Tasty ideas
Just add Mr.Pitta to it!
Get creative in the kitchen with Mr.Pitta! Take a look through our collection of easy
and delicious recipes using Australia’s favourite pitta bread and baked goods.
BREKKIE FOLD
Ingredients:
-
Mr. Pitta Pitta Bread
-
1 – 2 eggs
-
Bacon
-
Tomatoes
-
Avocado
-
Mushrooms
-
Spinach
-
Salt & pepper
-
Olive oil
-
Oregano
Method: Season the pitta bread with olive oil, cracked pepper, salt, and oregano. Cook both sides until golden. Fry bacon, eggs, mushrooms, tomatoes, and spinach. Place pitta on a plate, add bacon, mushrooms, tomatoes, spinach, and eggs on one half, then fold over the other half. Serve with sliced avocado. Enjoy your brekkie fold!
STEAK SANDWICH
Ingredients:
-
Mr. Pitta Long Roll
-
250g grilling beef steak
-
Garlic aioli
-
Onions
-
Butter
-
Salt & pepper
-
Oil
-
Rocket
-
American mustard
-
Chips
-
Tomato sauce
Method: Slice the Mr. Pitta Long Roll in half. Caramelize onions in butter over medium-low heat. Season and cook steak to your liking in a hot, oiled pan. Grill roll halves until lightly toasted. Spread garlic aioli on the bottom piece, add rocket, steak, and caramelized onions. Spread the top with American mustard, assemble, and serve with chips and tomato sauce. Take a big bite and enjoy!
CLASSIC HAM SANDWICH
Ingredients:
-
Mr. Pitta Round Roll
-
Ham
-
Lettuce
-
Cheese
-
Tomato
-
Butter
-
Mayonnaise
Method: Start by slicing the Mr. Pitta Round Roll in half to create a top and a base. Spread a layer of mayonnaise on the inside of the base. Next, add fresh lettuce, ham, cheese, and tomato, and then place the second piece of bread on top. A classic ham sandwich the whole family will love!
GARLIC FOCACCIA
Ingredients:
-
Mr. Pitta Long Roll
-
Garlic
-
Butter
-
Fresh parsley
-
Salt
Method: Begin by slicing the Mr. Pitta Long Roll in half lengthwise and placing it cut side up on a baking sheet. In a small bowl, prepare garlic butter by mixing plenty of butter with finely chopped fresh garlic, cracked salt, and chopped fresh parsley. Spread this garlic butter mixture evenly over the bread. Bake for 10-15 minutes until slightly golden, then cool and slice to your preferred serving size. The perfect addition to any meal!
PITTA CHIPS
Ingredients:
-
Mr. Pitta 17cm Pitta Bread
-
Chives
-
Salt & pepper
-
Oregano
-
Olive oil
Method: Season the Mr. Pitta 17cm Pitta Bread by brushing olive oil on both sides and adding cracked pepper, salt, and oregano. Cook the bread in a pan until it turns golden, then cut it into rectangles and sprinkle with chopped chives. Serve with your favourite dips for delicious pitta chips!
GARLIC PITTA BREAD
Ingredients:
-
Mr. Pitta 21cm Pitta Bread
-
Garlic
-
Butter
-
Fresh parsley & chives
-
Salt
Method: Slice the Mr. Pitta 21cm Pitta Bread in half lengthwise and place it on a baking sheet, cut side up. In a small bowl, mix butter with finely chopped garlic, cracked salt, and fresh parsley until well combined. Spread this garlic butter evenly over both sides of the bread. Cook the bread in a pan until golden, sprinkle with chopped chives, and slice for serving. Enjoy your garlic pitta bread!
NEAPOLITANA PIZZA
Ingredients:
-
Mr. Pitta 23cm Pitta Bread
-
Pizza sauce
-
Buffalo mozzarella
-
Cherry tomatoes
-
Basil
-
Olive oil
-
Cracked salt
-
Oregano
Method: Preheat your oven to 220°C (430°F). Place a the Mr. Pitta 23cm Pitta Bread on a baking sheet. Spread pizza sauce, add buffalo mozzarella slices and halved cherry tomatoes. Bake for 10-15 minutes until the crust is golden and cheese is melted. Top with fresh basil, oregano, cracked salt, and a drizzle of olive oil. Slice and serve your tasty Neapolitana pitta pizza!
