Pita Bread Tacos
This recipe makes 8 pita tacos
|Active Dry Yeast||2+1/4 tsp|
|Bread Flour||3 cups|
|Flour, for sprinkling||1/3 cup|
|Ground beef||1 lb.|
|Chopped onion||1/3 cup|
|Garlic, crushed and minced||1 clove|
|Tomato paste||5+1/2 oz. tin|
|Water||5+1/2 oz. tin|
|Chili powder||1+1/2 tsp|
|Tabasco sauce (optional)||a few drops|
In a large bowl add the water (110-115°F), sugar, and Yeast. Whisk until no lumps remain. Add 1+1/2 cups of flour and the salt. Beat again. Gradually add the remaining 1+1/2 cups 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 15-30 minutes.
Sprinkle top of dough lightly with flour. Punch down and place on a floured surface. Make a disk 1-inch thick by pressing out with your fingers. 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 thick. Sprinkle a tea towel with flour. Place disks on the towel and sprinkle top with flour. Cover with another towel and let rise until indentation remains after lightly touching.
Preheat oven to 425°F. 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.
Just before serving, cut each pita in half and let everyone stuff their own with pita bread filling (recipe follows), grated cheddar cheese, chopped tomatoes, shredded lettuce and sour cream. You can also top with taco sauce which many grocery stores carry.
Pita Bread Filling
In a large skillet over medium heat add the oil and brown the ground beef adding the onion and garlic. Cook until tender (2-5 minutes), stirring occasionally. Drain any fat. 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) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; 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.