QUICK AND EASY SYRIAN-LEBANESE-POCKET-PITA BREAD!
I've tried lots of recipes and this one is my family's favorite! Using instant yeast, you can make 20-22 "pitettes" or 8 medium bread rounds in about 90 minutes, including baking time! There is no fat or sugar added (except for the sugars in the dry milk powder).
Provided by ValFosburgh
Categories Yeast Breads
Time 1h30m
Yield 20-22 Mini pita rounds, 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Mix all of the dry ingredients together in a large sturdy bowl (hard plastic or stainless steel). Form a little well in the center.
- Heat the water in a microwave safe dish for one minute.
- Pour the water into the flour well and mix the ingredients with a spatula as far you can. Place a dish of cool water in a bowl next to you as you begin to knead by hand.
- Knead the dough in the bowl by hand for at least 5-10 minutes, dipping your fingertips into the bowl of water as you knead. This will help create a smooth, elastic finish. You know your dough is ready when the surface is smooth and doesn't have pock-marks. The dough will feel slightly sticky as you knead it, but should not stick to your hands.
- Turn the dough out onto a lightly floured surface and cut with a knife (or separate by hand) into equal sized pieces - 8 for larger rounds or 20 for small pitettes. Roll each piece into a smooth ball and lay on clean dish cloth or floured cutting board or surface, keeping them covered with another cloth.
- Once all of the balls are rolled and resting, cover them with a clean cloth and lightly pat the cloth with water on your finger tips to keep them moist, or spray lightly with a water mister. Let the balls rest for 30 minutes.
- After 30 minutes rest, preheat oven to 450 degrees with a baking stone or pizza pan on bottom rack inserted.
- As the oven preheats, roll each ball on a lightly floured surface into a flat round, no thicker than 1/4". The thinner the round, the better your pocket. Turn them over to roll them, trying to keep the round as best you can. If the dough sticks to the rolling pin, dip your finger tips in a little flour and coat the surface of the round as you roll. Make sure the edges are rolled out equally and not thicker than the center. Lay each round on the cloth or floured surface to rest again as the oven preheats. Keep them in the order your rolled them.
- Once the oven is ready, bake each round (or several at a time depending on size) on your baking stone, being careful to place them BOTTOM SIDE UP for 90 seconds to 2 minutes. The rounds should start to bubble on top and will "poof" up with the pocket. Once the pocket is formed, remove them from the oven and place onto clean surface to cool. The bottoms will be just starting to brown as you remove them from the oven.
- Once completely cooled, they can be stored in a freezer bag and frozen until ready to use - they will thaw quickly on the counter.
LEBANESE PITA
Provided by Food Network
Time 2h5m
Yield 12 pitas
Number Of Ingredients 6
Steps:
- Sift the flour, yeast, salt, and sugar together. Make a well in the middle of the dry mixture. Pour in the lukewarm water. Mix by hand on a floured work surface until the dough comes together. Then knead the dough for 10 to 15 minutes until smooth and the dough bounces back when you push into it. Drizzle the dough with olive oil and place in a warm spot covered with a damp towel. Let rise until the dough doubles in size; depending on the temperature, it could take 30 minutes to 1 1/2 hours.
- Preheat the oven to 500 degrees F and lay a baking tray in the oven to heat.
- Once the dough has doubled in size, cut the dough into 10 to 12 pieces. Roll each piece into a ball and then flatten each using a rolling pin. Use flour on the work surface so that it doesn't stick. Place 3 to 4 flattened pita on the hot tray and close the oven door immediately. Bake until puffed up, about 5 minutes. Remove from the oven and serve immediately.
SYRIAN BREAD
Mix the dough in your bread machine and bake in the oven. A versatile Middle Eastern style flat bread that you can serve with lunch or dinner.
Provided by Sue Litster
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 3h
Yield 8
Number Of Ingredients 6
Steps:
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start.
- Preheat oven to 475 degrees F (245 degrees C).
- Once the dough has risen, turn it out onto a lightly floured surface. Divide the dough into eight equal pieces and form into rounds. Cover the rounds with a damp cloth and let rest.
- Roll dough into thin flat circles, about 8 inches in diameter. Cook two at a time on preheated baking sheets or a baking stone until puffed up and golden brown, about 5 minutes. Repeat for remaining loaves.
Nutrition Facts : Calories 204 calories, Carbohydrate 36.3 g, Fat 3.9 g, Fiber 1.4 g, Protein 5.1 g, SaturatedFat 0.6 g, Sodium 438.3 mg, Sugar 0.4 g
EASY PITA BREAD (NO YEAST)
This recipe is very easy and quick to make and yields a soft yet sturdy pita bread that can be used in all sorts of mediterranian recipes. YUM! Note please: The dough needs to rest for 40 minutes.
Provided by Lalaloula
Categories Breads
Time 20m
Yield 7 small pita breads
Number Of Ingredients 6
Steps:
- In a big bowl combine flour and salt. Mix in olive oil and water.
- Knead into a soft and sturdy dough. It should be smooth. Cover the bowl and allow to rest for 40 minutes at room temperature.
- Form dough into about 7 equally sized balls. Roll out the balls to 1/2 inch thickness (note: these wont rise much, so make them as thick as youd like them to be in the end.).
- Place on a paper-lined baking sheet, brush with water and sprinkle with the sesame and nigella seeds.
- Bake in the preheated oven at 200°C/400°F for 15 minutes or until tester comes out clean.
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