Mexican Pita Pockets | Brisk Kitchen
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Today's Recipe
Mexican pita pockets
Ingredients:
• 1tsp oil
• 1tbsp Ginger Garlic paste
• 100gm paneer, cubbed
• Black pepper to taste
• Salt o taste
In bowl
• 1 tomato, chopped
• 1 onion, chopped
• 25gm green capsicum
• 25gm yellow capsicum
• 25gm red capsicum
• 2tbsp Jalapeños
• 2tbsp olives
• 1 tbsp Fresh coriander
• Lemon juice
• Salt to taste
• Red chilli flakes
• Seasoned/ fried paneer
• Pita bread
Description:
• Set a pan on a medium flame and add oil, ginger garlic paste, paneer, black pepper and salt
• Mix well and cook for some time
• In a bowl add tomatoes, onion, capsicum, jalapeños, olives, fresh coriander and lemon juice, salt and red chilli flakes
• Then add seasoned paneer
• Mix well and keep aside
• Now open the bread from the middle and add seasoned paneer mixture in it
• Then take a pita bread and cook on a grill pan, cut into 2 slices as shown in the video
• Cut into pieces and serve immediately
#pita #pitapockets #mexicanpitapockets
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Pita Bread Recipe (2 Easy Ways)
This homemade Pita Bread Recipe puffs up beautifully to form that perfect pocket inside. Learn how to make Pita Bread with instructions for baking in the oven or on the stovetop.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
PITA BREAD INGREDIENTS:
►1 cup warm water
►2 1/4 tsp instant yeast 1 packet or 7 grams
►1/2 tsp sugar
►1/4 cup whole wheat flour 30 gr
►2 Tbsp extra virgin olive oil plus another 1 tsp to oil the bowl
►2 1/2 cups all-purpose flour plus more to dust (312 gr)
►1 1/2 tsp fine sea salt
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:48Water and yeast tips
2:05 How to measure flour
2:33 Making pita dough
3:11 Kneading pita dough
4:38 Diving and rolling dough into balls
6:03 Rolling dough into disks
7:26 First method of baking pita bread
7:48 Second method of baking pita bread
8:24 Difference between both methods
9:28 Taste test
9:50 Pitta bread serving suggestions
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#natashaskitchen #pitabread #bread
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.
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2. Laadi Pav without oven:
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How to Make Fun Mexican Fiesta Chicken Pita Pockets
Make Mexican-inspired healthy chicken pita pockets with just the right amount of spice.
Taco seasoning and chopped chipotle peppers in adobo sauce liven up these shredded chicken pita pockets. Loaded with Mexican flavors, each pita brings a fun fiesta to any meal, that’s also healthy! Thanks in large part to Mission® Carb Balance® Pita’s, each high in fiber, low in carbs, and packed with 9g of protein.
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Serves: 4 chicken pita pockets
FEATURED PRODUCTS
4 Mission® Carb Balance® Pita:
INGREDIENTS
4 Mission® Carb Balance® Pita
1 lb boneless, skinless chicken breasts, sliced
1 packet (24 g) taco seasoning
2 tbsp vegetable oil
1/3 cup mayonnaise
2 tsp lime juice
1 chipotle pepper in adobo sauce, finely chopped
(1 tsp adobo sauce reserved)
1/4 tsp pepper
2 cups purple cabbage, shredded
1 cup Monterey Jack cheese, shredded
2 avocados, diced
1/2 cup tomato salsa
#chickenpitapockets
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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.
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Mexican Pita Pockets recipe by Chef Sanjyot Keer
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Recipe By: Chef Sanjyot Keer
Mexican pita pockets
• 1tbsp oil
• 1tbsp Ginger Garlic paste
• 1/2cup paneer
• Black pepper
• Salt
• In bowl
• 1/2cup tomatoes
• 1/4th cup onion
• 1/4th cup capsicum
• 1/4th cup bell pepper
• 2tbsp Jalapeños
• 2tbsp olives
• Fresh coriander
• Lemon juice
• Salt
• Red chilli flakes
• Seasoned paneer
• Pita bread
Description:
• Set a pan on a medium flame and add oil, ginger garlic paste, paneer, black pepper and salt
• Mix well and cook for some time
• In bowl add tomatoes, onion, capsicum, bell pepper, jalapeños, olives, fresh coriander and lemon juice, salt and red chilli flakes
• Then add seasoned paneer
• Mix well and keep aside
• Now take a pita bread and cook on a grill pan, cut into 2 slices as shown in the video
• Then open the bread from the middle and add seasoned paneer mixture in it
• Cut into pieces and serve immediately