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My First Pita Bread with Stuffing

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My First Pita bread

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Here are some details about my project:
Category Food & Cooking
Type Other
Ingredient Grains, Poultry, Dairy, Vegetables
Method Bake
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Please describe the type of cuisine. Moroccan with a Japanese twist

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Share a little about the ingredients and techniques used to create this dish/item. ?Bread: The dough went through a proofing stage twice and was baked in an ungreased frying pan. Then, it was cut into two and stuffed. ?Stuffing for the big plate:?kinpira gobou or cooked and seasoned burdock roots, carrots, shiitake mushrooms with black seaseme seeds*, ?sauteed onions, grated carrots with green peppers, and ?sauteed onions wrapped in melting cheese, ?chicken marinated in salt and fermented rice mixture and grilled*, sauteed onions, and slices of green peppers sauteed in olive oil ?Stuffing for the small plate: ?canned tuna with chopped onions with mayonnaise, ?natto or fermented soy beans mixed with soy sauce and yellow mustard with nori sea weed ribbons* *Japanese dishes(? parts shown)

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What are you most proud of? The pita bread swelled ON THEIR OWN and created pockets for stuffing as I baked them.

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What advice would you give someone starting this project? You might want to flip the pita bread before its side is too burned.

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