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These pita pockets are reasonably predictable to bake. Sometimes, depending on how thin you end up rolling out the dough, you don't get a predictable "pocket" but that is true for any pita recipe. I have also made a whole wheat version where I include flax. Those ones I found to be similar to the Joseph's brand that they have at the supermarket, though this recipe holds up better when you stuff it full of fillings.
These pita pockets are reasonably predictable to bake. Sometimes, depending on how thin you end up rolling out the dough, you don't get a predictable "pocket" but that is true for any pita recipe. I have also made a whole wheat version where I include flax. Those ones I found to be similar to the Joseph's brand that they have at the supermarket, though this recipe holds up better when you stuff it full of fillings.
Growing up I always identified pitas as being stuffed with veggies and sprouts, most likely because that is the only way my mother would eat them. Of course, you can also treat them like a flatbread or tortilla and pile the fillings on top of the pita and fold it over.
Growing up I always identified pitas as being stuffed with veggies and sprouts, most likely because that is the only way my mother would eat them. Of course, you can also treat them like a flatbread or tortilla and pile the fillings on top of the pita and fold it over.
That is how they make their sandwiches at a favorite lunch spot of mine, Saeed's International Market in New London. They make incredible sandwiches there, my favorite being the Mediterranean Delight or the Falafel Supreme. I think it is the fact that they are extra saucy that makes me love it so much!
That is how they make their sandwiches at a favorite lunch spot of mine, Saeed's International Market in New London. They make incredible sandwiches there, my favorite being the Mediterranean Delight or the Falafel Supreme. I think it is the fact that they are extra saucy that makes me love it so much!
However, even though I like to have them do the cooking for me sometimes, I also like to create a special pita sandwich at home for my wife and myself. For that one I marinate some chicken in garlic and lemon, skewer it, and put it on the grill (you can also broil it if it is the middle of winter). Then, I make a tart tzatziki with shallot, lemon, a good olive oil, a touch of garlic, chive (I personally don't like dill and I don't always prefer mint) and cucumber of course. The key to the cucumber is to peel it, take the seeds out with a spoon, grate it coarsely, and then sprinkle it with salt while letting the juices drain out. This keeps the yogurt (which all of these ingredients are added to) from getting too watery. In the pita, be generous with the sauce, add some very, very thin red onion, and as many beautiful ripe tomatoes as you want. Pop the chicken on top and add a little of Saeed's amazing baba ghanoush (or more tzatziki) and you have an amazing lunch (or dinner)!
However, even though I like to have them do the cooking for me sometimes, I also like to create a special pita sandwich at home for my wife and myself. For that one I marinate some chicken in garlic and lemon, skewer it, and put it on the grill (you can also broil it if it is the middle of winter). Then, I make a tart tzatziki with shallot, lemon, a good olive oil, a touch of garlic, chive (I personally don't like dill and I don't always prefer mint) and cucumber of course. The key to the cucumber is to peel it, take the seeds out with a spoon, grate it coarsely, and then sprinkle it with salt while letting the juices drain out. This keeps the yogurt (which all of these ingredients are added to) from getting too watery. In the pita, be generous with the sauce, add some very, very thin red onion, and as many beautiful ripe tomatoes as you want. Pop the chicken on top and add a little of Saeed's amazing baba ghanoush (or more tzatziki) and you have an amazing lunch (or dinner)!
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