Breakfast Pita Pockets

I would like to sound a note of warning to those of you who will attempt to make these: I will not be held responsible if your husband/wife/partner/lover/father/mother/brother/sister/child takes a bite and says "that's what I want for breakfast everyday!". I'm just saying, do NOT hold me responsible for that. I'm speaking from experience. I can make bold to say that these pockets can make you forget your worries...for the time being, anyway. LOL! Seriously,though, these are sooooooo good. Try 'em.

Ingredients

2 1/4 teaspoons, active dry yeast
1 cup, warm water
2 3/4 cups,all purpose flour
1 1/2 tablespoons, olive oil
1 tablespoon, groundnut oil
1 1/2 teaspoons, salt
1 tablespoon, sugar
2 cups, cooked and diced boneless lamb shoulder
1 small red onion
1/2 cup, chopped carrot
3 tablespoons, mayonnaise
2 teaspoons, Dijon mustard

Method

Place yeast in a bowl. Add the sugar, water, and 1 cup of flour. Whisk together and let rise for 20 minutes.
Pour the olive oil and salt into the yeast mixture and add the remaining flour. Mix to form a slightly sticky dough. Knead the dough on a slightly floured surface till smooth and elastic. Form dough into a ball.
Grease a bowl with some oil, put the dough in the bowl and cover with a damp tea cloth. Leave it in a warm area to rise for 3 hours.
Remove dough from the bowl and divide into 8 equal pieces. Roll each piece into a ball and cover with oiled cling film for 30 minutes.
Roll out each ball into a circle on a lightly floured surface. Spray a frying pan with cooking spray (if you have non-stick, you can skip the cooking spray) and place on medium-high heat. Cook rolled out dough, one after another. Cook each pita for 2 minutes on each side, they will puff up as they cook. Remove from heat.

In a wok, add the groundnut oil, onions and carrots. Stir-fry for 2 minutes, then add the cooked lamb and stir to combine. Take the mixture off the heat, and transfer to a bowl. To the mixture, add the mustard and mayonnaise, stir to combine.

Cut the Pita bread in half, open each half and fill with 3 tablespoons of the lamb filling. Serve and enjoy!

If I can, you can,

Deema.