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.
PEPPY'S PITA BREAD
Submitted by Sandy via allrecipes.com
Pita
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
Directions
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.
Assembly
Take a pita bread and fill with sliced steak and onions. Top with parsley and crumbled feta cheese.
Diced tomatoes and cucumber would be tasty too.
These look great- i love how much they puff up in those pictures. I've never thought of making my own pita, but now pita sandwiches and gyros are sounding good.
ReplyDeleteI have seen recipe after recipe for homemade pita bread yet my brain insists on forgetting about them stupidly, they look so wonderful and to be able to say 'i made those!' would be brilliant :) I am DEFINITELY saving this one and if i dont make it in the near future you have permission to annoy me until i do! :)
ReplyDeleteLindsey, it reminded me of making small, puffy little pizza crust. I didn't realize how much they would rise! Thanks for stopping by :)
ReplyDeleteProcrastobaker, I LOVE that name lol. I have a long list of things I've been meaning to bake too, but haven't gotten around to them yet. So I totally understand :)
The pita bread looks wonderful.
ReplyDeleteThe pita bread really looks yummiee!!!Using pita bread one can make variety of tasty dishes..
ReplyDeletepita bread
Interesting...I was inspired to make pita bread after having leftover lamb roast in the fridge. I followed the same recipe and it worked perfect! A tomato and some thinly sliced onion all drizzled with a version of tzatziki sauce made from what was on hand (sour cream, dill and garlic).
ReplyDeleteGreetings from Bush Alaska!