--- See some great pita recipes, including Shane Delia's fattoush, in . Stream it free via SBS On Demand. ---
Whether you've got a couple of flatbreads left in the bag and need to use them up or you've been discovering the joy of making your own pita (if you want to jump on that bandwagon, scroll down to the end for a step-by-step guide, plus a gluten-free pita recipe), here are some great ways to use them up.
This 'lasagne' is made usually with , a thin Italian flatbread, but you can also make it with Lebanese flatbreads, toasted until crisp before being layered with a rich, ragu-style sauce and topped with fried eggs.
Another take on this classic Sardinian dish, this one comes from Adam Liaw and can also be made with either pane casarau or pita.
Pita with passata, pecorina and egg Source: Danielle Abou Karam
A classic from the Feast magazine archives, this fatteh is perfect to serve up for a group to share. Lebanese bread is sent back into the oven to crisp up, before being layered with spiced lamb mince, chickpeas and yoghurt sauce.
Lamb fatteh Source: Feast Magazine
This take on the Middle Eastern favourite, from Shane Delia's new series , features three kinds of beans and toasted sumac-dusted breads.
Spring bean fattoush and roast garlic dressing Source: Andrew Dorn
This vibrant take on on the classic Lebanese salad, shared by Ronni Kahn in a recent episode of The Cook Up with Adam Liaw, features colourful tomoto and pomegranate, with crisped bread and creamy feta.
Fattoush salad Source: Danielle Abou Karam
Toasted pita with your favourite dip
It's the obvious way to use up bread - but it's also an excellent way to use up bread! Try it with the below, where crisp toasted pita triangles are perfect for scooping up the rustic hummus. Or dive into our collection of more than 150 dip recipes ._0.jpg?imwidth=1280)
Hummus with spiced lamb Source: Feast Magazine
Deep-fried spiced pita strips add crunch to this warming Lebanese vegetarian soup.
Lentil soup with crispy pita Source: One World Kitchen
This popular Middle Eastern breakfast dish is also perfect in a mezze table for dinner. Crisp shards of bread are layered with chickpeas, yoghurt and toasted pinenuts. A good choice if you don't want to fire up the oven, as the bread can be pan-fried. The recipe is made with dried chickpeas, which are soaked overnight, so it's a good one to start in advance if you know you're going to have bread to use up.
Fatteh with chickpeas Source: Supplied
Aurora Charabati, who grew up eating golden fried garfish served with flatbread fried in the same oil to a crunchy deliciousness, shared this recipe in Food Safari Water.
PLUS
If you want to make your own
“When you make pitas at home, the oven is like a magician’s cave as you watch the dough puff up and transform into bread,” says Paul Hollywood. Here's how to make like a flatbread magician:
