Grilled Pita Triangles Recipes

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GRILLED PITA



Grilled Pita image

Common throughout the Middle East and Mediterranean, pita is traditionally baked at high temperatures in a tandoor (clay) oven. The versatile staple is served with kebabs, falafel, souvlaki, hummus, baba ganoush and many other preparations. It's popular in America, too, but our store-bought pita generally leaves a lot to be desired. (For starters, by the time we get it, it's often several days old.) The good news is that pita is easy to make at home and the soft, tender and fragrant result is well worth it. Although you can bake it in a regular oven, we use a grill to replicate a bit of that smoky tandoor flavor. Cooking the dough on a griddle rather than directly on the grill grates means there's less chance of sticking, making the bread easier to flip.

Provided by Food Network Kitchen

Time 2h40m

Yield 8 pitas

Number Of Ingredients 6

2 1/2 to 3 cups all-purpose flour, plus more for dusting
1 tablespoon instant yeast
1/2 teaspoon table salt
1/2 teaspoon sugar
1 cup warm water, plus more for sprinkling
Olive oil, for brushing

Steps:

  • Whisk 2 1/2 cups flour and the yeast, salt and sugar in a large bowl. Add the water and mix using a rubber spatula until the dough comes together. The dough should be a little sticky, but soft and able to hold its shape. Add up to 1/2 cup more flour, if needed. Transfer the dough to a floured surface and knead until it's soft, smooth and elastic, 5 to 7 minutes. Alternatively, you can use a stand mixer and knead until the dough becomes soft and elastic, about 5 minutes. The dough might be just a little sticky and that's okay.
  • Place the dough in a clean bowl and cover with plastic wrap and a kitchen towel. Place in a draft-free area, such as a turned-off oven, until doubled in size, about 90 minutes.
  • Gently deflate the dough by pressing it down with your hands. Transfer the dough to a lightly floured surface and divide into 8 pieces. Shape each piece into a ball and gently flatten. Cover with a kitchen towel and let rest for 20 minutes.
  • Meanwhile, place a cast-iron griddle on an outdoor grill and heat it to medium high (450 degrees F) with the lid closed. Alternatively, you can use a large cast-iron skillet.
  • Use a lightly floured rolling pin to roll out 1 piece of dough into a round about 1/4-inch thick, flipping the dough a few times to prevent it from sticking. Meanwhile, keep the remaining pieces of dough covered with a kitchen towel. Transfer the rolled-out pitas to a baking sheet and cover with a kitchen towel. Repeat with the remaining dough, stacking the rounds with a flour-dusted piece of parchment or wax paper between each round to prevent them from sticking.
  • Brush the griddle lightly with olive oil. Sprinkle a little water on a rolled-out pita and place it on the griddle. You can cook 2 pitas at a time on a grill pan and 1 pita at a time on a cast-iron skillet. Close the grill and cook until there are small light brown spots on the pita, about 2 1/2 minutes on each side. Some of the pitas will puff up as they cook. Transfer to a platter and cover with a clean towel to prevent them from drying out. Repeat with the remaining rolled-out pitas. (It shouldn't be necessary to re-oil the griddle if it is well-seasoned.) Serve warm.

TOASTED PITA TRIANGLES



Toasted Pita Triangles image

Provided by Ina Garten

Time 15m

Yield 6 servings

Number Of Ingredients 3

1 bag pita bread
Good olive oil
Kosher salt

Steps:

  • Preheat the oven to 375 degrees F.
  • Cut each pita in half and then each half in triangles and place them in a single layer on a sheet pan. Drizzle with olive oil and sprinkle generously with salt.
  • Bake for 10 minutes.

GRILLED PITA WITH GREEK SALAD



Grilled Pita with Greek Salad image

Categories     Bean     Cheese     Citrus     Dairy     Garlic     Herb     Olive     Tomato     Vegetable     Vegetarian     Quick & Easy     Gourmet

Yield Makes 4 servings

Number Of Ingredients 17

3 tablespoons fresh lemon juice
1/8 teaspoon dried oregano, crumbled
1 small garlic clove, forced through a garlic press
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon black pepper
1/3 cup extra-virgin olive oil plus additional oil for brushing
1 (19-ounce) can chickpeas, rinsed and drained
1 tablespoon water
4 (6- to 8-inch) pocketless pita rounds
10 ounces Italian mixed salad (8 cups)
1/2 cup cherry or grape tomatoes (1/4 pound), halved
1 small cucumber, peeled if desired, halved lengthwise, and thinly sliced crosswise
1/2 cup pitted Kalamata olives, halved lengthwise
1/3 cup crumbled French or Greek feta (2 ounces)
Special Equipment
a well-seasoned large (2-burner) ridged grill pan (preferably cast-iron)

