PITA BREAD SANDWICHES
When my girls were young, they could not eat a taco without breaking the shell and having a mess! I started making them pita bread sandwiches and they loved them. Adults like them also. Very easy and a quick meal on weekdays when time is short.
Provided by Polly W
Categories Lunch/Snacks
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- brown meat in 10 inch skillet until cooked.
- add onion and cook for 10 minutes.
- add taco seasoning with water and cook additional 10 minutes.
- drain mixture
- cut pita bread in half and "open" pocket.
- place ground meat mixture inside
- put whatever you want inside your taco and serve ranch dressing over the top.
HOMEMADE PITA BREAD
Provided by Michael Symon : Food Network
Categories side-dish
Time 10h
Yield 8 pitas
Number Of Ingredients 6
Steps:
- Mix together the water, honey and yeast and allow the yeast to bloom until very foamy, 5 to 10 minutes.
- To a mixer fitted with the dough hook attachment, add the flour, olive oil and salt. Turn the mixer on low to combine. Pour in the yeast mixture and mix on low speed until a smooth dough mass forms, 2 to 3 minutes. Scrape the sides and bottom of the bowl and mix for 1 more minute. Portion and shape the dough into 8 even balls, roughly 4 ounces each. Place on a sheet tray and spray or brush the tops with olive oil. Tightly wrap with plastic wrap and refrigerate overnight.
- The next day, allow the dough to temper back to room temperature for 1 hour.
- Set up your grill for high heat. If using a charcoal grill, distribute the coals evenly on the edges of the grill, leaving the middle with no coals. If using a gas grill, heat one side only. Allow the temperature to reach 475 degrees. Place a small saucepot with water on the grill for extra moisture.
- Place a flat cast-iron pan onto the grill grate to preheat.
- On a very lightly floured surface, roll each pita ball into an 8-inch round and allow to rest for 10 minutes before baking. Place a dough round onto the hot pan, close the grill and bake for 1 minute. Flip and bake for another minute, then remove to a ziptop bag. This will ensure the pita stay moist and fresh. Repeat with the remaining dough rounds. Serve!
- To make in the oven: Place a flat cast-iron pan and a small pan of water on the bottom rack of the oven and preheat the oven to 475 degrees F.
- Place the rolled dough onto the hot pan and bake for 1 minute. Flip and bake for another minute.
MARINATED CHICKEN PITA SANDWICH
This is a very tasty and extremely simple sandwich. You do need to marinate the chicken at least 3 hours. I usually do it overnight.
Provided by DAVID SANDFORD
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 3h20m
Yield 2
Number Of Ingredients 11
Steps:
- Combine the olive oil, lemon juice, salt, oregano, garlic powder, and pepper in a large resealable bag. Add chicken cubes, mix well, and allow to marinate in the refrigerator 3 hours or overnight.
- Pour the chicken and marinade into a frying pan over medium-high heat. Cook until the chicken is no longer pink. Stuff each half of the pocket bread with chicken, onion, tomato, and yogurt; serve while still hot.
Nutrition Facts : Calories 459.7 calories, Carbohydrate 28.1 g, Cholesterol 39.6 mg, Fat 30.3 g, Fiber 1.7 g, Protein 19.9 g, SaturatedFat 4.9 g, Sodium 819.2 mg, Sugar 7.3 g
PITA BREAD SANDWICHES
Make and share this Pita Bread Sandwiches recipe from Food.com.
Provided by BeccaB3c
Categories Lunch/Snacks
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Brown ground beef.
- Add above ingredients; cook until mixed well and ready to serve.
- Put into pita bread pockets and garnish with lettuce, tomato, cheese, black olives, and mushrooms.
Nutrition Facts : Calories 391.5, Fat 28, SaturatedFat 13.2, Cholesterol 99.1, Sodium 750.4, Carbohydrate 8.1, Fiber 0.1, Sugar 1.5, Protein 26.1
HOMEMADE PITA BREAD
This is an easy version of pita bread. It is far better than the stuff you get in the grocery stores or markets. It's not even close. And not only is it delicious to eat, but it's also easier to make than you might think. Fill it with a variety of meat or sauces or make shawarma sandwiches whatever way you want.
Provided by Zainab Pervaiz
Categories Flat Bread
Time 2h50m
Yield 10
Number Of Ingredients 7
Steps:
- Sprinkle yeast over 1 cup warm water, then add sugar. Let sit until bubbles form in the water, 5 to 10 minutes.
- Mix 2 cups flour, 1 1/2 tablespoons olive oil, milk powder, and salt together in a stand mixer fitted with the dough hook attachment until combined. Add yeast mixture and knead on low speed; it may look unmanageable at first but in a few minutes it will leave the sides of the bowl and form a ball. Continue to knead gently until ball is soft and smooth. If dough is too dry and hard, add 1 to 2 tablespoons warm water. If dough is too wet, add a little flour.
- Cover the dough with plastic wrap and leave in a warm place until it has doubled in size, 2 to 3 hours.
- Transfer dough to a floured work surface. Roll into a cylinder shape or flatten it with your hands and divide into 10 equal pieces. Form each piece into a ball, cover with greased plastic wrap, and let rise for 8 to 10 minutes.
- Sprinkle a small amount of flour onto the work surface. Take one dough ball and gently flatten it with your fingers or a rolling pin into a 6- to 8-inch circle, about 1/4 inch thick. Repeat with remaining balls. Cover and let rise one more time, 8 to 10 minutes.
- Heat a large skillet over medium-low heat. Lightly grease with remaining olive oil and place pitas into the skillet. Cook until bubbles form and pitas puff up, 2 to 3 minutes. Flip and cook, without turning, until completely puffed up, another 2 to 3 minutes.
Nutrition Facts : Calories 124.2 calories, Carbohydrate 20.9 g, Cholesterol 0.1 mg, Fat 3 g, Fiber 0.8 g, Protein 3.1 g, SaturatedFat 0.4 g, Sodium 121.8 mg, Sugar 1.7 g
ALEX LUPPI'S PITA BREAD SANDWICHES
Provided by Craig Claiborne And Pierre Franey
Categories lunch, main course
Time 35m
Yield Six to 12 servings
Number Of Ingredients 10
Steps:
- Preheat the broiler. Place a rack in a pan and arrange the sausages on top. Place under the broiler and cook, turning as often as necessary, until the sausages are cooked through, about 12 to 15 minutes. Drain well. Let stand until they reach room temperature.
- Cut away and discard the core of each pepper. Cut each pepper in half. Cut away and discard the white inside veins and the seeds. Cut the peppers into half-inch pieces. There should be about two cups. Set aside.
- Drop the zucchini cubes into salted boiling water. Let cook about one minute, no longer. Drain immediately and run briefly under cold running water. Drain well.
- Cut the mozzarella into one-quarter-inch cubes. There should be about one and one-half cups.
- Cut the sausages crosswise into one-quarter-inch-thick rounds.
- Put the shredded lettuce in a mixing bowl and add the sausages, cheese, zucchini, sweet peppers and two tablespoons of the mayonnaise. Add salt and pepper to taste. Toss to blend well.
- Transfer the mixture to a salad bowl and garnish with the tomato wedges. Cut the rounds of pita bread in half crosswise. They are now ready to be stuffed by guests with appropriate amounts of salad. Serve with the remaining mayonnaise on the side.
Nutrition Facts : @context http, Calories 492, UnsaturatedFat 22 grams, Carbohydrate 26 grams, Fat 35 grams, Fiber 4 grams, Protein 20 grams, SaturatedFat 10 grams, Sodium 910 milligrams, Sugar 4 grams, TransFat 0 grams
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