Here is more recipes to use your old dry pita bread:Fattoush Salad , Pita Bread Saladserves 4-62 6-inch loaf pita bread8 leaves romaine lettuce, chopped1 punch parsley, chopped2 tomatoes, diced1 cucumber, diced2 scallions, chopped6 radishes, sliced1 clove garlic, mashed1/4 cup olive oil1/2 cup lemon juicezest of one lemon2 tablespoons mint2 tablespoons sumacsalt to taste-Toast the pita bread in the oven until golden brown, and then break into small pieces.-Place all the vegetables in a salad bowl.-Whisk lemon juice with the olive oil, the garlic, the mint and the sumac. Drizzle this dressing over the vegetables and toss until well coated.-Add the pita chips and toss gently.Chicken and Pita Bread In Tahini Sauceserves 4-62 dry loaves pita bread1 pound chicken breast1/2 teaspoon allspices3 cups plain low fat yogurt1/2 cup tahini*1/2 cup water1/2 cup lemon juice5 cloves garlic, mashed1 teaspoon ground cuminsalt to taste4 tablespoons pine nuts, toasted-Cut the bread into 1-inch squares. Place the bread in deep serving plate.-Place the chicken in a pot, add water, salt and the allspice. Bring to a boil until it is cooked. Remove the chicken breasts from the boiling water. Remove and discard the skin, and then cut into small pieces. Return the chicken to the boiling stock.-In a chilled bowl, whisk the yogurt, the tahini, the water, the lemon juice, the garlic, the cumin and the salt.-Assemble this dish when you are ready to serve and eat. To assemble: Bring the chicken back to a boil and then place the chicken pieces over the bread. Pour about 1 cup of the boiling stock over the chicken and the bread. Spoon the yogurt tahini sauce over the chicken and cover completely. Sprinkle with the toasted pine nuts and serve.*Tahini: pureed sesame seeds paste.