PITA BREAD
Provided by Tyler Florence
Time 3h15m
Yield 8 pitas
Number Of Ingredients 6
Steps:
- In the bowl of a heavy-duty electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir to blend. Let the yeast stand until foamy, about 5 to 10 minutes.
- Stir in the salt. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated and the dough gathers into a ball; this should take about 4 minutes.
- Turn the dough onto a lightly floured surface and knead until it's smooth and elastic. Transfer the dough to a lightly oiled bowl, turn it over to coat, and cover with plastic wrap. Allow to rise until double in size, about 1 1/2 hours.
- Place a large pizza stone on the lower oven rack, preheat the oven (and stone) to 500 degrees F.
- Punch the dough down, divide it into 8 pieces, and gather each piece into a ball; keeping all of them lightly floured and covered while you work. Allow the balls of dough to rest, covered, for 15 minutes so they will be easier to roll out.
- Using a rolling pin, roll each dough ball into a circle that is about 8-inches in diameter and 1/4-inch thick. Make sure the circle is totally smooth, with no creases or seams in the dough, which can prevent the pitas from puffing up properly. Cover the disks as you roll them out, but do not stack them up. Put 2 pita rounds at a time on the hot pizza stone and bake for 3 to 4 minutes, or until the bread puffs up like a balloon and is pale golden. Watch closely; they bake fast. Remove the bread from the oven and place on a rack to cool for 5 minutes; they will naturally deflate, leaving a pocket in the center. Wrap the pitas in a large kitchen towel to keep them soft.
PITA CRISPS FOR SPINACH DIP
Serve these pita crisps with our Spinach Dip.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees. Split pita breads in half horizontally; brush cut sides with olive oil. Cut each round into eight wedges.
- Arrange, cut sides up, on two rimmed baking sheets. Sprinkle with salt and pepper. Bake until golden and crisp, 10 to 12 minutes.
PITA PIZZA
Great little pizzas. Use this basic recipe and add, remove, modify with your favorite ingredients. Great for low-fat diets when you're craving some 'zaah!
Provided by Devon S
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400.
- Spread pasta sauce evenly over both pitas.
- Sprinkle with onion, green pepper and ham.
- Cover with cheese.
- Place on a cookie sheet or baking stone and bake for 10 minutes (or until cheese starts to brown).
PERFECT PITA CHIPS
I searched for months for a recipe that tastes the same if not better than the store-bought pita chips. After many attempts, I found what everyone seems to think are perfect pita chips! They take barely any time to prepare and go great with spinach artichoke dip! Add Italian seasoning, herbs, or Parmesan cheese for a twist!
Provided by Tarryn
Categories Appetizers and Snacks Snacks Snack Chip Recipes
Time 30m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Brush one side of each piece pita pocket with olive oil. Sprinkle the garlic powder, salt, and garlic salt over the pita pockets. Slice each pocket into 4 even triangles.
- Bake in preheated oven until the triangles turn a light brown color, 15 to 20 minutes.
Nutrition Facts : Calories 129.9 calories, Carbohydrate 20.3 g, Fat 3.8 g, Fiber 0.9 g, Protein 3.4 g, SaturatedFat 0.5 g, Sodium 654.5 mg, Sugar 0.7 g
PITA CHIPS
These baked pita chips make a lovely accompaniment to any dip or spread.
Provided by Dawn
Categories Appetizers and Snacks Snacks Snack Chip Recipes
Time 17m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cut each pita bread into 8 triangles. Place triangles on lined cookie sheet.
- In a small bowl, combine the oil, pepper, salt, basil and chervil. Brush each triangle with oil mixture.
- Bake in the preheated oven for about 7 minutes, or until lightly browned and crispy. Watch carefully, as they tend to burn easily!
Nutrition Facts : Calories 125.3 calories, Carbohydrate 17.7 g, Fat 5.3 g, Fiber 2.4 g, Protein 3.2 g, SaturatedFat 0.8 g, Sodium 245.9 mg, Sugar 0.3 g
CLASSIC PITA CHIPS RECIPE BY TASTY
Here's what you need: pita bread, olive oil, garlic powder, salt, pepper
Provided by Merle O'Neal
Categories Snacks
Time 30m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Preheat your oven to 350ºF (180ºC).
