Pita Bread Sandwiches

you can pick this up and eat it without juice running down your arm, the bread holds together to the very last bite. The stuffing is crunchy and wonderful, don’t over cook it.

This is something you might like~ a lot! It is homemade pita bread (or pocket bread) that is stuffed with meat, seasoned with curry and mixed with crunchy vegetables, raisins, and chopped apples. The bread is tough and chewy, it holds the stuffing down to the last bite and doesn’t get soft and weepy. It is something you can eat on the run or serve to your company around the dinning table. It is delicious. Curry is one of my favorite seasonings, it has a woody taste and is different from any other spice. We always made these sandwiches down on the river in the summer time. Everyone liked them and they were good warm or cold. They were just good.

Most of the circles will puff up like this, I usually cook two at at a time so they won’t be crowded. It only takes 6 minutes on each load. Cut them in half with scissors when cool~

Make the bread first, and while it is rising, you can start on the stuffing, it only takes a short time from start to finish. The dough needs to rest for a little while so it will relax and you will be able to roll the circles without  resistance, otherwise you will roll and it will fight with you.

this one is ready to stuff, I like them with two or three tablespoons of filling and then flatten them slightly. Don’t forget a spoon of sour cream to top it off.

I have always been amazed that flour, liquid and a rising agent can be combined to make every kind of bread you can imagine and all of them are different. Here goes~

CURRY BEEF PITA SANDWICHES

Pocket Bread
1 pkg. yeast
½ warm water
1 tsp sugar
~ let this sit for 5 minutes

1 c. warm water
3 c flour
1 ¼ tsp salt

Now beat and mix all together and let
rise for 2 hours. Divide into 6 balls
and roll into 7 in. circles on floured board.
Spray 2 cookie sheets with Pam,
lay three circles on each pan and
Let rise for 10 minutes while you preheat oven to 450 degrees. Bake for about 6 minutes, until they start to turn golden,watch that they don’t burn. Cool on wire racks and  then cut in halves, I use kitchen scissors.

Filling:

Brown together:
1 lb. very lean ground meat
1 onion, chopped

Add & cook 4 or 5 minutes:
1 chopped apple
1/3 c white raisins
½ c celery chopped med. fine
2 carrots chopped med. fine
1 ¼ tsp salt
1 tsp curry powder and 2 T white wine

Stuff pockets with filling and add a dollop
of sour cream dressing.