HOMEMADE PITA BREAD RECIPE
My family's authentic, fool-proof pita bread recipe is easy to make and requires a few ingredients you may already have on hand! Mix up the very simple dough, let it rise, and experience the magic of fresh, warm, perfectly puffy homemade pita bread. Baking and stovetop instructions included!
Provided by Suzy Karadsheh
Categories Pita Bread
Time 1h48m
Number Of Ingredients 6
Steps:
- In a large mixing bowl add 1 cup lukewarm water and stir in yeast and sugar until dissolved. Add 1/2 cup flour and whisk together. Place the mixing bowl in a warm place, uncovered to form a lose sponge. Give it 15 minutes or so, the mixture should bubble.
- Now add salt, olive oil and almost all the remaining flour (keep about 1/2 cup of the flour for dusting later). Stir until mixture forms a shaggy mass (at this point, the dough has little to no gluten development and just looks like a sticky mess and you can easily pull bits off). Dust with a little flour, then knead the mixture inside the bowl for about a minute to incorporate any stray bits.
- Dust a clean working surface with just a little bit of flour. Knead lightly for a couple minutes or so until smooth. Cover and let the dough rest for 10 minutes, then knead again for a couple more minutes. The dough should be a little bit moist, you can help it with a little dusting of flour, but be careful not to add too much flour.
- Clean the mixing bowl and coat it lightly with extra virgin olive oil and put the dough back in the bowl. Turn the dough a couple times in the bowl to coat with the olive oil. Cover the mixing bowl tightly with plastic wrap then lay a kitchen towel over. Put the bowl in a warm place. Leave it alone for 1 hour or until the dough rises to double its size.
- Deflate the dough and place it on a clean work surface. Divide the dough into 7 to 8 equal pieces and shape them into balls. Cover with a towel and leave them for 10 minutes or so to rest.
- Using a floured rolling pin, roll one of the pieces into a circle that's 8-9 inches wide and about a quarter inch thick. It helps to lift and turn the dough frequently as you roll so that dough doesn't stick to your counter too much. (If dough starts to stick, sprinkle a tiny bit of flour). If the dough starts to spring back, set it aside to rest for a few minutes, then continue rolling. Repeat with the other pieces of dough. (Once you get going, you can be cooking one pita while rolling another, if you like). You have two options for baking the pita from here.
- Heat the oven to 475 degrees F and place a heavy-duty baking pan or large cast iron skillet on the middle rack to heat. Working in batches, place the rolled-out pitas directly on the hot baking baking sheet (I was only able to fit 2 at a time). Bake for 2 minutes on one side, and then, using a pair of tongs, carefully turn pita over to bake for 1 minute on the other side. The pita will puff nicely and should be ready. Remove from the oven and cover the baked pitas with a clean towel while you work on the rest of the pitas.
- To cook pita on stovetop: Heat a cast iron skillet over medium-high heat. (Test by adding a couple drops of water to the skillet, the skillet is ready when the beads of water sizzle immediately). Drizzle a tiny bit of extra virgin olive oil and wipe off any excess. Working with one pita at a time, lay a rolled-out pita on the skillet and bake for 30 seconds, until bubbles start to form. Using a spatula, flip the pita over and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. Flip again and cook another 1-2 minutes to toast the other side. The pita is ready when it puffs up forming a pocket (sometimes, with this method, the pita may not puff or may only form a small pocket. Try pressing the surface of the pita gently with a clean towel). Keep baked pita covered with a clean towel while you work on the rest.
Nutrition Facts : ServingSize 1 whole pita, Calories 205 calories, Sugar 0.4 g, Sodium 1.6 mg, Fat 4 g, SaturatedFat 0.6 g, TransFat 0 g, Carbohydrate 36.4 g, Fiber 1.5 g, Protein 5.2 g, Cholesterol 0 mg
MEDITERRANEAN PITA BREAD
Note: This is one of the recipes I adopted in the Great 'Zaar Ophan Adoption of 2005. I hope you enjoy it.
Provided by UnknownChef86
Categories Breads
Time 46m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- In a large mixing bowl soften yeast in warm water.
- Add 2 cups flour, shortening and salt.
- Beat at low speed of electric mixer for 1/2 minute, scraping bowl.
- Beat 3 minutes on medium.
- Stir in as much remaining flour as you can mix in with a spoon.
- Turn onto a lightly floured work surface.
- Knead in enough remaining flour to make a soft dough that is smooth and elastic.
- Cover, and let rest in a warm place about 15 minutes.
- Divide into 12 equal portions.
- Roll each piece with floured hands into a smooth ball.
- Cover with a damp cloth, let rest 10 minutes.
- Using fingers, flatten balls.
- Cover, let rest 10 minutes.
- On a well floured surface lightly roll one piece of dough at a time into a circle 6 inches in diameter, turning dough over once.
- Do not puncture or tear dough.
- (Work with enough flour so dough does not stick) Place on baking sheet.
- Bake one sheet at a time, in a 450 F oven about 3 minutes or until dough is puffed and softly set.
- Turn with a spatula, and bake 2 more minutes until dough is light brown.
- Repeat with remaining dough, baking one batch before uncovering and rolling the next.
- To serve, slice bread crosswise and fill the pockets with a filling or cut into wedges and pan fry to a crisp for dipping.
