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.
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.
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!