10 Minute Pita Flatbreads Recipes

HOMEMADE PITA BREAD - GREEK FLATBREAD RECIPE

Steps:

• In a mixing bowl whisk together all of the ingredients except of flour.
• Start incorporating the flour into the mixture while mixing the dough with your hands.
• Depending on the strength of the flour you're using you may need to add a bit less or a bit more. Knead the dough for a minute or two until it feels very soft but without leaving fragments on your hands.
• Shape dough into a ball, cover with a tea towel and rest at room temperature for 2 hours.
• With a knife or dough cutter, divide the dough into 6 pieces.
• Shape each piece into a ball.
• Lightly flour your working surface, take the first dough ball and roll on all sides (flip it once) until you have a 19 cm / 7.4 inch round flatbread.
• Heat a non-stick pan over medium heat. Dip some paper towel into a bit of oil (I prefer olive oil) and lightly grease the bottom of the pan.
• Add the first flatbread and cook for 1-2 minutes on each side (don't let the pan get smoky hot remove from heat to cool if so). Flip the flatbread using a flat spatula.
• You may add flatbreads on top of each other creating a pile until you're finished making them. This way they won't air dry and stay more "elastic" if you're planning to use them as wraps.

PITA FLATBREAD

Steps:

• In a large bowl stir together first three ingredients (through salt); add the water and oil. Beat with a mixer on low or stir until combined. Using the hook attachment, beat on low (or knead by hand) 3 to 5 minutes to make a soft dough that is smooth and elastic, adding additional flour or water as needed.
• Transfer dough to a greased bowl, turning to grease surface of dough. Cover and let rise in a warm place 1 1/2 hours. Punch dough down. Divide into six portions; shape into balls. Cover and let rest 10 minutes.
• On a lightly floured surface, roll balls into 7- to 8-inch circles. Preheat a large nonstick skillet over high heat. Add dough circles, one at a time, and cook 45 to 60 seconds or until surface is bubbly and bottom is browned. Turn bread; cook 30 seconds more or until bottom is browned. If bread browns too quickly, reduce heat to medium-high.

10-MINUTE CHICKEN FLATBREADS WITH HUMMUS AND YOGURT

Steps:

• Toss chicken with cumin, kosher salt, and pepper in a medium bowl. Heat 1 Tbsp. oil in a large skillet over high. Add chicken mixture and cook, stirring occasionally, until lightly browned and cooked through, about 5 minutes. Transfer to a serving bowl.
• Meanwhile, heat broiler. Divide cucumbers and tomato among small serving bowls. Spoon hummus and yogurt into separate serving bowls. Broil pitas just until warmed, about 2 minutes.
• Serve chicken, cucumbers, tomato, hummus, yogurt, and parsley, if using, with lemon wedges, sea salt, and more oil alongside so everyone can assemble their own flatbreads as desired.

GREEK SALAD WRAPS WITH WHITE BEANS AND GARLIC YOGURT

Steps:

• Combine the yogurt, garlic, and 1 Tbsp of lemon juice in a small bowl and set aside.
• Combine the white beans, cucumber, kalamata olives, tomato, parsley, pine nuts, feta cheese, and red onion in a medium sized bowl and gently toss to combine.
• Stir in the cumin, olive oil, and 1 Tbsp lemon juice. Season with salt and pepper to taste.
• Spread 1/3 of the garlic yogurt evenly over a pita flat bread. Spoon 1/3 of the salad mixture in a line down the center of the flat bread and fold the sides up to make a wrap. Repeat with the remaining ingredients to make 3 wraps.

PERFECTLY PUFFED PITA POCKETS: RECIPE AND GUIDE

Steps:

