ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel

Pita Chips Recipe

Updated on August 10, 2013

Easy pita bread recipe & pita chips

Easy to make and add the flling of your choice
Easy to make and add the flling of your choice | Source
5 stars from 2 ratings of Gyro pita bread

Where did it come from?

Pita bread is a middle eastern flat bread that is very versatile. It should puff up when baked, seperating the two parts, which can then be opened and filled with no end of different ingredients. It has been a staple food in the middle east for more than 4,000yrs and was not just a bread but was also used as a utensil, very much like a chapati to the indian comunity while eating curry.

It is not clear who actually invented the humble pita bread, whether the Amorites or the Bedouin people.Traditionaly the flour would have been ground fresh by stone and baked in a stove outdoors. In modern times it was introduced to Europe and the Americas by the immigrant comunity.

What can i do with my pita?

Anything you want!

First open it up and then the world is your oyster. Fill it with salad, falafel and then a thick greek style yogurt or even a mint yogurt. Spice up chicken breast with some jerk seasoning, cut into thin strips and fill your pocket with the chicken, a salad, and a garlic flavoured yogurt.

Why not just cut your baked bread into pieces, and serve with dips when friends come for dinner.

How to knead bread by hand

How to make your pita breads

  1. Place all the ingredients into a food processor with the dough attatchment. Put the dry ingredients in first, then add liquids. Add more water as needed to form a soft silky dough, but not sticky. Add a small amount of flour if your dough looks too wet.
  2. Take out the dough and place in a oiled bowl and cover with plastic wrap and leave to rest until doubled in size.
  3. Knock back the dough and knead by hand. Divide dough into equal portions. This mix will make about 12-16 breads. Knead each one to form a small round breadcake shape and put to one side to rest while you knead the others.
  4. On a dusted surface, with a rolling pin, roll out each one to about 5mm thick then stretch slightly to a teardrop shape. Dust as needed. Leave to rise for 25 mins on a baking sheet.
  5. Bake in a preheated oven at 450°F for about 15 mins. Keep an eye on them so as not to over bake. They should puff up and have a little colour.
  6. Cover baked breads with a towel to stop drying out

Making the breads

Click thumbnail to view full-size
Put all the ingredients into your food processor with dough attatchment onMix until you have a smooth silky dough. Add flour or water depending on whether your flour is more absorbentDough after removing from your processorDough after leaving to riseRemove from bowl and knock back and knead the dough by handdevide the dough to even sizes and knead each piece to small breadcake sizeleave breads to riseRoll each one to about 5mm thick. Stretch a little to form a teardrop shape and leave to rise.put onto a lightly floured baking sheet or lined with a teflon sheet.Bake until it puffs up and has a tinge of golden brown colour on top.With sharp knife slit half way and you are ready to add the filling of your choice
Source
Put all the ingredients into your food processor with dough attatchment on
Put all the ingredients into your food processor with dough attatchment on | Source
Mix until you have a smooth silky dough. Add flour or water depending on whether your flour is more absorbent
Mix until you have a smooth silky dough. Add flour or water depending on whether your flour is more absorbent | Source
Dough after removing from your processor
Dough after removing from your processor | Source
Dough after leaving to rise
Dough after leaving to rise | Source
Remove from bowl and knock back and knead the dough by hand
Remove from bowl and knock back and knead the dough by hand | Source
devide the dough to even sizes and knead each piece to small breadcake size
devide the dough to even sizes and knead each piece to small breadcake size | Source
leave breads to rise
leave breads to rise | Source
Roll each one to about 5mm thick. Stretch a little to form a teardrop shape and leave to rise.
Roll each one to about 5mm thick. Stretch a little to form a teardrop shape and leave to rise. | Source
put onto a lightly floured baking sheet or lined with a teflon sheet.
put onto a lightly floured baking sheet or lined with a teflon sheet. | Source
Bake until it puffs up and has a tinge of golden brown colour on top.
Bake until it puffs up and has a tinge of golden brown colour on top. | Source
With sharp knife slit half way and you are ready to add the filling of your choice
With sharp knife slit half way and you are ready to add the filling of your choice | Source

