Peppered pork pitas with garlic spread
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This is my family favourite. Don’t know why – it looks so simple, but even my kids can’t stop eating till the plates are empty. You can buy pitas and just warm them, your dinner will be very quick, but I like homemade pitas. I’ve tried a few recipes, but this one I liked most, because all pitas were perfectly baked from the first time.
Peppered pork pitas with garlic spread
Time needed:
Yields: 4 servings
Calories: 623 kcal / 1 serving
Ingredients:
1 cup = 237 ml
- For pitas:
- 250 g flour
- 10 g fresh or 3 g dried yeast
- 1/2 tsp. salt
- pinch sugar
- 150 ml water
- 1 1/2 tsps. oil
- For the sauce:
- 1/2 cup light mayonnaise or sour cream
- 2 tbsps. skim milk
- 2 cloves garlic, crushed
- For the pork:
- 500 g pork tenderloin, cut in bite size stripes
- 2 tbsps. oil
- 1 tsp. freshly ground peppers
- 1 big red bell pepper, cut in stripes
Directions:
- First of all make pita dough. It should be elastic and smooth. Put in a warm place to double, it can take about 1 hour.
- Knead a little bit the dough and devide to 5 or 6 balls. Cover and leave to rest for 10-15 minutes in a warm place.
- Preheat oven to 250°C, put in an oven baking tray to heat. Roll dough balls to 0,5cm thin patties and leave to rest for 10 minutes.
- Bake in an oven one by one pitas for 4-5 minutes. Don’t open oven doors without need. If you will see that edges of the pitas starts to brown, take it out. Cover baked pitas with kitchen towel to soften.
- Prepare the sauce – in a bowl mix mayonnaise, milk and crushed garlic. Set a side and let mix flavours.
- In another bowl mix pork stripes with salt, peppers and one tablespoon of oil. Heat the pan with another tablespoon of oil and saute bell pepper stripes. When bell pepper starts to soften, add pork and bake for 5-6 minutes, stirring occasionally.
- Call everyone to the table. Cut pitas in half (I use scissors for that) and add into pita pockets pork and sauce.
- Enjoy!
Source: pork and sauce are from Betty Crocker – Diabetes. Easy Family Meals Vol.15, No.5, but pitas are from[/lang_en]Aguonėlė
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