PEPPY'S PITA BREAD
This is an ABM recipe I've had for years. I don't remember where I got it from, but it has always come out perfectly and has never let me down.
Provided by Chilicat
Categories Yeast Breads
Time 50m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Place all ingredients in bread pan, select Dough setting and start. When dough has risen long enough, machine will beep. Turn dough onto a lightly floured surface. Gently roll and stretch dough into 12-inch rope.
- With a sharp knife, divide dough into 8 pieces. Roll each into a smooth ball. With a rolling pin, roll each ball into a 6 to 7-inch circle. Set aside on a lightly floured countertop; cover with a towel. Let pitas rise about 30 minutes until slightly puffy.
- Preheat oven to 500°F Place 2 or 3 pitas on a wire cake rack. Place cake rack directly on oven rack. Bake pitas 4 to 5 minutes until puffed and tops begin to brown. Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft. Once pitas are softened, either cut in half or split top edge for half or whole pitas. They can be stored in a plastic bag in the refrigerator for several days or freezer for 1 or 2 months.
- Avoid using too much flour while rolling them out. Keep unrolled balls covered to prevent drying out.
- Handle with care while rolling and transferring. Tears or creases cause them not to puff up while baking.
- Avoid overbaking - they will turn crisp and brittle.
Nutrition Facts : Calories 191.1, Fat 2.2, SaturatedFat 0.3, Sodium 293, Carbohydrate 36.9, Fiber 1.5, Sugar 0.9, Protein 5.2
PEPPY'S PITA BREAD {BREAD MACHINE RECIPE}
Provided by Ann
Time 2h15m
Number Of Ingredients 7
Steps:
- Put all ingredients in the bread machine and set it on the dough setting.
- When the dough is done, cut it into 8 pieces. Form each piece into a ball. Cover the dough while you are rolling out the pitas.
- On a lightly floured surface, roll each ball into a 6 - 7 inch round, flat circle. Cover and let rise on a lightly floured surface for about 30 - 40 minutes or until they are a little puffy.
- Set a pizza stone in the oven and preheat the oven to 500 F. Doing as many as will fit on the stone (I have a large square so I could do 4 at a time), bake the pitas for 4 - 5 minutes or until lightly golden brown. After removing from the oven, immediately place the pitas in a closed paper bag or bread box until they soften. (I found my bread box worked better than the paper bag.) Once they have cooled and softened, store in a plastic bag or bread box until it's time to eat.
PITA BREAD FOR BREAD MACHINE
I found this stuffed in my recipe box. I'm not sure where I found it, but I decided to try this with Gyros. These were delicious! The recipe wasn't specific on the temperature of the water, & after I had all of the ingredients in the pan, I remembered that I should have used warm water (120-130 degrees F). But I goofed & used cold water. I thought I'd try it anyways & if it didn't work I'd just make another batch. But I got lucky, because it raised just fine. I also used all-purpose flour. This was my first time making pita bread, so for any of you who are new to making pitas as well, here are some tips for rolling them out. If you roll them out to 6-7 inches, they do not puff very much & you can use them like a tortilla. However, if you roll them a little smaller (some of mine just didn't want to stretch to 6 inches) & have them a little thicker (not too much) they puff up & you can cut them in half for pita pockets. For some wierd reason, this really impressed me! Note: If you use a stone pan to bake these, bake for 4 minutes & do not turn. *Prep time varies for all bread machines, so I didn't list that part. My prep time was 1 hour, 20 minutes.
Provided by Legna
Categories Yeast Breads
Time 24m
Yield 12 pitas, 12 serving(s)
Number Of Ingredients 6
Steps:
- Add ingredients, in order listed.
- Select dough cycle.
- When cycle is complete, remove dough.
- Divide into 12 equal portions. Shape each portion into a ball.
- Cover with a damp towel and let rest 10 minutes.
- Grease a baking sheet. Set aside.
- On a floured surface, roll each ball of dough into 6-7 inch circles.
- Place 2 circles of dough on prepared pan.
- Bake 450 degrees, 2 minutes. Turn over and bake 2 minutes longer.
- Continue baking 2 at a time.
Nutrition Facts : Calories 147.9, Fat 3.7, SaturatedFat 0.5, Sodium 292.3, Carbohydrate 24.6, Fiber 1.1, Sugar 0.4, Protein 3.6
PEPPY'S PITA BREAD
It's easy to make homemade pita-style bread in your own oven using this easy-to-follow recipe.
Provided by Sandy
Categories Flat Bread
Time 3h20m
Yield 8
Number Of Ingredients 6
Steps:
- Place all ingredients in bread pan of your bread machine, select Dough setting and start. When dough has risen long enough, machine will beep.
- Turn dough onto a lightly floured surface. Gently roll and stretch dough into a 12 inch rope. With a sharp knife, divide dough into 8 pieces. Roll each into a smooth ball. With a rolling pin, roll each ball into a 6 to 7 inch circle. Set aside on a lightly floured countertop. cover with a towel. Let pitas rise about 30 minutes until slightly puffy.
- Preheat oven to 500 degrees F (260 degrees C). Place 2 or 3 pitas on a wire cake rack. Place cake rack directly on oven rack. Bake pitas 4 to 5 minutes until puffed and tops begin to brown. Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft. Once pitas a softened, either cut in half or split top edge for half or whole pitas. They can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 months.
