Pita Bread

Prep Time:
30 Min

Cook Time:
15 Min

Ready In:
3 Hrs 20 Min

Ingredients

• 1 1/8 cups warm water (110 degrees F/45 degrees C)
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon vegetable oil
• 1 1/2 teaspoons white sugar
• 1 1/2 teaspoons active dry yeast

• Directions

  1. Place all ingredients in bread pan of your bread machine, select Dough setting and start. When dough has risen long enough, machine will beep.
  2. 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.
  3. 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.
  
  
  
  
  Recipe 2
  
  
  

  Pita Pocket  Bread Ingredients

  This recipe calls for:

  1 Package Active Dry Yeast

  1 1/2 Cups Water (About 115F)

  1 Teaspoon Sugar

  3 1/2 Cups Flour

  1 1/4 Teaspoon Salt

  1 Tablespoon Vegetable Oil

  

  Pita Pocket Bread Equipment

  For this recipe you will need:

  Rolling Pen

  Mixing Bowl

  Bread Board

  3 Cookie Sheets

  Non-Stick Cooking Spray

  Measuring Cups

  Measuring Spoons

  Cooling Wrack

  

  First Step: Pita Pocket Yeast

  Combined in a mixing bowl:

  1/2 Cup Warm Water (About 115F)

  1 Teaspoon Sugar

  1 Package Active Dry Yeast

  Stir these ingredients together and then let the yeast rise for about five minutes.

  

  

  Second Step: Pita Pocket Dough

  Once the yeast has risen, mix in:

  1 Cup Warm Water (About 115F)

  1 1/4 Teaspoon Salt

  3 1/2 Cups Flour

  1 Tablespoon Vegetable Oil

  Once the dough becomes like elastic and begins to pull away from the bowl, pour it out onto a floured bread board and knead it for about one minute. Then form the dough into a ball.  

  

  

  Third Step: Pita Pockets Rising

  Cover your pita dough ball with the mixing bowl (make sure that the inside of the bowl is floured) and let it rise for 2 hours. Once 2 hours is up, divide the pita dough evenly into six balls.

  
  

  If your bread board has some doughy buildup smashed onto it like mine
  (in the picture) just scrape it off with a spatula and remember to use more flour in the future. Whatever you do don't wash it, this will just make the next step a sticky mess.  

  

  

  Forth Step: Rolling out the Pita

  Now it's time to roll out the pitas! Keep your rolling pen floured well, along with your board, and do your best to create a circle. The average pita should be around 7 1/2 inches in diameter, but feel free to make some a little larger (or smaller) than others; this way, you'll have a variety. 

  Once you have rolled your first pita out, spray all the cookie sheets with non-stick cooking spray. Then place the pita on the sheet.

  

  

  Fifth Step: Baking Pita Pocket Bread

  Find a warm place, then leave the pitas there to rise for 45 minute.

  Preheat your oven to 450F. Bake each sheet of pitas separately and on the second to lowest wrack for six to eight minutes.

  Once the pitas are done, let them cool on a wire wrack.

  
  

  Tada! Now you get to enjoy a nice warm piece of homemade pita bread. :)

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  From

  
  
  
  
  

  http://www.myhomecooking.net

  
  

Hummus and Falafel

HUMMUS 




Ingredients :

Chick peas - 1 cup (Boiled)
Garlic - 4 big pods
Lemon - 2 tbsp
Tahini Paste - 2 tbsp
Chili Powder - As required
Salt
Water and Olive oil for Topping.


Method :

1. Soak the chick pea over night, cook in the pressure cooker.
2. Grind with above ingredients to fine paste and just drizzle olive oil and chilli powder on the Top.
3. I generally prefer chunky rather making very fine smooth paste. Do according to your taste.

FALAFEL 



Ingredients :

Chick peas - 1 cup(Soaked Overnight)
Onion - 1 chopped finely
Garlic - 2
Parsley - 3 tbsp (washed and finely chopped)
Coriander leaves - 4 tbsp (washed and finely chopped)
Cumin powder - 2 tsp
Flour - 2 tbsp
Salt, Chili powder - as required
Baking powder - 1 tsp
Baking soda - 1 tsp



Method :

1. Grind the soaked chick peas with garlic and add chopped ones , flour , baking powder, chili powder, salt, everything.
2. Make balls to your desired shapes and deep fry in hot oil. And fry till deep brown and crispy.

Chicken Cesar Pitas

You can stuff pita pockets with all sorts of different ingredients but stuffing them with Caesar salad is certainly among the best. There is really not much to this recipe but a few simple steps. The only part that takes a little work is seasoning and grilling the chicken, as well as cooking the bacon. You can use bottled Caesar dressing or even make your own. The original recipe calls for croutons but I chose to leave them out. It is totally up to you if you wish to add them or not. This can also work with leftover chicken if you don’t care about the seasonings.

Ingredients:
1lb boneless skinless chicken breasts
2 teaspoons garlic powder
2 teaspoons dried thyme
2 teaspoon dried rosemary
1/2lb bacon
1 large head romaine lettuce leaves (torn into bite sized pieces)
1 (8 ounce) bottle Caesar salad dressing
Grated parmesan cheese (to taste)
salt and pepper (to taste)
1 (10 ounce) package pocket pita bread (halved)
Croutons (optional)
Cooking Spray

Cooking Instructions:

Step 1: Grease an indoor grill pan or an outdoor grill and heat to medium high heat. In a small bowl combine garlic powder, thyme and rosemary. Season chicken breasts with the garlic powder mixture on both sides. Place chicken on the grill and cook chicken until it is fully cooked and the internal temperature has reached 165 degrees. Remove from the grill and allow to cool.
Step 2: While chicken is grilling place bacon strips in a large skillet. Cook over medium high heat until browned and crispy. Drain on paper towels. Once bacon has cooled crumble it into small pieces. Once the chicken has cooled slice the chicken breasts into thin strips.
Step 3: In a large bowl combine chicken, bacon, lettuce, and croutons (if using). Toss with Caesar salad dressing and parmesan cheese. Season with salt and pepper. Spoon the Caesar salad mixture into pita bread halves.
(Makes 4 Servings)