Pita Bread: The Perfect Pocket
Top it, stuff it, wrap it, cut it into wedges and dip it, or split it open and bake it to make ‘crisps’—pita is the ultimate meal-in-a-bread to have around for all occasions. The original value for white unleavened pita bread was from Canada (GI 57). New results have been published for pita breads available through Tesco stores in the UK including ‘Mini White Pitta’ (GI 68), Value ‘White Pitta’ (GI 69) and ‘Wholemeal Pitta’ (GI 56). (British Journal of Nutrition (2005, 94).
Try these simple serving suggestions to boost your vegetable and legume intake.
—From Low GI Eating Made Easy (available in Australia, New Zealand, the UK, the US and Canada)
- Wrap up with hommous, shredded lettuce, felafel, tabbouli and a tangy tomato salsa; or avocado, mushrooms, bean salad, shredded lettuce and capsicum strips; or tuna, borlotti beans, onion rings, cucumber, feta and a drizzle of oil and vinegar.
- Use pita bread as an instant pizza base—top with tomato paste, mushrooms, capsicum, finely sliced onion, olives and a sprinkle of Parmesan cheese.
- Serve dips such as hommous and babaghanoush with pita crisps—simply cut the pita bread into triangles, open out the ‘halves’ and spray with a little olive oil, sprinkle over paprika for extra flavour and bake at 180ºC (350ºF) for about 5 minutes, or until crisp.