10 Minute Pita Flatbreads Recipes

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HOMEMADE PITA BREAD - GREEK FLATBREAD RECIPE



Homemade Pita Bread - Greek Flatbread Recipe image

A healthy Homemade Pita Bread Recipe. The softest & most flavorful. Made with Greek yogurt & without yeast.

Provided by [email protected]

Categories     Side Dish     Snack

Number Of Ingredients 7

2 + 1/3 cups (230 grams / 8.1 oz) bread flour
2 tablespoons (80 grams / 2.8 oz) Greek yogurt (strained + full fat )
2/3 cup (90 grams /3.1 oz) milk (lukewarm)
3 tablespoons (30 grams 1 oz) olive oil
1 teaspoon (5 grams / 0.17 oz) salt
1 teaspoon (5 grams / 0.17 oz) baking soda
1 teaspoon (5 grams / 0.17 oz) baking powder

Steps:

  • In a mixing bowl whisk together all of the ingredients except of flour.
  • Start incorporating the flour into the mixture while mixing the dough with your hands.
  • Depending on the strength of the flour you're using you may need to add a bit less or a bit more. Knead the dough for a minute or two until it feels very soft but without leaving fragments on your hands.
  • Shape dough into a ball, cover with a tea towel and rest at room temperature for 2 hours.
  • With a knife or dough cutter, divide the dough into 6 pieces.
  • Shape each piece into a ball.
  • Lightly flour your working surface, take the first dough ball and roll on all sides (flip it once) until you have a 19 cm / 7.4 inch round flatbread.
  • Heat a non-stick pan over medium heat. Dip some paper towel into a bit of oil (I prefer olive oil) and lightly grease the bottom of the pan.
  • Add the first flatbread and cook for 1-2 minutes on each side (don't let the pan get smoky hot remove from heat to cool if so). Flip the flatbread using a flat spatula.
  • You may add flatbreads on top of each other creating a pile until you're finished making them. This way they won't air dry and stay more "elastic" if you're planning to use them as wraps.

Nutrition Facts : ServingSize 1 flatbread, Calories 261 kcal, Carbohydrate 35 g, Protein 7 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 2 mg, Sodium 696 mg, Fiber 1 g, Sugar 1 g

PITA FLATBREAD



Pita Flatbread image

That's a wrap! This is the ultimate pita flatbread recipe to fold around falafel or shawarma. Learn how to make pita bread in whole wheat and naan styles once you master the classic.

Provided by BHG Test Kitchen

Time 2h16m

Number Of Ingredients 5

2 cup all-purpose flour
1.5 teaspoon active dry yeast
0.5 teaspoon salt
0.75 cup warm water (105°F to 115°F)
2 tablespoon olive oil

Steps:

  • In a large bowl stir together first three ingredients (through salt); add the water and oil. Beat with a mixer on low or stir until combined. Using the hook attachment, beat on low (or knead by hand) 3 to 5 minutes to make a soft dough that is smooth and elastic, adding additional flour or water as needed.
  • Transfer dough to a greased bowl, turning to grease surface of dough. Cover and let rise in a warm place 1 1/2 hours. Punch dough down. Divide into six portions; shape into balls. Cover and let rest 10 minutes.
  • On a lightly floured surface, roll balls into 7- to 8-inch circles. Preheat a large nonstick skillet over high heat. Add dough circles, one at a time, and cook 45 to 60 seconds or until surface is bubbly and bottom is browned. Turn bread; cook 30 seconds more or until bottom is browned. If bread browns too quickly, reduce heat to medium-high.

Nutrition Facts : Calories 195 kcal, Carbohydrate 32 g, Protein 5 g, SaturatedFat 1 g, Sodium 196 mg, Fat 5 g, UnsaturatedFat 5 g

10-MINUTE CHICKEN FLATBREADS WITH HUMMUS AND YOGURT



10-Minute Chicken Flatbreads with Hummus and Yogurt image

Serve all the topping options for this flatbread dinner in separate bowls so each family member can build their dinner plate just like they like it-in separate piles, or as a multi-layered flatbread.