Nutrition Facts : Calories 181.9, Fat 4.7, SaturatedFat 1.1, Sodium 292.5, Carbohydrate 30.1, Fiber 1.2, Sugar 0.1, Protein 4.3
JACK'S MIDDLE EASTERN-STYLE PITA BREAD
Provided by Food Network
Time 3h
Yield 18 pitas
Number Of Ingredients 13
Steps:
- Dissolve the yeast in 3/4 cup warm water. Stir in the sugar and set aside the mixture until it blooms with a slightly foamy top, 5 to 10 minutes.
- Sift together the all-purpose flour and white whole-wheat flour in the bowl of a stand mixer. Make a deep depression in the middle with a wooden spoon and add the olive oil. Slowly pour in the bloomed yeast mixture.
- Using the dough hook attachment, knead the dough on low speed until the mixture starts to come together. Slowly pour in 1 1/2 cups of warm water, adding up to an additional 1/4 cup if needed so the dough looks smooth and feels slightly sticky. Add the salt, increase the speed to medium and continue to knead until a soft and stretchy dough forms (it should not feel sticky), 10 to 12 minutes. Transfer the dough to a large oiled bowl and cover with a damp towel. Allow it to rise in a dark area until it doubles in size, about 1 hour.
- Transfer the risen dough to a lightly floured work surface and gently punch it down. Divide the dough into 18 even pieces, and form these pieces into smooth balls. Using a rolling pin, roll a piece of dough into circle that's about 5 inches wide and 1/2 inch thick. Repeat with the remaining dough pieces. Cover the dough with the damp towel and let it rest for 20 minutes.
- Meanwhile, place a nonstick baking sheet in the oven and preheat the oven to 525 degrees F.
- Remove the baking sheet from the oven and carefully transfer 3 pieces of dough to it; lightly spritz them with water from a spray bottle. Bake the pitas until they're puffed up and light brown with a few dark brown freckles in places, watching very closely because they burn quickly, 4 to 5 minutes.
- Remove the pitas from the baking sheet and allow them to cool on plates or a wire rack covered in paper napkins to maintain softness. Place the baking sheet back in the oven for 5 minutes. Repeat with the remaining pitas.
- Serve the pitas immediately with Tahini Sauce, if desired. Store them in resealable bags at room temperature for up to 2 days or freeze them in resealable bags for up to 3 months.
- Combine the lemon juice, garlic, salt and cumin in a large bowl. Add the tahini to the garlic mixture, stirring with a whisk or fork to combine (the mixture will be very thick). Pour in 1/2 cup cold water, stirring until incorporated; feel free to add more until you reach the desired consistency. Garnish with chopped parsley, if desired.
MEDITERRANEAN ROAST BEEF PITA
Provided by Marge Perry
Categories Bread Sandwich Beef Vegetable Picnic Kid-Friendly Back to School Carrot Healthy Self Small Plates
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Toast pine nuts: Place in a dry skillet over medium heat; stir occasionally until lightly browned, about 3 minutes. Cool. Toss nuts, beef, lettuce, carrots, cucumber, onion and feta in a bowl. Slice off 1/4 of each pita; stuff larger piece with filling. Whisk mayonnaise, milk and vinegar in another bowl. Drizzle dressing over pita filling. Serve with remaining 1/4 pita.
MEDITERRANEAN BREAKFAST PITAS
"These pretty low-fat pitas, made with egg substitute, are great for any time of day, not just breakfast," nots Josie-Lynn Belmont of Woodbine, Georgia. They're full of flavor and healthy ingredients.
Provided by Taste of Home
Categories Breakfast Brunch Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small nonstick skillet coated with cooking spray, cook and stir red pepper and onion over medium heat for 3 minutes. Add the egg substitute, salt and pepper; cook and stir until set., Combine the tomato, spinach and basil; spoon onto pitas. Top with egg mixture and sprinkle with feta cheese. Serve immediately.
Nutrition Facts : Calories 267 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 798mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 3g fiber), Protein 20g protein. Diabetic Exchanges
MEDITERRANEAN PITA
Chickpeas and artichoke hearts and baby spinach leaves, oh my! This Healthy Living recipe is a fantastic way to fill pita bread rounds for four.
Provided by My Food and Family
Categories Home
Time 10m
Yield Makes 4 servings, 2 filled pita halves each.
Number Of Ingredients 7
Steps:
- Mix beans, artichokes, dressing, horseradish sauce and oregano in medium bowl.
- Add spinach and tomato; toss lightly.
- Spoon evenly into pita halves.
Nutrition Facts : Calories 360, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 14 g, Sugar 0 g, Protein 15 g
MEDITERRANEAN PITA POCKET SANDWICHES
This is such a great recipe for parties or picnic or even as a quick lunch. Easy to assemble and very healthy and tasty.
Provided by Nadia Melkowits
Categories Lunch/Snacks
Time 20m
Yield 4 pitas, 4 serving(s)
Number Of Ingredients 14
Steps:
- 1. Adjust oven rack to middle position. Heat oven to 350 degrees.
- 2. In a small bowl, mix sour cream, yogurt, cucumber,lemon juice, 2 minced garlic clove, feta, pepper to taste;.
- 3. Wrap pitas in foil and Place in oven; bake until warm and pliable, 5 minutes. Cut in half.
- 4. Meanwhile, heat oil in a large skillet over high heat saute onion until golden brown. Add meat, oregano and remaining minced garlic; continue to saute for about 2 minutes.
- To serve first fill pitas with lettuce, followed by meat, tomatoes and cucumber sauce.
Nutrition Facts : Calories 515.6, Fat 17.8, SaturatedFat 5.8, Cholesterol 113.3, Sodium 454.3, Carbohydrate 43, Fiber 2.6, Sugar 6.8, Protein 43.9
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