How to cook pita in a pan. Pita: cooking recipe (with photo) without yeast, with stuffing

Pita is round bannock about 15-17 cm in diameter. Unique distinctive feature The traditional pita is the water vapor that forms in the dough piece during the baking process. This creates a bubble in the center of the cake, which separates it into two layers. As a result, a pocket is formed in the pita, which can be cut sharp knife and fill with stuffing. The filling for pita can consist of various ingredients.

The first mention of this bread is found in the Old Testament. Pita is one of the most common bakery products on the Mediterranean coast and in the countries of the Middle East. In these countries, pita stuffed with vegetables and meat is sold on the streets and in fast food restaurants.

pita recipe

Ingredients:

0.5 cup warm water

1.5 cups flour

0.5 teaspoon salt

0.5 tablespoon vegetable oil

1 teaspoon sugar

1 teaspoon fast acting yeast.

How to cook pita photo recipe

Cooking dough. AT warm water dissolve all dry ingredients, add vegetable oil. Sift the flour and pour the resulting aqueous solution into it.

Using a spoon, mix all the ingredients.

Then we transfer the resulting mass to the table, lightly crushed with flour and knead not a tight dough.

We form the finished pita dough into a ball and transfer it to a bowl, pre-greased with a small amount of vegetable oil. Cover with foil and leave in a warm place for 2-3 hours.

Dough before proofing

The dough should double in volume. The proofing time depends on the ambient temperature.

Dough after proofing

Preheat the oven to 260⁰С.

Put the finished dough on the table and divide into equal parts. With this amount of ingredients, you should get 4 pieces.

Roll each piece into a ball. Cover the dough pieces with a towel.

Dip the ball in flour and roll out a circle with a diameter of 15-17 cm. Do not press hard on the dough with a rolling pin so as not to release air bubbles. It is necessary to roll out blanks for pita immediately before baking. Otherwise, the dough will wrap and will not take the desired shape.

Transfer the slices to a baking dish and place in the oven.

Bake the pita for 8-10 minutes until golden brown.

Pita is ready. Enjoy your meal!

Can be used to make stuffed pita different ingredients. For example, mushrooms, meat, fish, vegetables, etc.

Pita Filling Recipes

1. chicken filling with vegetables

Ingredients:

200 g chicken fillet

10 g vegetable oil

1 tomato

0.5 bulbs

lettuce

parsley

1 tablespoon mayonnaise

ground black pepper.

Cooking:

Fry the chicken in vegetable oil until tender. Cut the vegetables and chicken into strips, tear the lettuce leaf with your hands, transfer to a bowl, add salt, pepper and mayonnaise. Mix everything. Warm up the pita microwave oven and cut one end. Fill pita with stuffing.

2. Baked vegetable salad

Ingredients:

1 bell pepper

1 large tomato

1 eggplant

2 garlic cloves

2 tablespoons vegetable oil

parsley

basil greens

ground black pepper.

Cooking:

Roast the vegetables in the oven until tender. Then put them in a plastic bag and leave for 20 minutes. Next, remove the skin from the vegetables and chop them finely. Chop garlic, parsley and mix with vegetables. Add salt, pepper and oil, mix everything. Fill the pita with the prepared filling.

3. Pork with vegetables

Ingredients:

300 g pork

1 large carrot

parsley

0.5 bulbs

1 tablespoon mayonnaise

1 tablespoon ketchup

1 tablespoon vegetable oil

For marinade:

ground black pepper

1 tsp vinegar

0.5 tsp Sahara

1 tsp vegetable oil

Cooking:

Grate carrots (it is better to use a grater for Korean carrots) and marinate for 30 minutes in a mixture of sugar, vinegar, salt, vegetable oil and pepper. Cut the pork into strips, salt, pepper and fry until tender in vegetable oil.

Cut the cucumber into strips, onion into half rings, finely chop the parsley. Squeeze the carrots from the marinade and mix with the remaining ingredients. Fill the pita with the filling.

