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Are you looking for the best way to heat pita bread? We use it often in our meals and for appetizers, let me share my favorite ways to heat pita to the perfect temperature for serving.

Maybe a dip to go with that pita bread? How about beetroot hummus? Chicken salad is also a tasty salad to enjoy with pita. But probably my very favorite way to serve pita is with chicken shawarma.

Pita is a famous Middle Eastern Bread that finds its way to our table often.

Let me share this step-by-step guide with easy ways of reheating. You choose your favorite!

Why heat your pita bread?

Sure, you can eat your pita bread cooled, but I promise it is so much better warm. Even if you have made the pitas on your own, like this pita recipe, if you have leftover pitas, you will still want to reheat them.

Trust me when I say that warm pitas are so much better than cold or even room-temperature pitas.

Whether the food your serving the pita is hot or cold, it will still be better with a warmed pita.

There are many different ways to heat your pita and I will share them with you. You can choose which option will be best for you.

Oven method for heating pita

Start by brushing your pita with olive oil and sprinkle it with a touch of salt. Be sure not to use too much olive oil, just a quick brush. You can either bake them whole or cut them into triangles. It is up to you. I prefer heating them whole and cutting them just prior to eating.

Heat the oven to 375 degrees. Place the pita on a baking sheet (use parchment paper for easy cleanup). It will take about 8-10 minutes to heat. Just check them occasionally.

If you are wanting to make pita chips, cut them into rectangles, brush them with olive oil, increase the oven temperature to 425 degrees and bake until they are crispy. A very hot oven will crisp the quickly.

Carefully remove from the oven and serve immediately.

Another method is to heat baking steel or pizza stone in the oven. Add the pitas on top of this to heat. This method will heat the pitas quickly, so keep an eye on them.

You can also place the pita directly on the oven rack for heating as well. I do this when I don't want to dirty a pan, just be sure if you brush with olive oil, brush it VERY LIGHTLY.

Microwave method for heating pita bread

This is the quickest reheating method there is. You can have a hot pita in under a minute.

Start again by brushing with a touch of olive oil and a sprinkle of salt.

Place the pita on a microwave-safe plate. Cover with a damp paper towel, or a slightly damp towel. Be sure it is only just lightly damp, otherwise, your bread will get soggy.

Microwave on high for 15-second intervals until it is as hot as you like it. The amount of time will depend on your microwave.

This method will produce a really soft texture in your reheated pita.

You can serve the warm pita right away.

Electric griddle or skillet method for heating pita bread

This is my favorite method and one I use most often. It might take a few extra minutes compared to the microwave method, but I still prefer it.

Start with a quick brush with olive oil and a sprinkle of salt. Heat the electric griddle or pan over medium-high heat, then add the pita to it. I can fit 2-3 pitas in a single layer on my electric and if you are using a large skillet, you can fit 2 on there as well.

Heat for about 2 minutes per side, flip and heat the other side.

If you are cooking many pita, store the heated ones on a plate wrapped in dish towels or several paper towels to keep them warm while you reheat the rest. They can also be held in a plastic bag, but I find the pitas get really sweaty.

Toaster or toaster oven method for heating pita

This is probably the easiest way to heat your pita bread. This is an effective way to get a crispier pita quickly and with no stress or hands-on work.

You can pop your pita into a toaster or toaster oven for heating.

Just know this will make a crispier pita, so I reserve this method for when I am using the pita for dipping. This makes the pita easier to hold its shape and dip.

If you don't have the oversized toaster, simply cut the pita in half so it will fit.

Heating pita over an open flame

While heating pita on an electric griddle is my favorite method, heating over an open flame is a close second. Remember this only works with a gas stove.

With this method, DO NOT brush with olive oil. That will make such a mess and is really dangerous.

Turn on the flame of your gas cooktop. I keep it kind of low so it doesn't char the pitas too quickly.

Place the pita on the flame. With tongs, move it around gently until it is heated on one side, flip it over, and heat it on the other side. Keep an eye on it so the pita doesn't burn.

Remove it from the flame and serve the warm pita bread immediately.

