Best 5 Pita Pockets Flat Bread Recipes
Embark on a culinary journey with us as we explore the tantalizing world of pita pockets, also known as flatbread pockets, a versatile and delightful staple in many cuisines worldwide. With their soft, chewy interiors and crispy, slightly charred exteriors, these pocket-shaped flatbreads offer endless possibilities for creative fillings and flavorful combinations. Whether you're craving a quick and easy lunch, a satisfying snack, or an exciting appetizer, pita pockets are a perfect choice. Join us as we uncover the secrets to making the perfect pita pocket flatbread, ensuring a mouthwatering experience that will leave you craving more.
Here are our top 5 tried and tested recipes!
PITA POCKET BREAD RECIPE: SOFT & PILLOWY
Pita Pocket Bread Recipe: Soft & Pillowy
Provided by Sherri
Categories Breads
Time 1h46m
Yield 6 to 8 Pita Pockets
Number Of Ingredients 7
Steps:
- Activate yeast by adding yeast, honey, & water (110-115° F) to a stand mixer. Give it a quick stir and let activate for 5 minutes or until bubbly on top.
- To a large bowl add bread flour, whole wheat flour, & sea salt and give it a whisk.
- When the yeast has activated add 1 tablespoon extra virgin olive oil. Pour in about half of the flour mixture. Assemble hook attachment and turn on low speed.
- Gradually keep adding flour in increments until the dough begins to pull away from the sides of the bowl. You may not need all of the flour.
- Continue to knead the dough for 7-10 minutes until smooth and slightly sticky.
- Remove from the mixer and transfer to a well oiled bowl & a light coat over the dough to keep from sticking. Cover & place in a warm environment and rise for 2 hours or until doubles in size.
- When doubled in size, punch dough down, remove from bowl.
- Lightly flour surface and gently press dough into a rectangular shape. Divide the dough into roughly equal portions with a bench scraper.
- Fold each dough ball under several times until a smooth dough ball is formed.
- Cover dough balls and roll out each dough ball out on a lightly floured surface into an oval shape 6-8 inches in diameter and about 1/8" thick.
- Cover & rest another 30 minutes.
- Preheat a large cast iron skillet on medium heat. Cook individually 1 to 1 1/2 minutes per side or until golden brown & puffy. Flip and repeat process.
2-INGREDIENT FLATBREAD RECIPE BY TASTY
Here's what you need: whole fat greek yogurt, self-rising flour
Provided by Kiano Moju
Categories Sides
Time 30m
Yield 4 flatbreads
Number Of Ingredients 2
Steps:
- In a large bowl, mix together yogurt and flour until it forms a smooth dough.
- Transfer the dough to a floured surface. Divide into 4 equal parts.
- Roll out each piece of dough to about 8 inches (20 cm) in diameter, using plenty of flour to prevent sticking or tearing.
- Cook the bread in a dry pan over medium-high heat for 2-4 minutes per side, until golden brown and cooked through.
- Enjoy!
Nutrition Facts : Calories 183 calories, Carbohydrate 34 grams, Fat 0 grams, Fiber 1 gram, Protein 9 grams, Sugar 7 grams
PITA PIZZA POCKETS 4 WAYS RECIPE BY TASTY
These pizza pita pockets come together in a flash - great for a weeknight dinner or when you need a quick snack. Choose your favorite fillings from the options below, or experiment with your own combos!
Provided by Chris Salicrup
Categories Lunch
Time 35m
Yield 8 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
- Make the pepperoni pita pizza: Cut the pita in half crosswise to form 2 pockets and fill each pocket with 2 tablespoons of pizza sauce, ¼ cup (25 G) shredded mozzarella, and 6 pepperoni. Place on a prepared baking sheet.
- Make the Hawaiian pita pizza: Cut the pita in half crosswise to form 2 pockets and fill each pocket with 2 tablespoons of pizza sauce, ¼ cup (25 G) shredded mozzarella, 2 tablespoons pineapple, and 2 tablespoons Canadian bacon. Place on a prepared baking sheet.