Notes:

It is necessary to fill the pita with the filling immediately before serving, otherwise the sauce may soften the bread and the cake will turn out full of holes.

Mayonnaise in the filling can be replaced with sour cream or yogurt.

Simple and very tasty food- Arabic pita bread, you can serve for lunch or for a snack, adding your favorite toppings to the pita.

It's very simple homemade baking, which uses only the most affordable products. A feature of the pita can be called its round flat shape, and also the emptiness in the middle. Thanks to the water vapor that forms inside the cake during baking, the dough swells like a ball and delaminates. It turns out a kind of pocket in which you can easily place absolutely any filling of your choice.

Pitas are usually made from wholemeal flour, but I like to use premium wheat flour. Of course, the finished cakes will not be ruddy, but this does not affect the taste and aroma of this unleavened bread at all. In the conditions of a city apartment, blanks are baked in a well-heated oven at a high temperature directly on a dry baking sheet. I hope that the recipe will come in handy for you and you will often indulge in homemade Arabic pita.

wheat flour - 500 gr
water - 300 ml
vegetable oil - 50 ml
high-speed yeast - 1.5 tsp
salt - 1 tsp

To prepare these unleavened Arabic cakes, we will take such simple and affordable ingredients as wheat flour (high or first grade), water, refined vegetable (I have sunflower) oil, salt and yeast. I used fast-acting yeast, which does not require pre-activation in the liquid, but is added directly to the flour. If you have just dry (also 1.5 teaspoons) yeast or pressed / fresh yeast (15 grams), they need to be dissolved in warm water and let stand for 10-15 minutes.

Add 1.5 teaspoons of fast-acting yeast and 1 teaspoon of salt (preferably fine). If the salt is coarse, it is advisable to dissolve it in warm water in advance. Mix the flour with yeast with your hand or a spoon so that the mixture becomes relatively homogeneous.

Knead pretty soft dough, which perfectly holds its shape and practically does not stick to hands. You need to knead long enough (with your hands - at least 10 minutes) so that the dough becomes completely homogeneous and smooth. We tighten the bowl cling film or cover with a towel and leave warm for 2 hours. After 1 hour of fermentation, we do a light punch to release gas, round the dough and again in heat for another 1 hour.

After 2 hours of fermentation yeast dough for tortillas it is very well suited and will grow in volume by at least 3-3.5 times.

We divide it into small pieces of the same size, round each, giving the shape of a ball. We leave it on a work surface, lightly dusted with flour, cover with a film or towel and let the workpieces rest when room temperature about 15 minutes.

Then we roll each piece of dough into a flat cake (no more than 5 millimeters thick), not forgetting to sprinkle the dough with flour (lightly) so that it does not stick to the rolling pin. Thus, we roll out all the blanks. Let them rest for 10 minutes on the table.

In advance (30 minutes before baking), turn on the oven to heat up to 220 degrees along with the baking sheet - it should be red-hot. When the oven heats up properly, we take out a hot baking sheet (you can not get it out, but just push it out) and quickly put several blanks on it.

Close the oven door immediately and cook the pitas on medium for about 7-8 minutes. During this time, they will swell up like balls and are completely baked. When the first batch is ready, remove the cakes from the baking sheet and immediately bake the rest.

Ready-made pitas, if you did everything right, will inflate well, but they will not tear - all the air will remain inside.

Serve pitas warm, although once cooled, they stay fresh for several days when stored in an airtight container or tightly tied bag. These cakes, by the way, can be frozen.

Arabic pita bread is soft, tender, fragrant and very tasty. They are hollow inside and are great for filling the most different stuffing. Try it, you will love this simple yet delicious homemade bread.

