My take on the famous smash pita. Crispy, fragrant, and incredibly easy to make—you’re in for a treat!
By Geneviève O’Gleman
- Preheat the oven to 200°F (warming setting).
- In a large bowl, combine the ground pork, soy sauce, oregano, curry powder, ginger, and cinnamon.
- Place the pita breads on a work surface. Spread the meat mixture in a thin, even layer over the entire surface of each pita, pressing gently with your fingers.
- Heat a large non-stick skillet over medium-high heat. Place one pita in the pan, meat side down, and cook for 2 to 3 minutes, pressing lightly with a spatula to brown the meat thoroughly. Cook on one side only. Transfer to a baking sheet, meat side up, and keep warm in the oven while cooking the remaining pitas. To save time, use two skillets at once.
- While the pitas are cooking, prepare the garlic mayo: in a small bowl, mix the mayonnaise, Greek yogurt, garlic, salt, and pepper.
- To serve, top the pitas with tomatoes, cucumbers, red onion, parsley, and garlic mayo. Fold and enjoy!
Chef’s Tips
- This recipe is best enjoyed freshly made.
- For a budget-friendly option, choose Club Pack formats at IGA. Large formats can be divided into smaller portions and frozen—a great way to save money!