- Make the veggie supreme pita pizza: Cut the pita in half crosswise to form 2 pockets and fill each pocket with 2 tablespoons of pizza sauce, ¼ cup (25 G) shredded mozzarella, 2 tablespoons mushrooms, 2 tablespoons green pepper, and 1 tablespoon olives. Place on a prepared baking sheet.
- Make the BBQ chicken pita pizza: Cut the pita in half crosswise to form 2 pockets and fill each pocket with 2 tablespoons of barbeque sauce, ¼ cup (25 G) shredded mozzarella, 2 tablespoons diced chicken, and 1 tablespoon pickled jalapeños. Place on a prepared baking sheet.
- Bake the pita pizzas for 10 minutes, until the cheese is melted.
- Enjoy!
Nutrition Facts : Calories 228 calories, Carbohydrate 23 grams, Fat 8 grams, Fiber 1 gram, Protein 14 grams, Sugar 5 grams
BREAKFAST PITA POCKETS
A good substitute for the plain old omelet. You can use a variety of ingredients; however, I like the all meat version. Serve with salsa and ketchup!
Provided by SJKANG
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 25m
Yield 2
Number Of Ingredients 5
Steps:
- Place bacon, sausage, and Canadian-style bacon in a medium skillet over medium heat. Fry until evenly brown; drain. Crumble bacon, and chop sausage.
- Mix eggs into the skillet, and scramble with the bacon and sausage until no longer runny.
- Place pita bread in a microwave, and heat on High about 30 seconds, until warm. Spoon the egg mixture into the pita bread halves, and serve warm.
Nutrition Facts : Calories 421.9 calories, Carbohydrate 17.9 g, Cholesterol 331 mg, Fat 27.4 g, Fiber 0.7 g, Protein 24.8 g, SaturatedFat 8.5 g, Sodium 993.3 mg, Sugar 1 g
PITA FLATBREAD
That's a wrap! This is the ultimate pita flatbread recipe to fold around falafel or shawarma. Learn how to make pita bread in whole wheat and naan styles once you master the classic.
Provided by BHG Test Kitchen
Time 2h16m
Number Of Ingredients 5
Steps:
- In a large bowl stir together first three ingredients (through salt); add the water and oil. Beat with a mixer on low or stir until combined. Using the hook attachment, beat on low (or knead by hand) 3 to 5 minutes to make a soft dough that is smooth and elastic, adding additional flour or water as needed.
- Transfer dough to a greased bowl, turning to grease surface of dough. Cover and let rise in a warm place 1 1/2 hours. Punch dough down. Divide into six portions; shape into balls. Cover and let rest 10 minutes.
- On a lightly floured surface, roll balls into 7- to 8-inch circles. Preheat a large nonstick skillet over high heat. Add dough circles, one at a time, and cook 45 to 60 seconds or until surface is bubbly and bottom is browned. Turn bread; cook 30 seconds more or until bottom is browned. If bread browns too quickly, reduce heat to medium-high.
Nutrition Facts : Calories 195 kcal, Carbohydrate 32 g, Protein 5 g, SaturatedFat 1 g, Sodium 196 mg, Fat 5 g, UnsaturatedFat 5 g
Tips:
- Use a warm, draft-free place for your dough to rise. This will help it rise quickly and evenly.
- If you don't have a pizza stone, you can bake your pita pockets on a greased baking sheet.
- To make sure your pita pockets are cooked through, insert a toothpick into the center. If it comes out clean, they're done.
- Pita pockets can be stored in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months.
- To reheat pita pockets, wrap them in foil and place them in a preheated oven at 350 degrees Fahrenheit for 10-15 minutes.
Conclusion:
Pita pockets are a delicious and versatile flatbread that can be enjoyed in many different ways. Whether you're using them as a sandwich bread, a wrap, or a dipper, pita pockets are sure to please. With so many different recipes to choose from, you're sure to find one that you love.
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