Pita pockets

Vibrant Life, Jan-Feb, 2003 by Julianne Aranda, Georgia E. Hodgkin

A standard bread throughout the Middle East, pocket bread has many names--pita, Arab bread, Armenian bread, Israeli flat bread, khubz, and, in some American supermarkets, sandwich pockets. In the Middle East they are commonly served as tidy and tasty containers for meats and salads.

So many times people get locked into a standard eight to 10 recipes that are quick and easy. Are you ready to try something tasty and new, but do you find breaking out of that habit a challenge? Including in our meals foods from different cultures, having a multitude of colors, textures, tastes, and aromas, helps to remove the doldrums of the meal habit patterns that we sink into. The following pages contain a variety of tasty, low-fat, cholesterol-free recipes for fillings that could be served between bread or in tortilla wraps, but they are best served in pita bread.

Meals planned around fruits, vegetables, legumes, and whole grains provide a foundation for good nutrition: a wide array of vitamins, minerals, antioxidants, and fiber. All of these nutrients are often in short supply in the American diet.

Pocket sandwiches remove most of the possibility of drips and spills (no absolute guarantees!). To use them this way, just tear or cut them open and fill the pockets. Pocket bread can be cut into wedges, baked to a crispy crunch, and served with dips.