Egg Stuffed Pita Recipe
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Today we are making Ji Dan Guan Bing it is like a pita and uses a cool technique to pour the egg into the bread. It's easy to make, and popular all over China.
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INGREDIENTS (makes 6 pancakes):
350 grams of all-purpose flour
190 grams of water
1/2 tsp of salt
5 tbsp of all-purpose flour
2-3 tbsp of oil
1/2 tsp of 5 spice powder (Amazon Link:
6 eggs
1/3 cup of diced scallion
INGREDIENTS THAT WE USE TO ASSEMBLE THE BREAKFAST WRAP:
Bacon
Sausage
Lettuce
Tomato slices
Sriracha
Mayonnaise
INSTRUCTIONS:
1. MAKE THE DOUGH
In a big mixing bowl, combine the all-purpose flour, salt, and water.
If kneading by hand: Mix all the ingredients until combined. Leave to rest for 10 minutes. Then knead again to form a soft and smooth dough.
If you have a stand mixer: Knead on low speed until a very smooth dough forms (8-10 minutes).
Divide the dough into 6 even pieces. If you use a scale, each piece should be about 85 - 90 grams. Shape them into round, smooth balls. Cover the dough and let it rest for about 10 minutes.
2. MAKE THE YOUSU
Heat 2-3 tbsp of oil in a saucepot until it is slightly smoking. In a heatproof bowl, add 5 tbsp of all-purpose flour and 1/2 tsp of five-spice powder. Pour the hot oil into the flour in batches and stir to mix until it becomes a thick paste. Set it aside.
3. WRAP THE YOUSU
Take one piece of the dough and dust it with some flour to prevent stickiness. Use a rolling pin to roll it flat and get it into a round wrapper with a thick middle and a thinner edge. The diameter should be 4-5 inches.
Take some of the Yousu and put it in the middle. Spread it out. Then, wrap it like the way how we make steamed buns. Shape it back into a round, smooth ball again.
Once you are done with all of them, let them rest for 30 minutes.
4. MAKE THE STUFFED EGG PANCAKES
Roll the buns into 8-9 inches sheets. If you see any air bubbles while rolling the dough, do not break and eliminate them. Otherwise, the bread will not inflate later.
Lightly drizzle some cooking oil in a big cast-iron skillet. Turn the heat to medium-low. Place the flatbread in. Let the first side cook. Once it becomes a bit translucent and there are some bubbles appearing in the middle layer of the bread, you can flip and cook the other side. In a minute or 2, the bread will start puffing up.
Quickly crack one egg and add some diced scallion to it. Mix well. Some people also like to add a pinch of salt, but I think that makes my bread too salty, so I don’t add it.
Once the bread is fully puffed up like a balloon, you can quickly poke a hole in the middle and pour in the egg mixture. It is best to use a cup with a pouring lip. If you spill some egg by accident, that is completely fine. You will not ruin anything.
Move the bread around to even out the egg mixture. Continue to cook for a minute or two until the egg is set. Normally, I use one egg per bread but you can use more if you want.
Take it out. Put it away. Do the same thing and finish the rest of the bread.
5. ASSEMBLE THE PANCAKES
The buns need 30 minutes to rest. While waiting, you can prepare some tomato slices, fresh lettuce. I also pan fry some sausage and bacon. These are classic configurations to go with this egg stuffed flatbread but you can use whatever you like.
Use the egg stuffed bread to wrap whatever ingredients you like (lettuce, sausage, tomato slices, bacon). For the sauce, I used mayonnaise and siracha, but you can use your favorite sauce. This wrapper will also be good with some grilled meat and hummus. You know, be creative, make it however you like.
Videography / Editing by Austin Schargorodski -
Homemade Pita Bread Recipe
I’ve got great memories of making sandwiches with my dad using pita bread and stuffing it up with as much lettuce, tomato and lunch meat as possible. Learn how simple it is to make this homemade pita bread and serve it up to friends and family.
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Ingredients for this recipe:
• 1 ½ cups warm water (110° to 115°)
• 1 packet of active yeast
• 2 tablespoons sugar
• 3 cups all-purpose flour
• ¾ cup whole wheat flour
• 2 teaspoons sea salt
• 3 tablespoons olive oil
Makes 14 pitas
Prep Time: 25 minutes
Cook Time: 15 minutes
Rise Time: 2 hours
Procedures:
1. Add the water, yeast and 1 tablespoons of sugar to a stand mixer and whisk using a hand whisk until it is combined. Let sit for 5 to 7 minutes or until a raft has formed on the top.
2. In the meantime, whisk together the remaining 1 tablespoon of sugar, flours and salt until combined.
3. Pour 2 tablespoons of olive oil into the stand mixer along with the dry flour, sugar and salt ingredients.
4. Place on the hook attachment and mix on low speed for 8 to 10 minutes to knead.
5. The dough should be smooth, and you want the dough to be a little sticky, but you still may need to add in a bit more flour to get it to the right consistency.
