How to Build a Pita

Pita breads are traditional Arabic and Middle Eastern flatbreads that have been around for about 14,500 years.  They have been around since the Stone Age, and were originally created by the Natufian people from the land that is now known as Jordan.  They are simple leavened breads and the basic ingredients are flour, salt, yeast and water.  There are two types of pita breads.  The first one is the pocket style pita, which is formed by laying a thin piece of dough on a convex sheet on an open flame.  The dough inflates because of the high heat, creating two layers of dough, and thus creating a pocket.  When the dough is cooked and is cooled, the dough deflates.  These are the pitas that are used for sandwiches, gyros and falafels.  The second type of pita is the thicker Greek style.  These are used to make chips out of and are also used for spooning dips or sauces.  Pitas can also be used as substitutes for eating utensils when none are available.

The leftovers were piling up in my fridge and we were running out of space and storage containiers, so it was time to clean out the fridge and use up some of those leftovers.  Usually Larry takes them in to work for his lunch, but sometimes, they start to pile up.  So you know what that means … it was time for the Queen to pay a visit.   We used up all kinds of good things and totally repurposed them from how they were originally cooked.  I had some leftover steak and some leftover Spanish pepper and parsley sauce that were just perfect for pitas.  I added some lettuce, tomatoes, red onions, and voila, pitas were made.

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I mixed the Spanish pepper and parsley sauce with some mayonnaise for my spread for the pitas, and sliced the steak very thin.  With a little lettuce,  some sliced tomatoes and redo onions, I had everything I needed to make a great tasting pita sandwich.  All that was left to do was to heat everything up and build my pita.

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Since I was using up leftovers and cleaning out the fridge, why not use up more stuff.  I had a some leftover couscous that was a perfect accompaniment to the meal, but it still just wasn’t enough.  It needed something else too.  I added the rest of my shrimp and corn bisque too.  No Grilling Today!  That completed the meal, especially since there was not enough to make it a meal on its own.

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From just a bunch of random leftovers, I created a yummy, healthy meal.  I also freed up some space in my refrigerator, which will allow me to create … more leftovers.  🙂

 

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

17 thoughts on “How to Build a Pita”

  1. Hi Jeanne,

    How yummy again the offerings in your post are! I wish that we are neighbours so that I can try them in person.

    Did you manage to see or partake in any Chinese New Year activity where you live?

    Here’s a fun post that I recently published at https://soundeagle.wordpress.com/2020/02/02/soundeagle-in-chinese-new-year-celebration-spring-festival-lion-dance-food-ornaments-traditional-culture-and-architecture/

    Though my said post is very long and encyclopaedic, the three navigational menus there can help you to jump to any section of the post instantly so that you can resume reading at any point of the post over multiple sessions in your own time.

    Please enjoy the said post’s attendant “attractions” and multimedia extravaganza taking you on a worldwide cultural journey.

    Any of your Chinese friends would be very impressed or even shocked if you were to regurgitate to them just a fraction of the contents of the said post.

    Since you like cooking, there are some fantastic food and yummy cuisines to tempt you in the post, plus a lot of videos showing how the Chinese New Year is celebrated in different countries and regions of the world.

    Please let me know in the comment section of my said post whether you have tried any of those food, and which one you intend to recreate or modified in your kitchen.

    Liked by 1 person

    Reply

      1. Please be informed that my blog will benefit from being viewed on a large screen of a desktop or laptop computer, because many of the multimedia posts published on my blog could be too powerful and feature-rich for iPad, iPhone, tablet or other portable devices to handle properly or adequately.

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      4. HaHaHa! I love that you know some Chinese New Year greetings! Thank you, Jeanne. 🙂

        Here’s the same greeting in Chinese: 恭喜發財

        I look forward to your reading your feedback about the said post, considering the quality of your mouth-watering expertise and astute observation.

        Later, if you do decide to publish a post about your twist on some Chinese New Year food or cuisine(s), please kindly drop another comment later at the comment section of my said post, so that I can hyperlinked your post to mine in its “Related Articles” section in order for my readers to go and read yours.

        Happy mid-February to you, and I would also like to wish you a very Happy Valentine’s Day as well with another fun post at https://soundeagle.wordpress.com/2013/02/14/soundeagle-in-love-and-dove-art-and-heart-on-valentines-day-with-gifts/

        Liked by 1 person

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  6. Pingback: From Romania to the Mediterranean – A Jeanne in the Kitchen

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