Recipe 2: Yeast Pita Flatbread (Step by Step)

In ordinary home conditions, it is difficult to repeat the traditional technological process, but still, our hostesses were able to adapt the recipe for making this amazing bread, and now pita can appear on every table. It will require a very high temperature and knowledge of some secrets. When baked for a short time, the pita swells up a lot and forms a pocket inside, which can be filled with any filling after cooking. Pita is perfect for first and second courses, it is convenient to take it with you on the road to work. Any recipe for pita at home is simple, because products that are in any kitchen are used.

water 200 ml
salt 1 tsp
sugar 1 tsp
dry yeast 2 tsp
olive oil 2 tbsp
wheat flour 350 g

Before you cook pita at home, prepare the main ingredients. Pour water at room temperature into a deep bowl. Sprinkle salt and sugar. Stir until dissolved.

Sift the wheat flour into another bowl with high sides. Pour in dry yeast. Arm yourself with a hand whisk and mix so that the yeast is evenly distributed throughout the flour.

Pour liquid into flour mixture. Start kneading with a spoon until a thick dough forms. Continue kneading on a dusted board until a soft dough forms.

Transfer the ball of dough back to the bowl. Pour olive oil. Knead until the oil is absorbed into the dough ball.

Cover with a kitchen towel and let rise in a warm place for about 40-60 minutes. If the room is very warm, the dough will rise faster.

Punch down the rested dough. Sprinkle some flour if needed. Divide into 8 pieces. Form each piece into a ball. Cover the blanks with a towel and work with each separately.

Roll out into a round layer 5-7 mm high.

Turn on the oven first. Line a baking sheet with parchment paper and place in the oven to heat up. Set the temperature to 260-270 degrees. Place the rolled blanks immediately in the oven on a hot baking sheet.

Bake the bread cake for 5-7 minutes. Pita must remain white.

Unusual cakes are ready. Serve warm without anything or stuff. Absolutely any filling for pita is prepared easily. Enjoy your meal!

Recipe 3: air pita at home

Flour - 1 kilogram
Salt - 2 teaspoons
Sugar - 2 teaspoons
Dry yeast - 1.5 teaspoons
Vegetable oil - 4 tablespoons
Water - 600 milliliters

Sift one kilogram of flour into the mixer bowl and, mixing at low speed, add two teaspoons of salt and two teaspoons of sugar. When the flour is well mixed with sugar and salt, add 1.5 teaspoons of dry yeast and mix well again.

Gradually, while continuing to mix, pour about 600 milliliters of warm water into the flour.

Knead at low speed until homogeneous dough and gradually, continuing to knead, pour in 4 tablespoons of vegetable oil. Knead the dough for about 10 more minutes.

We shift the dough into a large bowl, cover with cling film or a slightly damp towel and leave at room temperature to rise for about an hour and a half, the dough should double in volume.

Punch down the risen dough or fold it several times. And once again put in a bowl, cover with a film or towel and leave for 20-30 minutes.

After 20 minutes, punch down the dough and divide into quarters. We roll each part into a ball and divide it into four parts again.

We got 16 identical pieces dough, cover them with a towel and leave for 10 minutes.

After 10 minutes, roll each piece of dough into a ball and, following the order, roll each ball into a cake with a diameter of 15 centimeters.

We put the pitas on a baking sheet lined with baking paper and bake in a preheated oven at a temperature of 250 degrees Celsius for 5-6 minutes. Pitta should be soft and not ruddy.

Ready pitas, take out of the oven, transfer to a wooden board, cover with a towel and let cool slightly.

We serve pita to the table warm with meat and salads.

Recipe 4: Hollow Pita (Step by Step Photos)

Flour - 750 g
Fresh yeast - 25 g
Sugar - 2 tsp
Water - 450 ml.
Sunflower oil - 2 tbsp.
Salt - 1 tsp

First of all, dissolve sugar in warm water, add yeast, mix well. Cover with a towel and let rest for 15 minutes.

After 15 minutes, the liquid should bubble up.

