If you have a some leftovers in the fridge or just odds and ends that need to be used, then perhaps you can make a delicious healthy stuffed pita! It really doesn’t take long, especially since it’s a single serving. If you are only looking for an even lighter meal, cut the pita in half and eat half with a salad and save the rest for later.
I wasn’t planning on adding this recipe to the site today, so I apologize for the not so great photo. I would have tried to make the pita prettier if I had pre-planned to add it to the site. 🙂
Ingredients for Pita
- 2 tbs white flour
- 1/4 cup whole wheat flour (you can sub the white for all whole wheat or try using a gluten free flour, although I haven’t tried this yet)
- 1 tsp vegan butter/extra virgin olive oil (you can add 1 tsp butter in the dough mixture if you want, but can omit if you want, as I usually do)
- garlic powder + onion powder (I just eyeball these two, but it is probably around 1/2 tsp each)
- 1/2 tsp baking powder
You can fill your pita with whatever you want, but this is what I added to mine in case you want some ideas:
- Baby spinach
- Black Olives
- Bit of vegan sausage
- Leftover tofu from crispy tofu sushi
- Bit of Daiya cheese
- Carrot, julienned
- Cucumber, julienned
- Steamed cauliflower (needed to use up leftovers, it was good though!)
I cut all of the ingredients into small pieces and mixed in a bowl before adding them to the pita.
- Get out a bowl and add in the flour, baking powder, garlic powder and onion powder. Mix together. Next, slowly add in water, 1 tbs at a time. You want the mixture to be able to hold together, but not be very sticky. If it is, add in a bit more flour. Knead for about a minute and leave for 10 minutes while you prepare your filling ingredients.
- Get out a rolling pin and sprinkle some flour down and put a bit onto your rolling pin. Lay down the dough onto your flat working surface and start rolling it out flat. Once it is relatively flat and uniform, add some of your filling near the bottom of the dough. Next, carefully pull the other half of the dough over the filling and press down the edges so that they are secure. Gently roll your rolling pin over the dough again to flatten it out. If you push down too hard, you may break the dough and leave holes for the filling to spill out of.
- Heat 1 tsp of vegan butter or oil onto a non-stick skillet to medium heat. Carefully lift up your pita and place it on the skillet. Cook for about 4-5 minutes, or until it is a toasty brown colour and no long “doughy” and mushy. Flip over and cook the other side. Remove from heat and you’re ready to eat! (Sorry, lame rhyme)
I ate my pita with some mango salsa, dijon and hot sauce. You can easily double or triple the recipe if you are serving more than just yourself and let people add their own fillings. 🙂