4 Pita breads; 6 inch diameter
2 tb Olive oil
4 tb Zesty yogurt slather
4 oz Pastrami; thinly sliced
4 Thin slices ripe tomato
1/2 sm Red onion; thinly slivered
2 ts Dried oregano
2 tb Fresh mint leaves; chopped -OR-
2 tb Flat-leaf parsley; chopped
Coarse ground black pepper
2 Red bell peppers; halved
-lengthwise and roasted
Cut 4 pieces of waxed paper 12 inches long. Fold each one in half
lengthwise to measure 12x6 inches.
Brush both sides of the pitas with olive oil. Place a nonstick
skillet over medium heat. Cook the oiled pitas, flattening them
with a metal spatula, until just golden but still soft, about 1
minute per side. Lay each pita on a folded piece of waxed paper.
Spread one side of each pita with 1 tablespoon of the yogurt
slather. Divide the meat, tomato, onion, oregano, and mint evenly
among the pitas. Season with pepper and top each with a roasted
pepper half.
Carefully roll up the pitas with their fillings in the waxed
paper, leaving the top third of the sandwich exposed. Serve rolled
up in the paper.
