Easy Pita Turkey Tacos
- Ready In:
- 2hrs 30mins
- Ingredients:
- 10
- Yields:
-
10-12 pita sandwiches
- Serves:
- 10-12
ingredients
- 5 cups white bread flour
- 2 1⁄2 teaspoons fast rise yeast
- 1 tablespoon salt
- 1 cup warm water
- 1 tablespoon olive oil
- 1 lb ground turkey
- 1 (1 1/4 ounce) package taco seasoning
- frozen peas, to taste (I use 1.5 handfuls per pound of turkey)
- 1 bunch fresh cilantro
- 1 lime
directions
- FOR PITAS.
- In a large bowl, combine flour, yeast, and salt.
- In a separate bowl, combine the olive oil and water, then add half of the flour mixture (2.5 cups).
- Stir in ONE DIRECTION until the dough is stiff.
- Knead in the remaining flour.
- Place the dough in a clean bowl, cover it with a dishtowel, and leave it in a warm place for 30 minutes to 2 hours.
- Knead the dough for about 10 minutes or so, until it is smooth.
- Place a little oil in the bowl, return the dough to it, cover it again, and let it rise for about 1 hour.
- Divide the dough into 12 equal balls. Roll out each ball into an 8 inch round that is about 1/4 inch thick.
- Heat a skillet to medium-high heat.
- Lay one of the breads onto the skillet for 15-20 seconds, then flip it over and cook the other side for a minute or until large bubbles form. Flip it again. It will poof up like a little edible pillow.
- Use a clean towel to press lightly on where the bubbles have formed. Cook for a total of 3 minutes, then remove from the skillet.
- Repeat till all the dough is cooked, keeping the cooked breads in a clean dishtowel until ready to use.
- TO STORE: allow bread to cool thoroughly and place in an airtight container. Will keep for at least a week.
- TURKEY FILLING.
- Prepare turkey according to taco seasoning package directions.
- A few minutes before turkey is done, add frozen peas and toss to combine.
- Serve with plenty of cilantro and lime on the side.
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