Pita bread request
A reader requested information on pita, also known as Middle Eastern pocket bread, Syrian or Lebanese bread, is a flat, round bread with a built-in pocket that is perfect for stuffing with favorite sandwich fillings, vegetable mixtures or chili.
According to Byblos Bakery, which sells commercial varieties, “pita bread originated in the Holy Land some 6,000 years ago, dating back to Biblical times. In those days, travellers found it very easy to tuck the bread into their knapsacks for a quick meal on the road. Nowadays, pita bread still provides for a quick and easy meal so suited to our casual way of life.”
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Pita bread is a delicious scooper for dips, a wrap-around for shish kebabs and a tidy pocket sandwich. Its unique shape prevents the filling from falling out. Warming it in the oven gives it a freshly baked appearance.
Cut a pita in half and stuff with cheese, chicken salad, alfalfa sprouts, omelet, roast beef, cold cuts, avocado or any of the fruit fillings in the recipes below. It’s also great when used for sloppy joes or bean mixtures.
To use as bread rolls, open the bread around the edges to make two full circles or leave as is. Spread your favorite filling – peanut butter, jam, honey, bananas. Pita bread goes with anything, even sliced fruit.
Fill it up, scoop it up, or roll it up, and enjoy. My family loves pita bread. Try this recipe for an interesting change from ordinary sandwich bread for pita pockets in a bagged lunch, a snack or a quick, nutritious breakfast.
Pita bread
1 teaspoon 5 mL
granulated sugar
2 cups lukewarm 500 mL
water
1 tablespoon 15 mL
active dry yeast
1Ú4 cup vegetable 50 mL
oil
2 teaspoons salt 10 mL
5 cups 1.25 L
all-purpose flour
Dissolve sugar in 1Ú2 cup (125 mL) of the lukewarm water, sprinkle yeast on top and let stand for 10 minutes or until frothy.
In large bowl, combine remaining lukewarm water, oil, salt and yeast mixture. Gradually work in enough flour to make a soft dough that doesn’t stick to your fingers. Turn dough onto floured surface and knead until smooth, about five to seven minutes.
Place in large greased bowl, turning dough to grease all over. Cover and let rise in a warm place until doubled, 1 to 11Ú2 hours. Place an ungreased baking sheet on the lowest rack of a 500 F (260 C) oven for 15 minutes to preheat before baking.
Punch down dough. Cut into 14 equal pieces; roll each piece into a ball. On a lightly floured board, roll each ball out to a circle about six inches (15 cm) in diameter. Cover and let rise until nearly doubled, about 15 minutes.
Using metal spatula, transfer pita rounds, three or four at a time, to the heated baking sheet and bake for three to four minutes until bread puffs up and browns lightly.
Remove from oven; immediately stack in damp towel. The bread will collapse but a pocket will remain. When cool, store in plastic bags. Makes 14 pitas.
Variation: Whole wheat pita bread. Use three cups (750 mL) whole wheat flour and two cups (500 mL) all-purpose flour instead of five cups (1.25 L) all-purpose flour. Follow directions for pita bread. When working in flour to make a soft dough, use whole wheat flour first and follow with all-purpose flour.
Source: The Canadian Living Cookbook by Carol Ferguson and produced by Madison Press Books.
Pita lunch
1 pound ground 500 g
beef
1 onion 1
1 garlic clove 1
1Ú2 teaspoon 2 mL
caraway seed
1Ú2 teaspoon salt 2 mL
1Ú4 teaspoon pepper 1 mL
2 cups shredded 500 mL
lettuce
2 small tomatoes, 2
chopped
1 cup finely 250 mL
chopped cucumbers
4 pita breads, six 4
inches (15 cm) diameter
In a large skillet, brown meat, onion, garlic and caraway seed until all pink color has disappeared from meat; drain. Stir in salt and pepper.
Combine lettuce, tomatoes and cucumbers.
Cut each pita bread in half crossways; open halves to form pockets.
