I know homemade pita sounds intimidating, but this dough is so friendly. Really! The satisfaction of pulling that first pita out of the skillet all warm and golden, is one of life’s simple pleasures.
You can let them puff up in the skillet and stay pita-like or you can burst the bubbles that form while it’s sizzling to create a more naan-like wrap for sandwiches, like I did here. You can also serve naan with butter chicken or, you know, let a pat of butter melt on the top, sprinkle it with some salt, roll it up and eat it over the sink while you watch your neighbor’s little dogs run in the grass. Maybe that’s just me.
And hey, I contributed a recipe for Greek Chicken Pita Wraps to Collaboreat! Go there to read about my first food experiences in Detroit and then grab this recipe for Greek Chicken Pita Wraps with Tzatziki. It’s inspired by the food you get in metro Detroit at places we call “Coney Islands” which are diners that basically serve breakfast, coney dogs (hot dog, chili, raw onion + mustard) and Greek food. If you haven’t eaten all of your pitas over the sink, try making these tasty Greek Chicken Pita Wraps and stuff all of that delicious business in a fresh pita, ok?