Today's blog post is inspired by leftovers. Yes. Leftovers. Mr. Incredible is not a picky eater, but he does have this thing about leftovers. He doesn't eat them unless they've been "reincarnated" as another dish. This forces me to be more creative in the kitchen. You should have seen some of the leftovers I totally went Iron Chef on (the majority of them are not worth mentioning). In the end, they usually end up served with jasmine rice, a fried egg on top with a good dousing of Sriracha sauce.
I have been wanting to make pita bread and saw this as the perfect opportunity to try a carbohydrate, besides rice, with a meal ;) Last night's leftover steak has been reinvented as ...I wasn't sure what to call this... Steak stuffed pita bread.
1 1/8 cups warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour
1 teaspoon salt
1 tablespoon vegetable oil
1 1/2 teaspoons white sugar
1 1/2 teaspoons active dry yeast Filling
Steak, sliced thinly
Red onions, sliced thinly
parsley and feta cheese for garnish
Mix pita bread ingredients in a bowl until it comes together in a soft ball. Knead the dough until smooth. Place in an oiled bowl, cover with plastic wrap and let rise in a warm place for one hour.
Turn dough onto a lightly floured surface. Gently roll and stretch dough into a 12 inch rope.
With a sharp knife, divide dough into 8 pieces. Roll each into a smooth ball.
With a rolling pin, roll each ball into a 6 to 7 inch circle. Set aside on a lightly floured countertop.
Cover with a towel. Let pitas rise about 30 minutes until slightly puffy.
Preheat oven to 500 degrees F (260 degrees C). Place 2 or 3 pitas on a wire cake rack.
Place cake rack directly on oven rack. Bake pitas 4 to 5 minutes until puffed and tops begin to brown.
Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft. Once pitas a softened, either cut in half or split top edge for half or whole pitas. They can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 months.
Take a pita bread and fill with sliced steak and onions. Top with parsley and crumbled feta cheese.
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