Ingredients

  • 3 cups plain flour
  • 1 1/2 teaspoons salt
  • 2 teaspoons instant bread yeast
  • 2 teaspoons sugar
  • 6 tablespoons olive oil
  • 1 teaspoon salt
  • 1 1/2 cups warm water
Make your owh healthy chips
Make your owh healthy chips | Source

Making pita chips

Click thumbnail to view full-size
open the pita seperating the 2 halvessplit the pita long wayscut into small triangles that will form your chipsput the triangles into a bowl until ready to oil and saltpour a decent amount of olive oil onto a baking sheetgriind onto the oil course saltmix well so that each chip gets some oil and saltbake in the oven until golden brown and crispyStore in a ziploc when cooled
open the pita seperating the 2 halves
open the pita seperating the 2 halves | Source
split the pita long ways
split the pita long ways | Source
cut into small triangles that will form your chips
cut into small triangles that will form your chips | Source
put the triangles into a bowl until ready to oil and salt
put the triangles into a bowl until ready to oil and salt | Source
pour a decent amount of olive oil onto a baking sheet
pour a decent amount of olive oil onto a baking sheet | Source
griind onto the oil course salt
griind onto the oil course salt | Source
mix well so that each chip gets some oil and salt
mix well so that each chip gets some oil and salt | Source
bake in the oven until golden brown and crispy
bake in the oven until golden brown and crispy | Source
Store in a ziploc when cooled
Store in a ziploc when cooled | Source

Why make your own?

As we live in Peru, we miss the convenience of being able to run out to buy chips to eat with salsa and guacamole. Here we can only get hold of packets that contain half a dozen chips, and they are covered in chemical flavorings. So to solve the problem, we decided to work out a way to make our own. If you are health concious, and like to know exactly what you are eating, then try this recipe. We can guarantee everyone will love them and will want the recipe!

How do I make them?

  • Make the pitas. While they are still puffed up, split them in half with a knife, separating the 2 halves.
  • Careful: steam will be released, so take care not to get a steam burn.
  • Cut the halved bread down the centre lengthways, and then each half into small triangles.
  • Pour a good glug of olive oil onto a baking sheet, and grind some coarse salt onto the oil.
  • Put a good amount of your pita triangles onto the baking sheet, and mix them around well, so that each chip has some oil and salt on each one. Pink salt works well or sea salt.
  • Place in a preheated oven at 250°F until golden brown and crispy. Some ovens work quicker than others but they will take around 20 mins. Keep an eye on them so they don't burn.
  • At this point you can sprinkle with a flavoring of your choice or a bit more salt if needed
  • Store in an airtight container or ziploc and they will stay fresh for around 3 weeks.....if you haven't eaten them by then.

What can I eat them with?



Please leave your feedback

    0 of 8192 characters used
    Post Comment

    • vespawoolf profile image

      vespawoolf 4 years ago from Peru, South America

      I just love pita bread and I especially like your delicious and innovative idea of making pita chips! They'd be especially yummy with creamy guacamole. Thanks so much for linking to my pink salt hub as well. Can't wait to try this!

    • lemonkerdz profile image
      Author

      lemonkerdz 4 years ago from TRUJILLO, PERU

      thank you vespawolf, the pita chips are realy inexpensive and moorish. they are a great snack to eat on their own as well. enjoy them!!!!!

    • DeborahNeyens profile image

      Deborah Neyens 4 years ago from Iowa

      I love any sort of crispy bread things and pita chips are one of my favorites. I never would have thought they were made with yeast.

    • lemonkerdz profile image
      Author

      lemonkerdz 4 years ago from TRUJILLO, PERU

      Thank you for coming by DeborahNeyens if you make a batch of pita chips, BEWARE! they are so moorish you won't stop eating them. They really are easy to make and the pitas are a great substitute for sliced bread to make sandwiches

    • Elias Zanetti profile image

      Elias Zanetti 3 years ago from Athens, Greece

      I use pita bread a lot mostly to fill it with various ingredients but I have to admit that I always buy it. Many thanks for providing an easy way to make my own! Great hub!

    • lemonkerdz profile image
      Author

      lemonkerdz 3 years ago from TRUJILLO, PERU

      I am stunned!!!!!

      Living in greece and buying pita? as i pick myself up off the floor i encourage you to get making your own. i make all my own breads of any kind, it is soo much better than bought.

      and very economical as well.

    Click to Rate This Article