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using up stale pitta ...

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using up stale pitta ...

Postby KeenCook2 » Sun Jul 26, 2020 4:47 pm

I saw this in the Guardian: https://www.theguardian.com/food/2020/j ... t-tom-hunt and wondered if you think it wouold work on a couple of stale wholemeal tortillas I've had in the fridge for ages?
They're not mouldy or anything but they're left over from when DS was here.

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Re: using up stale pitta ...

Postby smitch » Sun Jul 26, 2020 5:04 pm

Should be fine. A lot of Middle Eastern bread is made with whole meal type flour anyway. Last time I made fattoush, I used stale sourdough :lol:

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Re: using up stale pitta ...

Postby Badger's Mate » Sun Jul 26, 2020 5:22 pm

Upon seeing the thread title I thought 'Fattoush'. I'll second that your tortillas should be perfectly OK in it. :D

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Re: using up stale pitta ...

Postby Stokey Sue » Sun Jul 26, 2020 5:30 pm

smitch wrote:Should be fine. A lot of Middle Eastern bread is made with whole meal type flour anyway. Last time I made fattoush, I used stale sourdough :lol:

The difference between fattoush and panzanella? Discuss :lol:

Seriously, I think there's a spectrum of these bread based salads, and as long as you crisp it to start with, and tear or cut into suitable pieces, most things go

Here's a reasonable sounding panzanella
https://www.seriouseats.com/recipes/201 ... pe-wrapper

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Re: using up stale pitta ...

Postby KeenCook2 » Sun Jul 26, 2020 7:30 pm

Thanks all! Will definitely give it a go :thumbsup

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Re: using up stale pitta ...

Postby karadekoolaid » Sun Jul 26, 2020 9:05 pm

You can also fry the pita bread and use it as a scoop for dips, hummus, babaganoush, etc., or fry it then toss it with garlic salt, black pepper, sumac, paprika, etc. and make pita chips.

You could also try this, which is from Ottolenghi: https://dadsonion.com/2020/01/chickpea-and-herb-fatteh/
Never made it but it looks interesting.

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Re: using up stale pitta ...

Postby herbidacious » Sun Jul 26, 2020 9:20 pm

I used to do a thing which involved brushing strips of opened out pitta with melted butter, then spreading them with a honey amd mustard mix and baking. 'Twas very nice indeed.

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Re: using up stale pitta ...

Postby Amyw » Sun Jul 26, 2020 11:24 pm

Oh I love fattoush and yes I think the stale wraps would be fine . Could also use as nachos for a lazy TV dinner . I’ve never tried panzanella because the idea of the bread going soggy has always put me off

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Re: using up stale pitta ...

Postby jeral » Mon Jul 27, 2020 12:54 am

Most flatbreads and wraps can be revived by running under the cold tap for a second and drying off with kitchen paper, then heating as normal.

A lot of floury things have mould inhibitors(*) so "stale" just means "dry", hence just wet them :mrgreen:

(*) Mould inhibitors are typically calcium propionate, potassium sorbate or sodium benzoate.

I've never managed to achieve a crispy thing from suchlike that I even vaguely liked so I'll leave that to them as knows.

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Re: using up stale pitta ...

Postby karadekoolaid » Mon Jul 27, 2020 3:38 am

and wondered if you think it wouold work on a couple of stale wholemeal tortillas I've had in the fridge for ages?


I´ve just re-read your opening comment and realised that I understood "Pita Bread" instead of "tortillas".
Stale tortillas in Mexico are cut into chips, just like pita bread, and sold in huge bags. They call them "totopos". Of course!
That´s the base for chilaquiles. Place the "totopos" in a dish, put two fried eggs on top, cover with "salsa verde" ( green sauce made with tomatillos, onions, coriander and green chiles) and then grate some white cheese on top. There are a million variations on that in Mexico, but typically you could use cooked prawns, shredded chicken, pulled pork or even sausage meat instead of eggs, and use a red sauce ( you can no doubt buy " Salsa Roja" in the supermarket) instead of the green.

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Re: using up stale pitta ...

Postby ZeroCook » Tue Jul 28, 2020 6:37 pm

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Way after the fact, but one of my very favourite middle eastern chicken dishes, Mussakhan, consists of pieces of aromatic sumac and herb/spiced chicken pieces and caramelised onions baked on flat bread, served sprinkled with pine nuts. Truly a wonderful dish.
Some versions:

https://www.yummly.com/recipe/Mussakhan ... 193?prm-v1

http://www.paula-wolfert.com/recipes/musakhan.html

https://www.bbc.co.uk/food/recipes/mussakhan_80246

http://www.cliffordawright.com/caw/reci ... pe_id/804/








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Re: using up stale pitta ...

Postby KeenCook2 » Wed Jul 29, 2020 1:38 pm

Some really lovely ideas :) thx :thumbsup
Odette, I'd never heard of mussakhan - must look in my Claudia Roden Arabesque to see what she says about it!

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Re: using up stale pitta ...

Postby ZeroCook » Fri Jul 31, 2020 6:57 pm

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Will be under Sumac chicken. I don't have CR's Arabesque but pretty sure it's in there.
I've had a hankering for it ever since it popped into my head the other day when I posted here. I also have a few frozen naan I made a while back that need using. Procured an organic bird in lieu of defrosting one from the freezer) and will use thighs/legs.

This is an interesting version which has drop down quanties for various serving numbers, a goid looking ME seven spice mixture and a flatbread recipe

https://www.cheftariq.com/recipe/musakhan/




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Re: using up stale pitta ...

Postby KeenCook2 » Fri Jul 31, 2020 7:04 pm

Ah, yes, it's chicken pie with onions and sumac, which she makes into a "more refined version of musakhan" using filo pastry, but right at the end she adds "For a more homely snack, fill pitta bread with the hot filling and heat through in the oven"!

Do post a pic if you get round to it :)

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