pOTATO pizza
Ingredients:
• Mr. Pitta 25cm Pitta Bread
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 30g mozzarella, torn
• 30g fior di latte, torn
• 1 thinly sliced potato
• 1 tablespoon rosemary
• Sea salt flakes to season
• Black pepper to season
Method: Preheat oven to 240°C. Combine garlic and oil in a small bowl and season with salt. Spread over Mr. Pitta pizza base, leaving a 1cm border. Scatter over mozzarella and arrange potato in a single layer on top. Bake for 10 minutes, then top with rosemary and fior di latte and cook for a further 5 minutes or until cheese has melted and pizza base edge is golden and crisp. Season with black pepper and serve.
euro beef burger
Ingredients:
• Mr. Pitta Burger Buns
• 1kg minced beef
• 1 egg, beaten
• 3/4 cups dry bread crumbs
• 3 teaspoons evaporated milk
• 1/8 teaspoon black pepper
• 2 cloves garlic, minced
• Tomato relish
• Tasty cheese slices
• Fresh salad to serve
Method: Preheat grill on high heat. In a large bowl, mix the minced beef, egg, bread crumbs, evaporated milk, black pepper and garlic using your hands. Form the mixture into 8 hamburger patties. Lightly oil the grill and grill patties 5 minutes per side, or until well done. Stack patties, cheese, salad and relish on Mr. Pitta burger buns and serve.
GREEK lamb gyro
Ingredients:
• Mr. Pitta 14cm Pitta Bread
• 60ml white wine
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 tablespoon fresh oregano
• 2 garlic cloves, minced
• 500g sliced lamb
• Fresh salad to serve
• Low fat tzatziki to serve
Method: Combine wine, lemon juice, oregano and garlic in a glass or ceramic bowl. Add the lamb and stir to coat. Cover and place in the fridge for 30 minutes to marinate. Preheat a barbecue or grill on medium-high. Add the lamb to the grill and cook, turning once, for 5-6 minutes or until lightly charred and cooked through. Lightly grease Mr. Pitta 14cm pitta bread with olive oil and grill until golden. Serve lamb on pitta bread with fresh salad, top with tzatziki and serve.
falafel with yogHurt dip
Ingredients:
• Mr. Pitta 21cm Pitta Bread
• 250g tinned chickpeas
• 1 lemon, juiced
• 1 handful fresh parsley
• 1 garlic clove, crushed
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 2 tablespoons flour
• 1 tablespoon olive oil
• 100g Greek yoghurt
• Pinch of paprika
• Salt & pepper to taste
Method: Combine chickpeas, lemon juice, parsley, garlic, cumin, coriander, flour, salt and pepper in a food processor until well combined. Shape the mixture into 6 falafel balls and refrigerate for 30 minutes. Place yoghurt, garlic, lemon juice, paprika, salt and pepper in a small bowl and mix well to combine. Heat oil in a large non-stick fry pan over medium heat. Cook the falafels for 4-5 minutes each side until golden in colour. Serve the falafel balls with the yoghurt dip, a fresh green salad and pitta bread!
spicy hummus DIP
Ingredients:
• Mr. Pitta 21cm Pitta Bread
• 250g tinned chickpeas
• 3 tablespoons tahini
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/4 cup water
• 3 cloves garlic, crushed
• 1/2 teaspoon ground cumin
• 1 pinch paprika
• 1 sprig fresh rosemary
Method: Place garbanzo beans, tahini, olive oil, lemon juice, water, garlic and cumin into a food processor and process until smooth for aapproximately 1 minute. Transfer to a bowl and sprinkle top of hummus with paprika and fresh rosemary. Lightly grease Mr. Pitta 21cm pitta bread with olive oil and grill until golden. Cut into wedges and serve with fresh hummus.
Cheesy Chicken Pitta Wedges
Ingredients:
-
Mr. Pitta 17cm Pitta Bread
-
12 ounces cream cheese, softened
-
2 cups diced cooked chicken
-
3 green onions, chopped
-
1/4 cup chopped purple onion
-
1/4 cup sour cream
-
1 1/2 cup (6 ounces) shredded cheese with peppers
-
2 cloves garlic, minced
-
1 teaspoon ground cumin
-
1 teaspoon chili powder
-
1/4 teaspoon salt
-
1 cup chopped red bell pepper (optional)
Method: Preheat the oven to 375°F (190°C). In a large bowl, mix the first 10 ingredients and the red bell pepper if using. Slice each pita in half horizontally, spread the mixture over the cut sides, then cut into wedges and place on ungreased baking sheets. Bake for 8–10 minutes until golden and bubbly, garnish as desired, and serve immediately.
