Griddle Flat Bread

Ingredients:

3 c. all-purpose flour

1 c. ice water

3 T. shortening

2 t. salt

2 t. baking powder

pinch of baking soda

Recipe:

1. Combine dry ingredients together. Add in shortening and mix until the shortening has been crumbled.

2. Mix in water and form into a dough.

3. Cut into 4-6 equal pieces and roll out into a thin disk.

4. Prick the surface of the dough with a fork and cook on a hot griddle, 1-2 minutes per side. Turn with spatula. 

Rating: 3.5 of 5

I used this recipe to stand in as pita bread for dinner because I didn't have the 2.5 hours I needed. This recipe only took about 20 minutes, so it solved the time problem. I liked this bread a lot actually, the only thing I would change would be the salt content. It's presence was a little bit too noticeable for me. 

Source: About.com, Griddle Flat Bread

Hummus and Cucumber Tomato Salad Stuffed Pita

Ingredients:

1 T. extra virgin olive oil

1 t. freshly squeezed lemon juice *

1/2 - 1/4 t. salt, depending on taste **

1/8 t. cracked black pepper

2 medium roma tomatoes, diced ***

1 cucumber, peeled and diced ****

1/4 c. red onion, thinly sliced *****

4 whole wheat pita pockets

1 c. hummus

* I was totally not paying attention and put in lime juice rather than lemon.

** I did just under 1/4 t.

*** I used about 12 grape tomatoes

**** I used half of a large cucumber

*****Completely spaced getting some red onion so I just used dried chopped onion

Recipe:

1. In a medium bowl, combine oil, lemon juice, salt, and pepper. Add in tomatoes, cucumber, and red onion, toss to coat.

2. Open each pita pocket carefully and spread 1/4 c. hummus in each pocket and stuff in some of the cucumber mixture using a slotted spoon. Serve any remaining cucumber and tomato salad on the side.

Rating: 3.75 of 5

I would, by myself, actually rate this a little higher, but I don't think that LaDon would. Loved the garlicky hummus with the salad. Felt so light and fresh together. I'm sure lemon juice would be delicious, but I loved the lime in there! I actually liked it so much the way I made it, I don't think I'll add red onion in next time.

Source: Simply Fresh Cooking, Hummus and Cucumber Tomato Salad Stuffed Pita

Whole Wheat Pita Bread

Ingredients:

2 1/4 t. yeast

1 T. honey *

1 1/4 c. warm water

1 1/2 c. bread flour, divided

1 1/2 c. whole wheat flour, divided

1/4 c. extra-virgin olive oil

1 t. salt

cornmeal, for spinkling

* I used sugar. My honey was caramelized.

Recipe:

1. In the bowl of a stand mixer, combine yeast, honey, and 1/2 c. water. Stir gently to blend.

2. Whisk 1/4 c. bread flour and 1/4 c. whole wheat flour into the yeast mixture until smooth.

3. Cover the bowl with plastic wrap and set aside until doubled in bulk and bubbly, about 45 minutes.

4. Remove the plastic wrap and return the bowl to the mixer stand, fitted with the dough hook. Add in the remaining 3/4 c. warm water, 1 1/4 c. bread flour, 1 1/4 c. whole wheat flour, olive oil, and salt.

5. Knead on low speed until the dough is smooth and elastic, about 8 minutes. Transfer the ball of dough to a lightly oiled bowl, turning once to coat, and let rise about 1 hour, or until doubled.

6. Place an oven rack in the middle position. Place a baking stone (or pizza stone, if using one) in the oven and preheat to 500 degrees F.

7. Once the dough has risen, transfer to a lightly floured work surface, punch down the dough and divide into 8 equal pieces. Form each piece into a ball. Flatten one ball at a time into a disk, then stretch out into a 6 1/2 to 7-inch circle.

8.  Transfer the rounds to a baking sheet or other work surface lightly sprinkled with cornmeal. Once all the rounds have been shaped, loosely cover with clean kitchen towels. Let stand at room temperature for 30 minutes, until slightly puffy.

9. Transfer 4 pitas, 1 at a time, onto the baking surface (can be baked on a baking stone or directly on oven racks). Bake 2 minutes, until puffed and pale golden. Gently flip the pitas over using tongs and bake 1 minute more.

