15 make pita Recipes

  • Make It Yourself-pita Chips
    whole wheat pitas, split , then cut into triangles and
    2 More
    whole wheat pitas, split , then cut into triangles, olive oil, various seasonings (dried italian herbs, garlic, chili, cayenne, salt and pepper, etc depending on your tastes and what the chips will be used for)-try about 1tsp total of seasoning
    8 min, 3 ingredients
  • Chickpea Stew With Crispy Pita Wedges
    olive oil, red onions, sliced in wedges and
    17 More
    olive oil, red onions, sliced in wedges, garlic cloves, minced, red chili pepper, seeded & sliced thin (depending on how hot you like it), salt, chickpeas, rinsed & drained, vegetable broth, cumin, curry (optional), tomatoes, sliced in half, baby spinach leaves, washed & dried, salt, fresh ground black pepper, sour cream, more if desired as 1 pita makes 8 wedges small whole wheat pita bread, olive oil, salt, paprika, garlic powder
    40 min, 19 ingredients
  • Make Ahead Pita Bread
    active dry yeast, water (approximately 105 degrees f) and
    4 More
    active dry yeast, water (approximately 105 degrees f), whole wheat flour, all-purpose flour (or bread flour), salt, olive oil
    24 min, 6 ingredients
  • Provolone and Roasted Pepper Crisps
    pitas, sliced in half to make 4 round pieces, olive oil and
    7 More
    pitas, sliced in half to make 4 round pieces, olive oil, paprika, dried oregano, kosher salt, roasted red peppers, drained and cut into strips, lemon, garlic, sliced, grated provolone
    9 ingredients
  • Pork Souvlaki
    boneless pork loin or 1 1/2 lbs pork tenderloin and
    8 More
    boneless pork loin or 1 1/2 lbs pork tenderloin, lemon juice, olive oil, garlic cloves, smashed, dried oregano, salt, pepper, prepared tzatziki , sauce (make your own, recipe in zaar), greek pita breads
    40 min, 9 ingredients
  • Greek Lamb Burgers
    ground lamb, garlic clove, crushed and
    14 More
    ground lamb, garlic clove, crushed, dried mint or 2 tbsp chopped fresh mint, dried oregano, feta, finely crumbled, ground black pepper, kalamata olives or 8 -10 black olives, pitted and finely chopped, tomatoes, skinned and chopped, cucumbers, peeled , seeds removed and chopped, red onion, chopped, lime juice, lemon juice, ground cumin, olive oil, pita breads (2 large pita s cut in half to make pockets, or 4 small pita s cut open at the top), plain low-fat yogurt
    40 min, 16 ingredients
  • Fattoush - Lebanese Salad
    romaine lettuce , strips and
    11 More
    romaine lettuce , strips, firm ripe tomatoes (coarsely diced ), parsley (coarsely chopped ), carrot (coarsely diced ) (optional), green onion (coarsely chopped ), mint (finely chopped ), olive oil, lemon juice (more or less to taste), salt (more or less to taste), pepper, garlic cloves, finely chopped, toasted pita bread (broken into small pieces) or 1 crouton (make a good substitution)
    10 min, 12 ingredients
  • Casablanca--moroccan Lamb
    lamb shanks , cut into 1-inch pieces and
    24 More
    lamb shanks , cut into 1-inch pieces, onions, peeled and grated, onions peeled and thickly sliced, ras el hanout , plus more to taste, salt and freshly ground black pepper, unsalted butter, a large pinch saffron, cinnamon stick, olive oil, sugar, canned crushed tomatoes, canned chickpeas, pumpkin or butternut squash chunks, pitted prunes, halved, pita bread or lavash, make your own ras el hanout, ground cumin, ground ginger, salt, freshly ground black pepper, ground cinnamon, ground coriander seeds, cayenne, ground allspice
    1 hour , 25 ingredients
  • Homemade Rye And Onion Pita Homemade Rye And Onion Pita
    warm water, sugar, scant tbsp active dry yeast and
    8 More
    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
    8 min, 11 ingredients
  • Vegetarian Mexican Pita Vegetarian Mexican Pita
    pita pockets, black beans (120g) and
    6 More
    pita pockets, black beans (120g), brown rice, dry (makes 1/2 cup cooked ), fat free cheese (mozzarella or cheddar both work well), chopped spinach, green onion, cumin powder, chipotle tabasco sauce (to taste)
    15 min, 8 ingredients
  • Peanut Pita  Filling Peanut Pita Filling
