Traditional recipes

Pitta bread with beef and vegetables recipe

Pitta bread with beef and vegetables recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Leftover beef

I like quick dishes. My husband really enjoyed both dishes.


County Dublin, Ireland

4 people made this

IngredientsMakes: 2

  • 2 pita breads
  • some leftover roast beef
  • few drops olive oil
  • 1 tomato
  • 4 small gherkins
  • 1 teaspoon sweet chili sauce
  • 1 teaspoon garlic and herbs sauce

MethodPrep:5min ›Cook:5min ›Ready in:10min

  1. Reheat the pita bread in the oven.
  2. Fry beef lightly in olive oil. Cut pitas doing bread pocket.
  3. Slice tomato and gherkins.
  4. Put vegetables and meat into breads, pour sauces over and enjoy.

Use for leftovers

Great to use leftover meat.

Other ideas

Great for picnic.

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How to Make Perfect Gluten Free Pita Bread

With gut-friendly ingredients like arrowroot and almond flour, it’s easy to make your favorite baked treats Paleo. This 5 ingredient pita bread is a perfect example, with all the texture and heartiness of traditional pita bread.

Almond meal adds fiber and texture to the pita, helping to thicken the batter, while arrowroot keeps the bread smooth. Together these flours work in harmony to create just the right structure for pita bread. Eggs not only add protein, but keep the pita soft and foldable. Otherwise, the finished product would be more cracker-like and tough.

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Start by melting extra virgin olive oil or ghee in a skillet over medium heat. While the skillet heats, mix the dry ingredients in a mixing bowl. Break up any clumps of almond flour. Stir in the eggs and almond milk until completely incorporated. The consistency should be similar to pancake batter. Use a ½ cup measuring scoop to pour batter onto the skillet. The edges of the pita will start to cook through first, making it very easy to flip with a spatula. If you want a softer pita that can be folded, cook it for 3 minutes on each side. For a crispier pita, cook for 5 minutes per side.

Pile on your favorite toppings (sliced beef, fresh veggies, etc) or slice into triangles to dip in Paleo hummus. They can even be used as mini pizza crusts!

Tip: This pita is also wonderful with herbs added in. Stir in granulated onion, dried basil, or oregano to add a delicious aroma, or sprinkle in some nutritional yeast for a hint of cheesiness.


Greek Pita Pocket

Alison Lewis

Cookbook

400 Best Sandwich Recipes: From Classics and Burgers to Wraps and Condiments

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My Notes

Editor's Note: When you think of a meal you can get on the table within about 30 minutes, you likely think of fast-food or your favorite pizza place that does delivery. But this recipe for Greek Pita Pocket is both easy to make and can be ready to serve within about 30 minutes. After a long day of work, school, and running errands, you'll love having this quick and easy recipe in your repertoire. You'll love the combination of yogurt with vegetables and ground beef in this recipe. Master this recipe for a speedy and delicious pita pocket and you'll be serving it for years to come.

This Greek-style sandwich is a delicious combination and is so easy to make. We love making these on busy weeknights.

Total Time Under 30 minutes

Occasion al Fresco, Casual Dinner Party

Recipe Course Main Course

Taste and Texture Meaty, Savory

Ingredients

  • 1 cup plain nonfat yogurt 250 mL
  • 2 tbsp freshly squeezed lemon + 2 tsp juice 40 mL
  • 1 tbsp chopped fresh dill (see Notes) 15 mL
  • ½ tsp lemon pepper , divided 2 mL
  • 12 oz lean ground beef 375 g
  • ½ cup diced onion 125 mL
  • 2 cloves garlic , minced
  • 1 cup quartered cherry tomatoes 250 mL
  • 1 tsp Greek seasoning (see Notes) 5 mL
  • 4 6- to 8-inch (15 to 20 cm) pitas with pockets
  • 1½ cups chopped romaine lettuce 375 mL
  • 4 tsp reduced-fat crumbled feta cheese 20 mL

More Ground Beef Lunch & Dinner Recipes

Keep your family happy and full with this excellent list of lunch and dinner ideas using ground beef. This collection includes:

- Classic Ground Beef Recipes like Tacos and Meatloaf
- Kid-Friendly Dinners
- Unique Recipes like this Beef Cobbler
- Burgers
& So Much More!

Instructions

In a small bowl, combine yogurt, 2 tbsp (30 mL) of the lemon juice, dill and ¼ tsp (1 mL) of the lemon pepper. Set aside.

In a large nonstick skillet over medium-high heat, sauté beef, onion and garlic, breaking up meat with a spoon until beef crumbles, for 5 minutes or until beef is no longer pink and onion is tender. Stir in tomatoes, Greek seasoning, remaining 2 tsp (10 mL) of lemon juice and remaining ¼ tsp (1 mL) of lemon pepper. Cook for 5 minutes or until heated through.

Place pitas on a work surface. Spread yogurt sauce equally in each pita. Place lettuce, beef mixture and feta cheese equally in each pita.

Notes

Tip: Fresh dill can be kept for only about 2 days. It’s wonderful in chicken salad, with seafood and as a garnish to many dishes.

To make your own Greek seasoning: In a small bowl, combine ¼ tsp (1 mL) each dried oregano, dried parsley, dried garlic powder and salt.

More Greek Food Recipes
Featuring fresh ingredients, fabulous feta, and so much more, this list of classic Greek recipes will impress your friends and their tastebuds.


Pitta Bread

What is the correct spelling for Pitta bread? is it Pita or Pitta? I spent some browsing and reading and finally decided to use the spelling I liked most. Either can be used. Pitta bread is great for quick snacks and meals. You can fill them with savoury fillings like: bacon, egg and lettuce or sweet fillings like peanut butter, chopped apples and sultanas. I prefer cutting them into two D shapes which means I can have both savoury and sweet fillings at the same time.

Pita bread can also be cut into small triangles and baked into crispy pitta chips. The triangles should be placed in a single layer, brushed lightly with olive oil, seasoned with salt and pepper to taste, and baked at 400°F (200°C) for about 10 minutes. Be sure to turn them once. You can also make sweet chipsby sprinkling with cinnamon and granulated sugar. The chips can be eaten warm or cold or in combinations with dips like hummus or roasted eggplant. The possibilities for filling the breads are endless. I leave it to your imagination. I wish you a very happy weekend!

  • Ingredients
  • 375g (3 cups, 13oz) all-purpose flour (bread flour recommended outside Canada)
  • 5ml (1 teaspoon) salt
  • 1¼ teaspoons Fleischmann’s instant yeast
  • 300ml warm water (1¼ cups) warm water
  • 2 teaspoons olive oil

Please always remember to assemble all ingredients before you start

Sift the flour, salt and yeast into a bowl and make a well in the centre.

Add the water and olive oil into the well and mix with a metal spoon to a soft but not sticky dough.

Turn onto a lightly floured surface

and knead for 5 minutes until smooth and elastic. (if the dough feels sticky, add a little more flour)

Place in a lightly oiled bowl, cover with a cling film, and leave in a warm place for 1 hour or until doubled in size.

Knock back the dough and divide into seven equal pieces and shape into balls. Lightly dust with flour, cover with a tea towel and let rest for 5 minutes.

Roll out each dough into an oval about 5 inches long and ¼ inch thick (6mm thick). Place on a lightly floured surface, cover with a kitchen towel or transparent polythene and leave to rise at room temperature for 20-30 minutes. Please make sure the dough is at least 6mm thick.

Place pitta breads on each baking sheet and bake 4-6 minutes, or until puffed up, they don’t need to brown. Pizza stone takes 3-5 minutes. The oven needs to be very hot for the pitta breads to puff up. I used four square pizza stones so made 4 breads each time. Transfer the pittas to a cooling rack and cover with a kitchen towel to keep them soft.

These ones were made from all-purpose flour. They were lighter but did not tear easily

These were made using Durum Atta Flour. They were nice and heavy but tended to tear easily

Pitta Bread

Preparation time: 40 minutes + 1½ hours resting time Baking time: 4-6 minutes on a baking sheet Makes: 7 5-inch round pittas


Cyprus pitta recipe

Thispitta is used for the souvlakia, sieftalia or to make perfect sandwiches.