Steps:

  • Whisk together lemon juice, oregano, garlic, sugar, salt, and pepper in a large bowl, then add oil and whisk dressing until combined well.
  • Purée 1 1/4 cups chickpeas, water, and 1/4 cup dressing in a food processor until almost smooth.
  • Heat grill pan over high heat until smoking and lightly brush with oil, then grill pitas, 2 at a time, turning over once, until grill marks appear, about 2 minutes total per batch. Transfer to plates.
  • Add salad greens, tomatoes, cucumber, olives, cheese, and remaining chickpeas to remaining dressing in bowl and toss to coat well.
  • Spread some chickpea purée on each pita, then mound salad on top.

GARLIC-OREGANO GRILLED PITA BREAD



Garlic-Oregano Grilled Pita Bread image

Provided by Gina Marie Miraglia Eriquez

Categories     Bread     Garlic     Side     Kid-Friendly     Quick & Easy     Backyard BBQ     Family Reunion     Grill     Grill/Barbecue     Potluck     Oregano     Gourmet     Sugar Conscious     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 5

3 tablespoons extra-virgin olive oil
2 garlic cloves, smashed
2 tablespoons finely chopped oregano
6 (6-to 8-inch) pocketless pita bread rounds
Kosher salt to taste

Steps:

  • Heat oil in a small heavy skillet over medium heat until it shimmers. Cook garlic, turning once, until pale golden, about 1 minute. Discard garlic and remove skillet from heat, then stir in oregano.
  • Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure .
  • Oil grill rack. Grill pitas, 3 at a time, covered only if using a gas grill, turning once, until grill marks appear, about 2 minutes total per batch. Transfer to a cutting board and brush both sides with garlic-oregano oil. Cut pitas into wedges. Sprinkle with kosher salt. Serve warm.

GREEK GRILLED CHICKEN PITAS



Greek Grilled Chicken Pitas image

I switched up my mom's recipe to create this tasty pita pocket variation. It's delicious and perfect for warm days, with a creamy cucumber sauce that goes great with fresh, crunchy veggies. -Blair Lonergan, Rochelle, Virginia

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 17

1/2 cup balsamic vinaigrette
1 pound boneless skinless chicken breast halves
CUCUMBER SAUCE:
1 cup plain Greek yogurt
1/2 cup finely chopped cucumber
1/4 cup finely chopped red onion
1 tablespoon minced fresh parsley
1 tablespoon lime juice
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
PITAS:
8 pita pocket halves
1/2 cup sliced cucumber
1/2 cup grape tomatoes, chopped
1/2 cup sliced red onion
1/2 cup crumbled feta cheese

Steps:

  • Marinate chicken in vinaigrette, covered, in refrigerator for at least 4 hours or overnight. In a small bowl, combine the sauce ingredients; chill until serving., Drain and discard marinade. If grilling the chicken, lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat until a thermometer reads 170°, 4-7 minutes on each side., Cut chicken into strips. Fill each pita half with chicken, cucumber, tomatoes, onion and cheese; drizzle with sauce.

Nutrition Facts : Calories 428 calories, Fat 14g fat (6g saturated fat), Cholesterol 85mg cholesterol, Sodium 801mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 3g fiber), Protein 33g protein.

TOASTED PITA TRIANGLES



Toasted Pita Triangles image

Provided by Ina Garten

Categories     side-dish

Time 15m

Yield 1 serving

Number Of Ingredients 1

1 loaf pita bread

Steps:

  • Preheat the oven to 350 degrees.
  • Slice the pita bread into 8 triangles and place them on a sheet pan. Place the sheet pan in the oven and toast the bread for 10 minutes.

PARMESAN PITA TRIANGLES



Parmesan Pita Triangles image

Make and share this Parmesan Pita Triangles recipe from Food.com.

Provided by AZPARZYCH

Categories     Breads

Time 12m

Yield 20 serving(s)

Number Of Ingredients 4

5 pita bread rounds
6 tablespoons butter, melted
1/2 teaspoon garlic powder
1 teaspoon parmesan cheese

Steps:

  • Preheat oven to broil.
  • Cut each pita into 6 pie slice-shaped triangles.
  • Separate each triangle into 2 triangles and place on a cookie sheet.
  • Brush each pita triangle with butter; sprinkle with garlic powder and parmesan cheese.
  • Broil for 1-2 minutes until cheese is bubbly and lightly browned.
  • Serve warm.

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