PEANUT BUTTER PITA
A new take on an old classic! I am always searching for new ways to take the 'J' out of the classic PB & J to reduce my daughter's sugar intake. Here's one very yummy way to do it!
Provided by Motivated Mama
Categories Lunch/Snacks
Time 5m
Yield 2 sandwiches, 2 serving(s)
Number Of Ingredients 3
Steps:
- Be sure pita is room temp or warm enough to open easily. Cut pita in half and open from the cut edge, making a pocket.
- Spread peanut butter on entire inside of pita and place apple slices inside.
- Close pita and enjoy!
Nutrition Facts : Calories 215.1, Fat 9, SaturatedFat 1.8, Sodium 244.4, Carbohydrate 30.3, Fiber 5, Sugar 8.9, Protein 7.3
PITA
If you've only ever had dry supermarket pita, this homemade version is a different animal entirely: puffed up like a pillow, savory on its own, and ready to scoop up anything you like.
Provided by Alon Shaya
Categories Bread Flat Bread Bake
Yield Makes 8 pitas
Number Of Ingredients 5
Steps:
- Make the dough:
- Combine the water and yeast in a large mixing bowl (if you have a stand mixer, use that bowl) and let sit for 5 minutes.
- Reserve ½ cup (60 grams) bread flour and add the remaining 4 cups to the mixing bowl along with the canola oil.
- If you have a stand mixer, fit it with the dough hook and knead the mixture on low speed for about 3 minutes, until a sticky but cohesive dough starts to form. Pause occasionally to scrape down the bowl if the flour is clinging to the sides and bottom or climbing up the hook. If you're making the dough without a stand mixer, mix it with a wooden spoon. In either case, loosely cover the bowl with plastic wrap or a dish towel and let rest for 30 minutes.
- With your stand mixer on low or while stirring by hand in the mixing bowl, add the salt and, over the course of 2 or 3 minutes, add the remaining ½ cup flour, 2 tablespoons at a time. The dough should be more tense; it will feel soft but tacky, although it will pull from the sides of the bowl.
- Flour your hands generously and use them to pull the dough onto a clean, unfloured work surface. Cup your hands around the dough, rolling it in short, circular strokes and using the sides of your hands to nudge it into a relatively smooth ball.
- Lightly wipe the inside of a large bowl with canola oil and place the dough inside, flipping it once or twice to coat. Loosely cover the bowl and let the dough rise at a warm room temperature for 1 hour.
- After 1 hour, the dough will be stretchy but very soft. Leaving it inside the bowl, stretch opposite sides of the dough over the center. Rotate the bowl a quarter- turn and stretch the dough in the same way, then flip the whole mound of dough upside down and cover again. Let rise for 1 hour.
- Repeat this series of folds one more time, allow it to rise at room temperature for 1 hour, then tightly cover the bowl and refrigerate overnight or up to 2 days. The longer the dough is refrigerated, the more flavor it will have. After this rise, it's ready to be shaped; bear in mind that, once it's shaped, it will need more time for a final rise, so plan ahead.
- Shape and cook the pita:
- Wipe a bit of canola oil on a large baking sheet. Dump the dough onto a clean, dry counter, and use a bench scraper or sharp knife to cut it into eight equal pieces; make clean, decisive cuts rather than use a sawing motion, so you don't deflate all the air inside.
- Lightly flour your hands and place one palm directly over the dough ball, with all your fingertips touching the counter to make a sort of "cage" around the dough. Roll it in brisk, small circles on the countertop so it tightens itself into a smoother, more taut ball.
- Space the rounds of dough a few inches apart, seam side down, on the sheet, and roll to coat them lightly in oil. Tightly cover the sheet with plastic wrap so the dough doesn't dry out, and let them rise at room temperature for 2 to 4 more hours, until they're pillowy.
- Meanwhile, set a baking stone on the center rack of your oven and turn on the broiler. You're emulating a 700°F wood- burning oven, so you need to give the stone a good long while to preheat before you bake.
- When the dough is ready, lightly flour a work surface, and use a bench scraper or thin metal spatula to coax one piece into your palm; be sure you don't manhandle it or you'll force out the pockets of air that formed while it rose. Dust a little more flour on the top of the dough and onto your rolling pin.
- With firm, even pressure, briskly roll the dough a few times along its length. Flip it upside down, rotate it a quarter- turn, and roll it the same way, keeping it as round as possible. Repeat, dusting a little extra flour as needed, until it's about 6 inches across.