In the meantime, sift flour into a bowl, add salt. You don't have to throw out all the flour at once. It is better later, when kneading the dough, add it if necessary (it may be needed and vice versa - more)

Add the yeast mixture to the flour, knead the dough. The dough should not be "clogged" with flour, it should be quite soft. Knead should be at least 10 minutes, the dough becomes smoother, softer every minute. And best of all - to entrust this business to the bread machine!

Sprinkle a bowl with flour quite a bit, send the dough here, after rolling it into a ball. Cover with foil, leave in a warm place for 1-1.5 hours until the volume doubles. Now the most suitable place for this is the oven with the lights on.

After the specified time, we take out the dough, knead it.

We cut it into 12-15 approximately equal parts. Roll each part into a ball. Do not forget to cover the balls with a napkin to avoid chapping. Leave them alone for 15 minutes, covering them with a napkin and protecting them from drafts.

In the meantime, prepare the pans. In order to save time, I use 3 pieces (but I ONLY bake one at a time!). Let's put them on parchment paper, sprinkle with a little flour. Turn on the oven to heat up to 250 degrees.

After 15 minutes, we take the ball that we formed first, roll it out. The thickness should be approximately 6-8 mm. Lay out on a baking sheet. Do the same with the second, third, and so on. balls.

I prefer to prepare all the blanks at once, since then we will act very quickly and they will be baked instantly. Preheating the oven to 250 gr., quickly put the first batch there, trying not to keep the oven door open for a long time. Bake for about 8 minutes.

This is how they puff up in the oven at the 6th minute, but you should always be guided by your oven!

Pittas should not brown too much, otherwise they will be dry. 2-3 minutes after “inflating” is enough (again, remember the nature of your oven).

We bake only one baking sheet at a time in the “bottom” or “bottom + top” mode (not letting them brown too much).

When the first batch is ready, we quickly take it out, let the oven warm up again to 250 gr., Repeat the process.

I usually bake one batch at 180 degrees, it turns out ordinary, but very tasty bread cakes.

Recipe 5, simple: pita bread without yeast

This easy recipe will help everyone to prepare Arabic pita bread without yeast. The cake is easy and simple to prepare, it can also be baked in the oven at a temperature of 250 degrees. Be sure to try it at home and you won't regret it!

Wheat flour - 2 cups
Salt - 1 teaspoon
Vegetable oil - 4 Art. spoons
Water - To taste (How much dough will take)

In a separate container, mix wheat flour and salt, add oil and mix everything thoroughly with your hands. Gradually add water to the mass and begin to knead the dough. We do this until the dough becomes elastic and sticky enough. Cover the dough with a towel and leave in a warm place for 10 minutes.

After the time has elapsed, we begin to roll out the dough on a work surface, previously sprinkled with flour. We roll out a thin cake from the dough and put it in a frying pan without oil. Bake over high heat, turning over. Each side will take approximately 30 seconds. Now we shift the cake to the grate over the fire and bake until bubbles appear. Pita without yeast is ready, bon appetit!

Recipe 6: Crispy Stuffed Pita

Wheat flour / Flour - 150 g
Water - 100 ml
Yeast (dry) - 5 g
Salt - 1 pinch.
Sugar - 1 tsp
Vegetable oil - 1 tsp.

Cucumber - 1 pc.
Lettuce / Salad - 6 pieces
Chicken (boiled) - 100 g
Champignons (fried) - 3 pcs
Green onion - 2 branches.
Mayonnaise - 2 tbsp. l.
Black pepper (to taste) - 1 pinch

Dissolve yeast in warm water. Then add salt, sugar and oil. Leave alone for 5 minutes.

Then add flour and knead the dough. Let it rise for 40-50 minutes.

We divide the dough into 6 parts. Roll each thinly into a circle. Bake on a wire rack, you can from the microwave, in a preheated oven 250C. While we roll out the next one, the first one is already ready.

You will see if the pita has puffed up and turns golden, then it's time to take it out.

