CHEESY VEGETARIAN PITA SANDWICHES
Try this insanely easy pita sandwich recipe for a quick, delicious dinner idea or a lunch on the go! Filled with healthy veggie and cheese, these are bursting with flavor!
Mini pita bites with chicken filling
If you’re bored with your go-to meals and lacking motivation to cook. It’s time to get creative in the kitchen. This delightful recipe will give your palate something new.
Ingredients
For chicken marination
1kg chicken
1 tbsp Ginger garlic paste
Salt to taste
1 tbsp crushed black pepper
1 lemon's juice
For Sriracha-mayo
250ml mayo (1 cup)
3 tbsp Sriracha sauce
4 tbsp ketchup
For pita dough
250ml + 130ml warm water
1 tsp sugar
7g yeast
4 cups flour (500g approximately)
2 tsp salt
3 tbsp oil
For salad
Chopped red onion and cucumber
if you liked this video and want to see more easy recipes, please do SUBSCRIBE! Its FREE!
إذا كنت تحب هذا الفيديووترغب في رؤية وصفات سهلة أكثر، يرجى الاشتراك!
subscribe here
please join us on
our facebook page
follow us on
instagram
???? Track Info:
#1:
Title: Cha Cappella by Jimmy Fontanez, Media Right Productions
Genre and Mood: Jazz & Blues + Happy
#2
SONG :
Percussion by Ramol
Produced by RamolPro
Video Link :
#secretingredientisalwayslove #yummyyyy #minipitabites
Mexican Pita Pocket
As easy to make as it is delicious this Pita pocket was submitted by the Wooloowin State School.
INGREDIENTS (4 SERVES)
400g of lean beef mince
1 diced onion
2 tbs of minced garlic
1 can of diced tomatoes
1 packet of Mexican seasoning mix
1/2 cup of lemon juice
2 tbsp of oil
1/2 iceberg lettuce, sliced
1 tomato, diced
1/2 cucumber, diced
1 avocado, diced
1 cup of reduced fat cheese
METHODS
1.Heat oil in a large saucepan. Add onions and cook until translucent.
2.Add garlic and mince. Cook until browned.
3.Add tinned tomatoes, lemon juice and season to taste. Simmer on med-low heat for at least 15 minutes.
4.In a separate bowl, mix together lettuce, tomato, cucumber and avocado to make a simple salad.
5.Serve in pita pockets with two tbs of mince, two tbsp of salad, a sprinkle of cheese.
6.Optional: drizzle of natural yoghurt.
How to make Pita Bread at home like a PRO (without oven)
In this video let us learn How to make Pita Bread at home like a PRO in a simple Simple and Easy video tutorial format.
The only 6 simple steps you need to know to make Pita Bread recipes like a PRO!! This easy homemade pita bread recipe made on the stove top with soft and chewy texture puffed like a balloon creating a pocket that is great for fillings when stuffed with veggies and hummus makes a perfect healthy dinner.
#bread #pitabread
This is a pita bread recipe without oven, that is we are making the pita bread on the stove I mean pita bread on the stovetop.
Find all the details on making homemade pita bread recipe in the oven by clicking on this link:
These pita pocket bread are a staple food of Arabs, part of Mediterranean Cuisine makes a perfect medium for fillings, pita sandwiches, pita crisps.
______________________________
Related Recipe:
1. Secret bakery recipe of Tawa Pizza -
2. Laadi Pav without oven:
______________________________
My Favourite recipes:
1. Gulab Jamun Cake:
2. No Knead Artisan Bread:
_________________________________________________________________
Connect with me on
Facebook:
Instagram:
Send me an email to spicesandflavors@gmail.com for business enquiries.
I will see you soon with another recipe
Until then
Hugs
Sushma
______________________
Music Credits:
1. Ibn Al-Noor by Kevin MacLeod is licensed under a Creative Commons Attribution license (
Source:
Artist:
Stuffed Pita Pockets In Gujarati | Snacky Ideas by Amisha Doshi | Sanjeev Kapoor Khazana
Pita Bread pockets stuffed with 2 different types of vegetarian fillings.
STUFFED PITA POCKETS
Ingredients
4 pita breads
¼ cup sour cream
Grated processed cheese for topping
Butter for brushing
Tomato ketchup as required
Cheese sauce stuffing
1 tablespoon butter
1 tablespoon refined flour
1 cup milk
2-3 tbsps grated processed cheese
1 teaspoon dried oregano
Crushed black peppercorns to taste
Salt to taste
2-3 tablespoons boiled corn kernels
¼ medium bunch fresh fenugreek leaves (methi), blanched and chopped
3-4 fresh basil leaves, shredded
Mexican stuffing
2 tablespoons Mexican sauce
½ cup boiled red kidney beans, mashed
1 medium tomato, deseeded and finely chopped
Salt to taste
Crushed black peppercorns to taste
1 teaspoon dried oregano
1 teaspoon red chilli powder
Method
1. Preheat oven to 180° C.
2. To prepare Mexican stuffing, heat 1 tablespoon oil in a non-stick pan. Add tomato and sauté for 30 seconds.
3. Add salt, crushed peppercorns, dried oregano and chilli powder and sauté for 1 minute. Add kidney beans, mix and cook for 1-2 minutes. Mash well using the back of the spatula.
4. Add 2-3 tablespoons water and Mexican paste, mix and cook for 1-2 minutes or till the moisture evaporates. Transfer in a bowl.
5. To prepare cheese sauce stuffing, heat butter in another non-stick pan. Add flour and sauté for 30 seconds.
6. Add milk and cook on medium heat till mixture thickens, mixing continuously. Reduce heat, add cheese, dried oregano, crushed peppercorns, salt, corn kernels, fenugreek leaves and basil leaves, mix and cook for 1-2 minutes.
7. Halve pita breads and slit with one side intact to make pockets.
8. Pour some sour cream, put some Mexican stuffing in half of pita bread pocket and top with some processed cheese.
9. Put some white sauce stuffing in remaining pita bread pockets and top with some cheese.
10. Put the prepared pita pockets on a baking tray and brush some butter on top. Put the tray into the preheated oven and bake for 5-7 minutes. Remove from oven and brush some butter on top.
11. Spread some tomato ketchup on a serving platter, place the stuffed pita pockets and serve hot.
Click to Subscribe:
Cookware by :
Facebook :
Twitter :
#sanjeevkapoor
The Softest Pita Pockets EVER!
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.
Print this recipe here:
Makes 10 Pitas:
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
INSTRUCTIONS
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.
NOTES
Notes: To make whole wheat pitas, substitute 2 cups of whole wheat flour for 2 cups of all-purpose flour. This dough can be kneaded by hand. Knead it until it is no longer sticky. It should stay soft and tacky.
Official Facebook Page:
Instagram:
Pinterest:
Twitter:
Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)
My cutting board:
Kitchen Aid Mixer:
Food Processor:
Microplane:
Madeleine Pan:
Cheesecake Pan:
Vitamix Blender:
Nonstick pan:
Cast iron pan:
Pastry Bag:
Half sheet baking pans:
Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)
Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!