Pita Bread 2 Recipes

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PITA BREAD

Fresh homemade pita -- made with half white, half whole wheat flour -- is easy to make and delicious. Pitas are best when baked on a baking stone or on unglazed quarry tiles; you can also place them on a baking sheet.

Provided by Food Network

Time 4h

Yield 16 pitas about 8 inches in dia

Number Of Ingredients 6



Pita Bread image

Steps:

  • You will need a large bread bowl, a rolling pin, and unglazed quarry tiles or several baking sheets, or alternatively a castiron or other heavy skillet or griddle at least 9 inches in diameter.
  • Sprinkle the yeast over the warm water in a large bread bowl. Stir to dissolve. Add whole wheat flour, one cup at a time, then 1 cup white flour. Stir 100 times (one minute) in the same direction to activate the gluten in the flour. Let this sponge rest for at least 10 minutes or as long as 2 hours.
  • Sprinkle salt over the sponge and stir in the olive oil. Mix well. Add white flour, one cup at a time. When the dough is too stiff to stir, turn it out onto a lightly floured bread board and knead for 8 to 10 minutes, until dough is smooth and elastic. Return the dough to a lightly oiled bread bowl and cover with plastic wrap. Let rise until at least double in size, approximately 1 1/2 hours. Gently punch down. Dough can be made ahead to this point and then stored, covered, in the refrigerator for 5 days or less.
  • If at this time you want to save the dough in the refrigerator for baking later, simply wrap it in a plastic bag that is at least three times the size of the dough, pull the bag together, and secure it just at the opening of the bag. This will give the dough a chance to expand when it is in the refrigerator (which it will do). From day to day, simply cut off the amount of dough you need and keep the rest in the refrigerator, for up to one week. The dough will smell slightly fermented after a few days, but this simply improves the taste of the bread. Dough should be brought to room temperature before baking.
  • This amount of dough will make approximately 16 pitas if rolled out into circles approximately 8 to 9 inches in diameter and less than 1/4-inch thick. You can also of course make smaller breads. Size and shape all depend on you, but for breads of this dimension the following baking tips apply:
  • Place unglazed quarry tiles, or a large baking stone or two baking sheets, on a rack in the bottom third of your oven, leaving a one inch gap all around to allow air to circulate. Preheat oven to 450 degrees. Divide dough in half, then set half aside, covered, while you work with the rest. Divide dough into eight equal pieces and flatten each piece with lightly floured hands. Roll out each piece to a circle 8 to 9 inches in diameter. You may wish to roll out all eight before starting to bake. Cover rolled out breads, but do not stack.
  • Bake 2 at a time (or more if your oven is larger) directly on quarry tiles or baking sheets. Bake each bread for 3 or 4 minutes, until the bread has gone into a full "balloon" or until it is starting to turn lightly golden, whichever happens first. If there are seams or dry bits of dough - or for a variety of other reasons - your bread may not go into a full "balloon". Don't worry, it will still taste great. The more you bake pitas the more you will become familiar with all the little tricks and pitfalls, and your breads will more consistently "balloon." But even then, if you're like us, it won't always "balloon" fully and you won't mind because the taste will still be wonderful. When baked, remove, place on a rack for about five minutes to let cool slightly, then wrap breads in a large kitchen towel (this will keep the breads soft). When first half of the dough has been rolled out and baked, repeat for rest of dough, or store in refrigerator for later use, as described above. You can also divide the dough into more, smaller pieces if you wish, to give you smaller breads.