    roasted peanuts, vegan margarine, chopped spring onions and
    3 More
    roasted peanuts, vegan margarine, chopped spring onions, raisins, tomatoes, chopped roughly (make sure to have 1 half away from the other half), whole wheat pita bread
    20 min, 6 ingredients
  • Curried Potato Pita Sandwiches Curried Potato Pita Sandwiches
    onion (about 8 oz.), peeled , halved lengthwise, and thin... and
    12 More
    onion (about 8 oz.), peeled , halved lengthwise, and thinly sliced crosswise, minced garlic, salad oil, curry powder, cumin, cayenne, salt, yukon gold or other thin-skinned potatoes, scrubbed and cut into 1/2-inch chunks, chopped parsley, nonfat plain yogurt, diced peeled cucumber, lemon juice, pocket breads (about 6 in. wide), cut in half crosswise to make 6 pockets
    13 ingredients
  • How To Make Corn Tortillas Rolling Your Own How To Make Corn Tortillas Rolling Your Own
    article and
    11 More
    article, those of us who are blessed with living in the lone star state may take for granted the steaming hot, flavorful corn tortillas that many mexican restaurants still provide free to patrons. cities and towns of any size at all frequently have a tortilleria, that is, a tortilla factory, where freshly-made tortillas or fresh masa (tortilla dough) can be purchased. or maybe not., in any case , a resourceful cook, particularly 1 who relishes tex-mex fare, will want to be able to produce a batch of corn tortillas. there is nothing quite like the aroma of hot, handmade tortillas. your own tortillas will not only rival the restaurant variety, they will taste even better because they are so fresh., according to the tortilla industry association, tortillas are more popular today in the u.s. than all other ethnic breads, such as bagels, english muffins and pita bread., average (say 6- to 7-inch) corn tortilla contains about 60 calories, a gram or so each of protein and fat, 12 g of carbohydrate and 44 milligrams of calcium. since they are made exclusively of corn flour and contain no wheat gluten, they are an ideal bread alternative for those who are gluten intolerant., but most of all , they are good., corn tortillas are the foundation of classic tex-mex dishes like enchiladas , gorditas, quesadillas, tacos and tostados. mexican cooks have been patting them out for millennia; tortillas are the bread of mexico., this article will concern itself with corn tortillas, rather than the wheat flour tortillas that originated in northern mexico., ingredients for tortilla making are incredibly, and somewhat deceptively, simple. there are only two: corn flour and water. we could get so basic as to detail the process of making corn flour with parched corn and slaked lime, and grinding the resulting product ourselves, but no 1 would do that. and besides, there is a product made by the quaker oats company called masa harina that makes an excellent corn tortilla. masa harina may be difficult to find in some, principally northern, areas of the u.s., and you may have to ask your grocer to serving it for you. it can also be obtained by mail order, although it is a bit pricey ($3.95 for 2 lb, plus shipping), compared to what you pay for it in a local supermarket., whatever you do , don tsp confuse corn flour with corn meal. corn meal is made from a completely different process, and it simply won tsp work for tortilla making., need a big cast-iron skillet or griddle and a tortilla press, too. tortilla presses have become pretty easy to find in kitchen-supply stores. not exactly a high-tech gadget, if you pay more than $20 for 1, you ve paid way too much. if you can tsp find a tortilla press, it is possible (but not preferable) to press out your tortillas on a flat surface using a heavy, flat-bottomed dish. you ll also need some plastic bags of the sandwich or freezer variety, but more about that later., in most every recipe for corn tortillas, the proportion of ingredients called for is 2 cups of masa harina to 1-1/4 to 1-1/3 cups of water. however, the difference between 1/4 cup and 1/3 cup, while only 4 tsp, can be critical.
    1 min, 12 ingredients




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