Monday, May 17, 2021

Stuffed Grilled Pita

Developed April, 2021. A quick, warm breakfast, crisp on the outside, soft and smooth on the inside. H/T Dan Sousa for scissors tip.

1 pita loaf
1/4 c hummus
1 tsp olive oil
pinch of kosher salt
pinch of granulated garlic

Trim off the rim of the pita with a scissors, leaving an inch intact to act as a hinge. Carefully open up the pita. Spread hummus on one side, leaving the outer half-inch bare. Press the other half firmly in place. Heat a small skillet over medium and add half the oil. When hot, place the stuffed pita in the skillet. Drizzle the remaining oil on the top and fry for about two minutes until the bottom is lightly browned and crisp. Flip the pita, season with the salt and garlic, and fry another two minutes. Cut into quarters with a sharp knife. Serves one. Variation: Cut into six or eight pieces as a hot appetizer.

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