Pocket power
Pita breads are, in my opinion, underappreciated. These gorgeous rounds of soft bread only get a fraction of the recognition they deserve. When heated, they yield a soft inside with a slight crunchy crust and create a perfect pocket for delicious fillings.
Making pita breads is quite easy and some say that it’s great for first-time bread makers, but if you get it wrong, the heat won’t penetrate the bread and give them that signature lift. Woolworths sells delicious pita breads; all you need to do is pop them into the oven for a minute or two until warmed through. You can also cut them in half and warm them in the toaster. I love pita breads stuffed with falafel balls – mix a can of drained chickpeas with cumin, add a little parsley and lemon juice, shape into balls and fry until golden and crunchy. Use to fill warm pitas and top with runny tahini and finely shredded cabbage pickled in red wine vinegar and peppercorns.
If I ever have a pita bread hanging around for a day longer than it should, I tear it into a pan with good-quality olive oil and toast it and it has absorbed the flavours of the olive oil. I serve it with ready-made hummus or tossed into a roasted red pepper salad with caperberries and white anchovies.
I’m also really enjoying this recipe for North African beef pitas at the moment. Add a tablespoon of Woolworths’ new Soup It Up Moroccan paste to give it extra spice:
- Red onion 1, finely chopped
- Tomatoes 2, finely chopped
- Olive oil 2 T
- Free-range beef mince 500 g
- Coriander ¼ cup chopped, plus extra for serving
- Garlic 2 cloves, finely chopped
- Woolworths Soup It Up Moroccan paste 2 T
- Warm pita breads, for serving
- Pomegranate rubies, for serving
- Limes, for serving
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