Best Fiesta Pita Recipes

FAJITA PITAS

Fajita Pitas image

I was late coming home one evening and forgot to pick up tortillas for the fajitas we planned for dinner. So we used pita bread that I had in the freezer instead. The warm chicken-filled pockets, garnished with a homemade sauce and other tasty toppings, are often requested when we're hungry for something in a hurry. -Diana Jones, Springtown, Texas

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1 medium tomato, finely chopped
1 small onion, finely chopped
1/2 jalapeno pepper, finely chopped
1 tablespoon minced fresh cilantro
2 tablespoons canola oil, divided
1 large sweet pepper, halved and seeded
1 large onion, cut crosswise into 1/2-inch slices
6 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups shredded Mexican cheese blend or cheddar cheese
8 pita pocket halves
Optional: Guacamole and sour cream

Steps:

Preheat oven to 325°. For salsa, combine first 4 ingredients; stir in 1 tablespoon oil., Brush pepper halves and onion slices with remaining oil. Sprinkle chicken with salt and pepper. Place vegetables and chicken on an oiled grill rack over medium heat. Grill, covered, until vegetables are tender and a thermometer inserted in chicken reads 165°, 4-6 minutes per side., Cut vegetables and chicken into strips; toss with cheese. Spoon into pita halves; place on a baking sheet. Bake until cheese is melted, 5-7 minutes. Serve with salsa and, if desired, guacamole and sour cream.

Nutrition Facts : Calories 327 calories, Fat 15g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 511mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges

HOMEMADE PITA BREAD

Homemade Pita Bread image

Provided by Michael Symon : Food Network

Categories side-dish

Time 10h

Yield 8 pitas

Number Of Ingredients 6

Ingredients

1 1/3 cups warm water, around 110 degrees F
1 tablespoon honey
1/2 teaspoon active dry yeast
3 3/4 cups bread flour, plus more for dusting (see Cook's Note)
4 1/2 teaspoons olive oil, plus more for spraying or brushing
2 teaspoons kosher salt

Steps:

Mix together the water, honey and yeast and allow the yeast to bloom until very foamy, 5 to 10 minutes.
To a mixer fitted with the dough hook attachment, add the flour, olive oil and salt. Turn the mixer on low to combine. Pour in the yeast mixture and mix on low speed until a smooth dough mass forms, 2 to 3 minutes. Scrape the sides and bottom of the bowl and mix for 1 more minute. Portion and shape the dough into 8 even balls, roughly 4 ounces each. Place on a sheet tray and spray or brush the tops with olive oil. Tightly wrap with plastic wrap and refrigerate overnight.
The next day, allow the dough to temper back to room temperature for 1 hour.
Set up your grill for high heat. If using a charcoal grill, distribute the coals evenly on the edges of the grill, leaving the middle with no coals. If using a gas grill, heat one side only. Allow the temperature to reach 475 degrees. Place a small saucepot with water on the grill for extra moisture.
Place a flat cast-iron pan onto the grill grate to preheat.
On a very lightly floured surface, roll each pita ball into an 8-inch round and allow to rest for 10 minutes before baking. Place a dough round onto the hot pan, close the grill and bake for 1 minute. Flip and bake for another minute, then remove to a ziptop bag. This will ensure the pita stay moist and fresh. Repeat with the remaining dough rounds. Serve!
To make in the oven: Place a flat cast-iron pan and a small pan of water on the bottom rack of the oven and preheat the oven to 475 degrees F.
Place the rolled dough onto the hot pan and bake for 1 minute. Flip and bake for another minute.