Does anyone have a popular restaurant pita bread recipe?!
INGREDIENTS:
1 tablespoon active dry yeast
1 tablespoon of sugar
1/2 cup of warm water
4 cups of bread flour
2 teaspoons of salt
1 cup of warm water
1 tablespoon of olive oil
PREPARATION:
Dissolve in the yeast and sugar in 1/2 cup of warm water and set aside, covered, for 15 minutes. Dissolve salt in the remaining 1 cup of warm water.
In a large mixing bowl, add flour and make a well in the center.
Add yeast mixure and salt water. Knead with hands for 10 minutes in the bowl. Add olive oil and continue to knead until all oil is absorbed. Shape into a ball in the bowl, cover, and place in a warm area to rise until doubled in volume, approximately 1 1/2 to 2 hours. Punch down the dough and knead for 5 minutes more.
Preheat oven to 350F (175C), and lightly oil baking sheets.
Take pieces of dough slightly larger than an egg and roll out on a floured surface to a thickness of 3/8 to 1/4 inch. (For larger or smaller pita bread pieces, take more or less dough). Place on baking sheets and cook on the lowest oven rack for 2-3 minutes, then turn the pitas over and bake for another 2-3 minutes. Remove from oven and place on a tray covered with a clean dishtowel, with another clean towel on top. When thoroughly cooled, pitas can be stored in plastic bags in the refrigerator, or frozen.
Before using, brown in a lightly oiled frying pan for a few minutes until browned on both sides.
Answers: I like this recipe: easy & the pita are very soft and delicious
INGREDIENTS:
1 tablespoon active dry yeast
1 tablespoon of sugar
1/2 cup of warm water
4 cups of bread flour
2 teaspoons of salt
1 cup of warm water
1 tablespoon of olive oil
PREPARATION:
Dissolve in the yeast and sugar in 1/2 cup of warm water and set aside, covered, for 15 minutes. Dissolve salt in the remaining 1 cup of warm water.
In a large mixing bowl, add flour and make a well in the center.
Add yeast mixure and salt water. Knead with hands for 10 minutes in the bowl. Add olive oil and continue to knead until all oil is absorbed. Shape into a ball in the bowl, cover, and place in a warm area to rise until doubled in volume, approximately 1 1/2 to 2 hours. Punch down the dough and knead for 5 minutes more.
Preheat oven to 350F (175C), and lightly oil baking sheets.
Take pieces of dough slightly larger than an egg and roll out on a floured surface to a thickness of 3/8 to 1/4 inch. (For larger or smaller pita bread pieces, take more or less dough). Place on baking sheets and cook on the lowest oven rack for 2-3 minutes, then turn the pitas over and bake for another 2-3 minutes. Remove from oven and place on a tray covered with a clean dishtowel, with another clean towel on top. When thoroughly cooled, pitas can be stored in plastic bags in the refrigerator, or frozen.
Before using, brown in a lightly oiled frying pan for a few minutes until browned on both sides.
One chicken breast sliced once lengthways.
In a frying pan, heat up a splash of oil, when the oil is hot, put in a tsp of ground cumin, 1 tsp of chilli powder, a tsp of salt and some chopped onions and a garlic clove finely chopped.
On a medium/high heat, fry until the onions and garlic have softened.
Turn the heat right down, add a little more oil if the mixture is dry and add the chicken breast. Add some lemon juice if desired.
Cook for 10 minutes or until the chicken is done, tossing the chicken in the spices .
Cut open the pita bread, put the chicken and the bit of the mixture into it, top with sour cream, salsa and cheese...
Trust me, it's heaven.
EDIT **************
You could even use minced meat instead of chicken breasts, make 4 pitas as the recipe states above, line them up in a baking tray and pour over a bolognaise tomato sauce with a lot of grated cheese on top. Baked until the cheese is bubbly.
There you have enchiladas!
Easy Pita Bread
INGREDIENTS:
2 teaspoons active dry yeast
1 tablespoon sugar
1 1/4 cups warm water (about 110 to 115°)
3 1/2 cups all-purpose flour
1/2 teaspoon salt
oil
PREPARATION:
Put yeast in 1/4 cup of the water; add sugar and let stand for 10 minutes. Sift 2 1/2 cups of flour and the salt into a warm bowl. Form a well in the center; pour in yeast mixture and remaining warm water.
Begin to mix with hand, wooden spoon, or dough hook, adding remaining flour as needed. Turn out onto a floured surface and knead for about 10 to 15 minutes, until smooth and no longer sticky.
Oil a large bowl; place dough in bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place free of drafts for 1 1/2 to 2 hours. Dough should be doubled in bulk. Knead for a few minutes then divide into balls about 2 1/2 inches in diameter. Roll balls into circles on a lightly floured surface with floured rolling pin, or flatten into circles with hand. The circles should be about 1/4-inch thick and about 7 inches in diameter. Sandwich the circles between floured cloths and let rise for about 20 minutes in a warm place. Preheat oven to 475°. Sprinkle cookie sheets with flour or oil.
Place loaves on baking sheets and bake 5 to 10 minutes. If baking sheets are oiled, turn pita loaves to brown both sides. Remove to wire racks to cool.
Makes about 10 to 12 pita breads.
"pita" is a kind of bread, right ?
Love this great flatbread. It's wonderful
BAKED FLATBREAD WITH GARLIC
4 cups Unbleached all-purpose flour
2 teaspoons Baking soda
1 teaspoon Cream of tartar
1/4 teaspoon Sea salt
1/2 cup Water
1 tablespoon Egg substitute, or slightly mixed up whole egg
1 cup Soymilk or lowfat milk
2 tablespoons Canola oil
1/4 cup Olive oil
2 Garlic cloves, minced
Combine flour, baking soda, cream of tartar and salt. Set aside.
Whisk water and egg or egg substitute.
Mix egg mixture, soy milk and canola oil in a large bowl.
Add flour mixture to soymilk mixture and stir until dough forms a ball.
Knead briefly, place in a greased bowl and cover with a damp towel. Let dough rest in a
warm, draft-free area for 2-1/2 to 3 hours.
Preheat oven to 400 degrees F. Lightly oil baking sheets.
Saute garlic in olive oil for 2 minutes. Set aside.
Lightly coat hands with vegetable oil and knead dough on a lightly floured surface until
smooth, about 3 minutes. Divide dough into 12 equal pieces and roll each into a ball.
Flatten each ball with hands, roll into an oval about 3/8" thick and stretch ends to form a
teardrop shape (wide at base and tapering to a point on top).
Place on baking sheets and brush with garlic oil. Bake on middle rack for 6 to 8 minutes.
Per naan: 206 cal, 4 g prot, 199 mg sod, 31 g carb, 8 g fat, 0 mg chol, 63 mg calcium
HINT: After baking, place under broiler to brown