• Gather, measure and prepare the Sponge & Pita Dough ingredients as listed. For the most consistent results, we recommend using metric weight measurements whenever possible.
• Make the sponge: In the bowl of a stand mixer fitted with the dough hook attachment, combine all sponge ingredients. Stir to combine. Set aside to pre-ferment for 15 - 20 minutes.
• Make the dough: After the sponge has matured for 15 - 20 minutes, add the remaining pita dough ingredients (flour, olive oil and salt) to the sponge in the bowl of a stand mixer. Knead the dough on low-speed for 4 - 6 minutes until dough is smooth and cohesive. (See Note: a.) Dough will be tacky and should stick, slightly, to the bottom of the bowl. If overly sticky, knead in additional flour, 1 Tablespoon at a time.
• Proof the dough: Turn dough out onto a clean work surface. Flour, very lightly, only if necessary. Knead by hand once or twice to shape into a smooth round. Transfer dough into a well-oiled bowl and cover with a damp kitchen towel or plastic wrap for proofing. Allow to proof in a warm space for 45 - 60 minutes or until doubled in size.
• Preheat the oven: Meanwhile, arrange a rack in your oven to the lowest position. Place a baking pizza stone or cast iron on the rack and preheat to your ovens highest temperature setting. (About 500 - 550° Fahrenheit or 260 - 288° celsius). Preheat the oven for, at least, one hour before baking. (See Note: b.)
• Punch down the dough: Once doubled, turn dough onto a clean work surface. Do not flour your work surface, hands or dough. You will need tacky dough to properly shape the dough into rounds. Punch down the dough to deflate it of any air.
• Portion the dough: With a sharp knife or bench scraper, cut the dough into six or eight portions, as you would a pie. One section at a time, shape the dough into a round by rolling it, in your cupped hand, against your work surface. You should create a smooth, taut surface for each round of dough. Pinch the ends closed on the bottom of each round, if necessary.
• Proof the dough (again): Once portioned, cover the pita dough rounds with a damp kitchen towel or plastic wrap. Proof the portioned dough an additional 15 - 25 minutes, until puffy. Halfway through your proof time, flip each portion of dough over. (Flipping the dough helps to evenly distribute to air and prevent uneven pita pockets.)
• Roll the dough: Working one round at a time, gently deflate the dough with your palm. On a lightly floured work surface, to prevent sticking, roll each portion into rounds between ⅛ inch and ¼ inch thick (about 4 millimeters is optimal).
• Season the dough (optional): Brush the dough with additional olive oil, dried spices, seasonings and fresh herbs, if desired. For sandwiches and pita pockets, we recommend baking the pita plain for the best pocket results.
• Bake the dough: One or two at a time, transfer the rolled dough (with your hand or baker's peel) onto your hot baking stone or cast iron. Wit the oven light turned on, watch the dough closely. Pita pockets are fully baked as soon as they have fully inflated in the oven, about 2 - 3 minutes. Once puffed, transfer the freshly-baked pita bread onto a plate or bowl and cover immediately with a clean, dry kitchen towel.
• Serve: Serve pita bread warm as a sandwich, side or appetizer! Enjoy!

GLUTEN-FREE PITA FLATBREAD

Steps:

• Preheat the oven to 100 degrees F (38 degrees C).
• Combine 1/2 cup lukewarm water with yeast and honey. Mix and set aside to proof, 5 to 10 minutes.
• Combine both gluten-free flours in a stand mixer fitted with the dough hook. Turn mixer to low and while mixing, add oil and salt. Slowly add the yeast mixture; allow to mix. Add remaining lukewarm water, little by little, until all the flour comes together. Depending on your flour mix, you may not need all of the water or you may need more to create a soft dough. Once a ball forms, knead on low speed for exactly 1 minute; the dough will be sticky but manageable.
• Use your hands to form dough into a ball. Put it back into the mixing bowl and cover with a warm, damp towel. Turn off the oven and put the bowl in the warm oven. Let rise until almost doubled in size, about 45 minutes.
• Use a kitchen scale and divide the dough into 6 equal balls. Cover again with the damp towel and return to the turned-off oven; let rise for 15 minutes.
• Roll 1 dough ball between 2 sheets of parchment paper into a 6-inch round pita; avoid using flour or pitas will dry out or burn. Peel the parchment paper away from the dough (not the dough away from the parchment or it will stretch).
• Heat a cast iron griddle or comal pan over medium-high heat (7 out of 9 on an electric stovetop). Place the pita on the hot pan and cook until one side has browned slightly and begins to puff up, 2 to 3 minutes. Flip pita and cook until puffy on the other side, another 2 to 3 minutes. Use tongs to press down on the dough; it will continue to puff up.
• Roll remaining pitas and cook the same way. Pitas are ready to serve when cool to the touch, but still warm.

QUICK AND EASY YOGHURT FLATBREADS

Steps:

• Place Greek yoghurt in a mixing bowl and give it a stir. Add in 1 cup of flour and stir to combine. Gradually add in more flour until the dough starts to form into a ball.
• Tip the dough onto a well-floured surface and knead with your hands for a minute or two. If the dough is still too sticky, add some more flour and continue to knead. The dough is ready when it is able to hold it's shape and is not sticking to your hands or the surface.
• Divide the dough into 6 even parts. Lightly grease a work surface with olive oil then use a rolling pin to roll each ball of dough out into rounds approximately the size of a saucer.
• Heat a skillet or frying pan on medium heat. Once the pan is hot, add a flatbread and cook each side for 20-30 seconds, until cooked through and covered in brown spots. Repeat with the remaining flatbread.
• If using optional garlic butter, mix butter and garlic together then brush on top of the flatbreads as soon as they come out of the frying pan.

10 MINUTE PITA FLATBREADS

Steps:

• 3 WF whole wheat pitas, one med. zucchini chopped,12 ounces chopped tomatoes,3 Tbs or more copped parsley for bowl #1. 8 ounces hummus mixed with about 4 ounces yogurt bowl 2, 8 ounces of chicken cut into thin strips or pieces mixed with 1 tsp cumin, 1/2 black pepper, 1/2 tsp curry bowl 3. Preheat broiler, add 1 tbs olive oil to sauté pan and cook chix about 3-5 minutes. Broil flatbread 2 minutes then place hummus mix on pita, then chix, then vegetables and serve.