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Ruth's Bread & Breakfast (Pita Pockets Stuffed with Scrambled Eggs)

(Shared recipe submitted by Ruth Burbage.)

Ruth writes: "I had a wonderful time this morning making pita bread. None of the recipes I found really gave too much information so I combined common sense, instructions and ingredients from about three recipes. The result was wonderful! I was tired of the local store not always having them, as well as hating to pay the price. Here's how I did it."

Pita Bread

Put water, oil, sugar, salt and garlic in glass measuring cup; warm in microwave to 110-120°. My machine calls for putting the yeast in first, then flour and last, liquid. Follow the instructions for your machine. Choose manual and go watch television or something. Take the dough out and place on floured surface. Divide into 12 pieces. Flatten and roll into about 5 or 6-inch circle (my circles were not as round as the bought ones). They should be 1/8 to 1/4-inch thickness. (Not too thin or they will be like crackers!) Place on baking sheets that have been lightly sprayed with cooking oil. Cover with a damp towel and let rest 20-25 minutes. (You can use a baking stone, but it must be preheated with the oven, so let the dough rise on sheets.) Bake in a preheated 500° F oven for 5-8 minutes. Watch carefully because they will burn easily. My oven took 6 minutes to be just perfect. They will also look like a blowfish if you know what that is. Now the trick, after baking and while still hot, wrap them in a damp towel and place in paper or plastic grocery bags for 15 minutes. This makes them supple. Remove, cool completely on wire racks. These may be frozen in sealable freezer bags and removed a few at a time as needed.

Notes: You can substitute 1-cup wheat flour for 1-cup of the bread flour if desired. Now I can make my favorite hand-held breakfast for one (or more, as needed).

Pita Scramble Sandwich
   Per person, use:

Melt the butter, sauté the onion and green pepper a few minutes until tender; add meat, beaten egg, salt and pepper. Cook and scramble until done to your liking. Warm or toast pita bread halves. Fill with mixture. You can add a little salsa, taco sauce, jelly, ketchup or, again, whatever you like.

About Ruth: Ruth has published two cookbooks. The first is HAPPY COOKING With Friends & Family. She graciously sent me a copy and it is wonderful, with over 700 recipes. Her newest book is Now You're Cooking with Ruth's Ramblings, which is also the title of her monthly newsletter. If you are interested in purchasing a book, feel free to e-mail her at She will tell you all about it.

Additional recipes submitted by Ruth:
Disclaimer: This recipe was submitted by a visitor and has not been tested by Teri's Kitchen. The corresponding e-mail address may no longer be valid.