Pita bread recipes

If you don't want to buy store-bought pita, but make it homemade instead, let me share a few awesome recipes.

Check out this recipe from My Greek Dish for an easy pita bread recipe. Yum!! It even has a great video tutorial, making it easy to follow along.

Are you looking for a whole wheat pita bread recipe? This recipe from As Easy As Apple Pie for pita made with whole wheat flour looks like the perfect whole-grain pita recipe. These are puffy pita that will make delicious pita pocket sandwiches.

If you are wondering about the difference between almond flour vs. whole wheat flour, I have all the answers you will need. While both of these flours have their place in baking, they could hardly be any more different. They are different in origin, uses, flavor, etc. Keep reading and I will explain.

What is almond flour?

Almond flour is made from blanched, ground whole almonds. You make it by boiling it to remove the almond skins. They are then ground and sifted into fine powder.

Also, almond flour is a naturally gluten-free flour. If you have celiac disease, be sure to check the label on the flour to ensure it is gluten-free and not processed in an area or facility with gluten.

Almond flour IS NOT an almond meal, however, so keep this in mind. Almond meal has a much coarser texture than flour, which is finer. The meal can either be made with blanched almonds or regular.

It is considered one of the alternative flours that are enjoying its time in the sun recently as it has become very popular not only for gluten-free diets but also for those on a paleo diet and a low-carb diet as well. Because of its popularity, it is very easy to find in almost all grocery stores.

It is nut flour and has a delicious nutty flavor. I love using it in my Linzer cookies, which are always a hit no matter who I make them for.

What is whole wheat flour?

Whole wheat flour or wholemeal flour is made from milling whole wheat kernels. Having used whole wheat flour extensively in culinary school and in my personal baking, I have gained a great working knowledge of this flour.

Wheat varieties are one of the oldest crops that we know and it has even been traced back to Ice Age!

Whole wheat flour is loaded with nutritional value and after years and years of bad press, it is finally gaining in popularity.

I use whole wheat flour in almost all of my baked goods. It is a healthy way to add extra nutrients, fiber, and protein to baked goods, especially those made just with white flour. I think it is such a great substitute for all-purpose flour.

Bob's Red Mill is a great resource for whole grain flour and almond flour.

Listed below are some of my favorite recipes.

• Whole wheat banana bread
• Whole wheat cranberry pecan bread
• Spelt brownies
• Salted chocolate chip rye cookies
• Einkorn cornbread

There are many types of whole wheat flour- rye flour, spelt, einkorn, kamut, etc. The type of flour depends on the kernel it is milled from. Also, depending on how it is milled, it can have a coarser texture or a more fine texture. Sometimes it is also sifted to produce a finer texture as well.

Almond flour vs. whole wheat flour

While there are health benefits to both, they could not be more different!

There are some major differences between the 2, so let's cover those first. Grain-free flours are not anything like whole-grain flours.

Almond flour is made from almonds, while whole wheat flour is made from wheat kernels.

This makes how they bake, taste, and hold up very different from each other. I have read many sites that say almond flour can be substituted for regular flour with a 1:1 ratio, or 1 cup of almond flour for 1 cup of all-purpose flour. While this can be true for some recipes, know this is certainly not true for all recipes! It has less starch than all-purpose flour, which means you may need extra eggs to get the baked goods to bind together. It also does not have the proteins that regular flour does to develop gluten.

The gluten in whole wheat flour is what will make your dough stretchy if you are making bread and rolls. The kneading develops the glutenin and gliadin.

I personally think it is a good idea to use almond flour-specific recipes while you are learning how it works. The same is true with whole wheat flour. It is best to stick to trusted recipes when you are first learning.

Be aware the shelf life of almond flour is pretty short. Especially compared to other types of flour. So, keep an eye on the expiration date.

How to make your own almond flour

Did you know you can make your own almond flour? Here is an article all about it, but let me give you a quick rundown. Start with blanched almonds and a food processor or blender. Add the almonds to the food processor and blend until you have powdery flour. Keep an eye on it though, you don't want to make almond butter instead!

