PITA PIT RECIPE RECIPES

Name: Pitta bread
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: Makes 8
Ingredients: 2 tsp fast-action dried yeast; 500g strong white bread flour, plus extra for dusting; 2 tsp salt; 1 tbsp olive oil

PITTA BREAD RECIPE | BBC GOOD FOOD

Pitta bread recipe | BBC Good Food image

Rustle up homemade pitta bread to serve with dips or as a side dish to mop up juices. You can easily make them ahead and freeze them for a fail-safe snack

Provided by Sophie Godwin – Cookery writer

Categories Side dish, Snack, Starter

Total Time 1 hours

Prep Time 20 minutes

Cook Time 40 minutes

Yield Makes 8

Number Of Ingredients 4

Ingredients

2 tsp fast-action dried yeast
500g strong white bread flour, plus extra for dusting
2 tsp salt
1 tbsp olive oil

Steps:

Mix the yeast with 300ml warm water in a large bowl. Leave to sit for 5 mins until the yeast is super bubbly then tip in the flour, salt and olive oil. Bring the mixture together into a soft dough. Don’t worry if it looks a little rough round the edges.
Tip the dough onto a lightly floured work surface. Knead for 5-10 mins until you have a soft, smooth and elastic dough. Try to knead using as little extra flour as possible, just enough so that the dough doesn’t stick – this will keep the pittas light and airy. Once kneaded, place in a lightly oiled bowl, cover with a tea towel and leave to double in size, approximately 1 hour.
Heat oven as high as it will go (ideally 250C/230C fan/gas 9) and put a large baking tray on the middle shelf of the oven to get searingly hot. Divide the dough into eight balls then flatten each into a disc with the palm of your hand. On a lightly floured surface, roll each disc into an oval, around 20cm long, 15cm wide and 3-5mm thick.
Carefully remove the hot tray from the oven. Dust with flour then place your pittas directly onto it – you may have to do this in batches. Return swiftly to the oven and bake for 4-5 mins, or until the pittas have puffed up and are a pale golden colour. Wrap each hot pitta in a clean tea towel once it's baked to keep it soft while the others cook.

Nutrition Facts : Calories 246 calories, FatContent 2 grams fat, SaturatedFatContent 0.4 grams saturated fat, CarbohydrateContent 47 grams carbohydrates, SugarContent 0.3 grams sugar, FiberContent 2 grams fiber, ProteinContent 8 grams protein, SodiumContent 1 milligram of sodium

P.F. CHANG'S SPICY GREEN BEANS RECIPE | TOP SECRET RECIPES

P.F. Chang's Spicy Green Beans Recipe | Top Secret Recipes image

Menu Description: "Stir-fried with Sichuan preserves, fiery chili sauce and garlic." Here's an easy side dish that you can start a day or two before you plan to serve it. Planning ahead like this will allow the spicy Sichuan mixture some time to pickle in the salt and acids. When you're ready to cook, a high-heat saute is put on the beans, and in less than five minutes you've got yourself an impressive, flavorful side that goes great with a slew of entrees—Asian-style or not. Try pairing my clone recipe for P.F. Chang's Kung Pao Chicken recipe with these spicy green beans. Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

Provided by Todd Wilbur

Total Time 3 hours 20 minutes0S

Prep Time 1 hours 40 minutes0S

Cook Time 1 hours 40 minutes0S

Number Of Ingredients 10

Ingredients

Nutrition Facts : Calories 570 calories

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PITTA BREAD RECIPE | BBC GOOD FOOD

Rustle up homemade pitta bread to serve with dips or as a side dish to mop up juices. You can easily make them ahead and freeze them for a fail-safe snack
From bbcgoodfood.com
Total Time 1 hours
Category Side dish, Snack, Starter
Calories 246 calories per serving

Carefully remove the hot tray from the oven. Dust with flour then place your pittas directly onto it – you may have to do this in batches. Return swiftly to the oven and bake for 4-5 mins, or until the pittas have puffed up and are a pale golden colour. Wrap each hot pitta in a clean tea towel once it's baked to keep it soft while the others cook.

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P.F. CHANG'S SPICY GREEN BEANS RECIPE | TOP SECRET RECIPES

Menu Description: "Stir-fried with Sichuan preserves, fiery chili sauce and garlic." Here's an easy side dish that you can start a day or two before you plan to serve it. Planning ahead like this will allow the spicy Sichuan mixture some time to pickle in the salt and acids. When you're ready to cook, a high-heat saute is put on the beans, and in less than five minutes you've got yourself an impressive, flavorful side that goes great with a slew of entrees—Asian-style or not. Try pairing my clone recipe for P.F. Chang's Kung Pao Chicken recipe with these spicy green beans. Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
From topsecretrecipes.com
Reviews 5.0
Total Time 3 hours 20 minutes0S
Calories 570 calories per serving

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