Pitta PITA

corblimey

Ok, I'm getting a little bored with wraps, but various attempts to use pitta bread hasn't been very good, so is there a simpleton's guide to how to use pitta?

When I used it before, I would sprinkle it with water, then grill for a specified number of minutes. It would come out of the grill blown up like a balloon but immediately collapse down to flat again. Then any attempt to slice into it to create a pocket would be met with disaster, mostly of the 'knife comes out the side of the pitta' variety.

Wraps don't give me this sort of trouble, or am I just buying cheap pittas and you get what you pay for? I've got a spiced beef salad defrosting at home (well the spiced beef is defrosting, the salad is fresh) and would love to grill up a few pittas and stuff them right up.

hardCopy

You seem to be doing OK until you involve the knife.

I use a sharp serrated bread knife with large teeth. Never use the tip of the knife, just run the teeth of the knife along the very edge of the pitta, if the inside is blown up there's no bread to cut in the middle.

Mind your fingers, pitta steam is hotter than the fires of hell.

corblimey

Ah, so it's just a matter of slicing the edge sort of? That's where I went wrong, I was plunging the knife in.

(Need a d'oh smiley)

hardCopy

corblimey wrote: »

Ah, so it's just a matter of slicing the edge sort of? That's where I went wrong, I was plunging the knife in.

(Need a d'oh smiley)

Disclaimer: That trick may only work with just the right knife

spottybananas

Put in toaster, cut, done. I would never have considered pittas to be in any way awkward to work with And I buy the cheapest ones I can find. Don't stick the knife in far enough for it to come out the other side...simple.

ElleEm

If you cut around it as opposed to through it, it will work for you. I nearly always toast it then cut it into fingers!

Gloomtastic!

I use a scissors to cut the top off and then open it up to spread with butter. Then stuff it with whatever. Love toasted pitta...:D

the beer revolu

Gloomtastic! wrote: »

I use a scissors to cut the top off and then open it up to spread with butter. Then stuff it with whatever. Love toasted pitta...:D

This.

Jezek

Guys you are doing it wrong. I grew up eating this . You pop in the the toaster ( ideally you heat it over bbq) , it blows up, then you CUT IT IN 2. ( Creating 2 semi-circles). Then put halumi and tomato inside No fancy knife needed. Some pitas are too thin, or badly made, they will not blow up - buy a different brand next time.

the beer revolu

No doubt people are tired of hearing me go on about them but the Aldi wholemeal Mediterranean wraps are delicious.
They're somewhere between a pitta and a wrap (tortilla).

Gloomtastic!

the beer revolu wrote: »

No doubt people are tired of hearing me go on about them but the Aldi wholemeal Mediterranean wraps are delicious.
They're somewhere between a pitta and a wrap (tortilla).

I like to treat them like pizza bases....

Applause

the beer revolu wrote: »

No doubt people are tired of hearing me go on about them but the Aldi wholemeal Mediterranean wraps are delicious.
They're somewhere between a pitta and a wrap (tortilla).

I love them, they're delicious, even on their own with no filling. :P

vibe666

the beer revolu wrote: »

No doubt people are tired of hearing me go on about them but the Aldi wholemeal Mediterranean wraps are delicious.
They're somewhere between a pitta and a wrap (tortilla).

beaten to it again!

Gloomtastic! wrote: »

I like to treat them like pizza bases....

yep, they're great to use as wraps, soft tortillas (for burritos etc.) and make excellent personal pizzas and for anyone on slimming world, they qualify pretty much exactly as your HEB for the day and an extra one is only about 4-5 syns.

Tree

The wraps are also excellent for falalafel.

I used to use pittas for pit-za but you must must must pierce them, otherwise teh toppings all slide off when it puffs up

corblimey

Tks all. I've got those Aldi wholemeal wraps on my list for next week, but I wonder if pitta bread can be used like a wrap aswell, just sort of wrapped around the food without cutting it open?

This is what kicked me off on pitta this week.

http://brunchtimebaker.com/2014/05/03/quick-and-easy-chicken-gyros-with-tzatziki-sauce/

The pictures aren't overly clear, but it looks to me like the pitta is wrapped around the gyros rather than enveloping it? Is that just another way to eat pitta, or is this really just the only way one should prepare gyros ?

Minder

corblimey wrote: »

The pictures aren't overly clear, but it looks to me like the pitta is wrapped around the gyros rather than enveloping it? Is that just another way to eat pitta, or is this really just the only way one should prepare gyros ?

That's probably Khobz flatbread rather than pitta. They are lighter than pitta and used to wrap food rather then stuffed. You can pick them up at middle eastern shops. Heat them by throwing them on the gas burner and turning every few seconds.