Almond flour recipes

As I noted above, it is important to start with trusted recipes, like these ones:

• Almond flour pancakes
• Almond flour muffins
• Chocolate chip cookies with almond flour
• Pizza crust made with almond flour

Other examples of wheat-free flour

Almond flour isn't the only gluten-free flour out there, but it is one of the most popular. Oat flour, cassava flour, tapioca flour, chickpea flour, quinoa flour, rice flour, and brown rice flour are other examples. We will save those for another discussion on another day.

Notes for using whole-grain flour

• If you are not used to using whole wheat flour, there are a few things to note. While the nutritional benefits of whole wheat flour are far above refined flour, it can be a little tricky to learn to use.
• Make sure you are using the right flour for the right job. Just like with refined flours- all-purpose, cake, and bread flour, they all have different protein levels, which means they act differently when they are baked. For instance, soft wheat (whole wheat pastry flour) is a low-protein flour and I love to use it in my cookies, cakes, and muffins. My cranberry orange muffins are one of my favorite recipes for using whole wheat pastry flour. This keeps them tender and delicious. Much like you would expect from cake flour or all-purpose flour. It is a fine flour that I love.
• There is a big difference between using refined flour and whole wheat flour. Whole wheat flour absorbs more moisture. Because of this, most recipes call for adding an extra amount of liquid, which I do, but in a very small amount. I believe what is even more important, is NOT TO OVERBAKE. This will dry out your baked goods faster than anything!
• Another trick is to be sure you don't overmix when using whole-grain flour. While this isn't as important in yeast or sourdough bread, you need to develop the gluten, after all, it is really important when you are making muffins, cookies, and cakes. They don't need the structure bread needs, you want them tender.

Are you wondering if you can Substitute Quinoa for Couscous, I have your answer! The quick response is, it depends. Keep reading and I will explain.

First, let me applaud your desire to add more whole foods. Quinoa is a great way to add health benefits you will not get from couscous.

What is the difference between couscous and quinoa?

Couscous

While some might think couscous is a grain- like white rice or brown rice, it is actually pasta. It is made with semolina flour (durum wheat). You can read all more about couscous on this website.

The wheat is formed into small granules or round shapes. When it is cooked, it has a deliciously chewy texture I love it!

It has long been a staple of diets in North Africa and the Middle East.

There are 3 types of couscous. The smallest is Moroccan couscous, Israeli couscous or pearl couscous is next, then the largest or Lebanese.

It has a neutral flavor that lends itself well to many dishes.

Quinoa

Quinoa is a seed. Generally, it is grouped in with the whole grains category, and even referred to as an ancient grain, it is actually a seed. It is also gluten-free, making it perfect for those with gluten sensitivity.

It is typically grown in South America, but it is also being grown by some farmers in the United States and Canada now as well.

While you only used to be able to find quinoa in health food stores, with its recent popularity, it can be found in just about any local grocery store you might have access to.

The most common types of quinoa are different colors- white, red quinoa, and tri-colored. There is also black quinoa, but it is much harder to find in my area.

A cool thing about quinoa is unlike other plant proteins, it is a complete protein. This means it contains all 9 of the essential amino acids!

While couscous has a mild flavor, quinoa has a slightly nutty flavor.

An excellent way to look at it quinoa is grown and couscous is made as a type of pasta.

Quinoa is a healthier option and can undoubtedly be subbed in many recipes.

Can you substitute quinoa for couscous?

The quick answer is yes and no. If you are wondering if you can sub it out in some of your favorite dishes, let me help. Here are a few examples:

• If you are making a cold salad, like this lemon herb couscous salad or this vegetable couscous salad. This would be an easy swap. Know the flavor would be different, as couscous is a mild flavor and quinoa has a mild nutty flavor. Substitute 1 cup of quinoa (cooked) for 1 cup of cooked couscous in any cold salad. Be sure to cool the quinoa first before using it in the salad.
• You can also easily substitute couscous for quinoa in many soups, like this couscous chicken soup. Quinoa does have longer cooking times, so plan on adding an extra 7-10 minutes to ensure it is tender. This is a great option when you are on a gluten-free diet.
• For recipes where the couscous is cooked with meats, like this chicken and Israeli couscous, you can sub in quinoa here as well. I would recommend using white quinoa as I find it has a softer texture.
• When the recipe cooks the couscous separately and then mixes in cooked meats or vegetables, you can easily substitute it with quinoa. This recipe from Ina Garten is a good example. Cook your quinoa instead of the couscous, then mix it together with the roasted zucchini. It is very simple to do.
• Savory dishes that use couscous as a base can also be an easy sub, check out this recipe from Pioneer woman for Greek Salmon Couscous bowl is a good example. Rather than using couscous or in place of rice too, use cooked quinoa. That mild nutty flavor lends itself well to Buddha bowl-type dishes.

How to cook pearl couscous

• 1 cup of pearl couscous, 1 ½ cups water or broth. If you are using water, be sure to add about ¾ teaspoon salt to the boiling water.
• I always toast my couscous first, so start by heating your pan over medium heat. Once it is heated, add about 2 tablespoons of olive oil.
• Add the couscous and cook for about 5 minutes, stirring occasionally.
• Pour in the broth and cover and let it cook for about 12-15 minutes.
• Remove it from heat, and drain any excess liquid.

How to cook quinoa

• 1 cup of quinoa to 2 cups of water or broth with a pinch of salt.
• Rinse the quinoa well, if you want to do this, in cold water for 15- 30 seconds.
• Combine the quinoa and water in a pan then bring to a boil over medium heat.
• Cook for about 10-15 minutes. Remove from the heat and cover.
• Let this sit for about 5 minutes, then fluff with a fork.
• You can also cook according to package directions. These generally suggest you bring water to a boil and add the quinoa to the hot water.
• Cover and let it cook for 15-17 minutes on low.
• Both methods work well, it seems to be a matter of personal preference.

So next time you are looking for a healthy food option in place of couscous pasta, think of quinoa! While it doesn't have a similar texture, it makes great healthy substitutes. In fact, you might appreciate the nuttier flavor even more than the mild couscous flavor.

Top tips

• As with any substitutions with recipes, know your ingredients and how they work and taste before making changes! If you are unfamiliar with cooking with either quinoa or couscous, be careful with the subs. Follow my recommendations above.
• Buy in bulk where you can to save money. I have a Winco grocery store near me and they have an amazing bulk food section. It is up to 30% less expensive to buy in bulk!
• The type of couscous your recipe calls for matters. The smaller couscous cooks much more quickly than pearl couscous.
• Toasting the couscous might take a little extra time, but it also adds extra flavor! Trust me when I say it is worth it.

FAQ

If you are wondering if you can reheat oatmeal, this post will teach you everything you need to know!

Reheating oatmeal is the easiest meal prep there is. It is quick, healthy, and so delicious. This can be done with any type of cooked leftover oatmeal you have- regular oats, steel-cut oats, or even whole oat groats (which I have a great recipe for here).

Let me share a few other oatmeal recipes I love. Cinnamon spice oatmeal is a great homemade recipe if you are used to the packets! Cranberry oatmeal is another really delicious oatmeal recipe you might like, as is carrot cake oatmeal. Another healthy recipe you would like is blueberry oatmeal. Steel-cut oatmeal can also be reheated in the same way, so consider these pumpkin steel-cut oats. If you are looking for a baked oatmeal recipe, what about this delicious one from Cookie and Kate?

Can you save already-cooked oatmeal?

The good news is, YES! I love to find ways to reduce food waste and leftover oatmeal is an easy one. Oatmeal lovers can rejoice!

It makes perfect meal prep. In fact, when I am headed into a busy week, I like to double or triple my recipe to ensure I have leftovers. So make that big batch of oatmeal, and you will be able to put it to good use. It is an easy, healthy breakfast.

Let me run you through a really easy way to reheat it and how to use it as a nutritious breakfast solution

Does leftover oatmeal need to be refrigerated?

I like to cook my oatmeal with milk and sometimes even butter, so yes, I always make sure to refrigerate.

