The Pleasures of Pitta

I find myself torn between the Scylla of ending up with a blog that only updates once a year (though I suppose at least that would be nice and regular) and the Charybdis of turning into a monothematic food blog, since my last post was on that subject and the thing I’ve just thought about writing is too. Still, since it would seem a shame to put up such a short post just to say I was thinking about posting, I suppose it’s better to steer more towards the latter danger than the former one.

Recently I find myself eating quite a bit of pitta bread. It’s always been a bread product that I have enjoyed but in the last few months it seems to have become my go-to bread and I have discovered that it’s even more versatile than I thought.

A few months (or perhaps a year or two) back, I came up with an idea which is probably not entirely new in the grand scheme of things but I’m fairly sure I hadn’t (consciously, at least) borrowed it from anywhere. This is a tasty snack that I call a zapped cheese pitta and is essentially what happens when pitta bread meets cheese on toast (described by Bill Bailey as the National Dish of Wales). Or rather, what happens when I get a craving for cheese on toast but realise the only bread I have to hand is pitta and then decide that the microwave is quicker and easier than the grill.

Zapped cheese pittas are easy enough to make. First take one or two (or more, if you’re making for several people or feeling especially hungry) pitta breads, cut or tear them open and put in some thinly sliced cheese (as with regular cheese on toast, I usually use cheddar but a whole range of different cheeses work and give some quite pleasingly different results), stick them on a plate and microwave them for about a minute, leaving to stand for a short while and proceeding with caution as the cheese can get pretty hot. I quite often add a little bit of mustard, especially when I’m using cheddar. I’m sure other condiments could be used too. I suspect brie and cranberry would work nicely, and that reminds me of another pitta-related snack that I’ve enjoyed several times in the last few months…

Bacon butties (or sandwiches, if you prefer) are one of life’s great joys (and one of the reasons I don’t think I’d ever entirely convert to vegetarianism) and can be nicely enhanced by a slice or two of brie (and quite possibly some cranberry sauce, though I’m not sure I ever tried that). In recent months, most of the bacon butties I’ve consumed (pretty much all, sadly, without brie – although some have been enhanced by other delights such as maple syrup instead) have been put together with pitta breads. For these I might gently zap the pittas in the microwave to warm them through, and if I’m feeling decadent I may slide a bit of butter into them before piling in the bacon, but actually they work fine with cold pittas and no butter, just letting the heat from the bacon warm them through.

That last one was a bonus, as I didn’t actually have bacon butties in mind when I started writing this post. The thing that prompted it was in fact my discovery this evening of a perhaps surprising combination: a pitta noodle sandwich!

At the moment I am stuck in my office awaiting a meeting later on and don’t have access to my usual cooking facilities and ingredients, so I had a pot noodle for dinner. When I say “pot noodle” I mean one of the nice spicy ones from East Asia – this one from South Korea, I think – that are a bit cheaper and, IMHO, much tastier than the western version (which I pretty much never eat). To go with it, I had a couple of pittas and a chunk of slightly stale cornbread. I started with the cornbread, as that most needed using up, and it soaked up quite a lot of the liquid from my noodles so when I got on to the pittas I decided to try putting some of the noodles into the pitta rather than dipping it into the broth. It turned out to be very tasty (although I suspect not super healthy) and is probably an idea I’ll try again sometime.

Meanwhile it’s nearly time for my meeting, so I’d better publish this and go and wash up my fork.

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