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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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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MEXICAN STYLE PITA BREAD CHICKEN SANDWICH RECIPE | Chicken Pita Bread Recipe and Pita Pockets.
Check out this delicious recipe for Pita bread chicken sandwich pockets recipe in Mexican Style with my twist. This is a very delicious dish & it's very easy to make. Try & share your experience
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Mexican chicken pita sandwich/pocket with a twist
--For Chicken Filling
Ingredients:
Oil 2 tbsp
Onion 1 big
Garlic 1 tbsp
Chicken 1/2 kg
Sriracha sauce 1 tbsp
Corn 2 tbsp
Capsicum 2 tbsp
Olives 5-6 cut
Salt 1 tsp
Coriander powder 1 tsp
Red chilli powder 1 tsp
Oregano 1 tsp
Coriander 2 tbsp
--For yoghurt dressing
Yoghurt 1 & 1/2 cup
Black pepper 1/4 tsp
Oregano 1/4 tsp
Coriander 1 tbsp
Salt 1/4 tsp
Directions
First step pour yoghurt in muslin cloth & hang for an hour or so, If u forget to remove it after 1 hour (just like me) it’s totally fine u can add desired yoghurt water back in to fix the consistency. We will hang yoghurt to avoid too runny dressing, which will mess up with our chicken pocket. Now take oil add onion to it and sauté for a minute or so then add garlic & cook both ingredients for some time. Give a splash of water if u feel it sticking, then add salt, coriander powder, red chilli powder & cook for a while. Next add yoghurt water to give it gravy sort of consistency & add chicken, cook for about 10 minutes. When chicken is almost cooked add sriracha sauce, corns & capsicum. Cook the vegetables for 1 minute as we cut them very small. In the end add oregano, olives & coriander. Turn off the heat n set it a side. When it’s cooled down shred it with a fork.
For the yoghurt dressing
In a bowl add hung yoghurt, oregano, black pepper, salt & coriander. Mix thoroughly & if u feel it’s very dry add bit of yoghurt water.
For the assembly of chicken pocket
Cut whole meal pita bread into half. I m taking hummus to layer it onto whole meal pita bread (it will add moisture to our chicken pocket). Apply it on one side of bread and fill the bread with chicken filling, top it off with yoghurt dressing because it’s not very runny so it will hold for a while u don’t need to rush & eat it immediately.
4 Pitta Bread Fillings Ideas (HEALTHY PITA POCKET SANDWICHES!)
Find out 4 healthy ideas to have pita bread fillings. Video show how to make veggie, buckwheat, avocado and egg pita pocket sandwiches.
Enjoy healthy sandwiches!
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✅ Silicone Pastry Mat Extra Large Non Slip with Measurement for Fondant, Rolling Dough, Pie Crust, Pizza and Cookies
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Video of 4 Pitta Bread Fillings Ideas (HEALTHY PITA POCKET SANDWICHES!)
PLAYLISTS:
► Easy Pasta Recipes
► Chicken Recipe Ideas
► Vegetarian Recipe Ideas
► Best Pizza Recipes
► Creative Fun Ways to Shape Bread Rolls
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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Easy Stuffed Vegetarian Pita Pockets with Cucumber Yogurt Sauce | How to make it at home
???????? Are vegetarian Shawarma's good? Yes? Well, these are SOOO much better ???? Stuffed Vegetarian Pita Pockets with Cucumber Yogurt Sauce ????
For FULL RECIPE, go to:
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