Pita Bread

It’s hard to come by a good pita wrap in the foggy city. In another effort to bridge cravings for wonderful international cuisine, I decided to try and make a respectable substitute at home.

untitled-238

Traditional Greek Pita Bread

It sounds like it would be a pain in the a…but they’re really easy to make. A few minutes to bring together in the standing mixer, about an hour or so for rising, and then a quick cook in a hot iron skillet. While they didn’t give the traditional “pocket” (but I think that was due to rolling them too thin), they tasted great – soft and chewy.

untitled-252

We used ours for falafel wraps, using the box mix for falafels, along with some tiny tomatoes, arugula and feta. I tried to make a garlic emulsion (toum), but that ended up an exercise in washing lots of dishes and having no results. It’s seen drizzled in the photo, but should have a mayo consistency. A challenge for another day – one where it isn’t post-party!

untitled-254

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s