Showing posts with label whole. Show all posts
Showing posts with label whole. Show all posts
Friday, February 28, 2014
SANDRA’S BAKED WHOLE WHEAT HERB PITA CHIPS
 |
| These warm and crispy herb pita triangles have a crazy-good texture and flavor you just cant get compared to the store-bought version... |
Servings: (10)
Prep: 5 Mins.
Cook: 7 Mins.
INGREDIENTS
6 whole-wheat pita bread pockets
Olive oil cooking spray
Spice/Herb Mixture:
¼ teaspoon granulated garlic
¼ teaspoon granulated onion
1 teaspoon dried cilantro
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
METHOD
Preheat oven to 400 degrees. Line a couple of baking sheets with foil; spray, then set them aside.
Cut each pita bread around the circumference so you have 12 halves.
Line the cutting board with foil (for easier clean up), and spray both sides of 12 halved pitas with olive oil spray.
Mix the spice/herb mixture in a small bowl. Sprinkle one side of the halved pitas with half of the spice mixture, then spray with olive oil for spices to adhere. Repeat, doing the same on other side of pita halves as well. Toss the tin foil, and cut pita halves into 4 equal triangles; yielding 48 total pita chips (or cut them smaller if you wish to yield even more smaller triangles).
You will be baking these in batches. Begin by placing the pita triangles on baking sheets in a single layer, and bake for about 7 minutes, or until golden brown and crispy. Watch carefully, as they could easily burn! ~ Enjoy!
~~~~~~~~~~~~~~~~
Tip: I only make as much as we are going to eat of the herb pita chips at one setting, as they tend not to store or reheat as well as when they first come out of the oven.
 |
| Click here for Sandras Addicting Baked Tropical Jalapeno Spinach Dip |
Monday, February 10, 2014
Whole wheat pita bread
Coming up soon - Red bean dip to go with the pita breads!
The satisfaction of seeing some smelly yeast and lifeless flour turn into a bunch of sweet smelling bread is something you must experience to understand. Sometimes, the laziness of getting out of a cozy home into the supermarket can lead to some heart warming things. Im talking about this bunch of pita bread. Its not that Ive not played around with yeast before. While foodies from US and Europe talk of fresh yeast, instant yeast and active dry yeast, I have access only to one kind of yeast - Active dry yeast granules - the brownish coloured beads whose efficiency is highly unpredicatble.
My last baking attempt ended with a smelly creamish slurry in the bowl, no bubbles, no foam, nothing. Probably because the yeast had been sitting in the refrigerator. This time I didnt want to make any mistakes. The yeast was bought fresh (as fresh as a store can sell), stored in a cabinet, used in a water that was just warm and kept in the sun. The result being a really foamy, happy yeast. With the soaring yeast, my anticipations of making some fresh bread soared too. Here are the step by step instructions with pictures to making your own batch of pita bread.
The basic recipe is from my all time favourite baking resource - Baking Sheet and Nicoles reference to Tyler Florences Food 911 show. I made just half the recipe and used mostly whole wheat flour.
Whole wheat Pita bread
Category - Yeast breads
Time taken - Roughly two hours including rising time
Makes - 6 pieces
Recipe source - Adapted from Baking Sheet, Food Network
ingredients
1 1/4 cup whole wheat flour (atta)
1/2 cup AP flour
1/2 tsp salt
3/4 cup water
1/2 tsp sugar
1 tbsp active dry yeast
1-2 tsp of oil
directions
Activate the yeast - Slightly warm 3/4 cup water with 1/2 tsp sugar. Put in the yeast granules and keep in the warmest corner of your house. You can keep it in the microwave / oven. If the yeast is active, in 15 minutes, you will see furious activity in the bowl. The top layer will be all foamy and bubbly. The yeast is now ready to get into the flour.
In a large bowl, mix the flours with the salt lightly with a fork. Make a well in the center and pour the yeasty water. Bind the flour into a smooth dough with the poured liquid by kneading with the heel of your palm for some 5 minutes, just like you would for chapati aata.
In a well oiled bowl, place the smooth ball of dough, cover and place in a warm corner for 1-1 1/2 hours until the dough is over double the volume.
Punch down the dough and place it on a floured surface. Remove all air from the dough with a good bit of kneading. Shape into 6 equal balls. Flatten them slightly and keep them a little away from each other on a greased plate. Keep covered for 15-30 minutes until they rise some more.
