I’ve been wanting to make my own Greek pita breads for a while now. These pita’s don’t have a pocket and are used like a wrap. I found the original recipe at Half Baked Harvest’s website
This time I stuffed my pita breads with a non traditional filling of homemade coleslaw, pulled pork made by WildVleesch (a local producer of the most delicious sausages), bacon and barbecue sauce. Served with spiced curly fries.
For the recipe and photo’s of the pita making proces, head over to Half Baked Harvest’s website. I will list the ingredients for you here.
- Ingredients for 8 pita breads:
- 2 ts instant yeast
- 1 cup of warm water
- 2½ + ½ cup all-purpose flour
- 2 ts salt
- 1 Tbs olive oil
These pita’s taste best when freshly made, but will keep for a few of days when stored in a ziplock bag. To reheat I dampen them slightly and heat them for about 45 seconds in the microwave. Flip them half way through.
Reheating them makes them soft and easier to fold without tearing.
Fill them with whatever kind of meat you like or make a vegetarian version with falafel or grilled vegetables and haloumi.