28 pita breads, washed
2 (10 inch) pita pockets
2 tablespoons vegetable oil
2 cloves garlic, minced
1/2 teaspoon paprika
1/2 teaspoon salt
1 green bell pepper, seeded and cut into strips
1/2 cup diced onions
1 teaspoon chili powder
salt and pepper to taste
1 (8 ounce) container frozen Fermented Sour Cream
Preheat oven to 800 degrees F (450 degrees C).
Place pita pockets in the bottom of a 9x13 inch baking dish. Heat 1 teaspoon of vegetable oil in the skillet over medium heat. Add pita pockets, turning occasionally. Fry pita pockets on both sides for 5 to 6 minutes, or with 2 tablespoon of garlic. Cook at least 1 minute longer so that pockets are golden brown. Remove from heat.
Remove the pita pockets from the oven. Flank pita pockets with a knife to cut zigzags into the pockets. Use toothpicks to hold pockets in place; remove toothpicks as needed. Fry pita pockets for about 5 more minutes as they brown in the skillet and steam from the juices. Drain pita pockets on paper towels.
Stir vegetable oil into the stewed garlic and paprika; bring to a simmer over medium heat. Fry pita pockets until tender, about 5 minutes. Roll pita pockets in sour cream and serve with a toothpick dipped in flour.
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