Be sure to cool the cooked thoroughly before placing it in the refrigerator.

Store oatmeal in an airtight container or even a plastic bag.

How to reheat oatmeal- microwave method

This is the easiest way and quickest way to reheat your oatmeal and the one I use most often.

1. Start by taking your cold oatmeal from the refrigerator. It also takes less time than reheating on the stovetop.
2. Place about 1 cup of oatmeal in a microwave-safe bowl.
3. It will take a little liquid to steam the oatmeal until it is heated.
4. I generally add about 2-3 tablespoons per cup of oatmeal.
5. I like to use milk, but you can also use a little water as well. No need to mix it at this point.
6. Cover with a microwave-safe plate and microwave for 1 ½- 2 ½ minutes, depending on what type of oats they are. Steel-cut oats will take a little longer.
7. Carefully remove them from the microwave, using a hot pad as needed.
8. Remove the plate with caution, and use the hot pad as needed.
9. Give the oatmeal a good stir and top as you like.

How to reheat the oatmeal- stovetop method

1. Add oatmeal to a small pan.
2. I use about 1 cup of cold oats to ¼ cup of liquid, this can be milk or water. If you prefer small portions, you can use ½ cup of oatmeal to 1 tablespoon of liquid.
3. Cover tightly with a lid and heat over low heat. Make sure it is low so you don't burn it.
4. Let this heat for about 5-7 minutes. Steel-cut oatmeal will take a little more time, you might need to add another 2-3 minutes. Mix the oatmeal gently to ensure it is heated all the way through. Be careful as hot oatmeal can burn!
5. Remove it from the heat. Add sweetener and toppings as you like.

Reheating baked oatmeal

1. I like to reheat my baked oatmeal in the microwave. As I don't generally mix it, reheating it in the microwave is the easiest.
2. Place a square of baked oatmeal in a bowl.
3. Add just a splash of milk on top.
4. Top with a microwave-safe plate.
5. Microwave for about 1-2 minutes, depending on how thick your piece of baked oatmeal is.
6. Carefully remove the bowl from the microwave and plate as well. Be sure to check that it is at the desired temperature.
7. It is done and your healthy breakfast is ready to go.

Notes

• While any cooked oatmeal can be reheated, I don't think instant oatmeal gives the best results when it is heated again. They can be called instant oats or quick-cooking oats. Milk will give the oatmeal a more creamy texture, which is why I prefer it.
• I like to sweeten my oats with pure maple syrup, but my hubby really loves brown sugar.
• Adding a little butter to the oats before heating will also add more flavor. I love to add a tablespoon.
• Be careful when removing the plate from the bowl after it is reheated. It is hot and there is steam. I will even use a hot pad to take it off sometimes.
• If you are avoiding animal products, you can always use plant-based milk or plant-based butter for flavor.
• It will hold for a whole week in the fridge or even longer.
• You can also sprinkle your oats with chia seeds, they will add more protein and other health benefits to your bowl.
• Another topping I love to use is fresh fruit and dried fruit. They add so much flavor in an easy way. Choose your favorite toppings!

If you have leftover quinoa, you may be wondering if you can freeze cooked quinoa. Keep on reading to find out how to save time by freezing.

Quinoa is a lovely seed that is bursting with health benefits, read all about it in this article from Healthline. Quinoa, unlike other seeds and grains, is a complete protein. This is great for those on a plant-based diet needing protein in their diets.

With the popularity of gluten-free diets, quinoa has seen a surge in popularity as it is naturally gluten-free. Just remember if you have serious gluten allergies make sure you check the packaging first.

While some people might think the different kinds of quinoa are whole grains, they are in fact seeds.

Even if you love to buy local foods, finding quinoa grown here in the United States is tricky. Most of the quinoa I have purchased is from South America.

Why freeze quinoa?

