A little while ago there was a frenzy of interest on the Sue Dengate Failsafe page on Facebook for home made pita bread. Like everyone else we made them that weekend and we had them for dinner as tacos. Making pita bread was much easier than making tortillas (even with a packet mix) and my little helper thought they were great. The left over pitas lasted quite a few days but were best on the day they were made, then after that toasted in the sandwich press. Tacos are a great way to cater for multiple diet requirements as everyone can serve themselves and add whatever they can eat. If you’re looking for gluten-free pita pockets, head over to Kersten’s Kitchen.
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