Nutrition Facts : Calories 191.1 calories, Carbohydrate 36.8 g, Fat 2.2 g, Fiber 1.4 g, Protein 5.1 g, SaturatedFat 0.3 g, Sodium 293 mg, Sugar 0.9 g
PITA POCKET BREAD (BREAD MACHINE)
So easy to make your own pita pockets, and even EASIER to do it in the bread machine! Kids love these for car trips or picnics; can't help but feel adventurous with one of these in the lunch box! NOTE: If you don't have a bread machine, you can STILL make this recipe...see DIRECTIONS at the bottom. COOKING TIME includes rising time
Provided by Debber
Categories Yeast Breads
Time 1h23m
Yield 10 pockets, 10 serving(s)
Number Of Ingredients 7
Steps:
- Place the above ingredients into the bread machine according to owner's manual specifications (mine does wet ingredients first).
- Program for DOUGH or MANUAL.
- After the program is completed, divide dough into 10 equal pieces; shape each into a smooth ball; place five on each baking sheet.
- Let rise for 20 minutes while oven preheats to 500; flatten puffy balls gently into a 6-inch disk.
- Bake for five minutes (tops will be puffed and beginning to brown).
- Cut each circle in half to form two pockets.
- Fill with your favorite sandwich fixin's: ham, turkey, chicken salad, lettuce, sprouts, cheese and grapes.
- TRADITIONAL BREAD-MAKING: In a mixing bowl, mix water, sugar and yeast; allow to foam for 3-5 minutes; add oil and salt, mixing well; mix white & wholewheat flours together in a separate bowl, then add to liquids, mixing until well-blended. Place dough-ball in a well-greased bowl, allow to rise in a warm spot until doubled in volume. Continue from Step #3 above.
TYLER FLORENCE'S PITA BREAD (BREAD MACHINE, DOUGH CYCLE)
I don't know if Tyler Florence would approve of the use of a bread machine to knead his pita bread recipe. I think it works wonderfully. Fresh pita bread is like a loaf of homemade bread. The flavor, texture and fragrance can't be compared with the store bought variety. I think this goes well with Paula Wolfert's Hummus which I also submitted to RecipeZaar. This recipe uses a Pizza Stone but I think you might possibly use a hot cookie sheet with good results. Prep time is bread machine time.
Provided by P.B.andJayne
Categories Breads
Time 2h35m
Yield 8 pitas, 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine ingredients in a bread machine. Set for a 2 pound dough cycle.
- Toward the end of the dough cycle place the pizza stone on the lowest oven rack and pre-heat it to 500 degrees.
- When the dough is ready punch it down and divide it into 8 balls, keeping it all lightly floured and covered.
- Rest the covered balls for 15 minutes.
- Roll each ball into an eight inch circle, one quarter inch thick, making sure circles are totally smooth, with no creases or seams. Do not stack the disks but keep them covered.
- Put 2 pitas on the hot stone and bake them 4-5 minutes, until they're puffed and a pale golden color. WATCH CLOSELY. They cook really quickly.
- Cool on rack 5 minutes. They will naturally deflate, leaving a pocket.
- Wrap them in a kitchen towel to keep them soft.
Nutrition Facts : Calories 209.7, Fat 1.2, SaturatedFat 0.2, Sodium 293.7, Carbohydrate 42.7, Fiber 1.8, Sugar 0.7, Protein 6.1
TRADITIONAL PITA BREADS
This is a great pita bread recipe I got from a friend who works at a great Greek restaurant here in my town. Slice pita in half and fill pockets with your favorite filling, or for dipping, cut into wedges and pan fry in a little olive oil.
Provided by Dennis Morazan
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 1h20m
Yield 12
Number Of Ingredients 5
Steps:
- Sprinkle yeast over warm water in a mixing bowl and allow to stand until the yeast forms a creamy foam, about 5 minutes. Mix in 2 cups of flour, salt, and shortening; beat for 2 minutes with a fork. Stir in as much of the remaining 1 1/2 cup flour as needed.
- Turn dough out onto a floured surface and knead until smooth and elastic, kneading in more flour if dough is sticky. Form into a ball, cover with a kitchen towel, and let rest in a warm area for 15 minutes.
- Preheat oven to 500 degrees F (260 degrees C).
- Divide dough into 12 equal portions; flour your hands and roll each piece into a ball. Cover dough balls with a kitchen towel and let rest for 10 minutes. Flatten the balls into rounds on a floured surface, cover with kitchen towel, and let rest 10 more minutes. Gently roll each dough ball into a circle about 6 inches in diameter on a floured surface. Place pita breads in a single layer on ungreased baking sheets.
- Bake in preheated oven until the pita breads puff up, 3 to 4 minutes. Flip breads over with a spatula, return to oven, and bake 2 more minutes. Let cool on wire racks before cutting pita breads in half and gently separating tops and bottoms to form pockets for filling.
Nutrition Facts : Calories 172.2 calories, Carbohydrate 28 g, Fat 4.7 g, Fiber 1.1 g, Protein 4 g, SaturatedFat 1.1 g, Sodium 292.4 mg, Sugar 0.1 g
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