THE SOFTEST PITA POCKET RECIPE: THE OVEN METHOD
Homemade pita pockets are superior to any store-bought variety. They're soft, fluffy, aromatic, and the most delicious pita that you will ever eat. Pita dough is the easiest to make and very inexpensive. This recipe makes 10 pitas to use for filling with your favorite things: gyro, chicken, falafel, and even tuna fish. Set them out alongside dips and veggies and enjoy!
Provided by Dimitra Khan
Categories Bread
Number Of Ingredients 10
Steps:
- Combine the dry ingredients in a large bowl and whisk together. Set aside.
- In the bowl of a tabletop mixer that is fitted with the dough hook attachment, add all of the wet ingredients except for the olive oil. Allow the yeast to activate for 8 minutes. As soon as a puffy cloud forms at the top of the mixture, the yeast is active.
- Add the olive oil along with all of the dry ingredients and knead on low speed for 12 minutes.
- Lightly grease a large bowl with 1-2 tablespoons of olive oil and transfer the dough to the bowl. Toss to coat in oil and cover with plastic wrap. Set aside in the warmest room of your home to rise until doubled in volume. About 1 hour.
- Preheat the oven to 525 °F, 270 °C.
- Cut the dough into 10 equal portions.
- Lightly flour your work surface and roll each portion of dough out into about 6-7-inch circles. Keep their thickness even. Use as much flour as needed to roll them out evenly.
- Line 3 baking trays with parchment paper and sprinkle some semolina flour on top if desired.
- Place 3 pitas on each baking tray.
- Cover the dough with a clean kitchen towel and allow it to rise for 30 minutes.
- Bake the trays in the preheated oven for approximately 4 minutes or until the pockets are formed.
- Transfer the pitas to a plate and serve immediately.
- Leftover pitas can be stored in an airtight bag or container and kept in the freezer or the refrigerator until ready to use.
CHICKEN PITA POCKETS
If everybody's hungry and you're crunched for time, reach for a pita pocket. Just slice them open, fill them up and go. Save even more time with chicken tenders. -Jacqueline Parker, Colorado Springs, Colorado
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, mix oil, thyme, paprika, garlic and 1/4 teaspoon salt until blended. Add chicken; toss to coat. Let stand 10 minutes., Meanwhile, in a large bowl, combine coleslaw mix, mayonnaise and remaining salt; spoon into pita halves. Place chicken on an ungreased baking sheet. Broil 3-4 in. from heat 3-4 minutes on each side or until no longer pink. Fill pitas with chicken strips.
Nutrition Facts : Calories 486 calories, Fat 26g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 687mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 5g fiber), Protein 29g protein.
PARADISE PITA POCKETS
Steps:
- 1. For sandwiches, cut pork roast into 1/4-inche slices; cut slices into strips about 1 inch wide and set aside.
- 2. For salsa, drain and rinse black beans, place in small bowl. Chop red bell pepper. Cut mango into 1/2-inch cubes. Diagnonally slice green onions. Snip cilantro. Add bell pepper, mango, green onions and cilantro to beans.
- 3. Combine oil, vinegar, salt, cumin, sugar, ground red pepper and cinnamon in 4 quart bowl; mix well with whipper. Add bean mixture; mix lightly.
- 4. Add meat to bowl. Toss lightly with salsa. Cut pita bread rounds in half. Fill each pita pocket with lettuce and meat-salsa mixture.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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