"The "pocket" in pita bread is created by steam, which puffs up the dough. As the bread cools and flattens, a pocket is left in the middle."
Wikipedia: Pita or pitta (pronounced /ˈpi:ËtÉ™/ PEE-tÉ™) is a round pocket bread widely consumed in many Middle Eastern and Mediterranean cuisines.
47-inch whole wheat pita breads
2 cups sliced zucchini
1 cup sliced black olives
1 cup chopped green peppers
1 ½ cups grated mozzarella cheese
1 ½ cups grated monterrey jack cheese
¼ cup Parmesan cheese
oregano
Preheat oven to 500°
Place 2 pita breads on baking sheet. Spread each with ¼ of tomato sauce. Top with vegetables and cheese. Sprinkle with oregano. Bake 15 minutes or until the cheese begins to bubble and brown. Repeat with remaining pita breads.
Tomato Sauce
1 ½ cups tomato puree
¼ cup water
2 table spoons olive oil
¼ teaspoon hing
1 teaspoon sweet basil
1 teaspoon salt
1 teaspoon oregano
In saucepan heat olive over medium heat. Add hing and basil and stir in puree, water, and salt. Cover and bring to a boil, reduce heat, and simmer for 15 minutes, stirring occasionally. Remove from heat and stir in oregano.
Parmesan cheese nearly always has cow rennet in it. To find a list of vegetarian cheeses go to http://cheese.joyousliving.com/
Be careful of the other cheeses and only pick those that are vegetarian (non rennet).
Watch out for Boar’s Head cheese as the deli person has two electric cutters, one for meat and one for cheese. But the workers are not strict with what machine they use. I watched them cut meat on one machine and then my cheese on the same machine. Gross. I threw the cheese out and haven’t got Boar’s Head since. Sorrento mozarella is cool and it is in most stores and at a reasonable price. Horizon and Amish are good too as are Cabot cheddars.
Also mono and di-glicerides are almost 100% of the time derived from dead animals. So when you buy bread and other things, watch out for these common ingredients. These glicerides are not in some of the pitas, however.
Finally, we aren’t supposed to eat grains cooked by karmis. Recooking pita bread… that’s iffy… but I do it…
Devotees in Germany and maybe other European countries may use “Montello Bio-Stick” from “bio-verde”, made with microbial rennet, available e.g. at Reformhaus.
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Ein super Parmesan-Ersatz ist der “Montello Bio-Stick” Hart-Käse der Marke “bio-verde”, erhältlich z.B. in Reformhäusern.
Übersichten von Käsesorten mit mikrobiellem Lab finden sich z.B. unter
http://www.vebu.de/gesundheit/lebensmittel/615-kaese-ist-nicht-gleich-kaese-welches-lab-steckt-worin
http://www.vebu.de/attachments/Labliste.pdf
oder
http://www.gour-ni-times.de/site/kaeseliste_liste.htm