- Slice pita bread into eighths and spread chips out on a parchment paper-lined baking sheet.
- In a small bowl, combine the olive oil, garlic powder, salt, and pepper, and brush onto both sides of the chips.
- Bake for 10-12 minutes until golden and crispy.
- Allow to cool.
- Enjoy!
Nutrition Facts : Calories 191 calories, Carbohydrate 14 grams, Fat 13 grams, Fiber 0 grams, Protein 2 grams, Sugar 0 grams
PITA SNACKS
Syrian bread is used in this snack. I make these all year and especially during the summer. My guests are disappointed if I don't supply these as one of our appetizers.
Provided by Judy-Jude
Categories Lunch/Snacks
Time 20m
Yield 6-10 serving(s)
Number Of Ingredients 6
Steps:
- Split the pita bread into two halves.
- Score with sharp knife, but don't cut completely through.
- Brush lightly with olive oil, sprinkle lightly with basil, garlic powder or garlic salt, Parmesan cheese and cayenne ground pepper.
- Place on cookie sheet and bake at 350°F until golden or lightly browned.
- Cool and break into pieces.
- We serve them as is and also with side dishes of chopped jalapeño peppers and chopped tomatoes.
PITA BREAD
Fresh homemade pita -- made with half white, half whole wheat flour -- is easy to make and delicious. Pitas are best when baked on a baking stone or on unglazed quarry tiles; you can also place them on a baking sheet.
Provided by Food Network
Time 4h
Yield 16 pitas about 8 inches in dia
Number Of Ingredients 6
Steps:
- You will need a large bread bowl, a rolling pin, and unglazed quarry tiles or several baking sheets, or alternatively a castiron or other heavy skillet or griddle at least 9 inches in diameter.
- Sprinkle the yeast over the warm water in a large bread bowl. Stir to dissolve. Add whole wheat flour, one cup at a time, then 1 cup white flour. Stir 100 times (one minute) in the same direction to activate the gluten in the flour. Let this sponge rest for at least 10 minutes or as long as 2 hours.
- Sprinkle salt over the sponge and stir in the olive oil. Mix well. Add white flour, one cup at a time. When the dough is too stiff to stir, turn it out onto a lightly floured bread board and knead for 8 to 10 minutes, until dough is smooth and elastic. Return the dough to a lightly oiled bread bowl and cover with plastic wrap. Let rise until at least double in size, approximately 1 1/2 hours. Gently punch down. Dough can be made ahead to this point and then stored, covered, in the refrigerator for 5 days or less.
- If at this time you want to save the dough in the refrigerator for baking later, simply wrap it in a plastic bag that is at least three times the size of the dough, pull the bag together, and secure it just at the opening of the bag. This will give the dough a chance to expand when it is in the refrigerator (which it will do). From day to day, simply cut off the amount of dough you need and keep the rest in the refrigerator, for up to one week. The dough will smell slightly fermented after a few days, but this simply improves the taste of the bread. Dough should be brought to room temperature before baking.
- This amount of dough will make approximately 16 pitas if rolled out into circles approximately 8 to 9 inches in diameter and less than 1/4-inch thick. You can also of course make smaller breads. Size and shape all depend on you, but for breads of this dimension the following baking tips apply:
- Place unglazed quarry tiles, or a large baking stone or two baking sheets, on a rack in the bottom third of your oven, leaving a one inch gap all around to allow air to circulate. Preheat oven to 450 degrees. Divide dough in half, then set half aside, covered, while you work with the rest. Divide dough into eight equal pieces and flatten each piece with lightly floured hands. Roll out each piece to a circle 8 to 9 inches in diameter. You may wish to roll out all eight before starting to bake. Cover rolled out breads, but do not stack.
