73 baked pita bread bread Recipes

coriander seeds, cumin seeds, stalks parsley , leaves picked, onion, chopped, garlic, crushed, spring onions (scallions), handful of spinach leaves, washed, dried and roughly chopped, extra virgin olive oil, x 500g jar tomato relish (or 1 x 400g can chopped tomatoes), paprika, pita bread rounds, eggs, mint leaves, freshly ground black pepper

eggs, cottage cheese, milk, shredded cheddar cheese, onion, diced, red pepper, cubed, red potatoes, baked , cut into cubes, ketchup, margarine, hot sauce, salt, pepper, whole wheat pita bread, turkey bacon or 4 slices chicken bacon or 4 slices pork bacon or 4 slices vegetarian bacon

active dry yeast (2 1/2 tsp), honey, warm water (105 115 f), bread flour or 2 cups hi-gluten flour, plus additional, bread flour or hi-gluten flour, for kneading, whole wheat flour, extra virgin olive oil, salt, cornmeal , for sprinkling baking sheets

active dry yeast (2 1/2 tsp), honey, bread flour or high-gluten flour, plus additional for kneading, whole-wheat flour, extra-virgin olive oil, salt, cornmeal for sprinkling baking sheets

catfish fillets or tilapia fillets, fresh lime juice, chopped green onion, garlic cloves, minced, chopped fresh thyme, minced seeded scotch bonnet chile or habanero chile, vegetable oil, all purpose flour, pita bread rounds, warmed, chopped lettuce leaves, tomato slices, assorted condiments , such as mango chutney, honey mustard, garlic mayonnaise, thinly sliced onion, thinly sliced cucumbers, and hot pepper sauce

catfish fillets or tilapia fillets, fresh lime juice, chopped green onion, garlic cloves, minced, chopped fresh thyme, minced seeded scotch bonnet chile or habanero chile, vegetable oil, all purpose flour, pita bread rounds, warmed, chopped lettuce leaves, tomato slices, assorted condiments , such as mango chutney, honey mustard, garlic mayonnaise, thinly sliced onion, thinly sliced cucumbers, and hot pepper sauce

catfish or 1 lb tilapia fillet, fresh lime juice, chopped green onions, garlic cloves, minced, chopped fresh thyme, minced seeded scotch bonnet peppers or 3/4 tsp habanero pepper, vegetable oil, all-purpose flour, pita bread rounds, warmed, chopped lettuce leaf, tomato , slices, mango chutney, honey mustard, garlic mayonnaise, sliced cucumber, hot pepper sauce

yellow squash, bell pepper, any color, red onion, zucchini, cucumber, halved and seeded, garlic cloves, minced, salt, black pepper or 1/4 tsp red pepper, tomato paste, baked pita bread round, crudites

red onion, halved and sliced, olive oil, chorizo sausage, chopped, tomatoes (from a can), cilantro, chopped, eggs, pita bread, to serve

oregano, celery rib, carrot, white onion, lemon zest, water, roasted red pepper, cut into 1/3-inch squares, olive oil, salt and pepper, pita bread, cut into 6 wedges, feta , cut into six 1 1/2-inch cubes, micro greens (optional)

greenland halibut, prawns, tomatoes, lime , juice of, olive oil, sea salt, black pepper, mixed salad green , as garnish, sugar, balsamic vinegar, flour, baking powder, salt, olive oil, water , if required

salt , to taste, ziti pasta , regular or 1 lb whole grain, extra virgin olive oil (evoo), ground lamb, onion, chopped, garlic cloves, grated, carrot, peeled and grated, fresh thyme, leaves removed and chopped, cinnamon, allspice (about 1/3 palmful), black pepper, freshly ground to taste, canned whole peeled tomatoes, butter, flour, milk, nutmeg, freshly grated to taste, parmigiano reggiano cheese or 1 cup kefalotyri cheese, grated and divided, pita bread, toasted or 1 1/2 cups pita chips, flat leaf parsley, chopped

