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Pita Bread Tacos
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INGREDIENTS
This recipe makes 8 pita tacos
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DIRECTIONS
1+ 1/4 cups (310 mL) 110°-115°F water
1 TBSP (15 mL) sugar
2+1/4 tsp Active Dry Yeast (or 1 pkg / 12 mL)
3 cups (750 mL) bread flour
1 tsp (5 mL) salt
1/3 cup (75 mL) flour for sprinkling
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1. In a large bowl add the water, sugar, and Yeast. Whisk until no lumps remain.
2. Add 1+1/2 cups (375 mL) of flour and the salt. Beat again. Gradually add the remaining 1+1/2 cups (375 mL) of bread flour. As the dough gets firmer work the last of the flour in with your hands, pressing dough down with fingers and turning over. Cover and let rest for 15 minutes.
3. Sprinkle top of dough lightly with flour. Punch down and place on a floured surface. Make a disk 1-inch (2.5 cm) thick by pressing out with your fingers.
4. Cut into eight equal wedges, making sure to flour any sticky parts. Shape each piece into balls, pinching edges under. Roll into disks 1/4-inch (0.75 cm) thick.
5. Sprinkle a tea towel with flour. Place disks on the towel and sprinkle top with flour. Cover with another towel and let rise for 40 minutes.
6. Preheat oven to 425°F (220°C). Oil cookie sheets and heat for two minutes in oven. Place disks on cookie sheets and bake for 12-15 minutes, until lightly browned and puffy.
Note: Just before serving, cut each pita in half and let everyone stuff their own with pita bread filling (recipe follows), grated chedder cheese, chopped tomatos, shredded lettuce and sour cream. You can also top with taco sauce which many grocery stores carry.
PITA BREAD FILLING
1 TBSP (15 mL) oil
1 lb. (450 g) ground beef
1/3 cup (75 mL) chopped onion
1 clove garlic crushed and minced
5+1/2 oz. (156 mL) tin tomato paste
5+1/2 oz. (156 mL) tin water
3/4 tsp (3 mL) cumin
1+1/2 tsp (7 mL) chili powder
1 tsp (5 mL) sugar
3/4 tsp (3 mL) salt
a few drops of Tabasco sauce (optional, if you like it hot)
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1. In a large skillet over medium heat add the oil and brown the ground beef adding the onion and garlic. Cook, stirring occasionally, until tender - about 2 - 5 minutes. Drain any fat.
2. Add the tomato paste, water, cumin, chili powder, sugar, salt, and Tabasco sauce. Turn down to a simmer. Stir occasionally for five minutes.
Note: Serve hot, alongside the warm pita bread with the garnishes.
*You can substitute Instant (fast-rising) in place of Active Dry Yeast in your recipes. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Use equal amounts when baking using traditional methods. When using the Bread Machine, use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.