Dressed-Up Pitta Pizza
Ingredients:
-
Mr. Pitta 21cm Pitta Bread
-
1/4 cup prepared pesto sauce, divided
-
1/2 cup shredded mozzarella cheese, divided
-
1/2 cup quartered artichokes, drained well
-
1/4 cup sliced roasted bell peppers, drained well
Method: Preheat the oven to 220°C (450°F) and lightly grease a baking sheet. Place the pita breads on the sheet, spread with pesto, then top with mozzarella, artichokes, and bell peppers. Bake for 7–10 minutes until heated through and golden, then slice and serve. Customize toppings as desired, or use pizza sauce for a more classic version.
Breakfast Pita Pizza
Ingredients:
-
Mr. Pitta 17cm Pitta Bread
-
5 large eggs
-
1 cup shredded mozzarella cheese
-
2/3 cup pizza sauce
-
4 strips of bacon - cooked and crumbled
-
1 Tablespoon milk
-
1/4 teaspoon salt
-
pepper - taste
Method: Preheat the oven to 375°F. Cook the bacon until crispy (about 15 minutes), and while it cooks, prepare the scrambled eggs by whisking eggs, milk, salt, and pepper, then cooking them in a lightly greased skillet over medium-high heat until just set. Spread pizza sauce over pita breads on a baking sheet, then top with the scrambled eggs, crumbled bacon, and cheese. Bake for about 5–6 minutes, or until the cheese is melted, then serve warm.
Spicy courgette pitta
pockets
Ingredients:
-
1 large 21 cm wholemeal Mr. Pitta bread
-
1 courgette
-
trimmed and thinly sliced lengthways
-
2 tsp harissa paste
-
2 tsp olive oil
-
small handful broad beans
(fresh or frozen) -
2 tbsp hummus
-
1/2 cup quartered
-
1 spring onion
finely sliced -
1 tsp tahini paste
-
small garlic clove
crushed -
squeeze lemon juice
-
1 tbsp Greek-style yogurt
Method: Toss the courgette slices with harissa and olive oil, season, then cook on a hot griddle pan for about 2 minutes on each side or until tender, and set aside. Cook the broad beans in boiling water for 2 minutes, drain, cool under running water, remove and discard the outer skins, then mix the peeled beans with hummus and spring onion in a bowl. In a separate bowl, combine tahini, garlic, lemon juice, and yogurt. Toast the pitta, split it into two pockets, fill with the hummus mixture, add the spicy courgettes, and finish with a drizzle of the yogurt dressing.
Jalapeno Popper Pita Pizza
Ingredients:
-
Mr. Pitta 21cm Pitta Bread
-
1 oz cream cheese, softened
-
1 tbsp ranch dressing
-
1/2 tsp Gourmet Garden Garlic, or garlic powder1 whole wheat pita bread
-
1 oz cream cheese, softened
-
1 tbsp ranch dressing
-
1/2 tsp Gourmet Garden Garlic, or garlic powder
-
1 fresh jalapeño, sliced (seeds removed if you prefer)
-
1/4 cup chicken breast, cooked
-
1/2 cup cheddar cheese, shredded
-
1 tbsp butter, melted
-
1/4 cup panko bread crumbs
Method: Preheat the oven to 425°F. In a small bowl, combine cream cheese, ranch dressing, and garlic, whisking until smooth and evenly mixed, then spread the mixture over pita bread like pizza sauce, leaving about a ½-inch border. Top with diced chicken, sliced jalapeño, and cheddar cheese, then toss panko breadcrumbs with butter until evenly coated and sprinkle over the top. Bake for 7–10 minutes, or until the cheese is bubbly and the breadcrumbs are golden brown.
Garlic Pita Bread Bites
Ingredients:
-
Mr. Pitta 17cm Pitta Bread cut in half
-
1 in 1/2 tablespoons butter
-
1/2 teaspoon crushed garlic
-
1/2 teaspoon dried Italian-style seasoning
-
1 tablespoon grated Parmesan cheese
Method: Preheat the oven to 350°F (175°C). Open the pita bread halves and roughly cut them into about 2-inch pieces, then arrange them on a medium baking sheet. In a small saucepan over medium heat, melt the butter and stir in the garlic and dried Italian-style seasoning. Pour this mixture over the pita pieces, then sprinkle with Parmesan cheese to taste. Bake in the preheated oven for about 10 minutes, or until the bread is lightly browned.
