214 warm pita bread Recipes

pita bread, warmed (whole wheat), peanut butter, enough to cover the pita bread, flax seed meal, granola cereal, apple, sliced thin and cubed

olive oil, red onion, sliced thin, garlic cloves, finely minced, lamb, cubes sliced thin (precooked souvlaki), pita bread, round warmed and cut in half, tzatziki, roma tomatoes

yeast, sugar, warm water, warm water, unbleached flour, plus more for kneading, salt, oil

all-purpose flour or 4 cups whole wheat flour, salt, extra virgin olive oil, active dry yeast, warm water, sugar, warm water (110 degrees )

pita bread, white flour, warm water, sugar, salt, active dry yeast, zaatar spread, olive oil, garlic crushed into a paste with a pinch of salt., lemon zest (more if you like it tart), zaatar and/or ground sumac

all-purpose flour, pastry flour, warm water (110 degrees f/45 degrees cup), active dry yeast, applesauce, salt, white sugar, olive oil

yeast (you can use quick rising), warm water, all purpose flour, teapsoon salt, granulated sugar, lukewarm water

yeast , or quick rising, warm water, all purpose flour, teapsoon salt, granulated sugar, lukewarm water

warm water, active dry yeast, molasses, salt, whole wheat flour, soy flour, cornmeal for dusting

warm water (110 degrees ), active dry yeast, honey, wheat flour, all-purpose flour, salt, vegetable oil

goat cheese, softened, basil pesto, sun-dried tomatoes, softened and chopped, pita breads, cut in half

goat cheese, softened, basil pesto, sun-dried tomato, softened and chopped, pita breads, cut in half

warm water (100 degrees to 110 degrees ), active dry yeast, all-purpose flour, plus more, all-purpose flour , for dusting, salt, olive oil, plus more, olive oil , for bowl

tahini, date syrup (date molasses, dibis in arabic, found in some middle eastern shops), sesame seeds, ground cinnamon, to garnish, apple, sliced, to serve, pita bread, cut into wedges to serve

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

bread flour (i used heartland mill organic strong high-gluten), plus more for sprinkling while kneading & rolling out dough, salt, sugar, active dry yeast, good olive oil, warm water (105-110 degrees )

yeast , or quick rising, warm water, all purpose flour, teapsoon salt, granulated sugar, lukewarm water