10. Transfer to a cooling rack and let cool completely. Repeat with the remaining pitas. Store in an airtight container for up to 3 days.

Rating: 4.5 of 5

These ain't no store bought pitas! To me, store bought pita and tortillas have the same problem: they taste a little plastic-y. No bueno. These pitas take pita bread to a whole new level! Soft and fluffy and full of flavor! Well, as full of flavor as you can get with wheat. We had them with Hummus and Cucumber Tomato Salad, but they would be divine with just about anything inside. Maybe a scrambled eggs for breakfast even? I don't know that I will buy pita bread again in the future.

Source: Annie's Eats, Whole Wheat Pita Bread

Chicken Gyros

Ingredients:

For the tzatziki sauce: *

16 oz. plain yogurt

1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded

2-3 cloves garlic, pressed through a garlic press (or finely minced)

1 t. red wine vinegar

salt and pepper

squeeze of fresh lemon juice **

extra virgin olive oil

*I halved it.

** not sure exactly how much this means, so I did almost one whole lemon

For the chicken: (didn't halve this)

4 cloves garlic, smashed *

1 lemon, juice of

2 t. red wine vinegar

2 T. extra virgin olive oil

2 heaping T. plain yogurt

1 T dried oregano

salt and pepper

1 1/4 lbs. boneless, skinless chicken breasts, cubed **

*I just used minced garlic

** I used 3 chicken breasts

To assemble:

pita bread

fresh tomatoes, seeded and diced

red onion, thinly sliced

Recipe:

1. To make the tzatziki sauce, strain the yogurt using cheesecloth over a bowl. Let strain for several hours or overnight, if possible, to remove as much moisture as possible. If using a Greek yogurt, then staining the yogurt like this is unnecessary.*

2. Shred the cucumber. Wrap in a towel and squeeze to remove as much water as possible.

3. Mix together the strained yogurt, shredded cucumber, garlic, red wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil.

4. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

* I actually skipped this step and just took the yogurt from the top of the container. All the moisture was in a pool in the middle anyways.

5. To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken peices to the bowl and mix well to coat.

6. Cover and refrigerate for about 1 hour.

7. Cook the chicken as desired, either in the skillet or with the broiler. Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes.

8. Heat pitas. Top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately.

Rating: 4 of 5

I've only ever had Greek food, or more specifically gyros, a few times in my life. And I love it. The flavors seem so exotic, but a safe exotic. I thought the tzatziki sauce was right on (well, except for maybe there is just a tad bit too much red wine vinegar), the chicken was delicious, and the warm pitas were perfect. I left out the red onions, because I really don't care for raw onions. Ever. If I could find a recipe that replicates Daphne's lamb gyro exactly, then that would be amazing! Overall, a very good dish.

Source: Mel's Kitchen Cafe, Chicken Gyros

Pita Chicken

(terrible picture...phone camera)

Ingredients:

2 skinless, boneless chicken breasts

1 T olive oil

1/4 t. garlic powder

1/4 t. onion powder

1/4 t. salt

1/4 t. ground black pepper

1/4 t. cayenne pepper

1/4 c. salsa *

2 pita bread rounds

1 c. shredded lettuce

1/2 c. sliced avocado **

2 Roma tomatoes, diced

sour cream, dolloped on top

**we added a little bit of shredded cheese**

*I used Wal-Mart brand Peach Pineapple Chipotle Salsa. Tasty!

** I actually chopped mine

Recipe:

1. Cut chicken into strips. In a skillet, saute chicken in hot oil until almost done. Sprinkle garlic powder, onion powder, salt, pepper, and cayenne pepper over chicken. Add salsa and simmer until chicken in done, about 5 minutes.

2. Split pitas in half, fill with chicken, and top with tomato, lettuce, avocado, and sour cream.

Rating: 4.75 of 5

We loved this! I'm not even sure what made it soooo good, but I wish I would have doubled this recipe! The chicken is divine and all the toppings compliment if perfectly (except the lettuce. Ditched the lettuce. I always ditch lettuce unless I'm making a salad.) Definitely recommend this one!

Source: AllRecipes, Dinner Tonight, pg. 232