PERFECTLY PUFFED PITA POCKETS: RECIPE AND GUIDE
Pita bread is the perfect, soft, fluffy companion for dozens of meals and cuisines. This naturally vegan flatbread is great for dipping into hummus, adorning mezze platters, wrapping a gyro sandwich, or sopping up warm, spiced soups and stews.
Provided by foodworthfeed
Categories Appetizer Dinner Lunch
Time 2h30m
Number Of Ingredients 8
Steps:
- Gather, measure and prepare the Sponge & Pita Dough ingredients as listed. For the most consistent results, we recommend using metric weight measurements whenever possible.
- Make the sponge: In the bowl of a stand mixer fitted with the dough hook attachment, combine all sponge ingredients. Stir to combine. Set aside to pre-ferment for 15 - 20 minutes.
- Make the dough: After the sponge has matured for 15 - 20 minutes, add the remaining pita dough ingredients (flour, olive oil and salt) to the sponge in the bowl of a stand mixer. Knead the dough on low-speed for 4 - 6 minutes until dough is smooth and cohesive. (See Note: a.) Dough will be tacky and should stick, slightly, to the bottom of the bowl. If overly sticky, knead in additional flour, 1 Tablespoon at a time.
- Proof the dough: Turn dough out onto a clean work surface. Flour, very lightly, only if necessary. Knead by hand once or twice to shape into a smooth round. Transfer dough into a well-oiled bowl and cover with a damp kitchen towel or plastic wrap for proofing. Allow to proof in a warm space for 45 - 60 minutes or until doubled in size.
- Preheat the oven: Meanwhile, arrange a rack in your oven to the lowest position. Place a baking pizza stone or cast iron on the rack and preheat to your ovens highest temperature setting. (About 500 - 550° Fahrenheit or 260 - 288° celsius). Preheat the oven for, at least, one hour before baking. (See Note: b.)
- Punch down the dough: Once doubled, turn dough onto a clean work surface. Do not flour your work surface, hands or dough. You will need tacky dough to properly shape the dough into rounds. Punch down the dough to deflate it of any air.
- Portion the dough: With a sharp knife or bench scraper, cut the dough into six or eight portions, as you would a pie. One section at a time, shape the dough into a round by rolling it, in your cupped hand, against your work surface. You should create a smooth, taut surface for each round of dough. Pinch the ends closed on the bottom of each round, if necessary.
- Proof the dough (again): Once portioned, cover the pita dough rounds with a damp kitchen towel or plastic wrap. Proof the portioned dough an additional 15 - 25 minutes, until puffy. Halfway through your proof time, flip each portion of dough over. (Flipping the dough helps to evenly distribute to air and prevent uneven pita pockets.)
- Roll the dough: Working one round at a time, gently deflate the dough with your palm. On a lightly floured work surface, to prevent sticking, roll each portion into rounds between ⅛ inch and ¼ inch thick (about 4 millimeters is optimal).
- Season the dough (optional): Brush the dough with additional olive oil, dried spices, seasonings and fresh herbs, if desired. For sandwiches and pita pockets, we recommend baking the pita plain for the best pocket results.
- Bake the dough: One or two at a time, transfer the rolled dough (with your hand or baker's peel) onto your hot baking stone or cast iron. Wit the oven light turned on, watch the dough closely. Pita pockets are fully baked as soon as they have fully inflated in the oven, about 2 - 3 minutes. Once puffed, transfer the freshly-baked pita bread onto a plate or bowl and cover immediately with a clean, dry kitchen towel.
- Serve: Serve pita bread warm as a sandwich, side or appetizer! Enjoy!
Nutrition Facts : ServingSize 1 pita, Calories 311 kcal, Sugar 1 g, Sodium 1186 mg, Fat 8 g, SaturatedFat 1 g, Carbohydrate 51 g, Fiber 3 g, Protein 8 g, Cholesterol 1 mg, UnsaturatedFat 6 g
MEDITERRANEAN PITA POCKETS
Steps:
- In a small bowl mix together the yogurt, parsley, hot sauce, cumin, and salt and pepper, to taste.
