pitta bread

A healthy burger that's filling too. These are great for anyone after a satisfying bite low in calories.

Falafel Burgers

can chickpeas,rinsed and drained

red onion,roughly chopped

garlic clove,chopped

flat-leaf parsley parsley

tsp cumin

tsp coriander

harissa paste

tbsp plain flour

sunflower oil

pitta bread,to serve

tub tomato salsa,to serve

green salad,to serve

Falafel burgers

Drain the chickpeas and pat dry with kitchen paper. Tip into a <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a> along with the onion, garlic, parsley, cumin, coriander, harissa paste, flour and a little salt. Blend until fairly smooth, then shape into four patties with your hands.

Heat the sunflower oil in a <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">non-stick frying pan</a>, and fry the burgers for 3 mins on each side until lightly golden. Serve with the toasted pitta bread, tomato salsa and green salad.

With griddled halloumi, toasted pitta pieces, grains, tomatoes, dill and mint, this Middle Eastern-inspired salad makes a speedy and satisfying lunch for four

Halloumi & quinoa fattoush

brown pittas

olive oil

lemons

garlic

block halloumi

microwavable pouch quinoa

tomatoes

cucumber

spring onions

mint

dill

Heat the grill to high. Toss the pitta pieces with 1 tbsp oil and spread out onto a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-5-baking-trays">baking sheet</a>. Grill for 3-4 mins, turning halfway, until golden and crisp. Set aside to cool.

Meanwhile, <a href="https://www.bbcgoodfood.com/content/top-five-whisks">whisk</a> together the remaining oil with the lemon juice and garlic, then season. Heat a large <a href="https://www.bbcgoodfood.com/content/test-five-best-griddle-pans">griddle pan</a> or non-stick frying pan over a high heat and cook the halloumi for 1-2 mins on each side or until lightly charred.&nbsp;

Cook the quinoa following pack instructions, leave to cool, then toss with the tomatoes, cucumber, spring onion, most of the fresh herbs and the dressing. Season to taste. Tip onto a serving plate and top with the halloumi, pitta and remaining herbs.

These simple and tasty stuffed pitta breads are great for a quick lunchtime snack

Lemony tuna pitta pockets

1head Baby Gem lettuce

lemon juice

tuna

mini pitta breads

Shred the lettuce and mix with some chopped cucumber, a pinch chopped fresh mint and the lemon juice. Drain and flake the tuna, stir into the salad. Season if you want to. Slit open the pitta-breads and warm briefly in a toaster. Stuff pitta pockets with the salad and tuna mix.

Kids will love this quick supper. Experiment with different toppings such as sweetcorn and ham

Quick pitta pizzas

wholewheat pitta breads

tsp sun-dried tomato purée

plum tomatoes

shallot

chorizo

mature cheddar

few basil leaves, if you like

Heat oven to 200C/180C fan/gas 6 and put a baking sheet inside to heat up. Spread each pitta with 1 tsp purée. Top with the tomatoes, shallot, chorizo and cheddar.

Place on the hot sheet and bake for 10 mins until the pittas are crisp, the cheese has melted and the chorizo has frazzled edges. Scatter with basil, if you like, and serve with a green salad.

With these quick, easy and cheap koftas, there's no excuse for hitting the kebab van

DIY kofta burgers

1kg lamb mince

onions,

tbsp garam masala

coriander, chopped (optional)

tbsp chilli sauce,

pitta breads

tomatoes,

red cabbage, shredded

red onion, sliced (optional)

yogurt

Tip the mince into a large bowl (use a clean washing-up bowl if you don’t have anything big enough) with all the other burger ingredients and a good pinch of salt. Roll up your sleeves, get your hands into the mix and squelch everything together through your fingers until completely mixed. Pat the mix into 16 small burgers. These may now be frozen for up to 1 month or chilled up to a day ahead.

To cook, heat grill to its highest setting and lay the burgers in a single layer on a baking tray (you may need to do this in batches, depending on how big your tray is). Grill on the highest shelf for 5-6 mins on each side until browned and cooked through. Pile burgers onto a platter and serve with all the accompaniments, so everyone can construct their own sandwich.

This is THE BEST gluten free pita bread you’ll ever try – and it’s super easy to make! It’s wonderfully soft and it puffs up beautifully, creating a large pocket perfect for filling. You need just 8 ingredients to make it and the dough is a joy to work with, you can knead it and roll it out without any problems whatsoever. The recipe includes both a stovetop and an oven cooking option – both work great and your pita bread will puff up every time.

Easy Gluten Free Pita Bread

240 g (1 cup) lukewarm water

135 g (1 cup) millet flour,

75 g (⅔ cup) tapioca starch

g (2 tsp) caster/superfine sugar

g (¾ tsp) salt

If you plan on cooking the pita bread in the oven: Place a baking steel, baking stone or heavy-duty baking tray on the middle or lower middle oven rack and pre-heat the oven to 475ºF (250ºC).Tip 1: A thoroughly pre-heated oven and a very high oven temperature are crucial if you want your pita bread to puff up.Tip 2: I usually cook pita breads on the lower middle oven rack, as that makes it easier to transfer them into and out of the oven.

You can make the dough by hand or using a stand mixer fitted with the dough hook attachment.

Make the psyllium gel: In a bowl, mix together the psyllium husk and lukewarm water. After about 30-45 seconds, a gel will form.

