Skip to main content
Main

Pita Pockets

Pita bread halves filled with tomato, lettuce, and curd dressing.

From the Recipes Wiki (Fandom) · 13 ingredients
Jump to recipe ↓

Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 29,030 recipes mention both. Both carry furaneol, which smells caramel, strawberry. The science ↓

The recipe

4 pita breads, each cut into 2 halves

Ingredients

Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

  • For the pita bread
  • -- For the dressing
  • -- Other ingredients

Directions

Make the dough

  1. Combine all the pita bread ingredients except the oil in a bowl and knead into a soft dough using enough water until it is smooth and elastic.

  2. Add the oil and knead again.

  3. Cover the dough with a wet muslin cloth and allow it to double in volume (approx. 15 to 20 minutes).

  4. Press the dough lightly to remove the air.

  5. Divide the dough into 4 equal parts.

  6. Roll out each portion into a circle of 5" diameter with 1/8" thickness.

Cook and fill

  1. Cook the pita breads on a griddle on each side for a minute or until the bread puffs up.

  2. Remove and keep aside.

  3. Cut each pita bread into 2 halves.

  4. Blend all the dressing ingredients in a food processor to get a smooth sauce. Keep aside.

  5. Warm the pita bread halves on a griddle.

  6. Fill each pita bread half with tomato and lettuce and a tablespoon of the dressing on top.

  7. Repeat for the remaining pita bread halves to make 3 more Pita Pockets.

  8. Serve immediately.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Onion + garlictop 1% of all pairs
    Aroma overlapstrong
    Mentioned together29,030 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Cumin + tomatotop 2% of all pairs
    Aroma overlapmoderate
    Mentioned together3,272 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Garlic + tomatotop 2% of all pairs
    Aroma overlapmoderate
    Mentioned together14,075 recipes

    Shared aroma: furaneol (caramel, strawberry).

  4. Garlic + cumintop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together5,083 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Wheat + tomatotop 4% of all pairs
    Aroma overlapstrong
    Mentioned together467 recipes

    Shared aroma: 1-nonanal (fatty, waxy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Whole wheat flour
Forms the main structure of the dough and gives the bread its body.
Fresh yeast
Produces gas as it ferments, making the dough rise and puff.
Oil
Adds fat that keeps the dough soft and tender.
Fresh curds
Adds creamy body and tang to the dressing.
Tomatoes
Add juicy moisture and acidity to the filling.

The step that matters

Rolling and cooking the pita breads. Rolling the dough to an even thickness and cooking on a hot griddle lets steam build up inside, which makes the bread puff into a pocket. Thick or unevenly rolled dough will not puff properly.

Flavor stand-ins for the lettuce

How well each one fits the dish's main ingredients (wheat, flour, sugar, onion, garlic, cumin, tomato):

  1. Capsicumbetter flavor fit
  2. Potatobetter flavor fit
  3. Carrotbetter flavor fit
  4. Lettucethe original

Fit is the average pairing score against wheat, flour, sugar, onion, garlic, cumin, tomato. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Illustration of Tomato SoupIllustrationTomato Soup526 recipesIllustration of Cream of Tomato SoupIllustrationCream of Tomato Soup107 recipesIllustration of Tomato BisqueIllustrationTomato Bisque61 recipesIllustration of Cream Tomato SoupIllustrationCream Tomato Soup28 recipes