- Slice the top off of each pita pocket. Fill each pocket with 2 slices of brisket, a quarter of the pickled cucumbers and drizzle with the yogurt mixture. Arrange on a serving platter and serve.
BURRITO PITA POCKETS
"Quick, delicious and kid-friendly" is how Laura Mahaffey in Annapolis, Maryland describes her simple solution to busy weeknight meals. These hand-held pockets are filled with flavor and make an easy, eat-and-run entree for summer outings, too. TASTY TIP: For a change of pace, top with guacamole and sour cream or serve with tortilla chips, salsa and refried beans.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large nonstick skillet coated with cooking spray, cook beef over medium heat until no longer pink; drain. Stir in burrito seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until thickened. Stir in olives., Fill pita bread halves with beef mixture, lettuce, tomato and cheese.
Nutrition Facts :
SHEET PAN STUFFED PASTRY POCKETS RECIPE BY TASTY
Here's what you need: all-purpose flour, puff pastry, cream cheese, sugar, vanilla extract, strawberries, raspberry, blueberry, sugar, lemon juice, lemon zest, chocolate hazelnut spread, banana, green apple, brown sugar, cinnamon, egg, powdered sugar, milk, vanilla extract
Provided by Katie Aubin
Categories Breakfast
Yield 8 servings
Number Of Ingredients 20
Steps:
- On a lightly floured surface, roll out the puff pastry sheets to 9x12-inch (23x30-cm) rectangles. Set one pastry sheet aside and fold the other in half lengthwise, then in half crosswise twice, to form creases for 8 pockets. Unfold the pastry sheet on the prepared baking sheet.
- Make the Strawberries 'n' Cream filling: In a small bowl, combine the cream cheese, sugar, and vanilla, and mix until smooth.
- Make the Very Berry filling: In a small bowl, mash the raspberries, then add the blueberries, sugar, lemon juice, and lemon zest. Mix with a fork.
- Spoon the berry mixture over the center of 2 of the 8 rectangles.
- Use a spatula to spread the chocolate hazelnut spread over the center of 2 more rectangles, then top with the banana slices.
- Use a spatula to spread the cream cheese mixture in the center of 2 more rectangles, then top with the strawberries.
- Place apples slices in the center of the remaining 2 rectangles, then sprinkle with the brown sugar and cinnamon.
- Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
- Brush the egg wash over the pastry around the edges and between each filling, then top with the remaining puff pastry sheet. Use your fingers to press the pastry down around each filling. Once tightly pressed, use a pizza cutter or knife to cut out each pocket.
- Seal the outside edges with a fork. Poke the top of each pocket with a fork 3-4 times to ventilate. Brush the tops with egg wash.
- Bake for 25 minutes, or until golden brown.
- Make the glaze: In a medium bowl, combine the powdered sugar, milk, and vanilla. Stir until smooth and thick.
- Remove the pockets from the oven and let cool for 5 minutes. Decorate with the glaze, then serve immediately, or wrap in wax paper and freeze for up to a week. Reheat in the toaster oven.
- Enjoy!
Nutrition Facts : Calories 553 calories, Carbohydrate 66 grams, Fat 29 grams, Fiber 3 grams, Protein 7 grams, Sugar 30 grams
PITA PIZZA POCKETS 4 WAYS RECIPE BY TASTY
These pizza pita pockets come together in a flash - great for a weeknight dinner or when you need a quick snack. Choose your favorite fillings from the options below, or experiment with your own combos!
Provided by Chris Salicrup
Categories Lunch
Time 35m
Yield 8 servings
Number Of Ingredients 20
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!
