Use a cooking brush to oil
the pita breads on both sides and season with salt and oregano.
Not exact matches
Serve immediately with wedges of lemon to squeeze over the halloumi, warm
pita bread and additional dressing
on the
side.
You can serve these as a meal, wrapped in a tortilla or stuffed into a
pita bread, or you can have them as an appetizer served
on a skewer or toothpick with a
side of my delicious, garlicky yogurt sauce.
To grill
pita, oil
pita bread, and throw
on the grill just until nice grill mark appears
on both
sides.
Brush both
sides of the
pita bread with 1 teaspoon of olive oil and sprinkle with a pinch of salt, then lightly toast
on the skillet, about 45 seconds per
side.
In another large (10 - 12») non-stick skillet, sprayed with cooking spray, warm each
pita bread for 30 seconds to 1 minute
on each
side or place all
on a baking sheet and heat in 425 degree oven for 3 - 5 minutes.
Warm
pita bread by placing
on top rack of grill for just a minute or two
on each
side until softened.
Mmm... falafel salad with herbed yoghurt
on the
side, or wrapped up in fresh
pita or turkish
bread.
It's served
on the
side with warm
pita bread triangles for dipping, and is also used as a condiment for souvlaki.
Spread nut butter
on one
side of
bread (or 1/2 wrap, 1
side pita) and sprinkle with chopped nuts.