Pita Bread

My mother in law posted this to her blog ... I have cut and pasted it in it's entirety so we can try it ... who will do it first and post a photo ?? I'm going to try it with Khrista's Chicken Souvlaki !! I think it might just answer my pita prayers !!

Pass The Beans Please: Chicken Souvlaki

This is a marvelous recipe especially since I can no longer buy the quick fix ingredients in the supermarket. Thank you so much for this great blog, girls.

Have you ever tried to make your own Pita bread? I use two cups of plain flour, the required amount of dried yeast, one cup of slightly warm water and mix. Roll on to floured surface and kneed for 10 minutes.

When you have a nice elastic dough ball, put in the bowl, cover with plastic, and leave in a warm place to rise for abut 30 - 40 mins. (In a warm climate and warm day less time.)

When it has doubled in size punch down the dough onto a surface and break into 6 or 8 balls.

Roll each one with a rolling pin till it is flat and about the size of a small saucer. Place on baking paper on a tray. (heat oven to 365deg. F or 185 C). Let the flat cakes rest till they rise a little like flying saucers.

Place in the oven for up to 10 minutes. They should puff up like a pocket. Don't over cook.

Remove from oven and make a small cut in the edge on one side. The deflated pocket is excellent for any Pita purpose!

Have fun!!!!!!!!!

Chicken Souvlaki

I tried a new recipe tonight and it is FOR SURE going in my "tried and true" recipe binder!
Here is the original recipe from Cooking Light with my modifications in red.

Chicken Souvlaki

4 servings (serving size: 2 stuffed pita halves)

* 1/2 cup (2 ounces) crumbled feta cheese (I used tomato basil crumbled feta)
* 1/2 cup plain Greek-style yogurt (My favorite brand is Greek Gods)
* 1 tablespoon chopped fresh dill
* I added the juice of half a lemon to the dressing as well...gave it a nice zing!
* 1 tablespoon extra virgin olive oil, divided
* 1 1/4 teaspoons bottled minced garlic, divided (I used fresh, minced garlic)
* 1/2 teaspoon dried oregano
* 2 cups sliced roasted skinless, boneless chicken breast (I grilled boneless skinless chicken breasts on the BBQ, seasoned with coarse salt and freshly cracked black pepper.)
* 4 (6-inch) pitas, cut in half (There is a place in town that sells FRESH baked pita bread, SO yummy!)
* 1 cup shredded iceberg lettuce (I used a nice spring lettuce mix you can buy pre-washed and packaged at the grocery store.)
* 1/2 cup chopped peeled cucumber
* 1/2 cup chopped plum tomato
* 1/4 cup thinly sliced red onion (I omitted this as onions do not sit well with me in this pregnancy!)

Combine feta cheese, yogurt, dill, 1 teaspoon oil, and 1/4 teaspoon garlic in a small bowl, stirring well. (This is where you would add the juice of half a lemon, if you were so inclined.)

Heat remaining 2 teaspoons olive oil in a large skillet over medium-high heat. Add remaining 1 teaspoon garlic and oregano to pan, and sauté for 20 seconds. Add chicken (Again, I grilled the chicken on the BBQ, sliced it thin, and then added it to the oil, garlic, and oregano) , and cook for 2 minutes or until thoroughly heated. Place 1/4 cup chicken mixture in each pita half, and top with 2 tablespoons yogurt mixture, 2 tablespoons shredded lettuce, 1 tablespoon cucumber, and 1 tablespoon tomato. Divide onion evenly among pitas.

This was absolutely tasty! I will be making it a lot this summer!