Bread Pocket Recipe | Ramadan Iftar Recipe | Egg Stuffing Bread Snacks Recipe | Egg Snacks Recipe
#bread #snack #novenrecipe
Bread Pocket Recipe | Ramadan Iftar Recipe | Egg Stuffing Bread Snacks Recipe | Egg Snacks Recipe
Ingredients & Process:
Bread Pieces
Cut The Edges
Flour Slurry:
¼ Cup Flour
½ Cup Water
Mix Well
1 Tbsp Oil
2 Tbsp Onion
2 Green Chilli
Cook For 1 Min.
½ Tspn Garlic
½ Tspn Chilli Powder
1/8 Tspn Turmeric Powder
½ Tspn Salt
¼ Tspn Coriander Powder
¼ Tspn Pepper Powder
1 Boiled Egg
Grate The Egg
Cook For 1 Min.
1 Tbsp Coriander Leaves
Bread Piece
Roll And Make Flatten
Egg Mixture
Spread Flour Slurry
Seal The Edges
Dip In Flour Slurry
Coat With Breadcrumb
Fry In Medium Heated Oil
Fry Until Golden Brown Color
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Crispy Creamy Cheesy Pockets | Crispy Cheesy Bread Pockets |Easy Snacks Recipe |Cheesy Bread Pockets
Crispy Creamy Cheesy Pockets | Crispy Cheesy Bread Pockets | Easy Snacks Recipe | Bread Rolls | Cheesy Bread Pockets
#cheesypockets #cheesybreadpockets #eveningtimesnacks #Easysnacksrecipe #cheesydisc
Ingredient:
For Creamy Cheesy Mixture:
Butter - 1tbsp
All Purpose Flour/ Maida - 1tbsp
Milk - 3/4 cup
Salt - 1/2 tsp or to taste
Oregano - 1tsp
Red Chilli flakes - 1/2 tsp
Pizza Sauce - 1/2 tbsp
Pizza Cheese/ Mozzarella Cheese - 1/2 cup
Cheese Slice - 1
Boiled Corns - 2 tbsp
Capsicum - 2 tbsp (finely Chopped)
Bread Slices
For All Purpose Flour/ Maida paste :
All Purpose Flour/ Maida - 2 tbsp
Water - 4 tbsp
For Slurry:
All Purpose Flour/ Maida - 3 tbsp
Cornflour - 3 tbsp
Salt - 1/2 tsp
Black Pepper Powder - 1/4 tsp
Water - To make slurry
Bread Crumbs
Oil for frying
#anyonecancookwithdralisha #dralishacheesypocketsrecipe #cheesesnacks #eveningsnacks #teatimesnacks #dralishaeasyrecipes #quickandeasysnacks recipes #whitesaucerecipe
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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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Instant Tandoori Paneer Pockets | Pita Pocket Recipe | Paneer Recipes
#pitabread #snacks #appetizers
Tandoori Paneer Pockets or paneer pita pocket is an easy appetizer recipe made with tandoori mayo mixed with sauteed vegetables and paneer. The tandoori paneer mix is stuffed between pita bread along with lettuce and it takes just a few minutes to cook. This instant pita pocket recipe is a veg recipe that you can make at home with minimal ingredients. Do try this quick tandoori paneer pocket recipe and enjoy with your friends and family.
If you're looking for a snack recipe which you can make instantly, then this is the best recipe for you which you can whip up in just a few minutes. This veg pita pocket recipe made with the delicious cremica tandoori sandwich spread mixed along with paneer and vegetables is the ultimate comfort food recipe that you can get. To learn how to make this tandoori paneer pita pockets, watch the full recipe video for end-to-end instructions.
Do try this easy snacks recipe and let us know in the comments below how you like it and what would you like to see next.
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Pita Pockets Recipe By SooperChef
Pita pocket a combination of grilled chicken with veggies and topped with cheese sauce can’t be missed by a person who loves sandwiches. Loaded with all right flavors and taste this recipe is a must-have. Give this delicious pita pocket recipe a try and share your feedback with us.
#PitaPockets #PitaPockets
Ingredients for dough:
Flour 4 cups
Yeast 1 ½ tbsp
Salt 1 tsp
Sugar 1 tbsp
Oregano 1 tbsp
Milk 1/2 cup
Water as required
Ingredients for chicken marination:
Chicken breast 2 fillets
Salt to taste
Black pepper 1 tsp
Lemon juice 1 tbsp
Mustard paste 1 tbsp
Oil 1 tbsp
Ingredients for cheese sauce:
Oil 1 tbsp
Flour 2 tbsp
Butter 1 ½ tbsp
Mozzarella cheese 1 cup
White pepper powder 1/4 tsp
Salt to taste
Assembling:
Pizza sauce as required
Onion (julienne) as required
Tomatoes (julienne) as required
Capsicum (julienne) as required
Olives (sliced) as required
Sweet corns as required
Ice burg (shredded) as required
Directions for dough:
In a bowl add flour, yeast, oregano, sugar, salt, oil and milk.
Gradually add water and knead a smooth dough. Cover and let it proof for 30 minutes.
Make small balls of 105 grams; roll out each in round shape.
Cook on a medium pan on low flame each side for 40 seconds or 1 minute.
Then again cook on a grill pan, each side for at least a minute and then cut them from center and make pocket.
Directions for chicken filling:
Take chicken breast and cut it into half to make thin slices.
Marinate your chicken with salt, pepper, lemon juice, mustard paste and oil for 15 minutes.
Grease your grill pan and cook your chicken fillet each side for 2 to 3 minutes.
Then cut your chicken fillets into strips.
Directions for cheese sauce:
Pour oil in a pan, then add butter and let it melt.
Add flour and cook it on medium low flame for a minute.
Then add milk in it and give it a good mix.
Add white pepper, salt and cheese. Cook until cheese melts.
Assembling:
Spread pizza sauce in pocket then fill it with ice burg, chicken, capsicum, tomatoes and onion.
Sprinkle olives, sweet corn on top and lastly drizzle cheese sauce.
Your tasty pita pockets are ready to serve.
Preparation time: 30 minutes
Cooking time: 30 minutes
Serving: 4-5
FLIPANY Recipes: Pizza Pita Pocket
Ingredients:
- Whole Wheat Pita
- Low-Fat Shredded Mozzarella Cheese
- Spinach, Chopped
- Bell Peppers, Diced
- No-Sodium Added Pizza Sauce or Tomato Sauce
Directions:
- Cut pita pocket in half and gently open to create a pocket.
- Spread the pizza or tomato sauce inside the pita pocket.
- Add the bell peppers, spinach, and sprinkle with cheese.
- Place on a skillet and cook until cheese has melted and both sides are brown and toasty. (Can also cook on a baking tray in an oven on 350 degrees until golden brown and the cheese has melted).