For the filling, you need to cut the cucumber and green onion. Boil the chicken and fry the mushrooms.

Cut off one side of the pita.

We spread the sixth part of the filling and pour a little mayonnaise. Pepper to taste.

Pita at home is my way of indulging myself with tasty, unhealthy "street" food. Don't tell me about "tested places" and "one hundred percent-not-poison-here-acquaintances" - I can't bring myself to eat pita on the street. But playing with the dough at home is always interesting, and you know exactly what products and under what conditions you cook. From such considerations, it was decided to cook. Today's recipe is homemade pita. Homemade pita is a simple, fairly quick and satisfying “snack”. I advise you to try :)

Ingredients:

For pita:

3 art. flour
1 tsp salt
1 tsp Sahara
2 tsp dry yeast
1.5 st. warm water
0.5 tsp vegetable oil (for greasing the dough)

For filling:

0.5 kg of sausages (any, preferably small)
350-400 g fresh cabbage
Dill, parsley and green onions to taste
Mayonnaise, ketchup to taste
Salt to taste

Cooking step by step with photos:

Pour the flour into a deep bowl. Add salt, sugar and dry yeast.
We mix. Add a little water and knead the dough.
Knead the dough well with your hands - ideally about 10 minutes.
Lubricate the dough vegetable oil and put in plastic bag. We cover the package (so that there is no access fresh air), but there must be free space in the package so that the test has room to grow. Leave in a warm place for 1.5 hours.
Boil sausages until tender. At this time, finely chop the cabbage. (If there is a shredding knife, then the cabbage is already soft and does not need to be crushed - just salt to taste). If you finely chop with a knife, do not forget to add salt and “mash” well with your hands - the cabbage will be juicy and soft.
We wash the greens and onions.
Finely cut.
Mix with cabbage - part of the pita filling is ready.
We divide the dough into 16 parts.
Roll out each piece about the size of a tea saucer. (By eye: about 4 pitas fit on one baking sheet).
Lay the rolled out dough on parchment paper. Let the dough rest on paper for 5-10 minutes.
At this time, we heat the oven together with the baking sheet to 220-230 C. We send the pita to the oven for about 1-3 minutes. During this time, the pitas will have time to grow like balls :) The pitas should not be ruddy - they should remain soft and white.
We take out the finished pitas from the oven (in parallel, you can send the next batch to the oven).
Carefully cut off the edge.
Inside the pita will be hollow.
We put cabbage inside, add mayonnaise and ketchup to taste. If desired, you can add Korean-style carrots and mustard - it all depends on your taste and imagination.
Now we put sausages (I advise you to take small ones - I had "Baby" - they need 2-3 things).
Again put the cabbage and sauces to taste. Our pita at home is ready!

Enjoy your meal!

To knead the pita dough, add flour to the bowl. hot water(water temperature, approximately 80 degrees) dissolve the salt.

Pour the water with salt into the flour.

Add vegetable oil.

Next, continue kneading with your hands, knead the dough for about 7 minutes. It should turn out smooth, uniform, not dense, but holding its shape well.

Put the resulting dough in a plastic bag and leave to rest at room temperature for 20 minutes.

The finished dough is soft and pliable, it is easy to work with.

Roll the dough into a sausage.

Cut the sausage into 8 equal parts.

We roll each part into a ball, cover the balls with a film so that they do not ventilate.

Next, we (required!) Lubricate the work surface with vegetable oil or sprinkle with flour (if you roll out the dough on a bare table, it may stick to the surface a little and, when transferred to the pan, the lower surface of the dough will be broken, and this cannot be allowed - the pita will not be able to swell, which means that a "pocket" is not formed, which is characteristic feature this cake). On the prepared working surface, first roll out one ball of dough into a cake with a diameter of 15-16 cm. the characteristic pita form is formed).

We put the prepared workpiece in a well-heated dry frying pan (you do not need to grease the pan with oil).

