 40 minutes, until it rises and doubles in size.
• Cut dough into 6 equal sized pieces.
• With your hands, gently stretch each piece of dough to a circle about 7 -8 inch wide. You can also use a rolling pin.
• Place a cast iron pan over high heat. Add 1 tsp olive oil.
• Cook each pita bread for 1-2 minutes on each side in the pan, until it puffs up a little and starts browning. (Add a little olive oil to the pan after cooking 1-2 pitas).

GREEK PITAS

Steps:

• In a small bowl, combine the yogurt, cucumber, dill and seasoned salt; cover and refrigerate for 6 hours or overnight. , Combine the oil, lemon juice, mustard, garlic, oregano and thyme in large bowl; add pork. Turn to coat; cover. Refrigerate for 6 hours or overnight, turning occasionally., Drain pork, discarding marinade. In a large skillet, stir-fry pork until browned, about 4 minutes. Stuff into pita halves; top with cucumber sauce, tomato and onion.

GREEK PITA NACHOS

Steps:

• Preheat the oven to 400 degrees F.
• Brush the pitas with the olive oil and cut each into 6 triangles. Spread the triangles in a single layer on a baking sheet, sprinkle with salt and cook until they are crunchy, 10 to 13 minutes (turn the sheet halfway through cooking if necessary).
• In a bowl, combine the Greek yogurt, dill and lemon juice. Add the black olives, cucumbers, tomatoes and red onions and mix to combine.
• Spoon the yogurt sauce over the pita chips and sprinkle with feta.

INDIVIDUAL GREEK PITA PIZZAS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix lemon juice, garlic powder, oregano, and basil in a bowl; whisk oil into lemon juice mixture until dressing is well blended. Brush about 1 tablespoon dressing over pita breads and arrange on baking sheet; reserve remaining dressing.
• Combine spinach, tomatoes, and olives in a large bowl. Pour remaining dressing over vegetables and toss to coat. Divide spinach mixture evenly over each pita; sprinkle with mozzarella cheese and feta cheese.
• Bake in the preheated oven until cheese is melted and pitas are lightly toasted, about 8 minutes.

GREEK PITA BREAD

Steps:

• Combine the yeast and sugar in a small bowl, add 1/2 cup of the warm water and let it stand for 10 minutes to proof and ferment it.
• Dissolve the salt in the remaining warm water.
• Put the flour in a large mixing bowl, making a well in the middle and put the dissolved yeast and salt water into it.
• With your hands, blend it into a dough.
• You may need a bit more or less water depending on your flour.
• Knead the dough in the bowl with your fists for 10-15 minutes or until it is smooth.
• Pour the oil over the dough and knead it again until the oil is absorbed.
• Cover the dough in the bowl with a towel and set it in a draft free area to rise to double it's bulk (1-2 hours), then punch it down and knead it again for a few minutes.
• Preheat your oven to 350°F.
• Cut pieces of dough, egg size or larger, depending on the size of the pita desired, shape them into balls with your hands and roll them out over a lightly floured board or pastry cloth to 1/4 inch thickness.
• Set 2 or 3 pites on a lightly oiled cookies sheet and bake them on the lower rack 2 to 3 minutes each side.
• Pitas should be white and soft.
• Wrap the baked pitas in a clean towel until they are cool, then store them in plastic bags to prevent them from drying out.
• When you are ready to use them, heat a bit of oil in a shallow skillet and fry them a minute or so on each side, or until golden brown.
• Use them immediately, because they get hard when they dry out.

GREEK CHICKEN IN A PITA

Steps:

• In a blender combine juice, 1 tablespoon oil, garlic, coriander, cumin, salt and pepper and mint or cilantro leaves. Process until smooth and pour over chicken to marinate. Refrigerate chicken and allow to marinate for 30 minutes. In a small bowl stir together yogurt, cucumber and chopped mint.
• In a large skillet heat 1 tablespoon olive oil over medium high heat. Add marinated chicken and cook for 8-10 minutes, stirring occasionally. Heat pitas under a broiler or in a toaster oven. Slice open pitas and stuff with chicken, tomatoes, lettuce and top with yogurt dressing. Serve immediately.

GREEK PITA POCKETS

Steps:

• Mix all ingredients except bread.
• Spoon about 1/2 cup of the cheese mixture into each pita bread half.

GREEK PITA PIZZA

Steps:

• Preheat oven to 350F and spray a large baking sheet lightly with cooking spray.
• Carefully slice one edge of each pita and open to form a pocket.
• Mix the pita filling ingredients and place in the pockets (about two tablespoons per pocket, and yes, it should be quite thick), spreading it as thin as it will go over the bottom of the pocket to about an inch from the edge.
• Place the pitas on a baking sheet and spread top evenly with tomato paste, sprinkle with the oregano then top with the remaining pita toppings ending with the parmesan.
• Bake for 15 minutes or until hot and the green pepper is done.