PITA BREAD RECIPE | TYLER FLORENCE | FOOD NETWORK
Provided by Tyler Florence
Total Time 3 hours 15 minutes
Prep Time 40 minutes
Cook Time 35 minutes
Yield 8 pitas
Number Of Ingredients 6
Steps:
- In the bowl of a heavy-duty electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir to blend. Let the yeast stand until foamy, about 5 to 10 minutes.
- Stir in the salt. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated and the dough gathers into a ball; this should take about 4 minutes.
- Turn the dough onto a lightly floured surface and knead until it's smooth and elastic. Transfer the dough to a lightly oiled bowl, turn it over to coat, and cover with plastic wrap. Allow to rise until double in size, about 1 1/2 hours.
- Place a large pizza stone on the lower oven rack, preheat the oven (and stone) to 500 degrees F.
- Punch the dough down, divide it into 8 pieces, and gather each piece into a ball; keeping all of them lightly floured and covered while you work. Allow the balls of dough to rest, covered, for 15 minutes so they will be easier to roll out.
- Using a rolling pin, roll each dough ball into a circle that is about 8-inches in diameter and 1/4-inch thick. Make sure the circle is totally smooth, with no creases or seams in the dough, which can prevent the pitas from puffing up properly. Cover the disks as you roll them out, but do not stack them up. Put 2 pita rounds at a time on the hot pizza stone and bake for 3 to 4 minutes, or until the bread puffs up like a balloon and is pale golden. Watch closely; they bake fast. Remove the bread from the oven and place on a rack to cool for 5 minutes; they will naturally deflate, leaving a pocket in the center. Wrap the pitas in a large kitchen towel to keep them soft.
PITA BREAD RECIPE | TYLER FLORENCE | FOOD NETWORK
Provided by Tyler Florence
Total Time 3 hours 15 minutes
Prep Time 40 minutes
Cook Time 35 minutes
Yield 8 pitas
Number Of Ingredients 6
Steps:
- In the bowl of a heavy-duty electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir to blend. Let the yeast stand until foamy, about 5 to 10 minutes.
- Stir in the salt. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated and the dough gathers into a ball; this should take about 4 minutes.
- Turn the dough onto a lightly floured surface and knead until it's smooth and elastic. Transfer the dough to a lightly oiled bowl, turn it over to coat, and cover with plastic wrap. Allow to rise until double in size, about 1 1/2 hours.
- Place a large pizza stone on the lower oven rack, preheat the oven (and stone) to 500 degrees F.
- Punch the dough down, divide it into 8 pieces, and gather each piece into a ball; keeping all of them lightly floured and covered while you work. Allow the balls of dough to rest, covered, for 15 minutes so they will be easier to roll out.
- Using a rolling pin, roll each dough ball into a circle that is about 8-inches in diameter and 1/4-inch thick. Make sure the circle is totally smooth, with no creases or seams in the dough, which can prevent the pitas from puffing up properly. Cover the disks as you roll them out, but do not stack them up. Put 2 pita rounds at a time on the hot pizza stone and bake for 3 to 4 minutes, or until the bread puffs up like a balloon and is pale golden. Watch closely; they bake fast. Remove the bread from the oven and place on a rack to cool for 5 minutes; they will naturally deflate, leaving a pocket in the center. Wrap the pitas in a large kitchen towel to keep them soft.
More about "pita sauce recipes"
PITA BREAD RECIPE | TYLER FLORENCE | FOOD NETWORK
From foodnetwork.com
Reviews 4.9
Total Time 3 hours 15 minutes
Cuisine european
Reviews 4.9
Total Time 3 hours 15 minutes
Cuisine european
- Using a rolling pin, roll each dough ball into a circle that is about 8-inches in diameter and 1/4-inch thick. Make sure the circle is totally smooth, with no creases or seams in the dough, which can prevent the pitas from puffing up properly. Cover the disks as you roll them out, but do not stack them up. Put 2 pita rounds at a time on the hot pizza stone and bake for 3 to 4 minutes, or until the bread puffs up like a balloon and is pale golden. Watch closely; they bake fast. Remove the bread from the oven and place on a rack to cool for 5 minutes; they will naturally deflate, leaving a pocket in the center. Wrap the pitas in a large kitchen towel to keep them soft.
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This was a simple and tasty recipe. I made much less sauce, using these proportions: 3.5 big fresh tomatoes, diced and not seeded, cooked w/ 1 hot chili pepper and 1/4cup of basil. 1/2cup red and 1/2 yellow onions w/ 3 tooths of garlic in olive oil. Slowly, while the sauce …
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GRILLED PORK SOUVLAKI WITH FRESH PITA RECIPE | MYRECIPES
Arrange a sheet of parchment on a work surface so it looks like a diamond. Set a warm pita on top corner of diamond so it extends a little beyond parchment. Spread with 2 to 3 tbsp. yogurt sauce- …
From myrecipes.com
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See details
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Serve with warmed (lightly toasted) pita bread, chili sauce, and a salad of shredded cabbage, carrot, onion, and sliced cucumber. Also great to add as a topping for pizzas. Great to make in …
From allrecipes.com
From allrecipes.com
See details
FRESH TOMATO BASIL SAUCE RECIPE | ALLRECIPES
This was a simple and tasty recipe. I made much less sauce, using these proportions: 3.5 big fresh tomatoes, diced and not seeded, cooked w/ 1 hot chili pepper and 1/4cup of basil. 1/2cup red and 1/2 yellow onions w/ 3 tooths of garlic in olive oil. Slowly, while the sauce …
From allrecipes.com
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See details