1 teaspoon dry yeast
2 1/2 cups warm water (approximately 105 degrees F)
2 cups whole wheat flour
About 4 cups unbleached all-purpose or bread flour
1 tablespoon salt
1 to 2 tablespoons olive oil

PITA BREAD

Provided by Tyler Florence

Time 3h15m

Yield 8 pitas

Number Of Ingredients 6



Pita Bread image

Steps:

  • In the bowl of a heavy-duty electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir to blend. Let the yeast stand until foamy, about 5 to 10 minutes.
  • Stir in the salt. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated and the dough gathers into a ball; this should take about 4 minutes.
  • Turn the dough onto a lightly floured surface and knead until it's smooth and elastic. Transfer the dough to a lightly oiled bowl, turn it over to coat, and cover with plastic wrap. Allow to rise until double in size, about 1 1/2 hours.
  • Place a large pizza stone on the lower oven rack, preheat the oven (and stone) to 500 degrees F.
  • Punch the dough down, divide it into 8 pieces, and gather each piece into a ball; keeping all of them lightly floured and covered while you work. Allow the balls of dough to rest, covered, for 15 minutes so they will be easier to roll out.
  • Using a rolling pin, roll each dough ball into a circle that is about 8-inches in diameter and 1/4-inch thick. Make sure the circle is totally smooth, with no creases or seams in the dough, which can prevent the pitas from puffing up properly. Cover the disks as you roll them out, but do not stack them up. Put 2 pita rounds at a time on the hot pizza stone and bake for 3 to 4 minutes, or until the bread puffs up like a balloon and is pale golden. Watch closely; they bake fast. Remove the bread from the oven and place on a rack to cool for 5 minutes; they will naturally deflate, leaving a pocket in the center. Wrap the pitas in a large kitchen towel to keep them soft.

1 package active dry yeast
1 teaspoon sugar
11/2 cups warm water
1 teaspoon salt
31/2 cups bread flour, plus more for dusting
1 teaspoon olive oil

PITA BREAD

As a kid, I remember my Mom always keeping a package of these around. They make a great substitution for your plain old sliced bread, especially when you're feeling a little creative! Try stuffing them with tuna salad, lettuce and tomato and a few pickle slices....YUM! Start them in the morning, and by lunch, you'll be all ready to go!

Provided by javagirl81

Categories     Yeast Breads

Time 3h

Yield 10-12 serving(s)

Number Of Ingredients 7



Pita Bread image

Steps:

  • Dissolve the yeast and sugar in 1/4c. of warm water.
  • Sift together 2 1/2c. of the flour, and the 1/2 teaspoon of salt in a large mixing bowl.
  • Form a well in the center of the flour/salt mixture, and pour in dissolved yeast, and the remaining 1c. of water.
  • Mix, adding the remaining 1c. of flour as needed, until the dough leaves the side of the bowl.
  • Dust your clean countertop lightly with flour, and knead for 10 - 15 minutes. Form a ball.
  • Use the oil to grease a clean bowl, and place the ball of dough inside, and cover the bowl with plastic wrap. Let it rise in a draft-free place for 1 1/2 - 2 hours, or until it is double the original size.
  • Punch down, and place on a lightly floured surface. Knead for 4 minutes, and divide into 10 - 12 equal pieces. Roll into balls, and roll out with a rolling pin.
  • Line a baking sheet with parchment paper, and place each pita on top of a floured paper towel, layering them.(paper towel, pita,paper towel,pita, etc -- ).
  • Preheat the oven to 475f., and let them rise for 25 minutes Bake on a cookie sheet for 6 - 10 mins., and when they have cooled for 1 minute, stack them on top of eachother to cool completely.

Nutrition Facts : Calories 178.8, Fat 1.9, SaturatedFat 0.2, Sodium 118.5, Carbohydrate 35, Fiber 1.4, Sugar 1.4, Protein 4.8

2 teaspoons yeast
1 tablespoon sugar
1 cup warm water
1/4 cup warm water
3 1/2 cups unbleached flour, plus more for kneading
1/2 teaspoon salt
1 tablespoon oil

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



Chef John's Pita Bread image

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

1 (.25 ounce) package active dry yeast
1 cup warm water (90 to 100 degrees F/32 to 38 degrees C)
1 cup all-purpose flour
1 ½ tablespoons olive oil
1 ¾ teaspoons salt
1 ¾ cups all-purpose flour, or more as needed
1 teaspoon olive oil, divided

2-INGREDIENT FLATBREAD RECIPE BY TASTY

Here's what you need: whole fat greek yogurt, self-rising flour

Provided by Kiano Moju

Categories     Sides

Time 30m

Yield 4 flatbreads

Number Of Ingredients 2



2-ingredient Flatbread Recipe by Tasty image

Steps:

  • In a large bowl, mix together yogurt and flour until it forms a smooth dough.
  • Transfer the dough to a floured surface. Divide into 4 equal parts.
  • Roll out each piece of dough to about 8 inches (20 cm) in diameter, using plenty of flour to prevent sticking or tearing.
  • Cook the bread in a dry pan over medium-high heat for 2-4 minutes per side, until golden brown and cooked through.
  • Enjoy!