- This next part happens fast and furiously, so make sure you have no distractions-screaming children and natural disasters will have to wait. Use tongs or a good oven mitt to pull the oven rack with the baking stone partially out. Carefully pick up the pita, drape it over your palm, and slap it down onto the stone as if you're giving it a high- five (just be careful not to touch the hot stone!). Set a timer for 1 minute, and close the oven. Broilers vary in strength but all are quite hot, so don't turn your back on the oven or the pita may burn. Check on it- it should puff up and build in color, with some beautiful blistered spots. If it's still pale, close the oven and let it keep baking for 30- second intervals.
- Use tongs to flip the pita, and let it finish baking with the oven door cracked so you can watch it finish. Pull it out when the second side is as pretty as the first; this can take anywhere from 30 seconds to 2 minutes, depending on your broiler.
- Bake off the rest of the dough this way; as you get the hang of it, feel free to bake two pitas at a time. Serve these hot or at room temperature.
TRADITIONAL PITA BREAD
My husband taught me how to make pita bread when we were first dating. He always has his eye out for good recipes. -Lynne Hartke, Chandler, Arizona
Provided by Taste of Home
Time 25m
Yield 6 pita breads.
Number Of Ingredients 4
Steps:
- In a large bowl, dissolve yeast in warm water. Stir in salt and enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Do not let rise. , Divide dough into six pieces; knead each for 1 minute. Roll each into a 5-in. circle. Cover and let rise in a warm place until doubled, about 45 minutes. Preheat oven to 500°. , Place upside down on greased baking sheets. Bake until puffed and lightly browned, 5-10 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 231 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 789mg sodium, Carbohydrate 48g carbohydrate (0 sugars, Fiber 2g fiber), Protein 7g protein.
More about "peanut butter pita recipes"
PB&J PITA SANDWICH RECIPE | JIF
From jif.com
Cuisine AmericanCategory BreakfastServings 2Total Time 10 mins
PEANUT BUTTER HONEY PITA SANDWICHES - FAIRYBURGER
From fairyburger.com
PEANUT BUTTER & BANANA PITA (AKA THE ELVIS PITA)
From wayfindersgalley.com
6 EASY PITA WRAP RECIPES FOR WHATEVER FLAVOR YOU'RE …
From bhg.com
PB&J PITA - RECIPES - SKIPPY® BRAND PEANUT BUTTER
From peanutbutter.com
Cuisine SnacksEstimated Reading Time 2 minsServings 1Calories 431 per serving
PEANUT-RASPBERRY PITA RECIPE - FOOD.COM
From food.com
PB&J PITA - RECIPES - SKIPPY® BRAND PEANUT BUTTER
From peanutbutter.uk.com
EASY AND HEALTHY PEANUT BUTTER AND BANANA PITA BREAD
From nicoleburtblog.com
BEST PEACH PIE RECIPE - TODAY
From today.com
PEANUT BUTTER PIE
From agupdate.com
JOANNA GAINES’S NEW COOKBOOK INCLUDES THESE THREE TASTY RECIPES
From oprahdaily.com
NO-BAKE PEANUT BUTTER PIE RECIPE - TODAY
From today.com
10 BEST PITA BREAD PEANUT BUTTER RECIPES | YUMMLY
From yummly.com
PEANUT BUTTER & STRAWBERRY PITA – HOMEPLATE PEANUT BUTTER
From homeplatepb.com
10 BEST PITA BREAD PEANUT BUTTER RECIPES | YUMMLY
From yummly.com
PEANUT BUTTER PITA POCKETS | HEALTHY RECIPES | ALLINA HEALTH
From allinahealth.org
THE DELIGHTFUL COMBINATION OF PITA BREAD AND PEANUT BUTTER – A …
From thewellflouredkitchen.com
PEACHY PEANUT BUTTER PITA POCKETS | MYPLATE
From myplate.gov
A DELICIOUS TWIST ON THE CLASSIC PB&J: HOW TO MAKE PITA PEANUT …
From thewellflouredkitchen.com
PITA BREAD PEANUT BUTTER | BLOG | TRUE NORTH GRANOLA
From truenorthgranola.com
10 MINUTE PEANUT BUTTER PRETZEL PIE | WEIGHT WATCHERS RECIPES
From simple-nourished-living.com
PEACHY PEANUT BUTTER PITA - SNAP-ED NEW YORK
From snapedny.org
BEST PEANUT BUTTER COOKIES RECIPES - TODAY
From today.com
HEALTHY RECIPES WITH PITA BREAD - EATINGWELL
From eatingwell.com
BEST BANANA CAKE RECIPE FROM TODAY FOOD
From today.com
44 DELICIOUS RECIPES WITH PITA BREAD - TASTE OF HOME
#15-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #north-american #for-1-or-2 #healthy #5-ingredients-or-less #lunch #fruit #american #easy #kid-friendly #vegetarian #dietary #low-cholesterol #sandwiches #californian #healthy-2 #toddler-friendly #low-in-something #apples #number-of-servings #3-steps-or-less
You'll also love