Navigation

You are here: Home > > Stuffings for Flat Middle Eastern-Style Pita Breads

Stuffings for Flat Middle Eastern-Style Pita Breads

By Kurma Dasa on 10 Oct 2009
Pitabreads can range from one millimeter to a few centimeters thick.

A pitabread (flatbread) is a simple bread made with flour, water, and salt and then thoroughly rolled into flattened dough.

Many pitabreads are unleavened—made without yeast or sourdough culture, although some pitabreads is made with yeast, such as pitabreads made with whole wheat flour.

The term unleavened breads can also refer to breads which are not prepared with leavening agents. These pitabreads hold special religious significance to adherents of Judaism and Christianity. Jews consume unleavened breads such as matzo during Passover.

Here few recipes, the first two are dairy-free, the second two are dairy-rich and sinful. Turn awayyyyyy, vegans.

Chickpea Dip (Hoummos)

  • 1¼ cups cooked chickpeas,

  • ½ cup tahini, 2 tablespoons lemon juice,
  • ¼ teaspoon yellow asafetida powder,
  • little water if needed,
  • 1 tablespoon olive oil for garnish,
  • ¼ teaspoon paprika for garnish,
  • 1 teaspoon chopped parsley for garnish.

    Combine first five ingredients in food processor. Garnish, serve with the breads.

    Moroccan Broad Bean Puree

  • 500g (1 pound) frozen broad beans, or 1kg (2 pounds) fresh broad beans, weighed before removing from their long pods and steamed till soft,
  • 1½ tablespoons lemon juice,
  • ½ teaspoon yellow asafetida powder,
  • ¼ teaspoon salt,
  • 1 small green chili, seeded and chopped,
  • 2 tablespoons extra-virgin olive oil,
  • olives and salad greens to serve (optional).

    Combine in food processor. Olives and greens served separately.

     

    Cumin-flavoured Cheesy Stuffing

  • 1 teaspoon cumin seeds, dry roasted in a pan until aromatic,
  • 50g (1½ ounces) baby spinach leaves,
  • 60g (2 ounces) Gruyere or other Swiss cheese, shredded,
  • 30g Parmesan cheese, shredded,
  • 60g (2 ounces) feta cheese, crumbled or chopped finely,
  • Freshly ground black pepper.

    Combine. Spread on open pita bread and place under the griller.

     

    Herbed Gorgonzola Spread

  • 125g (4 ounces) cream cheese
  • 60g (2 ounces) gorgonzola dolcelatte, or blue cheese of your choice,
  • little milk or cream,
  • chopped chervil leaves, and additional sprigs for garnish, or any fresh herb,
  • freshly ground black pepper,
  • 2 ripe pears, thinly sliced.

    Toast the open pita bread, layer with ripe pears and the cheese spread.