Best 4 Perfectly Pink Pita Recipes

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Calling all pita bread enthusiasts! Are you ready to embark on a culinary journey that will introduce you to perfectly pink pita bread and its delightful variations? This comprehensive article presents a collection of pita bread recipes that go beyond the traditional plain version, offering a symphony of flavors and colors to tantalize your taste buds. From the vibrant Beetroot Pita Bread to the zesty Sun-Dried Tomato Pita Bread, each recipe brings a unique twist to the classic pita bread experience. Whether you're a seasoned baker or a novice cook, this article will guide you through the process of creating these vibrant and flavorful pita breads that are sure to impress your family and friends. So, gather your ingredients, preheat your oven, and let's dive into the world of perfectly pink pita bread and its delectable variations!

Let's cook with our recipes!

PERFECT PITA CHIPS



Perfect Pita Chips image

I searched for months for a recipe that tastes the same if not better than the store-bought pita chips. After many attempts, I found what everyone seems to think are perfect pita chips! They take barely any time to prepare and go great with spinach artichoke dip! Add Italian seasoning, herbs, or Parmesan cheese for a twist!

Provided by Tarryn

Categories     Appetizers and Snacks     Snacks     Snack Chip Recipes

Time 30m

Yield 8

Number Of Ingredients 5

1 package pita pockets
2 tablespoons olive oil
1 tablespoon garlic powder
1 teaspoon kosher salt
1 teaspoon garlic salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Brush one side of each piece pita pocket with olive oil. Sprinkle the garlic powder, salt, and garlic salt over the pita pockets. Slice each pocket into 4 even triangles.
  • Bake in preheated oven until the triangles turn a light brown color, 15 to 20 minutes.

Nutrition Facts : Calories 129.9 calories, Carbohydrate 20.3 g, Fat 3.8 g, Fiber 0.9 g, Protein 3.4 g, SaturatedFat 0.5 g, Sodium 654.5 mg, Sugar 0.7 g

27 EASY RECIPES WITH PITA BREAD



27 Easy Recipes with Pita Bread image

Categories     BREAD

Number Of Ingredients 6

pita bread pockets
garlic salt
olive oil
dried basil
dried chervil
ground black pepper

Steps:

  • Preheat your oven to 400 degrees F.
  • 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.
  • Place in the preheated oven until they are lightly browned and crispy, about 7 minutes. These burn quickly, so keep a close eye on them and set a timer!

PERFECT PITA BREAD



Perfect Pita Bread image

This is "Chef John's Pita Bread" from allrecipes.com. I followed the recipe exactly and it came out perfectly. For the yeast, I used Paneangeli, a pizza dough yeast available at Amazon. I'd recommend doubling the recipe. We did and there were only 5 pitas left out of 16 by the time we put the dishes away... There were only 3 of us. You can double the recipe in a KitchAid mixer and it still fits, works fine, just double everything below. These are worlds better than anything you find in the grocery store and on par with ones we had in a middle eastern restaurant last night (James Beard award winning chef). Now if only I could get his hummus recipe..

Provided by ersmedstad

Categories     Lebanese

Time 2h40m

Yield 8 Pita breads, 4 serving(s)

Number Of Ingredients 7

1 (7 g) package of paneangeli pizza yeast
1 cup warm water, 32-38 c (90-100 F)
1 cup all-purpose flour
1 1/2 tablespoons olive oil
1 3/4 teaspoons salt
1 3/4 cups all-purpose flour (can substitute some OO pizza flour as I did)
1 teaspoon olive oil, divided

Steps:

