Pita Bread # BreadBakers

Pita Bread is also known as Arabic bread or a Middle Eastern bread . This bread is a soft and leavened flatbread which is baked and it's  excellent sandwiches.
Ingredients
500 Grams All Purpose Flour
1 Sachet Instant Yeast
1 Tablespoon Sugar
2 Teaspoons Baking Powder
Salt to taste
1/4 Cup Oil
Luke Warm Water as required to knead the dough

To make the Roasted Red Pepper Hummus
Ingredients
2 Cups Boiled Chick peas / Garbanzo Beans - drained
2 Tablespoon Olive oil
1 Large Red bell pepper - roasted and cleaned
2 Tablespoons Water - used the water that chickpeas was boiled
2 -3 Tablespoons Tahini Paste - Homemade
1/2 Teaspoon Ground Cumin
½ Teaspoon salt
¼ Teaspoon Paprika powder
2 Cloves Garlic
Freshly squeezed  juice of  a Lemon

1/2 teaspoon Chilly powder

Method
For the Pita Bread
Take a cup of luke warm water add instant yeast and sugar, mix it well and leave it for minutes to forth. Once it froths, the yeast is ready to use.

Take a mixing bowl ( I used a food processor to knead the dough) add all purpose flour , baking powder, oil, salt, mix it well, add the yeast mixture and mix it well adding more water as required to make a soft smooth dough. Oil a bowl and place the dough in it. Cover the bowl with the plastic cling leave it rise for an hour or until it doubles in volume.

Once it doubles in volume take out it the dough and fold the dough. Roll the dough, make even size balls around 8 or according to the size you desire.

In the meantime , line and oil a tray with aluminium foil or parchment paper . Preheat your oven at 200 degree.

Press each dough with your palm to make a thick circle. Place them in the oven tray. Leave them to rise again for 15 to 20 minutes . 

Bake them in a preheat oven for 10 to 15 minutes. When its done take it out from the oven, brush them with butter or oil and the pita bread is ready to serve.

See how Soft and pillowy is the Pita Bread!

Serve with hummus or Roasted Red Pepper Hummus

To make the  Roasted Red Pepper Hummus

Wash and dry the red bell pepper the oil it well and roast i on the gas flame or bake it for 15 to 20 minutes until burnt . I roasted the bell pepper on the gas flame.

Then place the pepper in a foil and warp it tightly for 10 minutes or until you are ready with the rest of the ingredients.

Take the bell pepper out of the foil and clean all the burnt skin and wash it under running water. Then cut it and remove the seeds. Chop it and keep aside.

In a food processor or blender, mix the chick peas / garbanzo beans, olive oil, red bell pepper, Tahini Paste - Homemade, lime juice, water, salt, paprika, chilly powder, blend until smooth , add water only if necessary , taste and adjust the seasonings.

Drizzle a little olive oil and ENJOY! with Pita Bread. It taste divine.

Labels : Breads, Pita Bread, Middle Eastern, Sandwiches, Red Bell Pepper Hummus, Chickpeas, Olive Oil, Red Bell Pepper, Paprika, Bread Bakers

Sending this Bread Bakers  event  our is Host: Wendy,   the theme is  "International Breads".  
Check the bread that our baker's have baked.

Apfelpfannkuchen (Apple Pancake)from A Day in the Life on the Farm
Auvergne Crown from Karen's Kitchen Stories
Bauernbrot from All That's Left Are The Crumbs
Bialys from Spill the Spices
Boule from Bread Therapy
Chilli and Coriander Scones from Sizzling Tastebuds
Dutch Tiger Bread (Tijgerbolletjes)from Baking Sense
Epi di Pan from Sara's Tasty Buds
Franzbrotchen from Gayathri's Cook Spot
German Soft Pretzels (Laugenbrezel) from Hostess At Heart
German Soft Pretzels from Herbivore Cucina
Kardemummabullar from Ambrosia
Pita Bread from Sneha's Recipe
Pletzel from Cook's Hideout
Pretzel bites from My Cooking Journey
Savoury Kugelhopf from The Mad Scientist's Kitchen
Slovak Bread Rolls(Rozky) from Mayuri's Jikoni
Whole wheat Pita bread from Sonlicious
Yemeni Kubaneh from Food Lust People Love
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Low Cal – Pita Pockets with Herbed Eggless Mayonnaise And Veggies

