Pita On Call Half Recipes

PITA CHIPS, SWEET AND SAVORY

Pita Chips, Sweet and Savory image

Provided by Food Network

Time 20m

Yield 32 pita chips

Number Of Ingredients 9

Ingredients

2 large pitas, split in half widthwise (to make 2 rounds)
4 tablespoons (1/2 stick) unsalted butter, melted
1 tablespoon light brown sugar
1/2 teaspoon ground cinnamon
2 large pitas, split in half widthwise (to make 2 rounds)
1/4 cup olive oil
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt

Steps:

Preheat the oven to 400 degrees F.
For the sweet pita chips: Brush both sides of the pita halves with the melted butter. In a small bowl, combine the brown sugar and cinnamon. Sprinkle the rough or interior side of the pita halves with the sugar mixture. Stack the pita halves on top of each other and cut into 8 wedges, like cutting a pie, to make 16 wedges total. Spread the pita wedges on a baking sheet and bake until crisp, 8 to 9 minutes.
For the savory pita chips: Brush both sides of the pita halves with the olive oil. In a small bowl, combine the paprika, garlic powder and salt. Sprinkle the rough or interior side of the pita halves with the paprika mixture. Stack the pita halves on top of each other and cut into 8 wedges, like cutting a pie, to make 16 wedges total. Spread the pita wedges on a baking sheet and bake until crisp, about 10 minutes.

FIESTA PITA

Fiesta Pita image

A very filling and delicious twist on a bean burrito.

Provided by Piratefrog

Categories World Cuisine Recipes Latin American Mexican

Time 15m

Yield 1

Number Of Ingredients 7

Ingredients

1 (6 inch) whole wheat pita bread
½ cup vegetarian refried beans
¼ avocado - peeled, pitted and diced
2 tablespoons fresh salsa, or to taste
2 tablespoons crumbled feta cheese, divided
hot sauce to taste
2 teaspoons chopped fresh cilantro, or to taste

Steps:

Warm the pita in a toaster oven until fragrant, 1 or 2 minutes; cut in half and open up each half. Heat the beans in a small saucepan over medium heat until hot, and mix in the avocado. Divide the bean mixture in half, and fill each half of the pita with half the bean mixture. Top each pita with 1 tablespoon of feta cheese, and add a dash of hot sauce and a teaspoon of chopped fresh cilantro to each.

Nutrition Facts : Calories 409.8 calories, Carbohydrate 59.4 g, Cholesterol 16.8 mg, Fat 14.1 g, Fiber 14.7 g, Protein 16.5 g, SaturatedFat 4.2 g, Sodium 1336.6 mg, Sugar 4.6 g

CHEF JOHN'S PITA BREAD

Chef John's Pita Bread image

Unlike lots of other baked products which are better from a bakery, this is so far superior to the stuff you get at the grocery store, it's not even close. And in addition to being delicious to eat, it's also extremely easy to make!

Provided by Chef John

Categories Bread Yeast Bread Recipes Flat Bread Recipes

Time 3h15m

Yield 8

Number Of Ingredients 7

Ingredients

1 (.25 ounce) package active dry yeast
1 cup warm water (90 to 100 degrees F/32 to 38 degrees C)
1 cup all-purpose flour
1 ½ tablespoons olive oil
1 ¾ teaspoons salt
1 ¾ cups all-purpose flour, or more as needed
1 teaspoon olive oil, divided

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.

Nutrition Facts : Calories 186.6 calories, Carbohydrate 33.1 g, Fat 3.6 g, Fiber 1.3 g, Protein 4.8 g, SaturatedFat 0.5 g, Sodium 510.9 mg, Sugar 0.1 g

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