Mexi Cali Pita Pockets Recipes

THE SOFTEST PITA POCKET RECIPE: THE OVEN METHOD

Steps:

• Combine the dry ingredients in a large bowl and whisk together. Set aside.
• In the bowl of a tabletop mixer that is fitted with the dough hook attachment, add all of the wet ingredients except for the olive oil. Allow the yeast to activate for 8 minutes. As soon as a puffy cloud forms at the top of the mixture, the yeast is active.
• Add the olive oil along with all of the dry ingredients and knead on low speed for 12 minutes.
• Lightly grease a large bowl with 1-2 tablespoons of olive oil and transfer the dough to the bowl. Toss to coat in oil and cover with plastic wrap. Set aside in the warmest room of your home to rise until doubled in volume. About 1 hour.
• Preheat the oven to 525 °F, 270 °C.
• Cut the dough into 10 equal portions.
• Lightly flour your work surface and roll each portion of dough out into about 6-7-inch circles. Keep their thickness even. Use as much flour as needed to roll them out evenly.
• Line 3 baking trays with parchment paper and sprinkle some semolina flour on top if desired.
• Place 3 pitas on each baking tray.
• Cover the dough with a clean kitchen towel and allow it to rise for 30 minutes.
• Bake the trays in the preheated oven for approximately 4 minutes or until the pockets are formed.
• Transfer the pitas to a plate and serve immediately.
• Leftover pitas can be stored in an airtight bag or container and kept in the freezer or the refrigerator until ready to use.

MEXI-CALI PITA POCKETS

Steps:

• Combine 1/2 picante, mayo and salt, mix well.
• Toss with lettuce, avocado, tomato, chicken, olives, and onion.
• Spoon into pita pockets, top with grated cheese and drizzle with remaining picante sauce.
• To warm pita bread, wrap in foil ans bake 10 min at 350.

CHICKEN PITA POCKETS

Steps:

• In a large bowl, mix oil, thyme, paprika, garlic and 1/4 teaspoon salt until blended. Add chicken; toss to coat. Let stand 10 minutes., Meanwhile, in a large bowl, combine coleslaw mix, mayonnaise and remaining salt; spoon into pita halves. Place chicken on an ungreased baking sheet. Broil 3-4 in. from heat 3-4 minutes on each side or until no longer pink. Fill pitas with chicken strips.

STUFFED PITA MEXICAN STYLE (TORTA ARABE)

Steps:

• Carefully cut open pita bread 2/3 down, but not entirely.
• Optional-- spread some butter on each inner flap.
• Spread a thin refried bean layer on each inner flap.
• Continue filling with rest of ingredients.
• Finish off with a few drops of lime juiceand a sprinkling of your favorite Mexican chile sauce.
• Carefully transfer to pancake type of grill and lightly toast or fry golden brown on both sides.
• Careful when turning over-- would be best to use long ice cube type prongs to keep filling inside when turning.
• --Donot overstuff, of course!
• Just before eating add some sour cream, if desired.

PITA PIZZA POCKETS 4 WAYS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
• Make the pepperoni pita pizza: Cut the pita in half crosswise to form 2 pockets and fill each pocket with 2 tablespoons of pizza sauce, ¼ cup (25 G) shredded mozzarella, and 6 pepperoni. Place on a prepared baking sheet.
• Make the Hawaiian pita pizza: Cut the pita in half crosswise to form 2 pockets and fill each pocket with 2 tablespoons of pizza sauce, ¼ cup (25 G) shredded mozzarella, 2 tablespoons pineapple, and 2 tablespoons Canadian bacon. Place on a prepared baking sheet.
• Make the veggie supreme pita pizza: Cut the pita in half crosswise to form 2 pockets and fill each pocket with 2 tablespoons of pizza sauce, ¼ cup (25 G) shredded mozzarella, 2 tablespoons mushrooms, 2 tablespoons green pepper, and 1 tablespoon olives. Place on a prepared baking sheet.
• Make the BBQ chicken pita pizza: Cut the pita in half crosswise to form 2 pockets and fill each pocket with 2 tablespoons of barbeque sauce, ¼ cup (25 G) shredded mozzarella, 2 tablespoons diced chicken, and 1 tablespoon pickled jalapeños. Place on a prepared baking sheet.
• Bake the pita pizzas for 10 minutes, until the cheese is melted.
• Enjoy!

KOFTE IN PITA POCKETS

Steps:

• Preheat the oven to 425 degrees F.
• Soak the bread in water for 5 minutes, then squeeze dry and add to the next 7 ingredients. Mix until thoroughly blended and malleable. Shape into small balls the size of a walnut, using dampened hands so that the mixture does not stick. Lightly coat in flour.
• Shallow-fry for about 6 minutes, turning frequently, until golden brown.
• Warm the pita bread in the oven for a few minutes until puffed up, then cut a thin strip off one side of each pita to make a pocket.
• Fill pita with onion rings, tomato wedges, and a few Kofte.