Flatbreads, wraps and pita pockets

Flat, wrap, pocket 
- filled with tasty inspiration

From Mexican tortillas, to Indian chapatis, via Persian pitas, these are bread variations designed as an eating tool to serve and enjoy great foods of the world.

There are so many varieties of breads available in so many places, that to buy rather than bake is the easy option.

Basic Flatbread

If you do want to have a go, try 300g of plain flour mixed into a combination of melted butter (50 g), milk (85 ml) and a pinch of salt.

Mix, rest, divide into 4 balls, roll out to 2mm or 3mm, round or square, and fry in a little oil till they bubble and brown.

 Avocado Mayonnaise

A flatbread of roast chicken strips, avocado drizzled with lemon juice (to stop it browning), watercress and coriander, bound together with Avocado Mayonnaise.

Make a paste of ripe avocado, add a little lemon juice and pinch of Cayenne pepper, then stir in Stokes Real Mayonnaise until the pale green mayonnaise is velvety smooth.

Lamb Pita Pocket

Open the pita bread and fill it with slices of roast lamb and a few baby salad leaves.

In a bowl, mix sweet seedless grapes (halved) and crunchy red onion (sliced). Now, break up some blue Stilton cheese, add 1 tsp of Stokes Mint Sauce and 2 or 3 tbsp Stokes Real Mayonnaise, stirring it into the grapes and onion.

This makes a delicious pita filling with the lamb.

Hoisin Duck Wrap

You see these in 'certain' shops, lurking with the sandwiches, but home made is so much better.

Here's how:

For the Duck: Place 1 or 2 trimmed breasts of duck in a pan, skin side down, no oil. Turn the heat up slowly and cook for 5 minutes to render the fat down and crisp up the skin.

Turn the meat over and transfer the pan to a medium oven at 220°C/Gas mark 7 for 6 minutes (pink), 9 minutes (medium).

Rest the meat skin side up for 5 minutes before slicing thinly with cucumber, carrot and spring onion.

Add a few rice noodles with Stokes Hoisin Sauce for a proper taste of the Orient in a tortilla wrap. 

Salmon Pita Pocket

Served with a mustard dressing and pickled cucumbers this poached salmon in pitas is a perfectly grownup pita pocket.

Here's how:

For the dressing, mix 150 ml of crème fraîche with 1 tsp of freshly ground coriander, the zest of half an orange and 1 tbsp of Stokes Cider & Horseradish Mustard.

For the cucumber: Peel and thinly slice the cucumber on a mandoline (or with a peeler into long ribbons) and toss them with the salt in a colander. After 15 minutes, rinse the cucumber well and squeeze out any excess moisture, patting the ribbons dry with a tea towel.

Make the pickling mixture by combining 4 tbsp of white wine vinegar with 4 tbsp of caster sugar, 2 tsp of Stokes Mustard & Dill Sauce and a few crushed coriander seeds. Stir the cucumber in the mixture for 6 or 7 minutes. Now, fill your pockets - cucumber, poached salmon (flaked) and the mustard dressing.

Great taste - with love from Suffolk

You can order your tasty jars of joy - here

More foodie thoughts for the week:






St. Patrick's Day - celebrating the Feast of St. Patrick - here.



 






Flatbreads, wraps and pita pockets - filled with inspiration here.



 



 




Watch these tasty mini pies come together in our latest video - here.

If good food makes you happy
...adding Stokes will make you smile ;)

 FOOD MADE BETTER 

www.stokessauces.co.uk

01394 462150