These Vegan Pita Breads are a delicious addition to your dinner or lunch and can be used for many different meals.
This recipe takes a long time as it involves a lot of rising time, however, the making of the dough is actually very simple and easy. In total it takes 3 hours to raise the dough, but it is so worth it to make these great pita breads.
This recipe makes enough for 8 pitta breads.
If you are looking for a filling idea for your pita this is what I did. I simply fried red onion, red pepper, grated carrot, and garlic together, then added a tin of chickpeas and green pesto. I cut the pita breads in half and spooned the mix into the pocket in the pita breads, then I added a layer of vegan grated cheese. It tasted delicious!
With the leftover pita bread, I cut them into strips and grilled them on 180c for 5-10 minutes until they created thick, crispy crackers. These were great with a hummus dip the next day. Unfortunately, I did not get any photos of these crackers as I didn’t realise how well they would come out.
Why not take a look at our dips page to find the perfect dip to go with your pita crackers.
The pita bread, and the crackers will both last around 5-7 days if kept well wrapped.
I hope you love these as much as we do!
If you have any questions please send us a message. You can message us on here, facebook, instagram and youtube. We look forward to talking with you!
Please don't forget to tag us if you try any of our recipes @marisasveganrecipes on instagram and facebook. We can't wait to see what you make!
Katie
Vegan Pita Bread - Makes 8
Ingredients
1 Cup Lukewarm Water
1 tbsp Caster Sugar
2 ¼ tsp Active Yeast / 1 Packet
3 Cups Plain Flour
1 tbsp Oil
Method
Stir together the warm water, sugar, yeast and 1 cup of flour.
Let sit for 15 minutes.
Add the olive oil and 1 ½ cups of flour.
Stir until combined, then knead for around 5 minutes.
Lightly oil the bowl and the dough and cover.
Let rise in a warm place for 2 hours.
Cut the dough into 8 equal balls and then cover with lightly oils cling film and leave for another 30 minutes.
Roll each ball out until around ¼ thick.
Let sit again for a final 30 minutes.
Brush a small amount of oil into a frying pan and leave over medium heat.
Fry each pit bread for about 2 minutes on each side.
If for some reason your pita doesn't have a pocket, you can easily cut one; Just use a knife, carefully, to gently slice the inside of the pita.
Serve
Enjoy!
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