Pita bread pocket with homemade pita bread Recipe
Recipe By Purvi Modi
#bread Pita bread is origin from Mediterranean and surrounding countries. It is easy to make and made with less ingredients. Try this recipe and enjoy fresh, fluffy pita bread at home. Usually it is served with dio, soup, hummus or falafal. Here I made pita bread pockets by filling veges with mayonnaise and cheese. Very tempting and should be serve as starter or breakfast or even for dinner.
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Add to Shopping ListIngredients for Pita bread pocket with homemade pita bread Recipe
- 0.19 cup All purpose flour
- 0.06 cup Wheat flour
- 1/4 teaspoon Salt
- 1/2 teaspoon Olive oil
- 0.19 teaspoon Dry active yeast
- 1/4 teaspoon Sugar
- 0.06 cup boiled american corn kernels
- 0.06 cup Grated carrot
- 1/2 tablespoon Chopped onion
- 1/2 tablespoon Finely chopped capsicum
- 1/2 tablespoon deseeded and chopped tomato
- 1/4 tablespoon Chopped coriander leaves
- to taste Salt
- 0.13 teaspoon Chat masala
- 1/4 teaspoon 1 /2 teaspoon
- 1/4 teaspoon Red chili sauce
- 0.13 teaspoon Chili flakes
- 0.13 teaspoon Oregano
- 1/2 teaspoon Tomato ketchup
- 1/4 tablespoon Mayonnaise
- 1/2 tablespoon Grated cheese
- as required Butter
- as required Pizza sauce
Directions: Pita Bread Pocket With Homemade Pita Bread Recipe
- STEP 1.1) Mix dry active yeast and sugar in 1/4 cup warm water. Cover with lid and rest for 5-6 minutes.
- STEP 2.2) In a mixing bowl take all purpose flour, wheat flour, salt and oil. Mix well. Add yeast mixture and mix well. Knead soft dough with required amount of water.
- STEP 3.3) On clean counter surface or platform dust some flour. Put dough and knead by stretch and fold method for atleast 5-7 minutes.
- STEP 4.4) Put into bowl and coat with oil. Cover with lid and put in warm place for 2 hours. After proving time dough increases double.
- STEP 5.5) Knead dough well again. Divide into four equal parts and make balls. Cover with cloth and proove again for 10 minutes.
- STEP 6.6 ) Take a ball and roll out evenly like paratha. Grease baking tray with oil and sprinkle some flour. Put rolled pita and bake into preheated oven at 180° C for 8-10 minutes or until done.
- STEP 7.7) Bake one side for 4-5 minutes. It will blow up nicely. Then flip the side and bake again for 3-4 minutes. Prepare all pitas like this.
- STEP 8.8) For stuffing: In a mixing bowl take boiled American corn kernels, carrot, capsicum, onion, tomato and coriander leaves.
- STEP 9.9) Add salt, chat masala, red chili sauce, red chili flakes, oregano, black pepper powder, tomato ketchup, mayonnaise and cheese. Mix well. Stuffing is ready.
- STEP 10.10) Cut pita into half. Apply pizza sauce or tomato ketchup into both halves. Fill with enough prepared stuffing .
- STEP 11.11) Cook both sides on tawa or grill pan with butter until golden and crisp from outside. Tempting pita pocket is ready to serve.
Nutrition
value
value
197
calories per serving
4 g Fat6 g Protein33 g Carbs4 g FiberOther
Current Totals
- Fat4g
- Protein6g
- Carbs33g
- Fiber4g
MacroNutrients
- Carbs33g
- Protein6g
- Fiber4g
Fats
- Fat4g
Vitamins & Minerals
- Calcium73mg
- Iron2mg
- Vitamin A553mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B934mcg
- Vitamin B12< 1mcg
- Vitamin C16mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium32mg
- Manganese< 1mg
- Phosphorus80mg
- Selenium2mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Purvi Modi