1. For one, to save time. I love to batch-cook grains and seeds. Then when I need a quick meal, I can pull them out and reheat them.
2. Freezing unused quinoa also helps reduce food waste. I try really hard to minimize this in my kitchen and hope you do as well.
3. Quinoa is a great way to add added health benefits to almost any dish. If they are already cooked, you don't have to give them much thought.
4. If you are a meal-prepping person, you know the value of cooking food ahead of time. It makes healthy eating an easy process. Frozen quinoa can last up to 4 months in the freezer if packed well. This is a very long time. Perfect for meal prep.

Can you freeze cooked quinoa?

The quick answer is YES! This is good news if you have leftover cooked quinoa.

I will share my favorite methods for storing and preparing, this should help you have a good idea of how to do this.

Freezing cooked quinoa

1. Start by cooking your quinoa according to the directions.
2. Make sure your quinoa is completely cooled before cooking. I do this at room temperature, but if it is already partially cooled, you can finish cooling it in the refrigerator if you want to speed up the process.
3. Now, you will need how you want to store the quinoa in the freezer.
4. You can use an airtight container or a freezer-safe container (be sure it is a tightly sealed container). These are great for stacking in the freezer. The quality of your container will determine long-term freshness.
5. If you prefer, you can also use a resealable plastic bag or a heavy-duty freezer bag.
6. Another option is a vacuum sealer. This will remove all the excess air.
7. However you choose to store it, just make sure it is sealed well. This will go a long way in preventing unwanted freezer burn,
8. Then, set them in the freezer to freeze. Depending on how well your freezer works will depend on how long the freezing process takes.

Freezing uncooked quinoa

You can also freeze uncooked quinoa to extend its shelf life. It is also good to do if you have opened the bag and live in an area with lots of humidity and bugs. This was always a concern for me when we lived in Texas.

before you freeze, make sure and check for obvious signs of spoilage. This would include signs of mold or even a rancid smell. Quinoa naturally has an Earthy smell, and this is what you are looking for.

Freezing raw quinoa is very easy. If the bag it came in is still in good shape, I will always use this for storage. If it is opened, make sure and secure it closed really well. You DO NOT want quinoa spilled in your freezer, don't ask me how I know...

If the bag is not in good shape, you can always store it in another way. If it is stored in a plastic bag, make sure you get as much air out as possible. That is an advantage of using bags instead of containers.

A vacuum sealer will greatly extend the shelf life of uncooked quinoa if you have one. They are very simple to use and perfect for extending the life of quinoa.

Freezing the raw quinoa will allow you to store the quinoa for 2-3 years as long as it is sealed properly!

Common types of quinoa

It used to be you could only find quinoa in health food stores. With its increased popularity, you can find it almost anywhere now.

• Red quinoa- in the areas I have lived, this is the most common quinoa I see. It is relatively inexpensive and very good. I like to buy it in bulk. This makes a very pretty addition to quinoa salad. If you are wondering which is the healthiest quinoa, according to this article, it does not matter!
• White quinoa- is also a very common quinoa that is easy to find.
• Black Quinoa- I have a hard time finding this locally, but if you really want to try it, you can also order it online. It is another really pretty quinoa.
• Tri-color quinoa- I used to buy this all the time I loved the look of the blend of colors.

How to cook quinoa

• There are variables of course, but let me share easy fool-proof ways I like to cook it.
• It is a 1.25:1 ratio for cooking. So for 1 cup of quinoa, you will use 1 ¼ cups of water or broth.
• You can rinse with cold water. Some people swear this takes out some of the bitter taste, I am not so sure about this, if I am being honest it really tastes about the same to me either way. But, you can decide.
• Boil your water or broth. Add salt if needed.
• Add in the quinoa.
• Cover and let it boil for about 15-22 minutes. The white quinoa cooks more quickly. Cooking time will also vary depending on the type of pan and size you use, but the times I gave are a good start.
• Leave it covered for about 7 minutes. Remove the lid and fluff.
• That is it! Done!
• Now use the quinoa in your favorite recipe! It makes a great side dish or replacement for plain white rice, or you can even use part quinoa if you aren't used to the flavor yet. But my favorite way to use it is in buddha bowls. Load it with lean meats and fresh vegetables, or any way you choose to prepare it.

Quinoa Recipes