I participated in Mom Blog Tour Winter Fancy Food Show (#MomBlogTourFF) on behalf of Wendy’s Bloggers. I received Saffron Road products to facilitate my review, but my opinions and the recipe are my own.
I will admit something, this small town girl doesn’t get out much and this is very sad for someone who went to culinary school. I don’t get to eat other cuisines much aside from the usual Italian, Mexican and sometimes Chinese. I rarely EVER make anything with Indian cuisine. I was so lucky to attend the Winter Fancy Food show in San Francisco this year and be able to meet the folks from Saffron Road and taste food from their frozen line. This company really did their homework because this food didn’t taste frozen. It probably helps that they thought of the smallest details right down to the packaging. I put the flavors to the test and gave this plate to my 19 year old son to try and he said it was so amazing he thought the flavors and spices were perfect. Then I told him it was a FROZEN meal. He could not believe it!
I can’t say enough good things about this company, SUPER nice staff!
I decided I wanted to make pita bread to go with the Saffron Road Chicken Tikka Masala frozen Entree for a little something to soak up the flavor juices in addition to the rice, and basically piling the food on top of the bread sounded amazing. I thought about making Naan for this but realized that I needed some pita bread rounds because I love using them for homemade pizzas and had the opportunity to fill more than one need! I know you readers get scared when I mention using yeast but I promise as long as your yeast is fresh, you will be fine! Also, for this recipe, we want flat bread, not a fluffy pita pocket.
Homemade Pita Bread
1 C. Hot water (104 degrees F)
2 TSP (1 packet) Active Dry Yeast
1 Tbs. Olive Oil (plus more for coating)
2. TSP Salt
3 C. Flour
- In the bowl of a stand mixer combine the yeast and water, let sit for 5 minutes, you will see bubbles and foam starting.
- Add the oil and salt and mix on low, then mix in the flour. Switch to the dough hook Knead flour for 5 minutes.
- Coat the dough with a little bit of olive oil, then place into a clean bowl. Cover and let rise in a warm spot for about an hour, the dough will double in size.
- Separate dough into 6 equal pieces then form into a ball. Roll out the balls into 6 inch circles.
- Heat a skillet to a medium high temp (medium high or 7 out of ten if electric etc.) Coat pan with oil (for the first one, don’t add more)
- Lay the dough on the pan and cook for 30 seconds on the first side, then flip and cook for 1 minute, then flip it again and cook for one more minute.
- Remove bread and place into a clean kitchen towel immediately to retain softness. Add all the pitas in the towel after you cook them, the steam keeps them soft.
- After all your rounds are cooked and cooled, you can store them.
Saffron Road wants one of my lucky readers to have a chance to taste their frozen offerings and is giving away a prize pack of frozen entrees and bowls! To enter, simply fill out the form below!
Rules: One winner per household, email address, or home address. If you have won this prize on another blog you are ineligible to win again. Winner must have a U.S.-based address to receive the prize.
Want to learn more about this wonderful company and its products? Check out their website and follow their social handles!