How to Make Chewy, Tender Pita Bread (with Pockets Every Single Time)
Test cook Erin McMurrer shows host Bridget Lancaster how to make Pita Bread.
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How To Make Sourdough Pita Bread | Updated Version 2022
I tried a different version of sourdough pita bread. Instead of proofing the sponge, I used the starter straight from the fridge to make the dough, then let it rise for about 6 hours. After that, it only took about 10 minutes to rise the 2nd go around, then I made the pita breads.
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The $2 Gyro | But Cheaper
Homemade pork souvlaki and homemade pita bread makeup for my inability to pronounce gyro.
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Veggie Pita | Recipe | Bread Head
Bread Head is a non profit located in Los Angeles California and our mission is to empower individuals and families experiencing food and housing insecurity with food literacy, life skills, and positive relationships. Click to learn more!
We have a grocery assistance program called Gaia’s Gift. Celeste Baker is the founder of Bread Head and she prepares recipes with food donated to Gaia’s Gift. Watch and learn how to create delicious meals!
Veggie Pita
Gaia's Gift presents Veggie Pitta ????! (03/26/21)
INGREDIENTS:
1 head cauliflower
5 tsp lemon juice
2-3 tsp olive oil
2 tablespoon tomato paste
2 Carrots
2 cucumbers, quartered or diced
1-2 cloves garlic, minced
1/4-1/2 cup greek yogurt or Mexican crema
1/2 tsp paprika
1/2 tsp turmeric
salt
pepper
INSTRUCTIONS:
Roasted Cauliflower
Preheat oven to 350 degrees
Wash and dry cauliflower, chop or slice into uniform pieces.
Combine 2 tablespoons of tomato paste, 2 tsp lemon juice, 2-3 tsp olive oil, spices and toss cauliflower to coat.
Roast at 350F for 20-25 minutes or until tender, flip vegetables after 10 minutes!
Carrot toppings
Wash carrots and grate them.
Place the grated carrots in a bowl. Squeeze about a quarter of a lemon. Add ¼ teaspoon of salt and and a teaspoon of olive oil. Mix together and your toppings are complete!
Tzatziki:
Wash and chop cucumbers in about a quarter pieces.
Squeeze half of a lemon. Add pepper to taste.
Combine cucumber, carrot tops or dill, garlic and lemon juice. Add 3 tablespoons of Mexican crema to make a creamy and delicious spread! Season with salt and pepper.
Bean Smash
Place cooked pinto beans in a bowl and smash using a fork.
Add 4 tablespoons of olive oil and half of a teaspoon of salt to the mashed beans. Continue to mix and mash the beans until the beans have a creamy texture. Add spices that fit your taste.
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Cooking with a Coastie: Pita Bread
Petty Officer 1st Class David Hoover, a food service specialist and instructor at U.S. Coast Guard Training Center Petaluma, demonstrates how to make pita bread. U.S. Coast Guard video.
Veggie Pita Sandwich Recipe! Delicious, Healthy & Colorful! Make at Home in Minutes!
Hi Everyone! I love these guilt-free and tasty veggie pita sandwiches because they are PACKED with vitamins and minerals and are just oh so good! My homemade dressings are so versatile and can also be used with any salad you like.
Written Recipe for Colorful Veggie Pita Sandwiches:
Makes around 12 Pita Pockets.
Ingredients:
*You don’t need to use all of these ingredients! You can use whatever veggies you have in your fridge and add them. I just think personally that these veggies all taste great with each other, but you can play around with the recipe however you like.*
For the Filling:
Half of a Small Iceberg Lettuce
Half of One Yellow Bell Pepper
Half of One Red Bell Pepper
Half of One Small Apple
Two English Cucumbers
One Zucchini
Half of One Small Yellow Squash
Half of One Medium Carrot
Two Roma Tomatoes
Half of a Small Onion
Three Fourths of an Avocado
Juice of Half a Lime
One Jalapeño
Handful of Dried Cranberries
Handful of Pecans or Walnuts (or any nuts of your choice)
For the Avocado and Onion Vinaigrette:
The Leftover Quarter of the Avocado
Three Tablespoons of Extra Virgin Olive Oil
Half a Teaspoon of Balsamic Vinegar
Quarter Teaspoon of Apple Cider Vinegar
One Teaspoon of Mustard
One Teaspoon of Honey
One Teaspoon of Everything Bagel Seasoning
Orange Zest to Taste
Lime Zest to Taste
Juice of One Lime
Two Teaspoons of Dehydrated Chopped Onion
Salt to Taste
Black Pepper to Taste
For the Yogurt Based Dressing:
One Cup of Non-Flavored Yogurt
One Teaspoon of Everything Bagel Seasoning
One Teaspoon of Dehydrated Chopped Onion
Quarter Teaspoon of Garlic Powder
One Teaspoon of Sliced Jalapeño Brine (or any acid)
One Teaspoon of Sriracha Hot Sauce
One Teaspoon of Mustard
Salt to Taste
Black Pepper to Taste
Directions:
1.Gather and chop all of your ingredients for the filling! Be sure to add the juice of half a lime to the avocado slices. Again, you don’t have to use all of these veggies; play around and use whatever you have in your fridge or whatever you think will go well together. Place them in different bowls as you see fit.
2.To make the vinaigrette, take a quarter of the avocado you sliced and put them in a bowl and mash them. Then, add two tablespoons of extra virgin olive oil to the avocado, along with all of the balsamic vinegar, apple cider vinegar, mustard, a honey, everything bagel seasoning, orange and lime zest to taste, the lime juice, and the dehydrated chopped onion. Mix this thoroughly while gradually adding a tablespoon of oil. Then, add salt and black pepper to taste, mix again, and the vinaigrette is ready!
3.To make the yogurt based dressing, add the yogurt to the bowl, along with all of the measured ingredients, and mix well. It’s as easy as that!
4.To assemble a pita pocket, add all of the veggies you chopped for the filling to half a pita pocket, along with some crushed pecans and the cranberries. Choose either or both of the dressings to add as liberally as you would like.
5.Your fresh, delicious, easy pita pocket is ready! Enjoy it fresh.
#pitasandwich #vegetablesandwich #rashmiskitchenandthings #food #rashmiskitchen