Pita, like regular bread, can complement a wide variety of flavors and textures of food. It can be toasted, grilled, or eaten fresh. However, the pita also offers the advantage of the "pocket." You can think of it as an edible bowl--pack it full with your juiciest sandwich ingredients and they won't slide out.
How to treat your pita: Our pitas are sold fresh at the Farmer's Market on the day they are baked. There are two options for storing your pitas once you get them home.
1. You can just leave them in their bag at room temperature. They have the same shelf life as bread. However, with this method you will notice that they lose some of their softness and elasticity after a day or two. To refresh them, simply wrap in a towel and microwave for about twenty seconds or place in the toaster to heat up.
2. While they are still fresh you can store them indefinitely in the freezer. To use, just wrap in a towel and microwave for 45-60 seconds or let them thaw in a plastic bag and warm them before eating.
Serving Suggestions:
Quick Snacks:
Heat up the pita, fill with cheese, scrambled eggs, tuna salad, PB&J, steamed or stir-fried vegetables, lunch meat, leftovers, etc. and eat. No silverware, no crumbs.
Pita to Go: take to school, on a road trip, for a work lunch. Fill the pita, wrap it and go.
Side Dish:
Cut in wedges for use with all kinds of dips and spreads (tahini, hummus, labane, guacamole, etc.) or split open and toast in the oven with butter or olive oil and your favorite spices. They are great next to a salad!
Barbecue:
The pita can hold it all; hamburger, hot dogs, chicken breasts, shish kebabs and more, plus their sauces and sides. Throw in the cole slaw and baked beans, too!
A whole meal:
Pita Pizza: spread with olive oil or pizza sauce and all your favorite toppings. Split the pita in two for thin crust or use the whole pita for thick crust. Bake in the oven until cheese is bubbly.
For a calzone, put all the ingredients inside the pita, wrap in aluminum foil, and bake until well heated.
Pita Panini: Poke several holes in the top layer of the pita, being careful not to go all the way trough. Drizzle with olive oil or spread with butter. Sprinkle with herbs, a few slices of garlic or sun-dried tomatoes, and top with thin shavings of a good cheese or a few dashes of dried Parmesan.
Pita Fajita: The Middle East meets Mexico! Cut pitas in half and fill with grilled meat and vegetables.
Unsloppy Joes: Fill pita halves with sloppy joe mix.
Grilled sandwich: Fill pitas with cheese, meat and your favorite vegetables and heat up in the toaster or covered frying pan.
Pita Greek Salad: As fresh and good as it sounds. Make a quick Greek salad, stuff it in a pita, and enjoy.