Best 2 Red White And Blue Pita Pockets Recipes

Indulge in a patriotic culinary experience with our enticing collection of red, white, and blue pita pocket recipes, perfect for your upcoming 4th of July celebration or any patriotic gathering. These delightful pita pockets are not only visually appealing with their vibrant colors but also packed with deliciousness. From the classic combination of grilled chicken, bacon, and blue cheese to the refreshing burst of flavors in the Mediterranean veggie pita, there's a recipe for every taste. And for a sweet treat, the red, white, and blue fruit salsa with cinnamon pita chips is a delightful way to end your meal on a high note. Get ready to impress your guests and satisfy your taste buds with these patriotic pita pocket recipes.

Here are our top 2 tried and tested recipes!

THE BEST AND SOFTEST HOMEMADE POCKET PITA BREAD RECIPE

The Best and Softest Homemade Pocket Pita Bread Recipe image

This homemade pita recipe is a game-changer! We've all had that dry pita bread from the grocery store. You know, the kind that crumbles when you try to open it to put the filling inside? This recipe is made with very basic ingredients and so easy to make. If you follow my recipe you will end up with the softest pita bread that you've ever had. Perfect for sandwiches, dipping in stews, party platters, or for slathering with butter and honey and enjoying with a cup of tea.

Provided by Dimitra Khan

Categories Bread

Number Of Ingredients 10

Ingredients

The Dry Ingredients:
• 4 and ¼ cups (648 g) all-purpose flour
• 2 teaspoons salt
The Wet Ingredients:
• 1 cup (250 ml) lukewarm water
• 1 cup (250 ml) lukewarm whole milk
• 2 teaspoons active dry yeast
• 1 tablespoon all-purpose flour
• 2 teaspoons granulated sugar
• 2 tablespoons olive oil

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.
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.
Sprinkle some semolina flour onto the work surface and place each rolled out piece of dough on it.
Cover the dough with a clean kitchen towel and allow it to rise for 30 minutes.
Warm a cast-iron pan over medium heat.
Cook each pita 20-30 seconds per side and continue cooking until it puffs, and the pita is fully cooked (see video).
If the pita is not puffing up, increase the heat a little bit.
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.

VEGETABLES-AND-DIP PITA POCKET

Vegetables-and-Dip Pita Pocket image

Children can enjoy the fun combination in these pita pocket sandwiches. Each bite delivers the crunch of vegetables and the creaminess of dip. Sweet pickles add a little excitement to each bite. You can swap the standard pairing of carrots and celery for other crunchy vegetables you enjoy raw, like fennel, cucumber or peppers.

Provided by Genevieve Ko

Categories sandwiches, appetizer, main course

Time 10m

Yield 1 pita sandwich

Number Of Ingredients 9

Ingredients

1 pita, cut in half
1/2 cup thinly sliced celery (from 1 large stalk)
1/2 cup thinly sliced carrots (from 1 peeled carrot)
1 tablespoon extra-virgin olive oil
Kosher salt
6 tablespoons tahini-coriander white bean hummus (see recipe)
4 tablespoons labneh or plain Greek yogurt
8 slices bread and butter pickle
4 tablespoons parsley leaves (from about 2 sprigs)

Steps:

Toast the pita just until warm and pliable.
In a medium bowl, toss the celery and carrots with the olive oil and 1/4 teaspoon salt to coat. Divide the bean dip and yogurt between the cavities of the pita halves, then stuff with the celery-carrot mix, pickle slices and parsley.
Serve or wrap tightly in foil, plastic wrap or wax paper and pack for lunch.

Nutrition Facts : @context http, Calories 674, UnsaturatedFat 19 grams, Carbohydrate 91 grams, Fat 28 grams, Fiber 14 grams, Protein 19 grams, SaturatedFat 6 grams, Sodium 1584 milligrams, Sugar 43 grams

Tips:

Choose pita pockets that are fresh and soft. You can warm them up in the oven or microwave before filling them.
Use a variety of fillings to create different flavor combinations.
Be sure to include a protein, a vegetable, and a sauce in each pita pocket.
Don't overstuff the pita pockets, or they will be difficult to eat.
Serve the pita pockets immediately, or store them in the refrigerator for later.

Conclusion:

Red, white, and blue pita pockets are a fun and easy way to celebrate the Fourth of July or any other patriotic holiday. They are also a great way to use up leftover chicken, turkey, or ham. With a variety of fillings to choose from, there is sure to be a pita pocket that everyone will enjoy. So get creative and have fun making these delicious and festive snacks!