Parsley and Lemon Baked Fish Fillets
Parsley and Lemon Baked Fish Fillets
Search for a recipe: DINNER
Ham and Cheese Skillet Sliders
Sliders are something I make a lot, especially, Ham and Cheese Skillet Sliders. I love playing around with different flavors, but these ham and cheese sliders made in a cast-iron skillet are incredible. They’re usually a hit at my house, I have to admit. We read more
The Best Pita Bread
I have to say do not look any further because this is The Best Pita Bread recipe.
Bread is essential in my life. It is one of the necessities that my household needs daily. Although, lately we eat it way less.
Believe it or not, I used to make bread if not every day then every other day. However, on some days I was making it twice a day.
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My family just cannot eat anything without it. We even eat pasta and rice with the bread and that is perfectly acceptable in my family. I don’t know if you can relate at all, but that’s us.
Grilling season or not, these pita bread are often part of our dining room table. I grew up eating this pita bread with grilled sausages so now I share them with my kids.
The best part is that they love it as much as I do. Well, that makes this mama bear very happy. I just love feeding people.
Anyhow, these are just truly amazing and so easy. I have been making them for so many years — 16 years. With that being said, I decided to finally dedicate a post just for them.
Wouldn’t you agree with me that they look incredible? Oh, yeah! They look phenomenal indeed.
Pita bread is absolutely perfect for sandwiches, to hold juicy grilled food, but you can totally serve these with some soups as well.
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Yield: Makes 6 to 8
The Best Pita Bread
Prep Time
10 minutes
Cook Time
25 minutes
Proofing Time
1 hour
Total Time
1 hour 35 minutes
Ingredients
- 4 cups all-purpose flour + extra for rolling/dusting
- 1/2 Tbsp. Salt
- 1 tbs. Sugar
- 1 Tbsp. Instant Yeast
- 1 1/2 cup Lukewarm Water more, if needed
- 1 Tbsp. Olive Oil
- 1 Tbsp Garlic powder
- 1 Tbsp. Dried Parsley
Instructions
- Combine flour and salt in a large bowl and stir.
- Make a well in the middle and add sugar and instant yeast, then pour a splash of lukewarm water. Wait for a minute then add more water and start mixing. If it's too stiff add a splash more water. When it too hard to move the spoon/wooden spoon through the dough, knead it for about 5 minutes with your hands. Until you form a ball and the dough is pulling away from the sides of the bowl.
- Cover the bowl and allow the dough to rest and rise for one hour and up to two hours.
- Take a small handful dough ball and with your hands make the dough round, then press with your hand and you may use a rolling pin to stretch them a bit just to make a thinner dough disk. You can make as big as you want, but let them be flat and thin because the crust will rise more when you put in a preheated oven.
- Place them on the baking pan and drizzle a generous amount of olive oil (you may use parchment paper as well), then sprinkle garlic powder and dried parsley. Allow them to rise again for about 30 minutes before baking.
- Preheat the oven to 400F (200C)
- Bake until they are golden brown, about 20-30 minutes. They need to be golden brown, and once cooled when you cut in the middle and make sandwiches.
Notes
Try to keep them the same size. You may make it in batches. You can fry this dough. You may keep the unused dough in the fridge, well wrapped for 5 days.
I never froze this dough so I do not know how well it will do. However, you can freeze it, but make sure to bring it to room temperature, knead to combine. I use these for cold sandwiches, grill food such as burgers, cevapi, etc., or kofta sandwiches.
Teriyaki Chicken and Pepper Skewers
Teriyaki Chicken and Pepper Skewers is a very delicious summer dish that gives you a pleasant explosion of flavors. My family goes crazy over this teriyaki chicken and I am sure that you will, too. I have been making this dish for many, many years read more
Multi Grain Medley Bowl with Kimchi
Multi-Grain Medley Bowl with Kimchi is perfect for hot summer days. Not that it is too complicated to make a full meal and cook for an hour. However, I feel like my body cannot accept heavy meals so I avoid making them. Of course, this read more
Smoked Salmon Bagel Sandwiches
I don’t know about you, but I am a sandwich person.
One of my top 5 of my favorite sandwiches would be this amazing smoked salmon bagel sandwich.
I devour it and to be honest, I could never become tired of eating this kind of sammie. I called this a lazy Friday dinner because it was quick and no cooking required, but everyone loved it. It is perfect any day of the week as well as for parties.
They are in a way fancy, but not really if you know what I mean?! I am just in love with this delightful sandwich so that’s why I’ve decided to share it here on my blog.
Of course, creating a sandwich is something that should be personalized. I love building it myself, as for the rest of my fab family, I ask what they want because we are pretty darn serious when it comes to building a sandwich.
Sometimes, I would just display or set it on the cutting board, sort of like a charcuterie board so they could build their bagel sandwiches. Lately, we have been enjoying those very much, and let me tell you, we all love it.
Well, I just love making this for my family and I hope you will try to make it too.
If you get inspired by my post and want to make Smoked Salmon Bagel Sandwiches, please tag me on SOCIAL MEDIA, so I can see your tasty creations. Thanks for your support! Don’t forget to follow me on Instagram, Facebook or Pinterest; search @sandraseasycooking
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Yield: 1 Sandwich
Smoked Salmon Bagel Sandwiches
Smoked Salmon Bagel Sandwiches
Prep Time
15 minutes
Total Time
15 minutes
Ingredients
- 1 Bagel 6 oz.
- 1 tablespoon whipped cream cheese split in half
- 1 teaspoon chives chopped
- 1/2 Avocado thinly sliced
- 3 ounces thin-sliced smoked salmon
- English cucumber or mini cucumbers thinly sliced
- Fresh Organic Spinach or lettuce
Other additions
- Red onion
- Drained Capers
- Fresh Dill
- Za’atar
Instructions
- SLICE bagel in half horizontally. Mine was presliced, so I just carefully separated both pieces.
- Spread BOTH sides with cream cheese and sprinkle with the chopped chives.
- Over cheese on 1 bagel half, layer English cucumber or mini cucumber, thinly sliced avocado, smoked salmon, spinach – now, it is a good time to add other additions such as red onion and/or capers.
- Set remaining bagel half, cream cheese side down, over-filling.
Notes
You can personalize it however you would like. I love adding capers and red onion, not in the pic, but it’s fantastic. You can also try it with chives cream cheese or sprinkle fresh chives like I did because chives give extra flavor and complement salmon very well.
Smoked salmon is also your personal preference. Most of the time I am using Alaskan Smoked Salmon.
You have a couple of choices, of course for bagels. The one that I am using is an “Everything pre-sliced bagel”, and I like the regular size for my family unless it’s a party, then I am using mini bagels.