We fry the pita on both sides (about 4-5 minutes on each side) on a fire slightly above medium (I periodically added fire, then reduced it, trying to keep the pan in a well-heated state). At this stage, the pita will still be flat, don't let that scare you.

Then again we turn the pita over to the side from which the cake was started, and then the most interesting thing will begin - after 2 minutes the pita will begin to bubble and inflate.

Cover the finished cakes with a clean towel and let them rest for 30 minutes.

Bon appetit everyone!

A flat cake, popular in the East, is very convenient for making sandwiches. The fact is that when baking, water vapor rises inside it, due to which a void forms in the center. It's hard to resist the temptation to fill it with something delicious. It can be salad, meat, sausages or something else. In fact, the culinary imagination is not much limited, however, in order for the cake filled with food to turn out to be truly tasty, you need to know some of the subtleties of preparing the pita filling.

Cooking features

Filled pita refers to dishes fast food. Depending on what it is filled with, this cake can be spicy and tender, satisfying and light enough, salty or sweet, appetizing and not very pleasant in appearance, tasty or barely edible. Everything is determined by what is inside her. For this reason, the preparation of pita filling and the choice of ingredients for it should be approached seriously.

Its taste largely depends on the quality of the products that make up the filling. You should not try to save the products that are disappearing in the refrigerator by hiding them in a tortilla - original submission won't make them fresher or tastier.
It is advisable to put vegetables, fruits, herbs and various sauces in the filling for pita. Without them, the snack will turn out dry, it will be hard to chew and swallow.
Although the sauce makes the pita taste better, you should not add it to in large numbers. The fact is that it can soften the dough, and the cake will take on an unappetizing look, even if it miraculously retains its integrity.
Pita filler can be cold or hot - it all depends on the recipe chosen. However, the cake itself, before filling it, does not hurt to warm it up. Then the snack will be much tastier.
So that the filling does not soak the dough, you should not fill the pita with it in advance - do it immediately before serving the dish to the table.
Most often, the stuffing products are cut into medium-sized pieces, sometimes even large ones. However, if you fill it with pate or finely chopped salad, it will be no less pleasant to eat.

There are two ways to start pita: by cutting with a sharp knife along or cutting across. In the first case, it will resemble a puff sandwich; a larger cut is preferable for it. In the second case, you will get 2 pockets that can be filled with salad or other toppings, regardless of how coarsely the ingredients are cut.

Pita stuffing with chicken and vegetables

chicken fillet - 150 g;
sweet pepper - 100 g;
cucumber - 150 g;
chicken egg - 1 pc.;
lettuce - 4 large leaves;
garlic - 1 clove;
fresh basil - 20 g;
lemon juice- 20 ml;
sour cream - 60 ml;
salt, red ground pepper- taste.

Cooking method:

Wash the chicken fillet, pat dry with a towel, cut into 3-4 plates.
Beat the chicken lightly, after placing it in a bag, so that the meat fibers do not stick to the culinary mallet. In addition, thanks to this little trick, you will protect the kitchen from splashes.
Heat up in a frying pan a small amount of vegetable oil.
Rub chicken chops with salt and pepper, fry in boiling oil until tender. golden brown from two sides. If necessary, bring to readiness by lowering the fire. Try not to overcook or the chicken will become tough and tasteless.
Remove the chops from the pan, place them on a paper towel to absorb excess fat. Then cut the chops into not too small strips.
Wash and pat the cucumber dry with a paper towel. Cut off the ends, cut into strips.
Pepper, cut into 4 parts lengthwise, free from seeds and stalk. Rinse, dry and cut into quarters of rings.
Mix vegetables with chicken.
Finely chop the basil and add to the chicken and vegetable mixture.
Boil the chicken egg, cool and peel. Remove the yolk and mash it with a fork.
Dilute the yolk with sour cream.
Add lemon juice and hand-pressed garlic. Lightly salt and pepper, mix well.
Protein cut into thin strips, gently mix with chicken and vegetables.
Refuel sour cream sauce by mixing again.

