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

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