PEPPY'S PITA BREAD
It's easy to make homemade pita-style bread in your own oven using this easy-to-follow recipe.
Provided by Sandy
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 3h20m
Yield 8
Number Of Ingredients 6
Steps:
- Place all ingredients in bread pan of your bread machine, select Dough setting and start. When dough has risen long enough, machine will beep.
- Turn dough onto a lightly floured surface. Gently roll and stretch dough into a 12 inch rope. With a sharp knife, divide dough into 8 pieces. Roll each into a smooth ball. With a rolling pin, roll each ball into a 6 to 7 inch circle. Set aside on a lightly floured countertop. cover with a towel. Let pitas rise about 30 minutes until slightly puffy.
- Preheat oven to 500 degrees F (260 degrees C). Place 2 or 3 pitas on a wire cake rack. Place cake rack directly on oven rack. Bake pitas 4 to 5 minutes until puffed and tops begin to brown. Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft. Once pitas a softened, either cut in half or split top edge for half or whole pitas. They can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 months.
Nutrition Facts : Calories 191.1 calories, Carbohydrate 36.8 g, Fat 2.2 g, Fiber 1.4 g, Protein 5.1 g, SaturatedFat 0.3 g, Sodium 293 mg, Sugar 0.9 g
PITA BREAD FOR BREAD MACHINE
I found this stuffed in my recipe box. I'm not sure where I found it, but I decided to try this with Gyros. These were delicious! The recipe wasn't specific on the temperature of the water, & after I had all of the ingredients in the pan, I remembered that I should have used warm water (120-130 degrees F). But I goofed & used cold water. I thought I'd try it anyways & if it didn't work I'd just make another batch. But I got lucky, because it raised just fine. I also used all-purpose flour. This was my first time making pita bread, so for any of you who are new to making pitas as well, here are some tips for rolling them out. If you roll them out to 6-7 inches, they do not puff very much & you can use them like a tortilla. However, if you roll them a little smaller (some of mine just didn't want to stretch to 6 inches) & have them a little thicker (not too much) they puff up & you can cut them in half for pita pockets. For some wierd reason, this really impressed me! Note: If you use a stone pan to bake these, bake for 4 minutes & do not turn. *Prep time varies for all bread machines, so I didn't list that part. My prep time was 1 hour, 20 minutes.
Provided by Legna
Categories Yeast Breads
Time 24m
Yield 12 pitas, 12 serving(s)
Number Of Ingredients 6
Steps:
- Add ingredients, in order listed.
- Select dough cycle.
- When cycle is complete, remove dough.
- Divide into 12 equal portions. Shape each portion into a ball.
- Cover with a damp towel and let rest 10 minutes.
- Grease a baking sheet. Set aside.
- On a floured surface, roll each ball of dough into 6-7 inch circles.
- Place 2 circles of dough on prepared pan.
- Bake 450 degrees, 2 minutes. Turn over and bake 2 minutes longer.
- Continue baking 2 at a time.
Nutrition Facts : Calories 147.9, Fat 3.7, SaturatedFat 0.5, Sodium 292.3, Carbohydrate 24.6, Fiber 1.1, Sugar 0.4, Protein 3.6
PITA POCKET BREAD (BREAD MACHINE)
So easy to make your own pita pockets, and even EASIER to do it in the bread machine! Kids love these for car trips or picnics; can't help but feel adventurous with one of these in the lunch box! NOTE: If you don't have a bread machine, you can STILL make this recipe...see DIRECTIONS at the bottom. COOKING TIME includes rising time
Provided by Debber
Categories Yeast Breads
Time 1h23m
Yield 10 pockets, 10 serving(s)
Number Of Ingredients 7
Steps:
- Place the above ingredients into the bread machine according to owner's manual specifications (mine does wet ingredients first).
- Program for DOUGH or MANUAL.
- After the program is completed, divide dough into 10 equal pieces; shape each into a smooth ball; place five on each baking sheet.
- Let rise for 20 minutes while oven preheats to 500; flatten puffy balls gently into a 6-inch disk.
- Bake for five minutes (tops will be puffed and beginning to brown).
- Cut each circle in half to form two pockets.
- Fill with your favorite sandwich fixin's: ham, turkey, chicken salad, lettuce, sprouts, cheese and grapes.
- TRADITIONAL BREAD-MAKING: In a mixing bowl, mix water, sugar and yeast; allow to foam for 3-5 minutes; add oil and salt, mixing well; mix white & wholewheat flours together in a separate bowl, then add to liquids, mixing until well-blended. Place dough-ball in a well-greased bowl, allow to rise in a warm spot until doubled in volume. Continue from Step #3 above.
CHEF JOHN'S PITA BREAD
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
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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