Ingredients:

4 cups durum flour for bread (if you use plain flour for all uses)
1 teaspoon yeast
1 1 / 2 cups lukewarm water
3 / 4 teaspoon salt sweet
2 tablespoons olive oil

  • Mix all the ingredients (except water). When the warm water to test the finger, if you tolerate it is okay.
  • Add the water little by little until the dough and not sticky hands.
  • For baking to cover the bowl with a clean towel and place in warm spot. If you are on the radiator and put a chair next to enter the radiator (not up). If it’s cold
  • Turn the oven earlier and put the stove or next to Turn a fan heater or a stove if you have.
  • When risen and almost doubled in volume, xanazymonoume to come down and divide into about 10 pieces.
  • The mold into balls and then give the plastic the shape we want. Sprinkle with sesame seeds if desired, to recover and leave about 10 minutes to rise slightly.
  • Preheated oven at 180 degrees and oil a large pan and knuckle and ladokolla below. The Bake for 15 minutes and if they get a little color to go back and cook for 5 minutes.

A few more secrets:
Pitta is eaten with challoumi in grills or tomato fetta and riganoula and is perfect. The next time in Cyprus try Pitta in many variations and enjoy.


Pitta bread

Mix the yeast with 300ml warm water in a large bowl. Leave to sit for 5 mins until the yeast is super bubbly then tip in the flour, salt and olive oil. Bring the mixture together into a soft dough. Don&rsquot worry if it looks a little rough round the edges.

Tip the dough onto a lightly floured work surface. Knead for 5-10 mins until you have a soft, smooth and elastic dough. Try to knead using as little extra flour as possible, just enough so that the dough doesn&rsquot stick &ndash this will keep the pittas light and airy. Once kneaded, place in a lightly oiled bowl, cover with a tea towel and leave to double in size, approximately 1 hour.

Heat oven as high as it will go (ideally 250C/230C fan/gas 9) and put a large baking tray on the middle shelf of the oven to get searingly hot. Divide the dough into eight balls then flatten each into a disc with the palm of your hand. On a lightly floured surface, roll each disc into an oval, around 20cm long, 15cm wide and 3-5mm thick.

Carefully remove the hot tray from the oven. Dust with flour then place your pittas directly onto it &ndash you may have to do this in batches. Return swiftly to the oven and bake for 4-5 mins, or until the pittas have puffed up and are a pale golden colour. Wrap each hot pitta in a clean tea towel once it's baked to keep it soft while the others cook.


Nuts & Seeds

Nuts and seeds tend to be extremely oily and are usually heating, so most of them are not terrifically balancing for pitta. That said, there are a few types of nuts, and several seeds that are acceptable in small quantities these varieties tend to be less oily, and are either mildly heating or cooling in nature.

  • Almonds (soaked and peeled)
  • Charoli Nuts
  • Coconut
  • Flax Seeds
  • Halva
  • Popcorn (buttered, without salt)
  • Pumpkin Seeds
  • Sunflower Seeds
  • Almonds (with skin)
  • Brazil Nuts
  • Cashews
  • Chia Seeds
  • Filberts
  • Macadamia Nuts
  • Peanuts
  • Pecans
  • Pine Nuts
  • Pistachios
  • Sesame Seeds
  • Tahini
  • Walnut

Nutritional

  • Serving Size: 1 (64.7 g)
  • Calories 218.7
  • Total Fat - 2.9 g
  • Saturated Fat - 0.4 g
  • Cholesterol - 0 mg
  • Sodium - 743.3 mg
  • Total Carbohydrate - 43.5 g
  • Dietary Fiber - 6.5 g
  • Sugars - 0.3 g
  • Protein - 8.3 g
  • Calcium - 21.9 mg
  • Iron - 2.2 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.7 mg

Step 1

Combine the flour, yeast and salt. Combine the olive oil and 1 cup water, then add the flour mixture, stirring in the same direction, and then working with your hands until the dough is stiff.

Step 2

Place the dough in a clean bowl, cover with a clean dish towel and leave in a warm place for at least 30 minutes and up to 2 hours.

Step 3

Knead the dough for 10 minutes, or until smooth. Lightly oil the bowl, place the dough in it, cover again and leave to rise in a warm place for about 1 hour, or until doubled in size.

Step 4

Divide the dough into 12 equal pieces. With lightly floured hands, flatten each piece, then roll out into a round measuring about 8-inch x 1/4-1/2-inch thick.

Step 5

Heat a heavy frying pan over medium-high heat. When hot, lay one piece of flattened dough in the pan and cook for 15-20 seconds. Turn it over and cook the second side for about 1 minute.

Step 6

When large bubbles start to form on the bread, which should be after about 1-2 minutes or so, turn it over again. It should puff up. Using a clean dish towel, gently press on the bread where the bubbles have formed. Cook the bread for a total of 3 minutes, then remove the pitta from the pan. Repeat with the remaining dough.

