Low Sodium Pita bread is one of those things that may seem hard to achieve but actually is pretty easy to make. Once again high sodium ingredients are not needed to bake great bread. I’ve tried mixing up different flours and ways to cook it and I think this turned out the best. It requires very little hands on time but does take some time to rise and “proof”. When baked you have soft, chewy, fluffy pitas that work as well for a great sandwich wrap or chips for dipping into humus.
I’ve been making a lot of bread since shortly after my stroke because most store bought bread seems to be so incredibly high in sodium. But most basic breads, which are normally among the “Salty Six”, can be easily made without salt or high sodium baking powders and sodas. I had never really made bread before, except once or twice, but on a low sodium diet it’s almost a given.
And therefore I find a bread machine is almost essential when making bread weekly or more. Plus, I really think you gain so much more trxture, flavor and freshness from homemade bread it’s worth it. I had always thought you need an expensive Kitchen Aid stand mixer to really do it right But I have since found out in practice that a bread machine is so much better. It can mix up and bake the whole bread or just mix up the dough, easily and cleanly for half the price of a stand mixer. I am not saying mixers don’t have their place, but for me it just doesn’t make sense compared to the ease of use of a bread machine.
Healthy Recipes With Pita Bread
It can be hit or miss to get the “pocket” or ballon effect, where the two side puff up leaving a hollow middle. I found that the best way to do that was using the griddle in a really hot oven. Even if it doesn’t puff into a pocket, it still tastes great, and can be simply used as a wrap or turn into pita crisps for dippng.
I used my cast iron skillet on the stove and my cast iron griddle in the oven. Both did a good job but the griddle, I found to be ideal. Though you don’t get the “toasted marks”, it seemed to cook quicker in the oven and it allowed for cooking 2 or three pitas at a time. This cuts the actual cooking time of the pita down to a third, a big time savings. Using the griddle and oven I was also able to get the pitas to puff more consistently. You could use a baking sheet but the cast iron really collects and hold the heat for a superior pita bake.
You need a very hot oven for this, so I set mine up to 500° F and let the griddle preheat for 10 minutes after the oven has reached temperature. Since you open it every few minutes letting out heat, you need to keep it as high as possible and work quickly when adding or removing pitas.
Pita Bread Recipe: How To Make Pita Bread Recipe
What should hopefully make it puff like a balloon is the double action of water turning to steam and the yeast becoming highly reactive when both are hit with the high heat from the oven or stove top skillet. Also rolling the pita very thin, down to about 1/8”, forces the top and the bottom of the dough to separate and puff outwards making the pocket. Being thin, it does not cook like a pancake and the moisture can move though. For this reason keep your dough covered as much as possible till cooking to retain moisture.MAKE HOMEMADE BAKED PITA CHIPS
For awesome pita chips to enjoy with some hummus or other dip do the following after you have cooked your pitas. Use the ones that didn’t puff up or turn out well first. There’s usually a couple…..
This simple Low-Sodium Homemade Pita Bread is easy to make and still tastes better than what you can buy at the store! Learn to make your pita bread at home.
Garlic Pita Bread Recipe
If Pitas don’t puff: Sometimes you get pitas that just won’t puff up. The problem is probably that the oven or the griddle-skillet isn’t hot enough. Make sure both are thoroughly pre-heated before cooking. Pitas that don’t puff still taste great and can be used as a sandwich wrap or made into pita chips for dipping in herbed olive oil or hummus.
Please understand that not everyone’s sodium requirements are the same, therefore some recipes may be higher than you’re allowed. Always consult with your doctor for your recommended daily sodium allowance.
As always, please let me know how you like this recipe in the comments! I get motivated when I hear from you and am interested to learn about how you liked and served your Low Sodium Pita Bread. And please leave a comment or rating and share any tips you might have.
Easy Gluten Free Pita Bread
Welcome! After my stroke, I began to prepare low sodium and reduced fat meals. Tasty, easily prepared meals that can help you change your lifestyle for a healthier life. More about myself…This two-ingredient pita bread is a quick and easy recipe that results in perfectly soft and fluffy pita bread. It takes minutes to prepare and is a breeze to make, even if you don't have any bread making experience! Use this easy and delicious no yeast pita bread to scoop up your favorite dips, make delicious wraps, or toast it to make pita chips!
Traditional pita bread is a yeast-leavened, round flatbread that is two-layered, or has a pocket. It is a staple in the Middle East and is used to scoop up food and make wraps or sandwiches.
This two-ingredient pita bread recipe is not an authentic recipe, as that would require more ingredients and time. However, this recipe makes an incredibly quick, easy, and delicious alternative to yeast-leavened pita bread. And as a bonus, this two-ingredient pita bread contains more protein thanks to Greek yogurt!
Ingredient Homemade Whole Wheat Pita Bread
Once you make this two-ingredient pita bread, your mind will be blown and you'll want to eat it with everything. I highly recommend using it to make my beef and lamb shawarma wraps. For an even simpler dinner, you have to try my arayes with cheese, which are meat stuffed pitas.
If you'd rather keep it vegetarian, then enjoy this pita bread with Lebanese green beans or use it to scoop up some Lebanese eggplant moussaka. You really can't go wrong with either, as long as you make it!
If you don't have pre-made self-rising flour, the first thing you need to do is whisk all-purpose flour with baking powder and salt in a large bowl. Otherwise, place the self-rising flour in a large bowl.
Easy Sourdough Pita Bread
Add the Greek yogurt to the flour, and using a big spatula, mix them together until mostly incorporated. You should have a bunch of clumps of dough with some dry flour left in the bowl.
Next, use your hands to knead the dough for a couple minutes. If using a large bowl, you can do the kneading in the bowl. If not, you can dump everything onto a clean counter and knead the dough.
Knead the dough by hand for just a couple of minutes or until you have a a uniform ball of dough. It should be tacky to touch but not overly sticky. If it is too sticky, add one tablespoon of flour at a time and knead it again.
Easy No Fail Pita Recipe
Cover the dough with plastic wrap or a clean kitchen towel, and let it rest for at least 15 minutes. If you have the time, let it rest for one hour at room temperature. The longer it rests, the more the pita bread will puff. A short rest time will not affect the flavor or texture, so work around your schedule!
If you don't have much time, start preheating a cast iron skillet or griddle over low heat as soon as you finish kneading the dough. You want the skillet to get smoking hot before you cook the pita bread on it. This should take about 10 to 15 minutes of preheating.
To prepare this two-ingredient pita bread for cooking, uncover the dough and knead it just a couple times, then place it on a clean counter and cut it into 8 equal pieces. Roll each piece into a ball and set it aside and cover to prevent drying them out.
The Best Keto Pita Bread
Lightly flour a work surface and rub flour on the rolling pin. One at a time, roll out the pita bread as thin as possible. They should be about 6 to 8 inches in diameter, and about ⅛ inch thick. If the dough starts sticking to the rolling pin or counter, dust them with a little bit of flour.
Carefully remove the rolled out dough and place it flat in the hot skillet. Cook the pita bread for 1 to 2 minutes, then use a spatula to flip it and cook the other side for another minute or two.
As soon as you flip it, the pita bread
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