Last night I decided to make grilled chicken and basil pesto pita sandwiches for dinner. OH MY! They were so good. The entire family raved about the pitas and wants to only eat homemade pitas for their bread from now on..we will see how making that much bread works out.
The basil was made fresh from my garden, I could just eat it with a spoon. THe entire meal was so good I am going to let you know how to make it all so you can enjoy a delish summer meal.
1 Tablespoon yeast
3 cups flour
1 teaspoon sea salt
1 1/4 cups warm water
Dissolve yeast in water, about 5 minutes. Add flour and salt to a mixing bowl and mix using a dough hook. Slowly pour in the water and mix until it is well blended but still looks rough. Knead for several minutes, by hand, until dough is soft. Separate dough into balls. There is enough dough to make 6 large pitas (ideal for sandwich) or you can make smaller pitas.
Roll out each ball in a uniform shape, not to thin, on a well floured surface. Mine was in the neighborhood of 1/8″-1/4″ thick. Let rest 30-40 minutes after rolling out.
Preheat oven to 425 degrees. After dough has rested place onto a lightly floured baking sheet. Bake 10-15 minutes or until lightly brown on top. Let cool and cut in half.
They rise around 5 minutes of cooking. My youngest child pulled up a stool and watched the show in the oven! So cute.
You can bake them longer for pita chips. I had a few that were chips, i did find out that in my oven I should not bake them on the bottom rack unless I want chips.
This is a no fail, dump recipe.
I clipped off about 2-3 handfuls of fresh basil washed and placed in the food processor.
I added about 4 cloves minced garlic
Drizzled 1 T olive oil
Added 5 large sun-dried tomatoes.
Process until liquified, add more oil if needed.
Pine nuts are a great addition too.
Chicken breasts, pounded flat.
Sprinkle with sea salt, black pepper and parsley.
Drizzle olive oil and juice from 1 lemon on top and let sit for 20 minutes.
Grill over medium heat, chop and stuff in cooled pita.