Nutrition Facts : Calories 183 calories, Carbohydrate 34 grams, Fat 0 grams, Fiber 1 gram, Protein 9 grams, Sugar 7 grams

1 cup whole fat greek yogurt
1 cup self-rising flour, plus more for dusting

PITTA BREAD

Rustle up homemade pitta bread to serve with dips or as a side dish to mop up juices. You can easily make them ahead and freeze them for a fail-safe snack

Provided by Sophie Godwin - Cookery writer

Categories     Side dish, Snack, Starter

Time 1h

Yield Makes 8

Number Of Ingredients 4



Pitta bread image

Steps:

  • Mix the yeast with 300ml warm water in a large bowl. Leave to sit for 5 mins until the yeast is super bubbly then tip in the flour, salt and olive oil. Bring the mixture together into a soft dough. Don't worry if it looks a little rough round the edges.
  • Tip the dough onto a lightly floured work surface. Knead for 5-10 mins until you have a soft, smooth and elastic dough. Try to knead using as little extra flour as possible, just enough so that the dough doesn't stick - this will keep the pittas light and airy. Once kneaded, place in a lightly oiled bowl, cover with a tea towel and leave to double in size, approximately 1 hour.
  • Heat oven as high as it will go (ideally 250C/230C fan/gas 9) and put a large baking tray on the middle shelf of the oven to get searingly hot. Divide the dough into eight balls then flatten each into a disc with the palm of your hand. On a lightly floured surface, roll each disc into an oval, around 20cm long, 15cm wide and 3-5mm thick.
  • Carefully remove the hot tray from the oven. Dust with flour then place your pittas directly onto it - you may have to do this in batches. Return swiftly to the oven and bake for 4-5 mins, or until the pittas have puffed up and are a pale golden colour. Wrap each hot pitta in a clean tea towel once it's baked to keep it soft while the others cook.

Nutrition Facts : Calories 246 calories, Fat 2 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 1 milligram of sodium

2 tsp fast-action dried yeast
500g strong white bread flour, plus extra for dusting
2 tsp salt
1 tbsp olive oil

HOMEMADE PITA BREAD

This is an easy version of pita bread. It is far better than the stuff you get in the grocery stores or markets. It's not even close. And not only is it delicious to eat, but it's also easier to make than you might think. Fill it with a variety of meat or sauces or make shawarma sandwiches whatever way you want.

Provided by Zainab Pervaiz

Categories     Flat Bread

Time 2h50m

Yield 10

Number Of Ingredients 7



Homemade Pita Bread image

Steps:

  • Sprinkle yeast over 1 cup warm water, then add sugar. Let sit until bubbles form in the water, 5 to 10 minutes.
  • Mix 2 cups flour, 1 1/2 tablespoons olive oil, milk powder, and salt together in a stand mixer fitted with the dough hook attachment until combined. Add yeast mixture and knead on low speed; it may look unmanageable at first but in a few minutes it will leave the sides of the bowl and form a ball. Continue to knead gently until ball is soft and smooth. If dough is too dry and hard, add 1 to 2 tablespoons warm water. If dough is too wet, add a little flour.
  • Cover the dough with plastic wrap and leave in a warm place until it has doubled in size, 2 to 3 hours.
  • Transfer dough to a floured work surface. Roll into a cylinder shape or flatten it with your hands and divide into 10 equal pieces. Form each piece into a ball, cover with greased plastic wrap, and let rise for 8 to 10 minutes.
  • Sprinkle a small amount of flour onto the work surface. Take one dough ball and gently flatten it with your fingers or a rolling pin into a 6- to 8-inch circle, about 1/4 inch thick. Repeat with remaining balls. Cover and let rise one more time, 8 to 10 minutes.
  • Heat a large skillet over medium-low heat. Lightly grease with remaining olive oil and place pitas into the skillet. Cook until bubbles form and pitas puff up, 2 to 3 minutes. Flip and cook, without turning, until completely puffed up, another 2 to 3 minutes.

Nutrition Facts : Calories 124.2 calories, Carbohydrate 20.9 g, Cholesterol 0.1 mg, Fat 3 g, Fiber 0.8 g, Protein 3.1 g, SaturatedFat 0.4 g, Sodium 121.8 mg, Sugar 1.7 g

1 ½ teaspoons instant dry yeast
1 cup warm water, or more as needed
1 tablespoon white sugar
2 cups all-purpose flour, or more as needed
2 tablespoons olive oil, divided, or as needed
1 tablespoon milk powder
½ teaspoon salt

PITA BREAD

Make and share this Pita Bread recipe from Food.com.

Provided by Diana Adcock

Categories     Yeast Breads

Time 3h3m

Yield 12 pita breads

Number Of Ingredients 6



Pita Bread image

Steps:

  • Sift flour and salt together in a large bowl.
  • Combine yeast, sugar and 1/3 cup very warm water-give a quick stir and set aside for 5 minutes to activate yeast.
  • Make a well in the flour/salt mixture and add the yeast, 1 cup warm water and the olive oil.
  • Gently stir to gather dough into a ball-you may need a touch more water-depending on where you live, altitude.
  • Turn out and knead for 10 minutes.
  • Put into a LIGHTLY greased large bowl, cover and place in a warm spot for around 1 1/2 to 2 hours.
  • Punch down and knead to smooth.
  • Cut dough into 12 pieces, form into rounds, roll out and place on a dusted baking sheet, cover and let rest for 45 minutes.
  • Preheat oven to 500F degrees.
  • I use my large cast iron skillet for this part, so I place it in the oven and when really hot I place in two pitas and let bake for around 3 minutes-you can broil for 1 minute if you like, just to get the tops browned.
  • I wrap the cooked pitas in a slightly damp tea towel for a minute or two-then cool and place in plastic bags.
  • This process can also be done on a cooking sheet.

Nutrition Facts : Calories 139.3, Fat 0.8, SaturatedFat 0.1, Sodium 195.6, Carbohydrate 28.4, Fiber 1.1, Sugar 0.5, Protein 4

3 1/2 cups bread flour (plus extra for dusting)
1 teaspoon salt
1 packet dry active yeast
1 teaspoon sugar
1 teaspoon olive oil
1 1/3 cups water

HOMEMADE PITA BREAD

Is it worth making pita at home? Absolutely. Store-bought pita (like store-bought sandwich bread) is often several days old. Warm, fragrant home-baked pita is obviously superior, and there's a bit of a thrill when the breads puff up in the oven. And once you get the hang of it, it's not difficult. For the best flavor, try to get freshly milled whole-wheat flour. Even though only a little is called for in the recipe, it makes a difference.

Provided by David Tanis

Categories     appetizer, side dish

Time 2h

Yield 8 six-inch diameter breads

Number Of Ingredients 6



Homemade Pita Bread image

Steps:

  • Make sponge: Put 1 cup lukewarm water in a large mixing bowl. Add yeast and sugar. Stir to dissolve. Add the whole-wheat flour and 1/4 cup all-purpose flour and whisk together. Put bowl in a warm (not hot) place, uncovered, until mixture is frothy and bubbling, about 15 minutes.
  • Add salt, olive oil and nearly all remaining all-purpose flour (reserve 1/2 cup). With a wooden spoon or a pair of chopsticks, stir until mixture forms a shaggy mass. Dust with a little reserved flour, then knead in bowl for 1 minute, incorporating any stray bits of dry dough.
  • Turn dough onto work surface. Knead lightly for 2 minutes, until smooth. Cover and let rest 10 minutes, then knead again for 2 minutes. Try not to add too much reserved flour; the dough should be soft and a bit moist. (At this point, dough may refrigerated in a large zippered plastic bag for several hours or overnight. Bring dough back to room temperature, knead into a ball and proceed with recipe.)
  • Clean the mixing bowl and put dough back in it. Cover bowl tightly with plastic wrap, then cover with a towel. Put bowl in a warm (not hot) place. Leave until dough has doubled in size, about 1 hour.
  • Heat oven to 475 degrees. On bottom shelf of oven, place a heavy-duty baking sheet, large cast-iron pan or ceramic baking tile. Punch down dough and divide into 8 pieces of equal size. Form each piece into a little ball. Place dough balls on work surface, cover with a damp towel and leave for 10 minutes.
  • Remove 1 ball (keeping others covered) and press into a flat diskc with rolling pin. Roll to a 6-inch circle, then to an 8-inch diameter, about 1/8 inch thick, dusting with flour if necessary. (The dough will shrink a bit while baking.)
  • Carefully lift the dough circle and place quickly on hot baking sheet. After 2 minutes the dough should be nicely puffed. Turn over with tongs or spatula and bake 1 minute more. The pita should be pale, with only a few brown speckles. Transfer warm pita to a napkin-lined basket and cover so bread stays soft. Repeat with the rest of the dough balls.

Nutrition Facts : @context http, Calories 189, UnsaturatedFat 3 grams, Carbohydrate 33 grams, Fat 4 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 110 milligrams, Sugar 0 grams

2 teaspoons active dry yeast
1/2 teaspoon sugar
35 grams whole-wheat flour (1/4 cup), preferably freshly milled
310 grams unbleached all-purposed flour (2 1/2 cups)
1 teaspoon kosher salt
2 tablespoons olive oil

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From thekitchn.com


PITA BREAD | MY JEWISH LEARNING
Pita bread, a staple of Middle Eastern cuisine, is a round flatbread with a pocket. It is traditionally eaten with falafel, hummus, and Israeli salad, but can also be used for other sandwiches or dipping. Ingredients. 1 teaspoon sugar. 1 1/4 teaspoon salt. 1 packet dry yeast, (1/4 oz) 1/2 cup lukewarm water. 3 1/2 cups flour. 1 cup lukewarm water. Directions. Dissolve yeast in 1/2 cup …
From myjewishlearning.com


PITA BREAD RECIPE (OVEN OR STOVETOP) - NATASHASKITCHEN.COM
How to Make Pita Dough: In a large mixing bowl, combine warm water, sugar, yeast, and 1/4 cup whole wheat flour. Whisk to combine then set aside for 15 minutes until puffy and foamy on top. Add olive oil, 2 1/2 cups flour and …
From natashaskitchen.com


HOMEMADE PITA BREAD RECIPE - JOYFOODSUNSHINE
Combine water, honey and yeast in the bowl of a standing mixer fitted with the dough hook. Let set until foamy (5-10 minutes). Add olive oil and stir to combine. Then, add 2 cups flour and salt and mix with dough hook. Add additional flour ¼ cup at a time until dough forms a sightly sticky/tacky ball on the dough hook.
From joyfoodsunshine.com


IS PITA BREAD HEALTHY: A HEALTH AND NUTRITION BREAKDOWN
Two slices of whole-wheat bread contain 120 kcal, 250 mg sodium, and 4g of dietary fiber. One medium whole-wheat pita contains 140 kcal, 130 mg sodium, and 3g of fiber. Side-by-side, bread contains a little more fiber and slightly fewer carbs than a pita, making it a somewhat more nutritious option. Pitas are lower in sodium than bread, so that ...
From tofubud.com


THE BEST AUTHENTIC HOMEMADE PITA BREAD - ALPHAFOODIE
Instructions. Mix the yeast, sugar, and warm water together in a small bowl and leave to rest, until the mixture rises and foams. This can take a different amount of time depending on the temperature of your water, the room and more. 10-15 minutes should be enough. In the meantime, mix the flour and salt in a large bowl.
From alphafoodie.com


