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Spelt and KAMUT® Desem Pita Pockets

Both are very pleasing with a wide range of serving possibilities. We have sized them so that when they are cut in half they easily fit in a toaster. Naturally leavened. Below are some serving suggestions for pita.

An asterisk * indicates an organic ingredient.


Spelt Desem Pita Pockets 320 g (4 per pack)

Whole grain spelt flour* (wheat), water, spelt starter* (cultured spelt flour and water – no commercial yeast used), Nature's Cargo™ sea salts

 

KAMUT® Desem Pita Pockets 320 g (4 per pack)

Whole grain KAMUT® wheat flour*, water, spelt starter* (cultured spelt flour and water – no commercial yeast used), Nature's Cargo™ sea salts

 

Spelt Desem Pita Chips 175 g  

Cut in wedges and toasted. Makes a nice snack with condiments of your choice.

Whole grain spelt flour* (wheat), water, spelt starter* (cultured spelt flour and water – no commercial yeast used), Nature's Cargo™ sea salts

 

KAMUT® Desem Pita Chips 175 g 

Cut in wedges and toasted. Makes a nice snack with condiments of your choice.

Whole grain KAMUT® wheat flour*, water, spelt starter* (cultured spelt flour and water – no commercial yeast used), Nature's Cargo™ sea salts

 

Pita chips

 

 

Here are some serving suggestions from one of our regular pita eaters:

 

1. cut it in triangles, place in a pan and toast in oven on low heat to desired crispness

 

2. brush with oil and garlic powder/cayenne pepper for added spice and toast and then use it for dips, i.e. hummus, dill dip, spread soft cheese on it

 

3. use it as a pizza crust ... I love the Pizza ala Margherita: brush with olive oil, add slivered tomatoes from the vine, minced garlic and mozzarella cheese and place in toaster oven for 5–10 min.; sometimes I add sliced black olives and feta cheese ... so good!

 

4. I also toast it and eat it as I would bread, especially with salad

 

5. make wraps out of it – my favourite is with chicken/turkey salad (Mix together; sliced chicken/turkey, add chopped celery, green onions, diced green grapes, minced garlic, parsley, basil, oregano, pecans, slivered almonds and mix with Helmond's olive oil mayo (2 to 3 tablespoons) – slice pita bread in half, spread Helmonds' mayo (lightly). On each half top with romaine/red lettuce and then place a few heaping teaspoons of the chicken/turkey salad and roll tightly; or place in between a pita with lettuce on each side of the bread and chicken salad in the middle.

 

These are a few of the ways I use it. I love it ... It is a staple of my diet.  

Thanks, Vittoria!

 

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