Keep a large, heavy bottomed griddle on high flame. With a rolling pin, roll out each ball into ovals, about the thickness of 1/4". Use a bit of AP flour for dusting if needed. On the hot griddle, cook both sides of the bread, until it fluffs up. This will take 3-4 minutes per bread. If you use a large griddle, you will be able to cook 2-3 of them at a time.
Place the cooked breads on a clean kitchen towel. Keep covered so that the breads are soft until use.
Note
The original recipe recommends broiling the rolled out dough for 3-4 minutes until they fluff up in the oven. Since I have the counter top oven, these were done on the griddle and this method worked perfectly too.
Accompaniments
Pita bread either toasted into chips or just as it is, is best used to mop up hummus, baba ganouj or a red bean dip. If you want to make this mezze meal for dinner, youll find recipes for Hummus, Baba Gannoush and Fattoush (Lebanese salad) on Saffron Trail.
The red bean dip is coming up soon, so stay tuned!
Technorati tags: yeast, pita bread, baba gannoush, hummus, mezze platter
Read More..
The satisfaction of seeing some smelly yeast and lifeless flour turn into a bunch of sweet smelling bread is something you must experience to understand. Sometimes, the laziness of getting out of a cozy home into the supermarket can lead to some heart warming things. Im talking about this bunch of pita bread. Its not that Ive not played around with yeast before. While foodies from US and Europe talk of fresh yeast, instant yeast and active dry yeast, I have access only to one kind of yeast - Active dry yeast granules - the brownish coloured beads whose efficiency is highly unpredicatble.
My last baking attempt ended with a smelly creamish slurry in the bowl, no bubbles, no foam, nothing. Probably because the yeast had been sitting in the refrigerator. This time I didnt want to make any mistakes. The yeast was bought fresh (as fresh as a store can sell), stored in a cabinet, used in a water that was just warm and kept in the sun. The result being a really foamy, happy yeast. With the soaring yeast, my anticipations of making some fresh bread soared too. Here are the step by step instructions with pictures to making your own batch of pita bread.
The basic recipe is from my all time favourite baking resource - Baking Sheet and Nicoles reference to Tyler Florences Food 911 show. I made just half the recipe and used mostly whole wheat flour.
Whole wheat Pita bread
Category - Yeast breads
Time taken - Roughly two hours including rising time
Makes - 6 pieces
Recipe source - Adapted from Baking Sheet, Food Network
ingredients
1 1/4 cup whole wheat flour (atta)
1/2 cup AP flour
1/2 tsp salt
3/4 cup water
1/2 tsp sugar
1 tbsp active dry yeast
1-2 tsp of oil
directions
Activate the yeast - Slightly warm 3/4 cup water with 1/2 tsp sugar. Put in the yeast granules and keep in the warmest corner of your house. You can keep it in the microwave / oven. If the yeast is active, in 15 minutes, you will see furious activity in the bowl. The top layer will be all foamy and bubbly. The yeast is now ready to get into the flour.In a large bowl, mix the flours with the salt lightly with a fork. Make a well in the center and pour the yeasty water. Bind the flour into a smooth dough with the poured liquid by kneading with the heel of your palm for some 5 minutes, just like you would for chapati aata.In a well oiled bowl, place the smooth ball of dough, cover and place in a warm corner for 1-1 1/2 hours until the dough is over double the volume.Punch down the dough and place it on a floured surface. Remove all air from the dough with a good bit of kneading. Shape into 6 equal balls. Flatten them slightly and keep them a little away from each other on a greased plate. Keep covered for 15-30 minutes until they rise some more.Keep a large, heavy bottomed griddle on high flame. With a rolling pin, roll out each ball into ovals, about the thickness of 1/4". Use a bit of AP flour for dusting if needed. On the hot griddle, cook both sides of the bread, until it fluffs up. This will take 3-4 minutes per bread. If you use a large griddle, you will be able to cook 2-3 of them at a time.Place the cooked breads on a clean kitchen towel. Keep covered so that the breads are soft until use.
Note
The original recipe recommends broiling the rolled out dough for 3-4 minutes until they fluff up in the oven. Since I have the counter top oven, these were done on the griddle and this method worked perfectly too.
Accompaniments
Pita bread either toasted into chips or just as it is, is best used to mop up hummus, baba ganouj or a red bean dip. If you want to make this mezze meal for dinner, youll find recipes for Hummus, Baba Gannoush and Fattoush (Lebanese salad) on Saffron Trail.
The red bean dip is coming up soon, so stay tuned!
Technorati tags: yeast, pita bread, baba gannoush, hummus, mezze platter
Subscribe to:
Posts (Atom)