instant yeast (2 1/2 tsp, or 4 oz), honey, warm water (divided ), bread flour (plus additional for dusting the work surface), whole wheat flour, kosher salt, extra virgin olive oil, cornmeal for sprinkling the baking pans, special equipment : baking pans or cookie sheets, pizza stone (optional), makes eight 6-7 inch pitas, procedure, combine the two flours in a medium bowl., whisk in 1/2 cup of the flour mixture and keep whisking until the mixture is very smooth. cover with plastic wrap and let sit in a warm place for 45 minutes to an hour, or until doubled and bubbly., stir the salt into the remaining flour mixture ., mix in the remaining flour , 3/4 cup water, and olive oil. stir until a shaggy dough forms., turn out dough onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic., lightly spray a large, clean bowl with cooking spray (or coat with olive oil). place the dough in the bowl and turn to coat in the oil. let sit in a warm spot for at least an hour, or until the dough has doubled in size., punch down the dough (it s fun) and cut into 8 fairly even pieces., lightly flour a work surface ., roll each dough piece into a ball between your hands. flatten 1 of the dough balls , then roll out on your floured work surface to 6-7 inches in diameter. transfer the pita to the cornmeal-dusted baking sheet. repeat with each dough ball., let the dough rest, loosely covered with a clean kitchen towel, for 30 minutes., if you are baking your pita on a pizza stone , place the stone on the oven floor, and remove the middle oven rack (move the second oven rack to the top position, out of the way). if you don tsp have pizza stone, remove the top oven rack, and place the second rack in the lower middle position., preheat the oven to 500of., transfer the pitas , two at a time, to the pizza stone or oven rack. bake for 2 minutes on 1 side, gently flip with tongs or a long spatula, and bake on the other for 1 minute., pita to a cooling rack. cool for 1-2 minutes, then stack to keep warm.

warm water, sugar, scant tbsp active dry yeast, pumpernickel, vegetable oil (optional but will help the pitas stay fresher longer ), scant tbsp salt, chopped onion , scallions or chives, caraway seed (or dill seed), king arthur unbleached all-purpose flour, since the protein in rye flour or meal doesn tsp translate into gluten when it is mixed with a liquid, this dough won tsp have the stretch that an all-wheat dough will. if you use this ratio of pumpernickel to wheat when you re making pita bread, a pocket is reluctant to form. it is easy enough to make 1 with a knife after the pitas have baked. if you want the pocket to happen by itself and if you don tsp mind a milder rye flavor, use only 1 cup of pumpernickel and increase the wheat flour by the same measure, put this together as follows , using the pumpernickel in the initial sponge

dried fava beans, onion, chopped, potato, peeled and quartered, garlic cloves, ground coriander, ground cumin, salt, black pepper, cayenne pepper, vegetable oil (for deep frying), green onions, chopped small, dried breadcrumbs, deep fried dried onions, baking soda, sesame seeds , lightly roasted, radishes, sliced, chopped fresh parsley, tomato, diced, dill pickles, diced, jalapeno pepper, seeded and diced, whole 6 1/2 inch pita bread, shredded lettuce (, of your choice), beau monde seasoning

red pepper, chopped, baked beans (i prefer white in tomato sauce), garlic cloves, lemon, th cup sliced almonds, olive oil, dried oregano, dried basil, fresh basil (optional), salt and pepper, pita bread , sliced into eights and divided in half (so each 1 should make 16 triangle pieces), olive oil, sweet paprika (or regular if you don tsp have), cumin, salt, dried oregano, dried parsley, fresh parsley (optional) or basil, chopped (optional)

cleaned chicken livers, buttermilk, kosher salt and freshly ground black pepper, red onions, thinly sliced, unsalted butter, sugar, balsamic vinegar, pita breads, canola oil, for frying, all-purpose flour, cornmeal, cayenne pepper, baking soda, watercress , for serving

active dry yeast (1/4 oz), honey, warm water, bread flour, whole wheat flour, extra virgin olive oil, salt, cornmeal for sprinkling baking sheets