6. Coat with the remaining 1 tablespoon of olive oil and place in a container and cover with a lid or towel and let sit for 2 hours or until doubled in size. See note below on resting trick.
7. Remove the dough and place on a lightly flour dusted surface and press to form a rough rectangle.
8. Cut the dough into 12-14 pieces and then taking each piece of dough keep folding it under to form a smooth dough ball.
9. Roll each dough ball out on a lightly flour dusted surface until it’s about 1/8” to 14” thick and 6” to 8” in diameter.
10. Place on a cookie sheet tray lined with parchment paper or just on parchment paper on your countertop and cover with a towel and allow to rest for 20-25 minutes.
11. Cook on a preheated pizza stone or sheet tray in the oven at 550° and cook for 1 to 1 ½ minutes per side until dark brown marks are formed onto the dough and so it puffs up into a hollow ball.
12. Repeat the process until all the dough balls have been cooked. See note below and alternative cooking method.
CHEF NOTES:
• How to Reheat: The best way to warm up pita is to wrap it up in foil or in a pan with a lid and place it in the oven at 350° for 4-5 minutes or until warm.
• Make Ahead: You can make this bread up to 1 day in advance and heat up before serving.
• How to Store: Place covered in the refrigerator for up to 5 days.
• How to Freeze: Place covered in the freezer for up to 1 month.
• You may use 100% all-purpose flour in this recipe.
• When the dough is done kneading it should be smooth and spring back when pressing down, and if you pinch it, it should stick a bit to your fingers.
• For a little rising trick place your covered bowl of dough in the oven with only the oven light on as it will act as a perfect proofing environment.
Chicken Pita Sandwich With Pesto & Feta: Healthy Pita Sandwich Recipe | How To Cuisine
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Full recipe:
Hello guys! Hope you are having a wonderful day!
Today, we are so happy to share with you this healthy pita sandwich recipe! If you are making pita sandwiches at home, we recommend you make your own pita bread. Check out our delicious and easy pita bread recipe.
Easy to make and with so much flavor, these tasty pita sandwiches are stuffed with a delicious salad mix, fresh red bell pepper, avocado, caramelized onions, feta, and pesto chicken.
These delicious pesto chicken pita pockets can be served hot or cold, and grilled on the skillet or in an electric griddler. Either way, they are so delicious!
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Easy Chicken Pita Wraps from Lirim a perfect light spring recipe
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Mediterranean Spring Pita | Food For Life
Learn how to make Mediterranean Spring Pita with Food For Life.
FULL RECIPE
Mediterranean Spring Pita
2 servings
INGREDIENTS
1 (14.5oz) can or 1 ½ cups cooked chickpeas, rinsed and drained
1 tablespoon olive oil
1 teaspoon fine sea salt, divided
1 teaspoon cumin
⅓ cup tahini
2 tablespoons lemon juice
1 garlic clove, minced
2 Food for LifeⓇ 7-Grain Pocket Breads
8 butter lettuce leaves
½ cucumber, peeled and sliced
½ cup thinly sliced red onion
⅓ cup kalamata olives, sliced
DIRECTIONS
1. Preheat oven to 425℉.
2. On a sheet pan, toss together chickpeas, oil, ½ teaspoon salt, and cumin. Roast until browned and crisp, about 20 minutes.
3. In a medium bowl, whisk together tahini, lemon juice, garlic, and ½ teaspoon salt. Add 2 tablespoons cold water or until mixture reaches desired consistency.
4. Cut off top ⅓ of pocket breads and stuff with lettuce, cucumber, onion, olives, and chickpeas and drizzle with tahini sauce. Reserve leftover tahini sauce for more pita sandwiches or as a dressing for salads.
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Food For Life makes high-quality and organic sprouted grain breads, English muffins, tortillas, and more!
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1 CUP LANG NG HARINA MERON KA NG SOFT PITA BREAD!
yield: 3 large size pita bread
Pita bread:
1 cup all purpose flour (150 grams)
1/2 tsp. salt
2 tsp. sugar
1 cup (250 ml.) water
2 tsp.melted butter or oil
Pork skewers:
250 grams ground pork
salt and pepper to taste
1/2 tsp. paprika
1/4 tsp. dried oregano or parsley
1 tbsp. liquid seasoning
1 tbsp. ketchup
Mayo sauce:
1 tsp. mash garlic
1/4 cup mayo
2 tbsp. sriracha or chili sauce
thinly slice cabbage
Salsa:
1 medium size cucumber
3 med. tomatoes
1 onion
cilantro
1-2 tbsp. lemon juice
Link for the cheese sauce recipe
ingredients for the cheese sauce
1/2 cup butter (I use golden crown/butter compound)
1/2 cup all purpose flour
2 cans of 375 ml. each evaporated milk or fresh milk
1 pack of 160 grams eden cheese
1/4 cup sugar
1 tsp. salt
1 pack of 250 ml. all purpose cream or cooking cream
thank you for watching!
#softshawarmadough
#pitabread
#lutongtinapay
#pangnegosyo