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A flatbread is bread made usually with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pita bread. Flatbreads range from below one millimeter to a few centimeters thick so that they can be easily eaten without being sliced.
Heat oil in a small heavy skillet over medium heat until it shimmers. Cook garlic, turning once, until pale golden, about 1 minute. Discard garlic and remove skillet from heat, then stir in oregano.
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In Greece the word pita means "pastry" and is usually used for various cakes and pastries like spanakopita (spinach pie) and karydopita (walnut cake) unrelated to the English language "pita" flatbread. [32] Traditional breads in Greek cuisine are leavened loaves, [33] such as the round καρβέλι karvéli or the oblong φραντζόλα ...
1 / 2 tsp dried Greek oregano; 6 Ladopsomo Breads or grilled pocketless pitas; 1 cup feta, crumbled; 1 / 2 small red onion, thinly sliced; 1 cup thinly sliced mustard greens or kale; 2 plum tomato, coarsely chopped; 4 radish, cut into matchsticks; 6 pickled pepperoncini, stemmed and cut into thin rings; 12 pitted kalamata olives, chopped
In Arab countries, pita bread is produced as a round flatbread, 18 cm (7 in) to 30 cm (12 in) in diameter. It is thin and puffs up as it bakes. It is thin and puffs up as it bakes. Since it does not contain any added fat, it dries out rapidly and is best consumed while still warm; later, it may become chewy.
Coat small frying pan with cooking spray. Add egg substitute, tomatoes, baby spinach, and feta cheese to pan and scramble together till eggs are cooked. Toast pita. Stuff egg mixture in pita ...
Whisk olive oil and red wine vinegar in large bowl. Season dressing with salt and pepper. Mix tomatoes, cucumber, bell pepper, red onion, radishes, and parsley into dressing.