In a separate large bowl (or the bowl of a stand mixer, if using), whisk together the millet flour, tapioca starch, sugar, instant yeast and salt.Tip: If using active dry yeast instead, you need to activate it first. Mix it together with 60g (¼ cup) of the water and half of the sugar listed in the recipe (use the remaining water to make the psyllium gel). Set aside for 5-10 minutes, or until the mixture starts frothing. Then, add it to the dry ingredients along with the psyllium gel and olive oil.

Add the olive oil to the psyllium gel and mix well to combine, then add them to the dry ingredients.

Knead everything together into a smooth, supple dough that comes away from the sides of the bowl (it shouldn&#39;t be too sticky to the touch). Scrape the sides and bottom of the bowl as necessary, to avoid any patches of dry flour.

Making the dough:

Turn out the dough onto a lightly floured surface and divide it into 6 equal portions. You can use a scale to make sure that they’re all of equal weight (each portion should weigh about 82g) or you can just eyeball it.

Shape the pieces of dough into balls and cover them with a clean dish towel, to prevent them from drying out.

On a lightly floured surface, roll out each dough ball into a round pita bread about 6 inches (15cm) in diameter and just under ¼ inch (about 5mm) thick.Tip: If you intend to cook the pita bread in the oven, I recommend rolling them out on squares of parchment/baking paper, that will make it easier to transfer them into the oven.

Arrange the rolled-out pita breads on the counter, cover them with a clean dish towel and allow them to proof for about 15 minutes at room temperature.

Rolling out &amp; proofing the pita bread:

Pre-heat a large pan or skillet over medium-high to high heat. The pan is ready when a droplet of water jumps and sizzles on its surface.Tip: You might need to adjust the heat as you’re cooking the pita breads, based on how well they’re puffing up and how quickly they’re browning.

Place the pita bread on the hot pan or skillet and cook it for about 30 seconds, until it starts bubbling up in places and you can see dark brown spots underneath.

Flip it over and cook for a further 30 seconds until it’s golden brown underneath.

Flip it again and your pita bread should now fully puff up. 

Cook it for about 45-60 seconds longer on both sides until it’s deep golden brown and maybe even a bit charred in spots.

Once cooked, transfer the pita bread to a plate or platter lined with paper towels or a dish towel to absorb any condensation that forms underneath. (Pita bread cooked on the stovetop is very soft and pliable, and you don’t have to wrap it in a dish towel to soften it.)

Repeat this process with all the other pita breads. Keep an eye on how they’re cooking and adjust the heat as needed. If your pita breads are cooking/browning too quickly, reduce the heat slightly. If they&#39;re not puffing up and are taking too long to brown, increase the heat.

Stovetop method:

Place 2-3 pita breads onto the pre-heated baking steel, baking stone or heavy-duty baking tray and bake at 475ºF (250ºC) for about 7-8 minutes, until puffed up and golden brown. They should fully puff up after about 2-3 minutes in the oven.You can flip the pita breads after about 5-6 minutes, so that you’ll get even browning on both sides.

Once cooked, wrap the pita breads in a clean dish towel immediately out of the oven – this will trap the steam generated from the hot pita bread and make it much softer and more pliable. (Pita bread cooked in the oven has a crisper texture than that cooked on the stovetop, because the oven dries it out to a greater extent.)

Oven method:

These gluten free pita breads are at their very best freshly cooked and still hot or warm, but they’ll still be lovely and soft even a few hours later, after they’ve cooled completely.

They also keep well in a closed air-tight container for 2-3 days. To return them to their original soft, pillowy texture on days 2 and 3, it’s best to reheat them – see below.

Serving &amp; storage:

Reheat in the microwave for 30-45 seconds.

Reheat on the stovetop. Heat a large frying pan or skillet over medium heat and lightly spray the pita bread with some water. Then, cook it in the hot pan with the lid on, for about 45 seconds to a minute on each side.

Reheat in the oven. This is a good option if you need to reheat several pita breads at once. I recommend sprinkling (or spraying) a bit of water over them before you place them into the hot oven so they don’t dry out. Then, reheat them in the oven at 350ºF/180ºC for about 3-5 minutes.

Re-heating gluten free pita bread (3 options):

Speckled with oniony nigella seeds, this gluten-free flatbread is great with dips such as hummus and taramasalata or to wrap falafel or kebab. A handy recipe to have in your repertoire.

Gluten-free pitta bread

grams/1 ounces psyllium powder (available from whole food shops

gluten-free strong bread flour

tbsp nigella seeds

grams/½oz sugar

salt

21 grams/¾oz instant yeast

eggs

tbsp white wine vinegar

Freshly baked pittas are far superior to shop-bought and are amazingly simple to make. Try them stuffed with souvlaki or dipped into hummus.

Top 8 pitta bread recipes from across the web

The most viewed pitta bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Falafel Burgers

Halloumi & quinoa fattoush

Lemony tuna pitta pockets

Quick pitta pizzas

DIY kofta burgers

Easy Gluten Free Pita Bread

Gluten-free pitta bread

Pitta bread

Top 8 pitta bread recipes from across the web

The most viewed pitta bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Falafel Burgers

Halloumi & quinoa fattoush

Lemony tuna pitta pockets

Quick pitta pizzas

DIY kofta burgers

Easy Gluten Free Pita Bread

Gluten-free pitta bread

Pitta bread

The most viewed pitta bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine