Pita Bread & Chips Recipe
Easy pita bread recipe & pita chips
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
- 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.
- Take out the dough and place in a oiled bowl and cover with plastic wrap and leave to rest until doubled in size.
- 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.
- 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.
- 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.
- Cover baked breads with a towel to stop drying out
Making the breadsClick thumbnail to view full-size
- 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
Making pita chipsClick thumbnail to view full-size
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?