How to Eat Pita Bread

Pita bread is a convenient, tasty option for making sandwiches and mini pizzas, or enjoying with a simple dip. You can toast it into small chips, warm it up, or enjoy it as a cold wrap. Whatever way you choose, pairing your pita with savory meats, cheeses, and vegetables will make for a great snack or meal at any time of day.

Method 1

Method 1 of 3:

Making Filled Pita Pocket Sandwiches

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1
Cut your pita bread and pop it open to create a pocket. To make a quick pita pocket, set it on a cutting board and slice off the top 1–2 inches (2.5–5.1 cm) at a slight angle. Gently open it up and slide the extra piece inside to give the pita a little extra stability.^{[1]XResearch source}
- Choose a tasty white pita bread for the richest flavor, or go for a whole wheat version if you want a healthier option.
- A pita pocket sandwich is a great option for a quick lunch or dinner, and can even be eaten for breakfast.
Drain a half can of chickpeas, then toss them with a sprinkle of olive oil and half of a chopped tomato. Stuff the pita with a few handfuls of fresh, washed baby kale and about ½ cup (57 g) of feta cheese crumbles, then add the chickpea mixture.^{[2]XResearch source}
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For a quick BLT pita, cook 2-4 pieces of bacon, slice up a tomato, and chop up several pieces of lettuce. Crack the bacon into 3-4 pieces each, then fill the pita with your BLT ingredients, adding a few squirts of mayonnaise for an extra burst of flavor.^{[3]XResearch source}
4
Stuff the pita with eggs and salsa for a breakfast option. Pita pocket sandwiches can make a great breakfast option as well! Scramble 2 eggs and slide them into your pita, then mix in a few spoonfuls of pico de gallo or salsa.^{[4]XResearch source}
- You can experiment with adding other breakfast foods as well, like bacon bits or cooked ham.
5
Fill your pita with cooked salmon and yogurt for a tasty, protein-filled meal. Cut up a fillet of cooked salmon and flake it a bit with a fork, then mix it with 1-2 spoonfuls of chopped fresh dill and plain yogurt. Stuff your pita with a few handfuls of fresh baby spinach, then fill in the rest with your salmon mixture.^{[5]XResearch source}
- This is a great option for salmon leftovers if you've recently cooked a fillet or two for dinner!
To make a classic, sweet lunch a little healthier, coat the inside of your pita with peanut butter. Then, slice up 3-4 strawberries and a banana and stuff them inside. Drizzle honey inside for an extra burst of sweetness!^{[6]XResearch source}
Slice up 2-3 strawberries and stuff them into the pita, along with a ½ cup (75 g) of goat cheese crumbles. Add in ½ cup (115 g) of raw, washed baby spinach and drizzle some balsamic vinegar on top to your taste for a tasty, balsamic salad-inspired pita!^{[7]XResearch source}

Method 2

Method 2 of 3:

Cooking a Mini Pita Pizza

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1
Preheat your oven and lay out your pitas. Set your oven to 350 °F (177 °C) and place 2 pitas flat on a baking sheet. Use a spoon to spread about 2 teaspoons (9.9 ml) of olive oil over each one.^{[8]XResearch source}
- You can use either white or whole wheat pitas for this recipe.
- If you want more than 2 pitas, you can lay another 2 out on a second sheet, or simply make them in batches on the same sheet.
2
Spread tomato sauce, mozzarella, and cherry tomatoes for a margherita pizza. For the most classic pita pizza recipe, spread an even layer of tomato sauce onto the pita, then sprinkle about a ½ cup (57 g) of shredded mozzarella on top. Slice up 5 cherry tomatoes and place them on top of the mozzarella for a traditional margherita look and flavor.^{[9]XResearch source}
- You can add to this recipe to fit your tastes! Place pepperoni on top, add extra cheese, or sprinkle on some veggies as desired.
3
Layer on sauce, antipasta, and goat cheese for a crisper taste. For a more unique taste, try spreading on a couple spoonfuls of tomato sauce and some antipasti , a mixture of artichoke hearts, sundried tomatoes, olives, and mushrooms. Sprinkle about a ½ cup (75 g) of goat cheese crumbles over the top.^{[10]XResearch source}
- You can buy a pre-mixed antipasta mixture or make your own by combining artichoke hearts, 3-4 sundried tomatoes, pitted green or black olives, and mushrooms. Experiment with the proportions to fit your taste!
Slice a red onion and cook half of it in 1 tablespoon (15 ml) of olive oil until it's caramelized. Add about 2 cups (20 g) of fresh, washed arugula and let it cook for 1 minute. Spread the mixture on top of a pita and sprinkle a ½ cup (74 g) of crumbled goat cheese on top.^{[11]XResearch source}
Boil 1 potato for 10-15 minutes or until soft, then let it cool and slice it up. Spread as much mozzarella cheese onto your pita as you want, then add the potatoes on top. Spread ½ of a sliced red onion on top, then sprinkle on rosemary and pepper to suit your taste.^{[12]XResearch source}
6
Cook your pizzas 2 at a time for 20 minutes. Once your pizzas are prepared, set the baking sheet in the oven and cook it for 20 minutes. Carefully remove the sheet with an oven mitt and slice your pita pizzas into quarters or eighths before you eat!^{[13]XResearch source}
- If you made a margherita-style pita pizza, you can also add a ¼ cup (8 g) of chopped basil on top after it's done cooking.

Method 3

Method 3 of 3:

Eating Pita with Dipping Sauces

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To make toasted pita bread chips, preheat your oven to 375 °F (191 °C) and open a package of pita bread. Cut each bread into eighths and place them on a baking sheet in a single layer. Sprinkle them lightly with olive oil, salt, and pepper. Bake your pita chips for about 5 minutes, then turn them over with tongs and set them back in the oven for another 5 minutes, or until they're crisp.^{[14]XResearch source}
2
Serve your pita warm and soft for a chewy appetizer or snack. If you don't want to completely toast your pita bread but still want it warm, try heating in the oven. Set the temperature to 350 °F (177 °C), then use a pastry brush to coat the pita on both sides with just a bit of water. Stack the pitas on a baking sheet and warm them in the oven for 5-10 minutes, or until they're heated all the way through.
- Dampening the pita before heating it will keep it from drying out or toasting by accident.
3
Dip your pita in hummus if you want a classic pairing. Nothing goes together like pita bread and hummus. Whether you toasted your pita, warmed it up, or are just eating it at room-temperature, spreading a bit of hummus on it makes for a tasty, filling snack.
- You can buy hummus at a grocery store or try making your own.
4
Serve your pita with a tzatziki sauce for a tangy yogurt taste. Tzatziki sauce is a creamy, tangy sauce that goes nicely with the bland, full taste of pita bread. Buy some or make your own from garlic, cucumber, dill, and Greek yogurt.
- Dip your pita bread in and enjoy!
Baba ganoush is a Middle Eastern dip made of smoked eggplant, garlic, and tahini sauce. It pairs well with pita bread, both soft and toasted, and gives a smoky flavor that stands out from the crowd.
Making Baba Ganoush
Cook 6 cloves of minced garlic in olive oil until they're golden brown and fragrant, then set them aside.
Roast 2 medium-sized eggplants over a gas stove or an open grill until the skin is charred. Let them cool, then peel the skin slightly and scoop out the insides.
Mash the eggplant to a pulp, then add salt, pepper, a couple spoonfuls of tahini, and the garlic.
6
Bake a warm, cheesy brussel sprout dip for an indulgent snack. For a tasty and surprisingly healthy cheese dip, start by preheating the oven to 350 °F (177 °C). Heat olive oil in a skillet, then add 2 chopped leeks, 8 oz of shaved brussel sprouts, and 2 cloves of garlic. Saute them for 5-8 minutes. Then, combine mayonnaise, Greek yogurt, salt, and pepper in a medium bowl and stir in about ¾ cup (75 g) of grated cheese. Mix in the brussel sprout mixture and bake for 40 minutes.^{[15]XResearch source}
- The dip should be crispy around the edges and golden brown on top when it's ready to eat!