Step 7

Wrap the pitta breads in a clean dish towel, stacking them as each one is cooked.

Step 8

Serve the pittas hot while they are soft and moist, with a main meal, such as lamb kebabs, or as part of a meze table.

Variation on Baking Instead, below

Step 9

To bake the breads, preheat the oven to 425-degrees Fahrenheit.

Step 10

Fill an unglazed or partially glazed dish with hot water and place in the bottom of the hot oven.

Step 11

Alternately, arrange a handful of unglazed tiles in the base of the oven. Use either a non-stick baking sheet or a lightly oiled baking sheet and heat in the oven for a few minutes.

Step 12

Place two or three pieces of flattened dough on to the hot baking sheet and place in the hottest part of the oven.

Step 13

Bake for 2 - 3 minutes, or until puffed up. Repeat with the remaining dough.


Nutritional

  • Serving Size: 1 (64.7 g)
  • Calories 218.7
  • Total Fat - 2.9 g
  • Saturated Fat - 0.4 g
  • Cholesterol - 0 mg
  • Sodium - 743.3 mg
  • Total Carbohydrate - 43.5 g
  • Dietary Fiber - 6.5 g
  • Sugars - 0.3 g
  • Protein - 8.3 g
  • Calcium - 21.9 mg
  • Iron - 2.2 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.7 mg

Step 1

Combine the flour, yeast and salt. Combine the olive oil and 1 cup water, then add the flour mixture, stirring in the same direction, and then working with your hands until the dough is stiff.

Step 2

Place the dough in a clean bowl, cover with a clean dish towel and leave in a warm place for at least 30 minutes and up to 2 hours.

Step 3

Knead the dough for 10 minutes, or until smooth. Lightly oil the bowl, place the dough in it, cover again and leave to rise in a warm place for about 1 hour, or until doubled in size.

Step 4

Divide the dough into 12 equal pieces. With lightly floured hands, flatten each piece, then roll out into a round measuring about 8-inch x 1/4-1/2-inch thick.

Step 5

Heat a heavy frying pan over medium-high heat. When hot, lay one piece of flattened dough in the pan and cook for 15-20 seconds. Turn it over and cook the second side for about 1 minute.

Step 6

When large bubbles start to form on the bread, which should be after about 1-2 minutes or so, turn it over again. It should puff up. Using a clean dish towel, gently press on the bread where the bubbles have formed. Cook the bread for a total of 3 minutes, then remove the pitta from the pan. Repeat with the remaining dough.

Step 7

Wrap the pitta breads in a clean dish towel, stacking them as each one is cooked.

Step 8

Serve the pittas hot while they are soft and moist, with a main meal, such as lamb kebabs, or as part of a meze table.

Variation on Baking Instead, below

Step 9

To bake the breads, preheat the oven to 425-degrees Fahrenheit.

Step 10

Fill an unglazed or partially glazed dish with hot water and place in the bottom of the hot oven.

Step 11

Alternately, arrange a handful of unglazed tiles in the base of the oven. Use either a non-stick baking sheet or a lightly oiled baking sheet and heat in the oven for a few minutes.

Step 12

Place two or three pieces of flattened dough on to the hot baking sheet and place in the hottest part of the oven.

Step 13

Bake for 2 - 3 minutes, or until puffed up. Repeat with the remaining dough.


What is Pitta Bread?

Pitta (Pita)bread is a soft slightly leavened flatbread made from white or whole wheat flour. The bread puffs up during baking to form a hollow pocket that can be filled with various fillings to make a type of ‘Sandwich.

The bread is proofed for a very short time (about 15 minutes) and then baked at high temperature of about 450-500ºF (230-260ºC). The high temperature turns the water in the dough into steam and this causes the pitta to puff up and form a hollow pocket. Pitta bread can also be baked without a pocket and this is called “Pocket-less-Pitta

Pitta can be made commercially or at home. Commercial made pittas are baked at much higher temperatures of 800-900ºF (420-490ºC). This takes about a minute and thousands of Pitta breads can be made in a day.

What is pitta bread used for

The bread, especially the pocketless ones can be cut into little triangles and baked into Pitta chips.

The bread can be used to scoop dips and salsas.

Gilabrand at en.wikipedia [CC BY 3.0], via Wikimedia Commons The pocket can be filled with virtually anything you can think of from meat, poultry, fish, vegetables and pulses (beans/lentils, chickpeas).