Pita Bread Filling Recipes

CHEF JOHN'S PITA BREAD

Steps:

• Place yeast into the work bowl of a stand mixer and add 1 cup warm water and 1 cup flour. Whisk together and let stand 15 to 20 minutes for mixture to rise and make a loose sponge. Mixture will bubble and foam.
• Pour 1 1/2 tablespoons olive oil and salt into sponge; add 1 3/4 cup flour. Mix at low speed, using a dough hook attachment, until dough is soft, supple, and slightly sticky. If dough sticks to the sides of the bowl, add up to 1/4 cup more flour, a little at a time.
• Knead dough with machine on low speed until slightly springy and still soft, 5 to 6 minutes. Turn dough out onto a floured work surface and form into a ball.
• Wipe inside of bowl with 1/4 teaspoon olive oil. Turn dough around in bowl to cover with a thin film of oil; cover bowl with foil and let sit until dough has doubled in size, about 2 hours.
• Remove dough from bowl and place onto a floured work surface. Lightly pat into a flat shape about 1 inch thick. Use a knife to cut dough into 8 pieces.
• Form each piece into a small round ball with a smooth top, pulling dough from the sides and tucking the ends underneath the bottom.
• Cover dough balls with lightly oiled plastic wrap and let rest for 30 minutes.
• Sprinkle a small amount of flour on a work surface and top of a dough ball; gently pat dough ball flat with your fingers, forming a flat, round bread about 1/4 inch thick. Let dough round rest for 5 minutes. Repeat with remaining dough balls.
• Brush a cast-iron skillet with remaining 3/4 teaspoon olive oil and place over medium-high heat. Lay pita bread into hot skillet and cook until bread begins to puff up and bottom has brown spots and blisters, about 3 minutes. Flip, cook 2 more minutes, and flip back onto original side to cook for about 30 more seconds. Pita bread will begin to puff up and fill with hot air. Stack cooked breads on a plate; when cool enough to handle, break breads in half and open the pocket inside for stuffing.

BREAKFAST PITA POCKETS

Steps:

• Place bacon, sausage, and Canadian-style bacon in a medium skillet over medium heat. Fry until evenly brown; drain. Crumble bacon, and chop sausage.
• Mix eggs into the skillet, and scramble with the bacon and sausage until no longer runny.
• Place pita bread in a microwave, and heat on High about 30 seconds, until warm. Spoon the egg mixture into the pita bread halves, and serve warm.

PITA BREAD FILLING

Steps:

• Brown ground beef, drain.
• In skillet, mix beef, garlic and chili powder, onion, salt, pepper and cheese over low heat until cheeses begins to melt.
• Remove from skillet and mix with zucchini, tomatoes and olives.

SPICY FILLING FOR PITA BREAD

Steps:

• TO SERVE: Medium sized or large whole wheat or white pita bread rounds, cut in half to form semicircles In a large skillet, cook the ground beef, onion, garlic, and celery over medium high heat, breaking up the meat with a spoon, until the meat is brown and the onion is tender.
• Drain off and discard any excess fat.
• Stir in the carrot and raisins.
• Add all the remaining ingredients, stirring to combine well.
• Bring to a boil.
• Turn the heat to low, cover, and simmer for about 20 minutes, stirring occasionally, or until the flavours are well blended.
• Remove the bay leaf.
• Serve in pita bread pockets.
• Makes 6 to 8 servings.
• Serve as a light main dish.
• Eat Your Vegetables.