Peanut Butter Jelly Pita
Our pita series continues with this sweet little Peanut Butter Jelly Pita - perfect for a quick morning bite, late-night snack, kiddy treat or simple afternoon delight. Something truly magical happens when salty creamy peanut butter and tangy homemade jelly come together, ESPECIALLY in a tiny pita!
I'm telling you, make these pitas this weekend - you won't regret it. They are perfect to snack on in the moment or freeze for the future. I won't force you to make your own peanut butter, but I do encourage you to make the jelly, as it is the season for all sweet berry queens.
The pita dough used in this recipe is my "Classic Pita Recipe", which I shared with you all last week. With the mini pitas this week, I just divided the dough into smaller pieces and added the timeless PB&J combo between two small rounds (as seen in the recipe).
This guilt-free indulgence has a very important indulgence: you MUST sing “Peanut Butter Jelly Pita, Peanut Butter Jelly Pita” (on the music of “Peanut Butter Jelly Time”).
Ingredients:
For the pita dough-
500 gr flour
320 gr water
25 gr sugar
10 gr dry yeast
10 gr salt
For the jelly-
200 gr blueberries
50 gr sugar
For peanut butter-
200 gr unsalted peanuts
10 gr vegetable oil
Method:
- In a bowl, mix sugar, yeast and water.
- Add the flour and mix all ingredients until there is almost no flour remaining in the bowl. Add salt. Move the dough out of the bowl and knead it on a work surface.
- Knead dough manually for about 7 to 10 minutes until smooth and sexy. If the dough is dry, feel free to wet your hands and the flour will absorb easily.
- Round and place the dough in a bowl and cover with a towel. Let the dough rest until nearly double the volume. In the meantime, prepare the peanut butter and the jelly.
- In a food processor blend the peanuts and the oil together until you get a smooth paste. It would take a couple of minutes.
- Massage the blueberries with sugar until juices are released. Cook on low heat until you get a jelly-ish texture.
- Deflate the dough and divide it into 50 gr pieces. Each piece is shaped into a tight ball. Set aside to rest for 10-15 min, covered with a towel.
- Lightly flour the table and using a rolling pin open the pitas to 0.5 cm thick.
- On one of the rolled pitas add 1-2 teaspoons of peanut butter and one teaspoon of jelly. Cover with another rolled pita and score with a cookie cutter or a glass. That will seal the pitas with the goodies inside.
- Heat a large strong pan over medium heat for 3-5 minutes. Bake the pita straight on the pan. Turn every 15-20 sec. Total baking time is around 2-3 minutes.
- YASSS!
BenGingi