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Uses for stale pita?

Any suggestions for ways to use past-its-prime pita other than fattoush? In Boston in February, I can't get hold of really good salad ingredients, so I'm racking my mind for other ideas. I've got two large pitas of the thin-layer type.

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  1. Easiest would be baked pita chips. I cut the pita into triangles, brush with olive oil, sprinkle with garlic powder, oregano leaves, salt, pepper & a little grated parmesan. Bake at 350 for 6-7 minutes, until lightly browned.. Good with soup or as a snack chip.

      1. Cut the pita into strips. Cook with sweated onions and garlic, crushed tomatoes, diced peppers, harissa, cumin, paprika. Add poached eggs; top with parsley and feta. Middle-Eastern chilaquiles.

        Use as a bed beneath roasting chicken with vegetables.

        1 Reply
        1. re: JungMann

          This sounds really good. Maybe I'll make this tonight to go with some leftover fried fish.

        2. Got this recipe this week.

          toast pita, cut into small pieces.

          boil chickpeas in lots of water till they are ready to eat. Put chickpea water in blender with a pinch of baking soda start blender, add a stream of olive oil (they did not give me instructions on how much EVOO to use). You will have a white sauce. Pour over toasted pita (in a bowl) and add some chickpeas on top. Serve with pickles.

          this is a syrian breakfast recipe.

          1. Fatoush salad -- wonderful middle eastern salad that uses toasted pita.

            1. Savory bread pudding with feta, greens, herbs. I like JungMann's idea too.

              1. My first thought was lamejun. Anyone happen to have a recipe?

                Although we'll probably just do the pita chips idea...

                1. Toasted pita blts. Or use the same way. Also tear them up and drop them into the bottom of soup, they work like tortilla chips, soften right up.

                  I've made panini with them before. Butter the outside, and stuff as you would any grilled panini. Actually now I want one. I have eggplant, red peper, fontina, red onion and baby spinach.

                  1. I know, I know, you're in Boston. In NYC, the only thing that tops good halal here, is good halal with pita bread cut up in thin strips in place of the usual rice. A halal guy turned me on to this after he ran out of rice one day on his cart. When he first suggested it to me, I thought it was just a way for him to add another dollar to the tab, but then he says, "You will probably ask for it this way all the time now", and surprisingly, cart man was right. The thin strips of pita bread were an excellent substitute for rice resulting in an even *more* comforting meal. Unbelievable.

                    So in response to your question, I would just put a little olive oil on those pitas, reheat them in a skillet, and then cut them up while they're still hot into thin strips to be used as a substitute for rice.

                    Here's a pic (sans pita tho) --> http://www.facebook.com/pages/HALAL-C...

                    1 Reply
                    1. re: Cheese Boy

                      There is a presentation of kebabs that I've had in Turkish places called 'yogurtlu' that is a take on that. The pita is usually cut into 1" squares, fried or toasted, and then all mixed together with the chopped kebab (doner, chicken, etc.) and yogurt. Very rich and comforting indeed.

                    2. And if they get past the toasting stage, stale pita bread makes
                      the best tasting bread crumbs! Something about pita bread crumbs makes the food they are cooked with extra special. Nice texture, and good flavor.

                      1. what about a savory bread pudding - that is something I would try. Or even a sweet bread pudding, why not???

                        6 Replies
                        1. re: lexpatti

                          These are super-thin pita: they would be terrible in a bread pudding.

                          1. re: BarmyFotheringayPhipps

                            but have you tried it? they too can soak up some goodness - I'm an experimenter so therefore I would try it still. like bread in panzanella salad - pita in fattoush

                            1. re: lexpatti

                              I know enough about the physics of bread pudding to know that these particular pita would dissolve into crumbs in the custard: seriously, you should see these pita, you could read a newspaper through them.

                              There are people who like bread pudding like that -- I believe Allstonian's grandmother used to START her bread pudding with breadcrumbs! -- but I prefer a bread pudding where the bread retains most of its structure through the baking, and these just wouldn't do that.

                              1. re: BarmyFotheringayPhipps

                                Yes, this is totally off my own topic, but my grandmother's bread pudding was unlike any other I've had in that it was made with fresh bread crumbs, which she made by grating stale bread on a box grater.

                                As Barmy said, these are really thin pitas - they're great toasted, and would make a lovely fattoush if it were the time of year to get nice veggies, but I think they would end up both leathery and mushy (and not in a good way!) in a bread pudding unless I did in fact pulverize them into crumbs.

                                1. re: Allstonian

                                  ok, i'm sold - won't experiment. good luck - I also love making my own pita chips with an herb blend of cumin seeds, fennel seeds, bl and red peppercorns, dry thyme, dry rosemary, sea salt and garlic (all in a mill). Also, sometimes just use herb de prov with lil olive oil.

                                  1. re: lexpatti

                                    Frankly, that's the route we're going as well - pita chips. And I think that a different type of pita might work fine in a bread pudding, so go ahead and experiment! It's just that these ones are really not right for it.

                        2. Taste a piece, if good, any number of things! (Brush with oil, and toast is what I'd do)

                          If bad? Frisbee Golf.