Do the same old sandwiches in the picnic basket or lunchbox leave you feeling flat? Pita, that traditional Middle Eastern flatbread, may pique your interest and make sandwiches score higher on appetite appeal.
Just cut a pita in half (or, for a fuller sandwich, cut off the top third), spread pocket open, slip in some crisp lettuce and fresh-sliced tomato and any traditional sandwich filling.
For a picnic, wrap halved pitas, lettuce and sliced tomatoes separately in plastic bags. Pack fillings in covered plastic containers in an iced cooler, then let guests assemble their own sandwiches.
For something a little different, along with crisp lettuce and tomato slices, try these fillings:
– Cream cheese, thinly sliced red onion and smoked salmon;
– Guacamole or sliced ripe avocado, jack cheese slices, thinly sliced yellow onion, paper-thin slices of canned, drained jalapeno, with 2 teaspoons of ranch dressing drizzled on top;
– Thinly sliced roast beef, julienned green bell peppers and julienned canned, drained roasted red peppers, drizzled with Italian dressing.
Or first spread pocket with Dijon mustard, then stuff with thinly sliced pear, chopped walnuts, crumbled blue cheese or sliced brie. Sliced smoked turkey or ham and Swiss cheese pair nicely with Dijon mustard too.
Pita pockets are perfect grill partners. Try stuffing pita with hamburgers, turkey burgers or chicken breasts hot off the grill. Be sure to add lettuce and tomato and put out the mustard, ketchup and pickles.
Pita pointers
Try to purchase pita that is freshly baked, soft and pliable. If your pita pockets break during stuffing, wrap each pita in a slightly damp paper towel and microwave 20 seconds to soften.
What to do with leftover pita? Cut in wedges; toast on baking sheet in oven to crisp; use for dips or serve with soups.
Homemade pita
Best of all are homebaked pita, say Jeffrey Alford and Naomi Duguid, the Canadian couple who co-authored “Flatbreads & Flavors” (Morrow).
“There’s no need to feel like a failure, because there’s no such thing as perfect,” Alford says. “And,” Duguid adds, “once the dough is made, there’s really no waiting–it’s the world’s great fast food.”
Once made, the dough can be stored after the first rising, covered, refrigerated, up to seven days. As much pita as needed can be baked. Just bring dough to be used to room temperature, about 2 hours, before baking.
And don’t pout if your pita doesn’t puff up like a balloon in the oven, leaving the traditional “pocket” in the middle. Fresh, warm homemade pita is still a taste treat to serve with salad, soup and breakfast.
To make sandwiches, just halve one pita and use halves for top and bottom. Remember, practice makes puffing, but here’s a foolproof recipe for pita that puffs.
BASIC PITA
Preparation time: 20 minutes
Rising time: 1 to 2 hours
Baking time: 3 to 6 minutes each
Yield: 16 eight-inch rounds
2 envelopes active dry yeast
2 1/4 cups lukewarm (90 to 110 degrees) water
2 teaspoons salt
6 cups all-purpose flour, plus more flour for kneading
1. Combine yeast and water in a large bowl, stirring to dissolve. Add salt; stir. Add the 6 cups of flour all at once. Stir with large mixing spoon until flour is absorbed and dough pulls away from bowl.
2. Turn dough out onto floured surface. Knead until dough is smooth and elastic but still soft, 5 to 8 minutes. (Or use kitchen mixer with dough hook to mix and knead.)
3. Lightly spray a clean 3-quart bowl with vegetable oil spray. Place dough in, turning once so oiled surface faces up. Cover with plastic wrap. Let rise in warm place until indentation remains when dough is pressed with finger, 1 to 2 hours.
4. Heat oven to 500 or 550 degrees. Turn dough out onto floured surface. Cut into 16 equal pieces. Shape into balls. Lay aside on counter, covered with waxed paper or slightly damp towel.
5. Roll out each dough ball on a w ell-floured surface, smoothly from center outward into seamless 8-inch circle, about 1/4-inch thick. (Seams or folds in dough keep pita from puffing. So does dough that’s too thin or too thick.) Brush off excess flour from both sides with pastry brush. Set aside, covered with waxed paper or slightly damp towel.
6. Lightly oil a 15- by 11-inch baking sheet. Bake pitas, 2 at a time, on the lowest rack of oven until they balloon and brown slightly, 4 to 6 minutes. Do not open oven during baking. Remove baked pitas with spatula to basket. Cover with clean dry towel. Repeat to bake all pitas.
Note: Pitas may also be cooked, one at a time, on top of the range in a heated-to-smoking, lightly oiled anodized aluminum or cast-iron 10-inch skillet or griddle. Cook pita on one side over high heat until it puffs, about 2 minutes; flip over gently and cook 1 minute on opposite side. If not using right away, store pitas in plastic bag.
Tribune test kitchen note: If you plan to split pitas and use them for sandwiches, bake them for slightly less time so they stay soft; if using to dip into hummus or other dips, they can be baked a little longer until nicely browned and crisp.
Nutrition information per pita:
Calories…..175 Fat……………0.5 g Cholesterol…..0 mg
Sodium….270 mg Carbohydrates……36 g Protein……….5 g