Mexican-Style Flatbreads
Ingredients:
-
2 teaspoons olive oil
-
1 onion sliced
-
340g lean ground beef
-
3 cloves garlic, minced
-
2 teaspoons chilli powder
-
1/2 teaspoon each ground coriander and ground cumin
-
1/4 teaspoon salt
-
3/4 cups frozen corn kernels
-
3 tablespoons sour cream
-
1/2 cup chopped fresh cilantro
-
2 toasted whole wheat Mr Pitta round rolls
-
1 Roma tomato, seeded and chopped
-
1 cup shredded iceberg lettuce
Method: In a nonstick skillet, heat oil over medium heat and cook the onion, stirring often, until softened, about 7 minutes. Add the beef and cook, breaking it up with a spoon, until browned on the outside but not fully cooked, about 2 minutes. Stir in the garlic, chilli powder, coriander, cumin, and salt, and continue cooking until the beef is no longer pink, about 3 minutes.
Add the corn, 2 tablespoons of sour cream, and 2 tablespoons of water, and cook while stirring until the corn is heated through and the mixture becomes slightly saucy, about 2 minutes, then stir in half of the cilantro. Spoon the beef mixture over the cut sides of the pitas and top with tomato, lettuce, and the remaining sour cream and cilantro.
Grilled Lamb Koftas with
Cucumber Raita
Ingredients:
Cucumber Raita:
-
1/2 cup plain Balkan-style yogurt
-
1/3 cup grated peeled cucumber squeezed and patted dry
-
2 tbsp finely chopped fresh mint
-
2 tsp lime juice
-
1 clove garlic finely grated or pressed
-
pinch each salt and pepper
Koftas:
-
450g ground lamb
-
half small onion, chopped
-
1/3 cup chopped fresh cilantro
-
4 cloves garlic, minced
-
2 tsp chilli powder
-
1 tsp ground coriander
-
1/2 tsp ground cumin
-
1/4 tsp paprika
-
1/4 tsp each salt and pepper
-
Mr. Pitta 19cm Pitta
-
2 tsp olive oil
-
1 cup coleslaw mix or shredded cabbage
-
1 lime cut into wedges
Method:
Cucumber Raita: In a small bowl, stir together yogurt, cucumber, mint, lime juice, garlic, salt, and pepper. Set aside until ready to serve.
Koftas: In a large bowl, mix lamb with onion, cilantro, garlic, chilli powder, coriander, cumin, paprika, salt, and pepper. Shape into eight 4-inch sausage-like ovals, then thread onto skewers. Brush with oil and grill over medium-high heat for 8–10 minutes, turning once, until cooked through and no longer pink.
While the koftas cook, grill the pitas over medium-high heat for about 2 minutes, turning once, until warmed and lightly grill-marked. To serve, top the pitas with raita, coleslaw, and koftas, and finish with lime wedges if desired.
ZA’ATAR TOFU MR PITTA WRAPS
Ingredients:
-
Mr. Pitta 17cm Small
-
1 package super firm tofu
-
1 small yellow onion
-
1 large bunch Swiss chard (about 8 ounces)
-
1 medium zucchini or yellow squash (about 8 ounces)
-
1/3 cup olive oil
-
2 tablespoons za'atar
-
1 1/2 teaspoons garlic powder or granules
-
1 teaspoon kosher salt
-
1/4 teaspoon ground black pepper
-
1 medium lemon
-
8 ounces of hummus
Method: Drain and cube 1 package of extra-firm tofu, dice 1 small yellow onion and 1 medium zucchini, and trim 1 bunch of Swiss chard, separating and chopping the stems and leaves. Heat 1/3 cup olive oil in a large pan over medium-high heat, then sauté the onion and chard stems for about 4 minutes. Add the tofu, zucchini, 2 tablespoons za’atar, 1 1/2 teaspoons garlic powder, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper, reduce the heat to medium, and cook for about 6 minutes until tender.
Stir in the chard leaves and cook for 2 minutes until wilted. Toast the 17cm Mr Pitta bread, spread with hummus, fill with the tofu and vegetable mixture, fold, and serve with lemon wedges.
Scrambled Chickpea and
Spinach Pitas
Ingredients:
-
6 x 15-ounce cans garbanzo beans, drained and rinsed
-
1/4 cup coconut oil
-
1 medium onion, diced
-
2 medium red bell peppers, cored, seeded, and diced
-
2 1/2 tsp ground cumin
-
2 tsp ground turmeric
-
1 tsp garlic powder (salt-free)
-
1 tsp kosher salt
-
6 cups baby spinach, roughly chopped
-
17 cm Mr Pitta breads, halved
Method: Place half of the chickpeas into a food processor and pulse until lightly mashed but still chunky, or mash them in a large bowl using a fork, then set aside. Heat the coconut oil in a large deep skillet over medium heat, add the onion, and cook for 4–5 minutes until softened. Stir in the red bell peppers, cumin, turmeric, garlic powder, and salt, and cook for another 4 minutes until the peppers are tender.
