Ooey-Gooey Veggie Pita

July 25, 2016
Serves 4
Prep time
Cook Time

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The thing I hate most about ordering vegetarian fare in restaurants is how dry so many items are- particularly pitas. So, I have worked years to perfect this, but the inspiration actually comes from a menu item at Theo’s in St. Augustine called “The Natural”. I have found a way to make this in my home so that I don’t have to spend a half a day in my car driving down to my hometown every week. What I have come up with is different than “The Natural” but it still has the ooey-gooey soul of one of my favorite foods.

There’s a secret in the sauce I will tell you about to make it 4 napkins good!


  • Naan Flatbread (Stonefire Authentic Flatbread Tandoor Baked Naan Original)
  • Lettuce, Tomatoes, Onions, Cucumbers, etc


  1. Set oven to 350 degrees

  2. On a cookie sheet (or casserole dish), place your Naan flatbread. We like Stonefire Authentic Flatbread Tandoor Baked Naan Original (that's a mouthful).

  3. Spread Tzatziki sauce (which is cucumbers and greek yogurt) over the Naan flatbread just like you would mayo on bread, but a bit thicker.

  4. Put some slices of provolone cheese on top (we used two- three on each one).

  5. Bake for about 10 min (or until the cheese starts turning brown).

  6. While it is baking, cut up the salad-y ingredients.

  7. Take out of oven and let cool slightly.

    Top with the salad-y stuff (or just tomatoes if you are like me).

  8. Fold in half and wrap with wax paper (I wrapped it around and around twice and then tucked the bottom in) because, as I stated before, it is ooey-gooey!


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