Roxy
New member
Pita Bread:
Picture of Pita Bread With Feta Salsa: Second Picture
Picture of Pocket Pitas: First Picture
1 pkg. yeast
3-1/2 cups flour
1-1/4 cups warm water
2 T. Olive Oil
1 tsp. salt
1 tsp. sugar
Combine yeast with 1-1/2 cups flour. Combine water, oil, salt and sugar, add to yeast mixture. Beat for 1/2 minute with electric mixture at low speed, then beat for 3 minutes at high speed. Work in remaining flour by hand to form a smooth and elastic dough. Put in a greased bowl in a warm spot, cover and let rise for 25 minutes. Punch dough down, divide into 12 pieces, roll each into a ball. Let rest 10 minutes.
Flatten each ball into a 5-inch circle. Place on a greased baking sheet, cover and let rest 20 to 30 minutes.
Preheat oven to 400 degrees.
Bake 9 to 10 minutes, until puffed and lightly browned on bottom.
Cover with a damp cloth until cool.
Avocado Feta Salsa:
2 plum tomatoes, chopped
1 ripe avocado - peeled, pitted and chopped
1/4 cup finely chopped red onion
1 clove garlic, minced
1 T. snipped fresh parsley
1 T. chopped fresh oregano
1 T. olive oil
1 T. red or white wine vinegar
4-oz. crumbled Feta Cheese
In a bowl, gently stir together tomatoes, avocados, onion, and garlic. Mix in parsley and oregano. Gently stir in olive oil and vinegar. Then stir in feta. Cover, and chill for 2 to 6 hours.
Picture of Pita Bread With Feta Salsa: Second Picture
Picture of Pocket Pitas: First Picture
1 pkg. yeast
3-1/2 cups flour
1-1/4 cups warm water
2 T. Olive Oil
1 tsp. salt
1 tsp. sugar
Combine yeast with 1-1/2 cups flour. Combine water, oil, salt and sugar, add to yeast mixture. Beat for 1/2 minute with electric mixture at low speed, then beat for 3 minutes at high speed. Work in remaining flour by hand to form a smooth and elastic dough. Put in a greased bowl in a warm spot, cover and let rise for 25 minutes. Punch dough down, divide into 12 pieces, roll each into a ball. Let rest 10 minutes.
Flatten each ball into a 5-inch circle. Place on a greased baking sheet, cover and let rest 20 to 30 minutes.
Preheat oven to 400 degrees.
Bake 9 to 10 minutes, until puffed and lightly browned on bottom.
Cover with a damp cloth until cool.
Avocado Feta Salsa:
2 plum tomatoes, chopped
1 ripe avocado - peeled, pitted and chopped
1/4 cup finely chopped red onion
1 clove garlic, minced
1 T. snipped fresh parsley
1 T. chopped fresh oregano
1 T. olive oil
1 T. red or white wine vinegar
4-oz. crumbled Feta Cheese
In a bowl, gently stir together tomatoes, avocados, onion, and garlic. Mix in parsley and oregano. Gently stir in olive oil and vinegar. Then stir in feta. Cover, and chill for 2 to 6 hours.
Last edited by a moderator: