CRISPY BREAKFAST PITA
Provided by Giada De Laurentiis
Time 20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush each side of the pita breads with 1/2 teaspoon olive oil and grill 2 to 3 minutes on each side, until crisp. Remove from the grill and cool slightly. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Crack the eggs directly into the pan and cook until the egg whites are set, 2 to 3 minutes. Combine the mascarpone cheese, lemon zest, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl. In a medium bowl, whisk together 3 tablespoons olive oil, the lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper until smooth. Add the arugula and toss until coated. Spread each pita with 2 tablespoons of the mascarpone mixture. Divide the prosciutto on top. Divide the arugula and mound on top of the prosciutto. Carefully place a fried egg on top of each pita. Season the eggs with a pinch of salt and pepper, and serve.
PITA CHIPS
These baked pita chips make a lovely accompaniment to any dip or spread.
Provided by Dawn
Categories Appetizers and Snacks Snacks Snack Chip Recipes
Time 17m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cut each pita bread into 8 triangles. Place triangles on lined cookie sheet.
- In a small bowl, combine the oil, pepper, salt, basil and chervil. Brush each triangle with oil mixture.
- Bake in the preheated oven for about 7 minutes, or until lightly browned and crispy. Watch carefully, as they tend to burn easily!
Nutrition Facts : Calories 125.3 calories, Carbohydrate 17.7 g, Fat 5.3 g, Fiber 2.4 g, Protein 3.2 g, SaturatedFat 0.8 g, Sodium 245.9 mg, Sugar 0.3 g
GRILLED PITA TRIANGLES
Provided by Ellie Krieger
Categories appetizer
Time 9m
Yield 4 servings (serving size: 3 triangles)
Number Of Ingredients 3
Steps:
- Preheat a grill pan or skillet over a medium-high flame. Brush both sides of each pita with olive oil. Heat 1 pita at a time in the grill pan or skillet, for about 2 minutes on each side, until it is nicely marked. Cut each pita into 6 wedges. Sprinkle with salt, to taste, and serve.
Nutrition Facts : Calories 78 calorie, Fat 2 grams, Carbohydrate 12 grams, Fiber 2 grams, Protein 2 grams
CRISPY GRILLED PITA BREAD
Make and share this Crispy Grilled Pita Bread recipe from Food.com.
Provided by claudinechan
Categories Breads
Time 15m
Yield 6 , 1 serving(s)
Number Of Ingredients 4
Steps:
- Preheat grill to medium-high.
- In a small bowl, combine oil, basil, and cheese; mix well.
- Brush both sides of pita breads with oil mixture and place on grill.
- Grill 2-3 minutes per side, or until golden.
- Serve whole, or cut into wedges.
Nutrition Facts : Calories 682.3, Fat 37.4, SaturatedFat 8.6, Cholesterol 22, Sodium 1053.2, Carbohydrate 70.4, Fiber 9.4, Sugar 1.3, Protein 22
PITA BREAD
A Food and Wine staff favorite courtesy of Chris Hanna. It's really not that difficult to make your own pita bread (they may not always have a pocket in the middle) and they have better flavor and texture than store-bought. Give these a whirl! *See note in directions if you would like to make these in advance and store them in your freezer*
Provided by LifeIsGood
Categories Yeast Breads
Time 2h30m
Yield 16 6 inch pitas
Number Of Ingredients 6
Steps:
- Set a pizza stone on the bottom rack of your oven and preheat to 500 degrees F.
- In a bowl, combine the warm water and yeast. Let it stand until foamy, about 10 minutes. *If you have never worked with active dry yeast before, please read up on how this works.*.
- In a food processor, pulse the flour and salt together. While the machine is on, pour in the yeast mixture through the processor feed/hole. Then pour in the warm milk. Process the dough until it forms a ball.
- Turn the dough out onto a lightly floured surface and knead it a few times. Form the dough into a ball. Lightly oil a large bowl and transfer the dough ball to the bowl. Turn the dough ball to coat all sides with the oil. Cover the bowl with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
- Lightly dust a work surface with flour. Punch down the dough and cut it in half. then cut each half into 8 pieces and roll them into balls. Then flatten them into 6 inch rounds. Arrange the rounds on the work surface, cover with plastic wrap and let rise until puffy - about 25 minutes.
- Using a lightly floured pizza peel (or floured spatula) slide 4 of the rounds onto the hot pizza stone and bake for about 5 minutes, or until the pitas puff up. Repeat with the remaining 4 rounds.
- Serve hot or wrap in foil to keep warm.
- *Note: the flattened, unbaked pita rounds can be frozen for up to 1 month. Let them thaw completely, then let them rest at room temperature for about 20 minutes before baking.
Nutrition Facts : Calories 188, Fat 1.4, SaturatedFat 0.6, Cholesterol 3.2, Sodium 230.9, Carbohydrate 37.2, Fiber 1.5, Sugar 0.1, Protein 5.9
CHEF JOHN'S PITA BREAD
Unlike lots of other baked products which are better from a bakery, this is so far superior to the stuff you get at the grocery store, it's not even close. And in addition to being delicious to eat, it's also extremely easy to make!
Provided by Chef John
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 3h15m
Yield 8
Number Of Ingredients 7
Steps:
- Place yeast into the work bowl of a stand mixer and add 1 cup warm water and 1 cup flour. Whisk together and let stand 15 to 20 minutes for mixture to rise and make a loose sponge. Mixture will bubble and foam.
- Pour 1 1/2 tablespoons olive oil and salt into sponge; add 1 3/4 cup flour. Mix at low speed, using a dough hook attachment, until dough is soft, supple, and slightly sticky. If dough sticks to the sides of the bowl, add up to 1/4 cup more flour, a little at a time.
- Knead dough with machine on low speed until slightly springy and still soft, 5 to 6 minutes. Turn dough out onto a floured work surface and form into a ball.
- Wipe inside of bowl with 1/4 teaspoon olive oil. Turn dough around in bowl to cover with a thin film of oil; cover bowl with foil and let sit until dough has doubled in size, about 2 hours.
- Remove dough from bowl and place onto a floured work surface. Lightly pat into a flat shape about 1 inch thick. Use a knife to cut dough into 8 pieces.
- Form each piece into a small round ball with a smooth top, pulling dough from the sides and tucking the ends underneath the bottom.
- Cover dough balls with lightly oiled plastic wrap and let rest for 30 minutes.
- Sprinkle a small amount of flour on a work surface and top of a dough ball; gently pat dough ball flat with your fingers, forming a flat, round bread about 1/4 inch thick. Let dough round rest for 5 minutes. Repeat with remaining dough balls.
- Brush a cast-iron skillet with remaining 3/4 teaspoon olive oil and place over medium-high heat. Lay pita bread into hot skillet and cook until bread begins to puff up and bottom has brown spots and blisters, about 3 minutes. Flip, cook 2 more minutes, and flip back onto original side to cook for about 30 more seconds. Pita bread will begin to puff up and fill with hot air. Stack cooked breads on a plate; when cool enough to handle, break breads in half and open the pocket inside for stuffing.
Nutrition Facts : Calories 186.6 calories, Carbohydrate 33.1 g, Fat 3.6 g, Fiber 1.3 g, Protein 4.8 g, SaturatedFat 0.5 g, Sodium 510.9 mg, Sugar 0.1 g
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