Ah, I see where we have the disconnect. What I was thinking LWCrowfoot was saying was that once the donair is fully assembled inside the pita, the pita is then wrapped in parchment paper before it is toasted. Which often leads to the parchment paper sticking to the pita. I prefer the pita to be toasted while it is "naked."
I see what you are saying, where the meat does have to be brought up to a higher temperature before serving; which is often on the grill.
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