Pita bread is served at just about every meal in the Middle East. It can be used for dipping, or to make delicious sandwiches in the pocket. In the Middle East, pita is made in brick ovens, where very high heat can be achieved. It is very hard to duplicate in a home kitchen, but this recipe, combined with high heat, comes very close. The Syrian call Pita bread as Syrian bread in their country.

Pita bread can also be baked in oven but I baked in on the non stick tava. This bread baked on the tava taste much better than when baked in the oven. While baking the pita bread the aroma that fills your kitchen is awesome. The mayonnaise that is made a vegetarian , easy and tasty. This pita pocket was my lunch today.

Ingredients for Pita Bread ( Makes 4 )
¾ Cup Wheat Flour
½ Cup All Purpose Flour
2 Tablespoons Semolina (Rawa)
½ Teaspoon rapid rising yeast
1 Teaspoon sugar
¼ Teaspoon salt
½ Teaspoon oil
1 Cup Lukewarm water.

Method
Dissolve yeast in 1/2 cup of warm water. Add sugar and stir until dissolved. Let sit for 10-15 minutes until water is frothy. Combine flour and salt in large bowl. Make a small depression in the middle of flour and pour yeast water in depression. Slowly add the warm water, and form it into a dough knead till the dough is no longer sticky and is smooth and elastic. Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated. Allow to sit in a warm place until it has doubled in size.

Once doubled, roll out in a rope, and pinch off 4 equal pieces. Place balls on oiled floured surface. Let sit covered for 10 minutes. Roll out in oblong shape with your hand ¼ inch thick and keep it on a plastic sheet. Heat a nonstick pan on medium flame and cook the pita bread on each side for a minute until it puffs up or a cavity is created in the bread. When cooled cut the pita bread in 2 halves. Create a pocket with a bread knife carefully and lightly.
Note:  You can also bake these in the oven. Preheat oven to maximum temperature and make sure the rack is at the very bottom of oven. Be sure to also preheat your baking sheet. Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 minutes.
Remove each pita with a spatula from the baking sheet and add additional pitas for baking.

Storing Pita Bread
Pita bread can be stored for up to 3 days in a bread box, and up to a month in the freezer. Be sure to use freezer bags when storing in the freezer.

Ingredients for the Herbed Eggless Mayonnaise

1 Cup Hung Curd

1 Medium Boiled and Mashed Potatoes
1/2 Cup Fresh Bread Crumbs -  sides removed
2 Teaspoon Caster Sugar
1/2 Teaspoon Black Pepper
1/2 Teaspoon Salt
1 Teaspoon Heaped Mustard paste
2 Tablespoon White Vinegar
1/3 to 1/2 Cup Olive Oil 

2 Teaspoon Chopped Parsley or Coriander leaves

Method

In a mixer jar add all the ingredients except the oil and chopped parsley/coriander and blend well . Then add the oil in stream while the blender is still running, till it forms a thick mayonnaise. Transfer to a bowl add the parsley/coriander. Keep aside.

Other ingredients
1/4 cup finely chopped cabbage leaves
2 cucumber sliced finely
3 Tablespoon boiled corn
1 Capsicum finely chopped.
1 teaspoon lemon juice

Assembling the Pita Pockets

In the Pita pocket spread the herbed mayonnaise lightly, then put the corn, cabbage, capsicum, cucumber, sprinkle lemon juice on the veggies and on top a spoon of herbed mayonnaise. Serve immediately. This is a delicious pita pockets. I enjoyed every bit of it. To make it vegan use soy curds.

Look out for a post of Pita Bread with a different yummy and tasty filling.

Lables: Breads, Healthy, Wraps, Chutneys & Dips, Low Cal, Continental Cuisine, Pita Bread, Sandwiches,Herbed Eggless Mayonnaise, Vegetables