27 EASY RECIPES WITH PITA BREAD - TOP PITA RECIPES
Line a baking sheet with parchment paper. Cut each pita bread into 8 triangle shaped slices, like a pizza or pie. In a mixing bowl, combine the oil, pepper, salt, basil, and chervil. Mix until thoroughly combined. Lay out the pita triangles on the line baking sheet and brush the oil mixture on each side of each pita.
From topteenrecipes.com


THE GREEK FOODIE - GREEK PITA BREAD RECIPE
In a large cup or bowl combine the sugar, yeast, water, and milk. Set aside for 5 minutes until the mixture starts to froth. Add the olive oil to the yeast mixture and stir well. 2. In a large bowl, combine the flour, salt and thyme leaves. 3. Gradually add the yeast mixture to …
From thegreekfoodie.com


PITA BREAD NUTRITION FACTS - EAT THIS MUCH
Pita bread White, unenriched 1 pita, large (6-1/2" dia) 165 Calories 33.4 g 0.7 g 5.5 g 1.3 g 0 mg 0.1 g 321.6 mg 0 g 0 g Report a problem with this food
From eatthismuch.com


10 BEST PITA BREAD SANDWICHES RECIPES - YUMMLY
egg, candy corn, food coloring gel, cream cheese, extract, unsalted butter and 11 more Greek Salad Bites Everyday Maven extra-virgin olive oil, red wine vinegar, cherry tomatoes, freshly ground black pepper and 7 more
From yummly.com


44 DELICIOUS RECIPES WITH PITA BREAD - TASTE OF HOME

From tasteofhome.com


PITA BREAD #2 RECIPE - BAKERRECIPES.COM
2 Cakes yeast (2 tbs.) 2 c Warm (not hot) water 8 c Unbleached white flour 2 c Whole wheat flour 1/2 tb Salt From: [email protected] (Mitchell Feller) Date: 23 Apr 1995 06:41:15 -0600 PITA (aka Lebanese Bread, pocket bread, middle-eastern bread, etc.).
From bakerrecipes.com


EASY PITA BREAD IDEAS + OVER 40 RECIPES FOR PITA POCKETS
Separate the pita pocket bread into half by cutting around the outside edge with scissors. 2. Stack the pita halves, use a sharp knife to cut the pita into triangles. 3. Separate the pita triangles, place in a single layer onto a baking tray lined with baking paper. Then lightly coat each triangle with oil.
From recipepocket.com


PITA BREAD RECIPE (2 EASY WAYS) - FOOD NEWS
Recipe 2- For making this impossible to resist food recipe, the Souvlaki pita bread Melbourne would be the ideal pita bread, as these would be free from artificial colours. Follow it up by chopping your pita into triangles and then sprinkle with some olive oil, salt, pepper, and oregano and put in the oven for a few minutes till it becomes golden brown.
From foodnewsnews.com


PITA — MARK BITTMAN
1. Combine the flour, olive oil, yeast, salt, and sugar in a food processor. Turn the machine on and add 1 cup water through the feed tube. Process for about 30 seconds, adding more water, a little at a time, until the mixture forms a ball and is slightly sticky to the touch.
From markbittman.com


PITTA BREAD - OSRS WIKI
Pitta bread are a type of food used to make kebabs, and can be obtained by baking pitta dough on a cooking range, requiring level 58 Cooking and granting 40 experience when successful. It will stop burning entirely at Cooking level 38 on ranges. However, since the Cooking requirement is level 58, it will never be burned. Players can make pitta dough with level 58 Cooking by …
From oldschool.runescape.wiki


36 BEST RECIPES WITH PITA BREAD - GOOD RECIPE IDEAS
11. Chicken Shawarma. Juicy and tender chicken marinated in Middle Eastern spices, topped with fresh vegetables and garlic yogurt sauce, and wrapped up in a soft pita makes a healthy lunch or dinner with just 15 minutes of prep! You can bake the chicken in the oven or air fry until golden brown and crispy. 12.
From goodrecipeideas.com


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