BREADS FOR CHRISTMAS RECIPES

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TRADITIONAL PITA BREADS RECIPE | ALLRECIPES



Traditional Pita Breads Recipe | Allrecipes image

This is a great pita bread recipe I got from a friend who works at a great Greek restaurant here in my town. Slice pita in half and fill pockets with your favorite filling, or for dipping, cut into wedges and pan fry in a little olive oil.

Provided by Dennis Morazan

Categories     Flat Bread

Total Time 1 hours 20 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 1 dozen pita breads

Number Of Ingredients 5

1 package active dry yeast
1 ¼ cups warm water (100 to 110 degrees F/40 to 45 degrees C)
3 ½ cups all-purpose flour, or as needed - divided
1 ½ teaspoons salt
¼ cup vegetable shortening

Steps:

  • Sprinkle yeast over warm water in a mixing bowl and allow to stand until the yeast forms a creamy foam, about 5 minutes. Mix in 2 cups of flour, salt, and shortening; beat for 2 minutes with a fork. Stir in as much of the remaining 1 1/2 cup flour as needed.
  • Turn dough out onto a floured surface and knead until smooth and elastic, kneading in more flour if dough is sticky. Form into a ball, cover with a kitchen towel, and let rest in a warm area for 15 minutes.
  • Preheat oven to 500 degrees F (260 degrees C).
  • Divide dough into 12 equal portions; flour your hands and roll each piece into a ball. Cover dough balls with a kitchen towel and let rest for 10 minutes. Flatten the balls into rounds on a floured surface, cover with kitchen towel, and let rest 10 more minutes. Gently roll each dough ball into a circle about 6 inches in diameter on a floured surface. Place pita breads in a single layer on ungreased baking sheets.
  • Bake in preheated oven until the pita breads puff up, 3 to 4 minutes. Flip breads over with a spatula, return to oven, and bake 2 more minutes. Let cool on wire racks before cutting pita breads in half and gently separating tops and bottoms to form pockets for filling.

Nutrition Facts : Calories 172.2 calories, CarbohydrateContent 28 g, FatContent 4.7 g, FiberContent 1.1 g, ProteinContent 4 g, SaturatedFatContent 1.1 g, SodiumContent 292.4 mg, SugarContent 0.1 g

EASY NAAN BREAD RECIPE | JAMIE OLIVER NAAN BREAD RECIPE



Easy naan bread recipe | Jamie Oliver naan bread recipe image

Eaten warm with your favourite curry, these naans are fluffy, fragrant and immensely satisfying.

Total Time 40 minutes

Yield 6

Number Of Ingredients 6

½ x 7 g sachet of dried yeast
1 teaspoon runny honey
45 g ghee or unsalted butter
250 g strong white bread flour plus extra for dusting
3 heaped tablespoons low-fat natural yoghurt
1 tablespoon nigella seeds

Steps:

    1. Combine the yeast, honey and 125ml of lukewarm water in a bowl, then set aside for 5 minutes, or until starting to bubble.
    2. Melt the ghee in a small pan over a low heat. Meanwhile, combine the flour and ½ tablespoon of sea salt in a large bowl and make a well in the middle.
    3. Pour 1 tablespoon of the melted ghee into the well, followed by the yoghurt and yeast mixture, then beat the wet ingredients together with a fork. Gradually start incorporating the flour from the sides until it starts to form a rough dough, then bring it together with your hands – it should be soft and sticky, so add a splash more water, if you think it needs it.
    4. Knead the dough on a flour-dusted surface for around 5 minutes, or until smooth, then place into a lightly floured bowl.
    5. Cover with a clean tea towel and leave in a warm place for 1 hour 30 minutes, or until doubled in size.
    6. Once risen, knock back the dough with your fist, then divide into 6 balls. Roll each portion into an oval shape, roughly 1½cm thick.
    7. Heat a large non-stick frying pan over a high heat, add a naan bread and cook for 5 to 6 minutes, or until cooked through, turning halfway.
    8. Brush with a little of the remaining ghee, sprinkle over a few nigella seeds and a small pinch of salt. Keep warm in the oven while you make the remaining breads. Delicious served with your favourite curry.

Nutrition Facts : Calories 213 calories, FatContent 7.1 g fat, SaturatedFatContent 3.8 g saturated fat, ProteinContent 6.2 g protein, CarbohydrateContent 34 g carbohydrate, SugarContent 3.2 g sugar, SodiumContent 0.4 g salt, FiberContent 1.3 g fibre

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EASY NAAN BREAD RECIPE | JAMIE OLIVER NAAN BREAD RECIPE
Eaten warm with your favourite curry, these naans are fluffy, fragrant and immensely satisfying.
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 213 calories per serving
    1. Combine the yeast, honey and 125ml of lukewarm water in a bowl, then set aside for 5 minutes, or until starting to bubble.
    2. Melt the ghee in a small pan over a low heat. Meanwhile, combine the flour and ½ tablespoon of sea salt in a large bowl and make a well in the middle.
    3. Pour 1 tablespoon of the melted ghee into the well, followed by the yoghurt and yeast mixture, then beat the wet ingredients together with a fork. Gradually start incorporating the flour from the sides until it starts to form a rough dough, then bring it together with your hands – it should be soft and sticky, so add a splash more water, if you think it needs it.
    4. Knead the dough on a flour-dusted surface for around 5 minutes, or until smooth, then place into a lightly floured bowl.
    5. Cover with a clean tea towel and leave in a warm place for 1 hour 30 minutes, or until doubled in size.
    6. Once risen, knock back the dough with your fist, then divide into 6 balls. Roll each portion into an oval shape, roughly 1½cm thick.
    7. Heat a large non-stick frying pan over a high heat, add a naan bread and cook for 5 to 6 minutes, or until cooked through, turning halfway.
    8. Brush with a little of the remaining ghee, sprinkle over a few nigella seeds and a small pinch of salt. Keep warm in the oven while you make the remaining breads. Delicious served with your favourite curry.
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