- Bake 2 at a time (or more if your oven is larger) directly on quarry tiles or baking sheets. Bake each bread for 3 or 4 minutes, until the bread has gone into a full "balloon" or until it is starting to turn lightly golden, whichever happens first. If there are seams or dry bits of dough - or for a variety of other reasons - your bread may not go into a full "balloon". Don't worry, it will still taste great. The more you bake pitas the more you will become familiar with all the little tricks and pitfalls, and your breads will more consistently "balloon." But even then, if you're like us, it won't always "balloon" fully and you won't mind because the taste will still be wonderful. When baked, remove, place on a rack for about five minutes to let cool slightly, then wrap breads in a large kitchen towel (this will keep the breads soft). When first half of the dough has been rolled out and baked, repeat for rest of dough, or store in refrigerator for later use, as described above. You can also divide the dough into more, smaller pieces if you wish, to give you smaller breads.
HOMEMADE PITA BREAD
Serve these homemade pitas, warm from the oven, with baba ghanoush or garlicky hummus.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 8 pitas
Number Of Ingredients 5
Steps:
- Pour water into the bowl of an electric mixer. Sprinkle yeast over water, and stir to dissolve. Use the paddle attachment to mix in 1 1/2 cups flour. Cover bowl; let sit in a warm place for about 1 1/2 hours, until dough has doubled in bulk.
- Sprinkle salt over flour and yeast mixture, and add olive oil and remaining 1 1/2 cups flour. Mix on medium-low speed until dough is smooth and elastic, about 5 minutes.
- Transfer dough to a floured work surface, and knead about 10 turns, forming a ball. Place in a lightly oiled bowl, and cover with plastic wrap. Let rise in a warm place until dough has doubled in bulk, about 1 1/4 hours.
- Heat oven to 450 degrees. Turn dough out onto a board, and cut in half. Cut each half into four pieces, and form each piece into a ball. Cover them loosely with a piece of plastic wrap to keep the dough from drying out. On a floured work surface, roll two balls into circles 7 inches in diameter and slightly less than 1/4 inch thick. Bake on an ungreased baking sheet until puffed and light brown, 6 to 8 minutes. Repeat, baking two pita breads at a time.
More about "pita snacks recipes"
15 PITA POCKET RECIPES THAT PROVE YOU CAN FILL THEM WITH …
From spoonuniversity.com
Author Sarah AroraPublished 2018-04-17Estimated Reading Time 4 mins
- Chicken Cucumber Pita Pocket. This protein-packed pita can be made in five minutes. Cook some chicken on Sunday so you can have filling sandwiches all week.
- Healthy Hot Pocket. Can't stand the thought of eating another frozen Hot Pocket? Make a healthier version yourself with this copycat recipe that's better than the original.
- Falafel Waffle Pita. You can pretty much "waffle" any food these days, so why not "waffle" falafel? Stuff these irresistible waffles inside your favorite pita pocket and upgrade your sandwich game.
- Breakfast Pita. Weirdly, I'm not into breakfast burritos but I actually enjoy a breakfast pita on occasion. If you need an extra filling breakfast, pita pockets have you covered.
- Pita Pizza. Pizza may not be "pocket"-style, but who says you can't eat it that way? Save yourself some time and money and make a pita pizza. Top it with the sauce, cheese, meats, and veggies that you love.
- Tuna Salad. If you're missing your mom's tuna salad sammies, this tuna pita pocket will heal your homesickness. This tuna salad uses Greek yogurt instead of mayo for a healthier and tangier bite.
- Blackened Portobello Mushroom. Nothing sounds more flavorful than blackened portobello mushrooms. Enjoy this pita pocket with cheese, spinach, and Sriracha (if you can handle the heat) on top.
- Classic Turkey. Sick of those boring turkey sandwiches? Upgrade your choice of bread with a pita pocket. It'll make lunchtime in between classes slightly more enjoyable.
- Roasted Cauliflower. Cauliflower is becoming super trendy because of its spongy texture and versatility. If you're looking for a way to use that big head of cauliflower sitting in your fridge, make a flavorful pita pocket.
- Taco-Style. Have some leftover meat from Taco Tuesday? Try my latest invention. Heat up a pita and stuff it with the meat and whatever veggies and sauces you like.
