The humble pita bread is highly underrated in my opinion. It’s something we have with humus and olives for a snack at a restaurant at most.
Not many of us are in the habit of considering making a scrumptious meal out of pita bread at home. I am a self-confessed carb junkie and therefore generally get white pita, but I am trying to be a bit healthier now that summer has surprised all of us. I mean, I needed the autumn transition period, but apparently autumn has overslept and summer decided to save the day.
Warning: my explanation of why I don’t have a summer body – I regret NOTHING
Okay, I somewhat regret not eating properly this winter, but instead I ate so many wonderful comfort meals. It doesn’t help that the boyfriend is an amazing cook who loves to use loads of butter, cream and basically all the unhealthy but delicious ingredients. He also has a major sweet-tooth and no-one needs to ask me twice to share a slab of chocolate or eat two home-made chocolate fondants at ten at night. And red wine is delicious.
Self-control? What’s that? So yes, I gained a couple of pounds, but being eager to bare some skin in summer is great motivation to get in shape again. Eating healthier is the first step for me. The next is actually sticking to the work-out schedule my loyal Nike app worked out for me. I get to work out by myself, at home and on my own time. Perfect! Yeah, I’ve only stuck to the schedule twice in the last couple of weeks. I need to be more disciplined because I always feel great after a work-out.
I digress. Here’s the recipe you’re reading this post for.
Prep time: 10 minutes
Cooking time: 5-7 minutes
Serves: 1 portion
Skill level: 1
I used whole wheat pita bread for my lunch, and I got so excited prepping my lunch that I forgot to eat breakfast. It was a delightful lunch that was admired by many in the office that day. Best of all, it’s so easy to make.
- 1x whole wheat pita bread
- 3x baby carrots
- 2x baby corn
- 1x tomato
- ½ chopped onion
- Chopped coriander to taste
- ½ x tablespoon light mayonnaise
- 2x teaspoons of milk
- Peri-peri sauce to taste
- Salt to taste
- Pepper to taste
Pre-heat the oven to 180 degrees. While the oven is heating, chop and prep your fresh ingredients and place in a bowl. In a ramekin combine the mayonnaise and the milk. I dilute mayonnaise when I use it in sauces to make it a little bit healthier. The mayonnaise and milk mixture is a much thinner consistency but still has the tangy mayo taste, but goes a lot further and you need a lot less mayonnaise. Once combined, add in the peri-peri sauce. I like a drop or two just to give it a bit of a bite. You might love hot food, in that case, go wild! You can either combine the sauce and your fresh ingredients in the bowl, or you can use it as a schmear directly on the pita before filling it. I prefer the latter.
When your oven is hot, place pita on a baking tray inside for 5-7 minutes or until it’s puffed up. I know the instructions on the packet says 2 minutes, but let’s be real.
Take your pita out of the oven and cut in two halves. Using the tip of a knife, delicately separate the two sides of the pita bread. Be careful, it’s still hot! Now you should have two little pockets waiting for its scrumptious filling. Schmear liberally with the sauce and pack it as full as possible.
And voila! That’s it. Pack it in your lunch box and be prepared to have a delicious home-made lunch instead of yet another toasted sarmie from the work canteen. If you’re making it to eat at home, I would suggest doing some homemade potato or sweet potato wedges to go with it. My vegetarian burgers also go great with wedges.
You can literally put anything in your pita bread, so don’t feel limited to my version. FYI – pita bread is healthier than regular bread, even if just a little bit.