Add both the mashed and whole chickpeas to the skillet and stir well to combine, cooking for about 5 minutes until heated through. Add the spinach and cook for 2–3 minutes, stirring gently, until wilted. Remove from the heat and spoon the chickpea mixture into the pita halves, using about 3/4 to 1 cup filling per pita.
Mediterranean Pita Breakfast Pockets
Ingredients:
-
Mr Pitta 14cm Pitta Bread
-
4 large eggs, room temperature
-
Salt and black pepper
-
2 whole-wheat pita breads, halved
-
1/2 cup hummus
-
1 medium cucumber, thinly sliced
-
2 medium tomatoes, diced
-
Fresh parsley, chopped
-
Hot sauce (optional)
Method: Bring a medium saucepan of water to a boil, then gently add the room-temperature eggs and cook for 7 minutes. Drain and cool the eggs under cold running water before peeling and slicing. Lightly season the egg slices with salt and set aside.
Spread 2 tablespoons of hummus inside each halved 14 cm Mr Pitta bread pocket. Fill with cucumber slices, diced tomato, and sliced egg, then season with salt and black pepper. Finish with fresh parsley and a dash of hot sauce, if desired.
Chicken & Pesto Pita Pizza
with Buffalo Mozzarella
Ingredients:
-
Mr. Pitta 19cm Pitta Bread
-
350g Whole Chicken
-
1/3 cup pesto
-
150 g buffalo mozzarella, sliced
-
280g artichokes, drained and quartered
-
1/3 cup pitted black olives
-
1 handful rocket leaves
-
Olive oil and extra pesto, for drizzling
-
Salt and freshly ground black pepper, to taste
Method: Preheat the oven to 200°C and line a baking tray with baking paper. Place the Mr Pitta bread rounds onto the tray and spread each with pesto. Top evenly with buffalo mozzarella, artichokes, whole chicken pieces, and black olives.
Bake for 5–7 minutes, or until the cheese has melted and the pita bases are crisp. Remove from the oven, top with rocket leaves, drizzle with olive oil and extra pesto, season with salt and black pepper, and serve warm.
Mr Pitta Bread’s Beef Kebab Recipe
Ingredients:
-
2 lbs lean ground beef
-
3 garlic cloves, minced
-
1/2 small red onion, finely diced
-
1 cup fresh parsley, chopped
-
1 tbsp ground cumin
-
1 tbsp ground coriander
-
1 tbsp smoked paprika
-
1 tsp ground cinnamon
-
1 tsp garlic powder
-
2 tsp salt
-
Black pepper, to taste
To Serve:
-
Mr Pitta' 19cm Pitta Bread
-
Store-bought tzatziki
-
Chopped cucumber
-
Red onion, thinly sliced and soaked in lemon juice
-
Crumbled feta cheese
-
Fresh mint, chopped
Method: Preheat your oven to 450°F and line a sheet pan with parchment paper. In a large bowl, combine all the beef kebab ingredients and mix thoroughly with your hands until evenly combined and well seasoned. Transfer the mixture to the prepared sheet pan and press it into an even rectangle about 3/4 inch thick, then use a sharp knife or bench scraper to cut it into long kebab-style strips about 1–1½ inches wide, keeping them together on the pan.
Bake for 15–16 minutes until fully cooked through, then optionally broil on high for 1–2 minutes for a crispier finish, watching closely to prevent burning. Serve hot with Mr Pitta 19cm bread, tzatziki, and toppings such as cucumber, feta, mint, and pickled red onion.
Fresh & Flavorful Greek
Pita Pocket Delights
Ingredients:
-
1 (15.5-ounce) can chickpeas, drained and rinsed
-
1/2 pint cherry tomatoes, chopped
-
1/4 small red onion, chopped
-
1/4 English cucumber, chopped
-
1/2 cup crumbled feta cheese
-
1 cup arugula, chopped
-
8 ounces store-bought tzatziki
-
Mr Pitta 14 cm Pitta Bread, 2 to 3 pita pockets, halved
Method:
In a medium mixing bowl, combine the chickpeas, cherry tomatoes, red onion, cucumber, feta, arugula, and tzatziki, stirring until everything is well mixed and evenly coated. If you prefer warm pita, heat the pita pockets in a microwave or toaster oven for a few minutes until soft and warm, then slice them in half and generously fill each pocket with the chickpea mixture.
Any leftovers can be stored in the refrigerator for 3 to 4 days, making the filling perfect for meal prep since it can be prepared ahead of time and kept chilled until ready to use. For a convenient grab-and-go option, you can fully assemble the pita pockets and wrap them in foil; they hold up well for transport thanks to the thick pita bread.
