Ooey-Gooey Veggie Pita

July 25, 2016
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Serves 4
Prep time
5m
Cook Time
15m

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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!


Ingredients

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

Instructions

  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).

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  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.

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

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  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).

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  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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