Wendy’s Classic Greek Pita
Source of Recipe
TopSecretRecipes
List of Ingredients
Indian Bread
1 C. Flour
1 pk. Yeast, dry
2 tsp. salt
1 C. water, warm
1 C. Buttermilk – or yogurt
1 Egg (room temp.)
1 Tbsp. oil
1 Tbsp. Honey
2 ½ C. flour
Butter – melted (opt.)
If desired, you can use cornmeal or sesame or poppy seeds on the bread.
Combine 1 C. flour, yeast & salt in mixing bowl. Stir in water, buttermilk, egg, oil, & honey. Beat until smooth w/ electric mixer. Stir in enough remaining flour to form a soft, sticky dough. Turn onto a floured surface, continue to work in flour until dough is stiff enough to knead. Knead until smooth & elastic, but still soft (3 – 5 minutes). Place in an oiled bowl; turning once to coat top of dough. Cover; let rise until double in bulk (about 45 minutes). Punch dough down. Shape into 16 equal balls. Let rest 5 minutes. Roll out each ball to ¼” thick round. If desired, brush with melted butter & sprinkle with garnishes. Set on baking sheets. Bake at 450º for 5-8 min. NOTE: There is no second rising in this recipe so that you get flat loaves.
Classic Greek Pita
Dressing
1/2 cup water
1/8 teaspoon dry, unflavored gelatin
1/3 cup white vinegar
1/2 cup olive oil
1/2 teaspoon finely minced red bell pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon worcestershire sauce
1/8 teaspoon coarse ground black pepper
dash parsley
dash oregano
dash thyme
dash basil
1 tablespoon grated Romano cheese
1 tablespoon grated Parmesan cheese
2 tablespoons egg substitute
1 cup (4-ounce package) crumbled feta cheese
1/2 cup tomato, seeded and diced
1/4 cup cucumber, thinly sliced and chopped
1/4 cup red onion, diced
6 cups romaine lettuce, chopped
1/4 cup red cabbage, shredded
1/4 cup carrot, shredded
4 Indian breads – see recipe above (or 4 pitas)
Recipe
1. Make the dressing by first dissolving the gelatin in the water. Heat the mixture in the microwave on high for two minutes or until it begins to rapidly boil. Add the vinegar, then whisk while adding the oil. Add bell pepper, salt, garlic powder, worcestershire, black pepper, parsley, oregano, thyme and basil. Let dressing cool for about 15 minutes before adding cheeses and egg substitute. Whisk until slightly thicker, then chill. Overnight refrigeration makes the dressing thicker.
2. Make the Greek topping for the sandwiches by combining the crumbled feta cheese, tomato, cucumber, and red onion in a small bowl.
3. Prepare the salad by combining the romaine lettuce, red cabbage and shredded carrot in a large bowl and toss.
4. Prepare the sandwiches by first microwaving each pita for 20 seconds.
5. Fold each pita in half like a taco, then add 1 to 1 1/2 cups of the romaine salad into the bread.
6. Add 1/2 to 1/3 cup of the greek topping to each sandwich.
7. Pour about a tablespoon of dressing over each sandwich and serve.
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