Put a lettuce leaf in each pocket, fill with the resulting filling and serve. Such a sandwich will be not only tasty, but also healthy. In addition, his appearance you will surely like it too.

Mushroom stuffing for pita

fresh champignons - 0.3 kg;
feta cheese - 150 g;
salt, spices - to taste;
onions - 0.2 kg;
ketchup - 50 ml;
cherry tomatoes - 0.2 kg;
parmesan or similar cheese - 50 g.

Cooking method:

Wash the mushrooms, pat dry with paper towels and cut into thin strips.
Free the onion from the husk, cut into half rings.
Cut the feta into small cubes, finely grate the parmesan.
Wash the tomatoes, pat dry with paper towels and cut in half.
Heat the oil in a frying pan, put the onion in it and fry until golden brown.
Add mushrooms. Fry them, stirring, until the liquid released from them is almost completely evaporated from the pan.
Cut the pita, grease the inside with ketchup.
Put in the tomatoes and fried mushrooms, as well as pieces of feta.
Sprinkle with grated Parmesan.
Place the pita envelopes in the pan, being careful not to let them fall on their sides.
Send to the oven preheated to 180 degrees and wait 10 minutes.

Pete with mushroom stuffing It is best served hot, although it retains a rather pleasant taste even after cooling.

Pork pita stuffing with vegetables

pork - 0.3 kg;
carrots - 100 g;
cucumber - 150 g;
onions - 75 g;
fresh parsley - 50 g;
mayonnaise - 20 ml;
ketchup - 20 ml;
sugar - 5 g;
apple cider vinegar (6 percent) - 20 ml;
vegetable oil - as needed;
salt, spices - to taste.

Cooking method:

Mix a tablespoon of vegetable oil, sugar and vinegar. Add salt and pepper to this mixture to taste.
Peel the carrots and grate them for Korean salads.
Pour marinade over it, leave for half an hour. After that, remove from the marinade and squeeze.
Rinse pork, remove excess fat. Cut into thin strips and fry until cooked in vegetable oil. Shortly before cooking, salt and season the meat to taste.
Onion, freeing from the husk, cut into thin halves of the rings.
Cucumber cut not too thin straws.
Mix carrots, cucumbers and onions. Combine with fried meat and finely chopped parsley.
Mix ketchup with mayonnaise, coat pita with this sauce.

It remains to fill the hollow cake with a mixture of pork and vegetables. This appetizer turns out to be very satisfying and is quite able to replace lunch or dinner.

Stuffing for baked vegetable pita

eggplant - 0.2 kg;
bell pepper - 0.2 kg;
tomato - 150 g;
garlic - 2 cloves;
fresh parsley - 30 g;
fresh basil - 20 g;
vegetable oil - as needed;
salt - to taste;
sour cream or mayonnaise - as needed.

Cooking method:

Wash the vegetables and pat dry with a towel. Coat them, without slicing, with butter and bake in the oven until soft. Remove vegetables from the oven as they cook.
Put the vegetables in a plastic bag, leave them in it for a quarter of an hour.
Peel the vegetables from the skins, and also from the peppers from the seeds. Finely chop into small pieces.
Crush the garlic through a press, chop the greens with a knife.
Mix garlic with vegetable oil and herbs.
Salt the vegetables to taste and mix with the prepared sauce.
Spread pita inside with sour cream or mayonnaise. Fill with roasted vegetables and serve.

If you do not want to bother with baking vegetables for a long time, you can peel them right away, still raw, then chop them coarsely and fry them in oil. However, in this case, the dish will turn out to be less useful.

Pita fillings can be very different. For their preparation, vegetables, fruits, fish, meat, sausage and other ingredients are used. Having shown imagination, you can stuff an Arabic cake with what you find in the refrigerator, the main thing is to successfully mix the ingredients.