You can microwave it if you want but I really don’t recommend it. These are great to pack for work if you have access to a toaster oven. I usually make a double batch so that we have it for lunches the next day. Simply wrap it in foil and place it in a 350° oven for 10-15 minutes. You could actually use any of these types of bread for this recipe, but as I said I really prefer the Naan because it’s not totally unleavened and it heats up very nicely in the oven or on the grill.Īlthough you probably won’t have any leftovers it is easy to reheat this recipe and it tastes just as good as the day you made it. When the pita is cooled the pocket deflates, but it is easy to open and fill. Pita bread is baked at a high temperature which allows for the build-up of steam which creates a puffed up pocket.
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