Spoon hamburger mixture into pita pockets. Top with lettuce, tomato and cucumber mixture.
Spoon your favorite dressing or sauce over pita filling.
Chicken pita
4 pita breads, six 4
inches (15 cm) diameter
11Ú2 cups chopped 375 mL
cooked chicken
1Ú2 cup finely 125 mL
chopped celery
1Ú2 cup finely 125 mL
chopped lettuce
1Ú4 cup chopped 50 mL
green onions
1Ú4 cup chopped 50 mL
red pepper
salt and pepper to taste
Cut each pita bread in half crossways. Open halves to form pockets.
Mix all remaining ingredients and spoon into the pita pockets.
Spoon sauce over pita filling.
Seafood pita
4 pita breads, six 4
inches (15 cm) diameter
1 1Ú2 cups cooked 375 mL
seafood, in pieces no smaller than one inch (2.5 cm)
1Ú2 cup finely 125 mL
chopped celery
1Ú4 cup finely 50 mL
chopped green onions
1Ú2 cup finely 125 mL
chopped lettuce
1 teaspoon 5 mL
chopped dillweed
salt and pepper to taste
2 teaspoons tangy 10 mL
seafood sauce
Cut each pita bread in half crossways. Open halves to form pockets.
Combine all remaining ingredients, except the seafood sauce.
Spoon filling into pita pockets.
Add seafood sauce to mayonnaise, and drizzle over pita filling.
These three filling recipes are from Horsing Around in the Kitchen by Kasandra O’Bertos, Barrier Chaparral Western Vacation Ranch, Centax Books, 306-525-2304.
Fruit fillings
Here are some suggestions for fruit fillings that are good for pita breads, cookies, and bush pies over the bonfire this summer:
Date filling
11Ú2 cups dates, 375 mL
chopped
1 cup water 250 mL
2 tablespoons 15 mL
honey
1Ú8 teaspoon salt 0.5 mL
1Ú4 cup nuts, 50 mL
chopped
Combine dates, water, honey, and salt in a small saucepan. Bring to a boil. Reduce heat and simmer five minutes, stirring constantly. Add nuts. Cover and refrigerate until needed.
Apple filling
2 cups finely 500 mL
chopped or grated apples
1Ú2 cup raisins or 125 mL
chopped dates
2 tablespoons 15 mL
honey
1-2 teaspoons 5-10 mL
cinnamon or apple pie seasoning
Combine all ingredients. Use immediately. For later use, cook one minute to prevent the apples from turning dark. Refrigerate.
Variation: For a festive holiday filling, add one cup (250 mL) prepared mincemeat.
Raisin filling
1 cup raisins 250 mL
11Ú2 cups water 375 mL
1 teaspoon vinegar 5 mL
1Ú8 teaspoon salt 0.5 mL
1Ú4 cup honey or 50 mL
sugar
1Ú4 cup water 50 mL
2 tablespoons 15 mL
cornstarch
1 teaspoon vanilla 5 mL
2 teaspoons 10 mL
cinnamon
1Ú4 teaspoon nutmeg 1 mL
1Ú3 cup chopped 75 mL
pecans
In a blender, combine raisins and 11Ú2 cups (375 mL) water. Blend until raisins are finely chopped, about one minute. Transfer to a small saucepan.
Add vinegar, salt and honey. Cook 10 minutes. In a small cup, mix the 1Ú4 cup (50 mL) water and two tablespoons (15 mL) cornstarch. Add to the filling. Cook until thickened. Remove from heat, and add vanilla, cinnamon, nutmeg and pecans. Cool and refrigerate.
Dried fruit filling
1 cup dried 250 mL
apricots, prunes, or other dried fruit
3Ú4 cup orange or 175 mL
pineapple juice
1 tablespoon 15 mL
honey
Combine all ingredients in a saucepan. Cook until tender and thick, stirring occasionally. Cool.
Source: Set for Life by Jane P. Merrill and Karen M. Sunderland, Sunrise Publishers, 1988.