25 PITA RECIPES — WHAT TO STUFF IN PITA BREAD FOR A LUNCH …
From thekitchn.com
Estimated Reading Time 5 mins
EASY PITA BREAD RECIPE (HOW TO MAKE PITA BREAD)| THE …
From themediterraneandish.com
4 WAYS TO EAT PITA THAT WILL MAKE IT YOUR NEW FAVORITE …
From sheknows.com
PITA POCKET RECIPES - QUICK MEALS USING PITA BREAD
From delish.com
16 WAYS TO EAT LOTS OF PITA BREAD AND CHIPS RECIPE
From bonappetit.com
EASY PITA BREAD IDEAS + OVER 40 RECIPES FOR PITA POCKETS
From recipepocket.com
10 BEST PITA BREAD APPETIZERS RECIPES | YUMMLY
10 BEST MINI PITA RECIPES | YUMMLY
From yummly.com
EVERYTHING PITA CHIPS RECIPE - THE LIFE JOLIE
From thelifejolie.com
6 DELICIOUS WAYS TO STUFF A PITA - THE SPRUCE EATS
From thespruceeats.com
HOW TO MAKE A PITA WRAP - THE SPRUCE EATS
From thespruceeats.com
RECIPE FOR BAKED PITA CHIPS 4 WAYS | HOW TO MAKE PITA …
From notenoughcinnamon.com
BEST PITA BREAD RECIPE - HOW TO MAKE EASY …
From delish.com
PITA BREAD POCKET RECIPE - BEST FOOD RECIPE
From bestfoodrecipe.info
BEST HOMEMADE PITA CHIPS RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
HOMEMADE PITA CHIPS {OVEN BAKED} - FEELGOODFOODIE
From feelgoodfoodie.net
VEGAN PITA POCKET RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
THE 35 BEST PITA RECIPES - GYPSYPLATE
From gypsyplate.com
PITA — MARK BITTMAN
From markbittman.com
HOMEMADE PITA CHIPS - IMMACULATE BITES
From africanbites.com
HEALTHY RECIPES WITH PITA BREAD | EATINGWELL
From eatingwell.com
84 PITA RECIPES IDEAS | RECIPES, COOKING RECIPES, FOOD - PINTEREST
From pinterest.ca
PITA BREAD RECIPE (OVEN OR STOVETOP) - NATASHASKITCHEN.COM
From natashaskitchen.com
PITA BREAD SNACKS - RECIPE | COOKS.COM
From cooks.com
44 DELICIOUS RECIPES WITH PITA BREAD - TASTE OF HOME
HOMEMADE BAKED PITA CHIPS | HOW TO MAKE THE BEST PITA CHIPS!
From joyfulhealthyeats.com
EASY HOMEMADE PITA BREAD RECIPE | THE NOVICE CHEF
From thenovicechefblog.com
PITA SNACKS | RECIPES WIKI | FANDOM
From recipes.fandom.com
PITA CHIPS | RICARDO
From ricardocuisine.com
THE BEST AUTHENTIC HOMEMADE PITA BREAD - ALPHAFOODIE
From alphafoodie.com
EASY PITA CHIPS RECIPE (QUICK & HOMEMADE ... - DINNER, THEN DESSERT
From dinnerthendessert.com
30 HEALTHY PITA RECIPES YOU’LL LOVE - INSANELY GOOD
From insanelygoodrecipes.com
GREEK PITA BREAD BITES - THE SEASONED MOM
From theseasonedmom.com
PITA BREAD PANINI RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
10 EASY WAYS TO STUFF A PITA POCKET - KITCHN
From thekitchn.com
HOMEMADE PITA BREAD RECIPE - JOYFOODSUNSHINE
From joyfoodsunshine.com
PITA POCKET SNACK RECIPE - POPWORKOUTS
From popworkouts.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #healthy #appetizers #lunch #snacks #eggs-dairy #american #easy #finger-food #low-fat #cheese #dietary #low-cholesterol #low-saturated-fat #low-in-something #presentation
You'll also love