Nutrition Facts : Calories 228 calories, Carbohydrate 23 grams, Fat 8 grams, Fiber 1 gram, Protein 14 grams, Sugar 5 grams
BREAKFAST PITA POCKETS
A good substitute for the plain old omelet. You can use a variety of ingredients; however, I like the all meat version. Serve with salsa and ketchup!
Provided by SJKANG
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 25m
Yield 2
Number Of Ingredients 5
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.
Nutrition Facts : Calories 421.9 calories, Carbohydrate 17.9 g, Cholesterol 331 mg, Fat 27.4 g, Fiber 0.7 g, Protein 24.8 g, SaturatedFat 8.5 g, Sodium 993.3 mg, Sugar 1 g
PUFFY PITA POCKETS FOR PERSNICKETY PEOPLE
This tasty pita bread puffs when you bake it, leaving lovely pockets just waiting to be stuffed with your favorite filling (falafel, hummus, PB&J, whatever!). It's made of half "white whole wheat flour", which is a whole grain wheat flour with a sweeter, milder flavor than the typical red whole wheat flour. This is an adaptation of a recipe found on the King Arthur Flour web site (http://www.kingarthurflour.com). Their recipe calls for Lora Brody's dough relaxer, which I don't have on hand, so I've added some ingredients to produce similar effects. Basically, these extras (like vital wheat gluten, acidity, and baking powder) help the dough rise, and make it cooperate better when you're trying to roll it out. I've provided bread machine instructions, but this can be made by hand as well-- get ready to knead in that case! The key to perfect pita puffiness is to bake them on a pizza stone that you've preheated in the bottom of a super hot (500 degrees F) oven. The process can be made faster if you have multiple pizza stones, but as written you cook just one pita at a time. These are fun and therapeutic, especially as you watch them balloon up in the oven...your reward for the time investment is fresh puffy pita pockets that knock the socks off store-bought versions. Preparation time includes rise time.
Provided by Heather U.
Categories Breads
Time 2h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Place all of the ingredients into the pan of your bread machine, making sure the salt and yeast aren't touching; program the machine for Manual or Dough, and press Start.
- About 10 minutes before the end of the second kneading cycle, check the dough and adjust its consistency as necessary with additional flour or water; the finished dough should be soft and supple.
- Place a pizza stone on a rack in the bottom of your oven and preheat to 500 degrees F.
- Turn the dough onto a lightly oiled work surface and divide it into 8 pieces; set aside on a separate plate and cover with a towel.
- Sprinkle your work surface with a little bit of the white whole wheat flour, place one of your 8 balls of dough on the floured surface, and sprinkle the top of the ball with a little bit of flour too.
- Roll it out into a 6-inch circle and set it aside to rest for 15 minutes.
- Repeat for the remaining balls of dough.
- Once 15 minutes have passed (probably about the time you finish rolling out all the dough), place the first circle you rolled out on the hot pizza stone in the hot oven; you should not need to grease the stone-- just be sure you've got some loose flour grains on the bottom of the dough (kind of like using corn meal when you bake a pizza).
- Bake the pita for 5 minutes; it should puff up like a balloon and have golden brown spots; If it hasn't puffed up, wait a minute or so longer; If it still hasn't puffed, your oven isn't hot enough; raise the heat for the next batch.
- Remove the pita from the oven, wrap it in a clean damp dish towel (this keeps them soft) for a couple of minutes before moving to a wire rack to cool completely; Repeat with the remaining dough, making sure that the oven temperature returns to 500 degrees F before placing a new circle on the stone.
- Store cooled pitas in an airtight container or plastic bag; if freezing, wrap pitas individually in foil and then place multiple foil packs in a freezer bag; You can reheat in the foil in your oven, or remove the foil and place frozen pita in your toaster.
Nutrition Facts : Calories 198.5, Fat 4.1, SaturatedFat 0.6, Sodium 444.4, Carbohydrate 35.7, Fiber 3.6, Sugar 1.2, Protein 5.9
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