Provided by Anna Stockwell

Categories     Quick & Easy     Dinner     Kid-Friendly     Chicken     Flat Bread     Hummus     Cucumber     Yogurt     Quick and Healthy     Small Plates

Yield 4 servings

Number Of Ingredients 12

1 pound boneless, skinless chicken thighs or breasts, thinly sliced crosswise
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil, plus more for serving
3 mini seedless cucumbers, sliced into 1/4" coins (about 8 ounces)
1 large tomato, cut into 1/2" cubes (about 12 ounces)
1 (10-ounce) container hummus
1 cup plain unsweetened yogurt (either Greek or regular)
1/4 cup parsley leaves (optional)
4 pitas
Lemon wedges and flaky sea salt (for serving)

Steps:

  • Toss chicken with cumin, kosher salt, and pepper in a medium bowl. Heat 1 Tbsp. oil in a large skillet over high. Add chicken mixture and cook, stirring occasionally, until lightly browned and cooked through, about 5 minutes. Transfer to a serving bowl.
  • Meanwhile, heat broiler. Divide cucumbers and tomato among small serving bowls. Spoon hummus and yogurt into separate serving bowls. Broil pitas just until warmed, about 2 minutes.
  • Serve chicken, cucumbers, tomato, hummus, yogurt, and parsley, if using, with lemon wedges, sea salt, and more oil alongside so everyone can assemble their own flatbreads as desired.

GLUTEN-FREE PITA FLATBREAD



Gluten-Free Pita Flatbread image

Soft and chewy pita bread made with gluten-free flour. Thicker than a tortilla. Slice the tops to fill them with vegetables and even hot grilled meats, cheeses, meatballs, or falafel. These will hold up to the challenge. They double as thick wraps for shawarma, gyros, or as a flatbread for your meal.

Provided by Buckwheat Queen

Categories     Healthy Recipes     Gluten Free     Bread

Time 1h45m

Yield 6

Number Of Ingredients 7

1 cup lukewarm water, divided, or as needed
1 tablespoon active dry yeast
1 teaspoon honey
1 cup gluten-free bread flour
¾ cup gluten-free whole grain flour
2 teaspoons extra-virgin olive oil
¼ teaspoon salt

Steps:

  • Preheat the oven to 100 degrees F (38 degrees C).
  • Combine 1/2 cup lukewarm water with yeast and honey. Mix and set aside to proof, 5 to 10 minutes.
  • Combine both gluten-free flours in a stand mixer fitted with the dough hook. Turn mixer to low and while mixing, add oil and salt. Slowly add the yeast mixture; allow to mix. Add remaining lukewarm water, little by little, until all the flour comes together. Depending on your flour mix, you may not need all of the water or you may need more to create a soft dough. Once a ball forms, knead on low speed for exactly 1 minute; the dough will be sticky but manageable.
  • Use your hands to form dough into a ball. Put it back into the mixing bowl and cover with a warm, damp towel. Turn off the oven and put the bowl in the warm oven. Let rise until almost doubled in size, about 45 minutes.
  • Use a kitchen scale and divide the dough into 6 equal balls. Cover again with the damp towel and return to the turned-off oven; let rise for 15 minutes.
  • Roll 1 dough ball between 2 sheets of parchment paper into a 6-inch round pita; avoid using flour or pitas will dry out or burn. Peel the parchment paper away from the dough (not the dough away from the parchment or it will stretch).
  • Heat a cast iron griddle or comal pan over medium-high heat (7 out of 9 on an electric stovetop). Place the pita on the hot pan and cook until one side has browned slightly and begins to puff up, 2 to 3 minutes. Flip pita and cook until puffy on the other side, another 2 to 3 minutes. Use tongs to press down on the dough; it will continue to puff up.
  • Roll remaining pitas and cook the same way. Pitas are ready to serve when cool to the touch, but still warm.

Nutrition Facts : Calories 155.9 calories, Carbohydrate 30.9 g, Fat 3 g, Fiber 4.4 g, Protein 4.7 g, SaturatedFat 0.2 g, Sodium 99.1 mg, Sugar 2.3 g

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