Pita Bread Sandwich (A one go meal)

     Pita Bread Sandwich  (A one go meal)

Pita sandwich One go meal

Pita Bread looks somewhat like a fluffy Roti.  Difference is that it has yeast in it and has a week’s storage life.  Can be served with various alterations. Like grilled, sandwich, Filled/stuffed ones, your own creation and art.

You may as well just eat as it is with some side dish. It’s simple to make. You may make it at home or buy from market and just do the fillings of your choice

For Making 8 Pitas

3 Cups Whole Wheat and Bread Flour Mix flour


1 ½ T-spn. Salt


1 Tbl-spn. Sugar or Honey


2 T-spn.  Fresh Yeast
1 ¼ to 1 ½ Cups Water, at room temperature                                                     

2 Tbl-spn.  Vegetable cooking oil
Method:    Mix the yeast in with the flour, salt, and sugar. Add the oil and 1 1/4 cup water and stir together with a wooden spoon. All of the ingredients should form a ball. If some of the flour will not stick to the ball, may add little more water. Once all of the ingredients form a ball, place the ball on a work surface, such as

 chopping board, and knead the dough for approximately 10 minutes.    (The purpose of kneading is to thoroughly combine the ingredients and to break down the flour so that the dough will become stretchy and elastic and rise well in the oven. When kneading is done, place it in a pre-greased bowl. Roll the ball of dough around in the bowl so that it has a light coat of oil on all sides. Cover the bowl with a damp kitchen towel and keep in some corner to rise until it has doubled in size. In normal room temperature it takes about 1 ½ hour. In winters or in cool kitchen it takes little more.

Note: If you do not have bread flour handy you may use All-purpose flour. I prefer 
using a Tablespoon full of Wheat Gluten to the mentioned recipe. It gives a very good look to my finished Pitas.

Stuffing for Pitas: It’s a healthy vegetarian meal. Put all the stuffing ingredients in separate bowls Warm Pitas little bit in microwave, Grill, on IndianTawa (Girdle) or in oven. Cut them in half crosswise to have two semis circled pieces. Open the pocket of one half and start filling. Lace one of inner side with cream cheese/hung curd/mayonnaise. Arrange a piece of lettuce, thin slice of boiled beetroot, a table spoon full of cooked Sag (cooked leafy vegs), layer of stir fried paneer (cottage cheese) mix, skinned tomato slice, skinned slice of cucumber (optional) in each pita half and and arrange on the sprout mix as shown in picture.Sometimes I prefer to put the filling ingredients in separate bowls on table so the all may make their own style. Mostly the ready one is preferred in my family.

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Making of Cooked Sag for fill:

Stir Fried paneer

Wash drain and cut into fine any one of these: Chaulai Sag (Hindi name), Water Crest, Chinese mustard, Mustard greens or Kale. In a shallow fry pan put few cloves of crushed garlic and ¼ tea spoon of chili powder. Cook for few minutes. (As the cooking time will depend upon the leaves of your choice). Dry all water. Add salt to taste. Remove from fire cool before filling.
Stir Fried Paneer: 

Crush Paneer. In a shallow fry-pan put 1,Teaspoon cooking butter or cooking oil. When hot add 1/2 Teaspoon mustard seeds cook till dark in colour. Add 1/2 Teaspoon chili powder, 1/4 Teaspoon Turmeric powder, Chopped Ginger, Coriander leaves and salt to taste. Stir fry for few minutes or till it gets dried.

The Sprout mix to go with Pita Sandwich: 
Moong Sprouts (green gram sprouts) as main, mix with chopped onion,coriander leaves, green chili, very finely cut Ginger, pre-soaked in lemon and salt (they look pink as reaction of salt and lemon on ginger), Semi-boiled Beetroot, Cut thin like noodles, 
Cut tomatoes, few pieces of cubical cut cottage cheese (Paneer) or Tofu, Cucumber cut with skin into small pieces, little salt, pepper or sweet and hot chili sauce, Two table spoons of fresh lemon juice, few drops of honey. Toss and surround the Pita sandwiches, decorate with thin lemon slices and cut chilies or capsicum slices.


Fruit Plate with Pita sandwich: Cut seasonal fruits garnish with Mint twigs

Serve with Mango Shake/ Tea/Coffee