I’ve baked bread many times, from pan de sal to filled rolls to fancy loaves, but I’ve never tried making flat breads. It’s a frustration, really. We love Indian breads, naan and paratha in particular, but the kneading technique is different, and I’m still mustering the guts to try. Among Middle Eastern and Mediterranean flat breads, we like pita. And, of course, we’re crazy over Mexican tortillas.
Until I can successfully bake flatbreads at home, we buy, as we did last night. So, for our late breakfast today, we had pita filled with so many things. Basically, the leftover omelet from yesterday’s breakfast plus fresh vegetables.
Fully-loaded breakfast pita
- Cut the potatoes into small cubes.
- Pour enough cooking oil into a frying pan to reach a depth of half-inch. Heat to smoking point.
- Fry the potatoes until golden and crisp.
- Scoop out the potatoes. Pour off the oil leaving only about a tablespoonful in the pan.
- Reheat the oil. Add the corn and bell pepper. Sprinkle with salt and pepper. Cook until just done.
- Add the chicken (or whatever cold meat you’re using). Cook, stirring, until heated through.
- Put the potatoes back into the pan. Stir. Sprinkle with salt and pepper.
- Pour in the beaten eggs. Sprinkle salt and pepper again. Allow to set a bit before stirring. When the eggs are fully set, transfer the contents of the pan to a plate.
- Heat the pita, one at a time, until puffed and toasted. Flip to lightly brown the other side too.
- Using kitchen shears, cut along the edge of each pita to form a pocket.
- Holding the bread with one hand, start stuffing it with the filling — lettuce, egg mixture, tomatoes, cucumber and cheese.
- You can drizzle in your favorite sauce before biting in. Sriracha, horseradish sauce and raita are all good.