  • Place the 1 cup of warm water in the bowl of a stand mixer and add the yeast. Add the 1 cup of flour. Whisk together the ingredients and let stand for 15-20 minutes for the mixture to rise a little and allow the yeast to activate. It should form a sort of loose sponge and have clear evidence of bubbles.
  • Pour 1.5 tablespoons olive oil and 1.75 tsp salt into the sponge. Add most of the 1.75 cups of flour, reserving some to adjust the consistency. Mix at slow speed (1 on a kitchenaid mixer), using the dough hook attachment, until dough is soft, supple, and somewhat sticky. If a residue of dough sticks to the side of the bowl, but it isn't sticking the main mass, its OK. You don't want to add too much flour. There should be some of the 1.75 cups of flour left over.
  • Knead dough with machine on low speed until slightly springy and still soft, 5 or 6 minutes. Turn dough out onto a floured work surface and form a ball.
  • Wipe the inside of the mixer bowl with 1/4 teaspoon of 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. You must have it covered or the dough will dry out, form a crust and be ruined.
  • 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 the dough from the sides and tucking the ends underneath the bottom. Sort of like a mushroom.
  • Cover the 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 rounds rest for 5 minutes. Repeat with the remaining dough balls.
  • Brush a cast iron skillet with some of the remaining olive oil and place on medium-high heat. You don't want oil pooling in the skillet, just enough to act as a release agent. Lay the pita bread one at a time onto the hot skillet and cook until bread begins to puff up and bottom has brown spots and blisters. It could be from 1-3 minutes. Flip the pita over and cook until it has firmed and formed brown spots and blisters. You can push the pita down to get the dough to set around the blisters. You can flip back to the original side. The pita bread will puff up and fill with hot air. Stack the cooked breads on a towel on a plate. Leave them intact. When ready to eat and cool enough to handle, break breads in half and open the pocket inside for stuffing or use them as grippers to pinch some hummus as a dip.

Nutrition Facts : Calories 373.2, Fat 7.2, SaturatedFat 1, Sodium 1021.9, Carbohydrate 66.3, Fiber 2.8, Sugar 0.2, Protein 9.6

PERFECTLY PINK PITA!



Perfectly Pink Pita! image

This yummy pitawich (!!) is great for breakfast, or if you're craving sweets, it can be a bit like lunch and dessert combined!

Provided by White Rose Child

Categories     Breakfast

Time 5m

Yield 1 pitawich, 1 serving(s)

Number Of Ingredients 6

1 small pita bread (small= 8 in. round)
2 -3 tablespoons almond butter (or sunflower seed butter)
1 banana
1/3 cup frozen strawberries, chopped (you can also buy them pre-sliced)
1/2 pink lady apple (you can use any sweet apple but Pink Ladies are almost like candy)
1 dash cinnamon (optional)

Steps:

  • Defrost the strawberries in a small bowl in the microwave till they are warmed through and a little gooey. Meanwhile, grate the apple (coarse side of the grater).
  • Spread the nut/seed butter as thickly as you like on half of the pita.
  • Slice the banana into rounds. Cover the nut butter with banana slices.
  • Mash the strawberries a bit, and stir in the grated apple. Dump the apple/strawberry mixture on top of the banana and spread on evenly.
  • Add a sprinkle of cinnamon, if you wish- it's totally delish either way. Now fold pita in half (to eat like a taco, obviously) and savor the creamy, fruity goodness!

Nutrition Facts : Calories 434.7, Fat 19.8, SaturatedFat 2, Sodium 274.9, Carbohydrate 63.2, Fiber 8, Sugar 26.8, Protein 8.8

Tips:

  • Use fresh, high-quality ingredients: Fresh vegetables, herbs, and meat will give your pita pockets the best flavor.
  • Don't overwork the dough: Overworking the dough will make the pita pockets tough. Knead it just until it comes together.
  • Let the dough rest: Resting the dough allows the gluten to relax, which makes the pita pockets more tender.
  • Roll out the dough thinly: The thinner you roll out the dough, the crispier the pita pockets will be.
  • Cook the pita pockets over high heat: High heat will help the pita pockets puff up and get crispy.
  • Serve the pita pockets warm: Pita pockets are best served warm, right out of the oven.

Conclusion:

Pita pockets are a delicious and versatile bread that can be used for a variety of dishes. They can be filled with anything from grilled chicken or fish to falafel or hummus. Pita pockets are also a great way to add some extra flavor and texture to your favorite soup or salad. With a little practice, you can easily make perfect pita pockets at home. So next time you're looking for a delicious and easy meal, give pita pockets a try!

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