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.

Baking Bread (Regular bread for me)

This is a very short post. In my last blog post, I showed you how I bake bread for DH. Here, I'm going to use the same recipe to make the regular type of bread the rest of the world likes (lol). The differences in the methods are that, here, I proofed the yeast first, I let the dough rise for longer, and I made only 2 loaves.

I used this same recipe


If I can, you can,

Deema.

Baking Bread (Tight Crumb Bread For DH)

You always hear people say baking bread is therapeutic. Hmmmm, I don't know about that. All I know is I love it when my bread is in the oven. It makes me feel like I'm achieving something, like I'm a real homemaker (which, by the way, I'm not!). I love it when my man comes in when the bread is in the oven, and says 'you're baking bread, I hope you're baking my kind of bread?'. See, his kind of bread is slightly different. It's the same basic recipe which I use to bake bread, it's only that he prefers a tighter crumb, almost like a cake crumb inside. My solution? When I'm baking for him, I use the quantity I would use for 2 loaves, and make 4 loaves out of it. And I don't let the dough rise too much during the second rise. So, if you prefer a looser crumb, this recipe makes 2 loaves, and let the dough rise well after shaping.

This recipe is from Penniless Parenting

Ingredients
1 oz instant yeast/ 2 packages/ 1.5 tbsp
2 cups warm water. (Test the water- it should be only slightly above lukewarm. Not too cold or the yeast wont rise, not too hot or you'll kill the yeast)
1/2 cup sugar
1 tbsp salt
3 cups flour 1 egg (beaten)
1/2 cup oil
3 1/2 cups flour

Instructions

Mix yeast and 2 cups of warm water
Add sugar, salt, and 3 cups of flour. Mix well.
Add egg and oil, and mix together.
Add the rest of the flour. Mix in and then knead well till the dough is smooth.
Let rise in a warm place for an hour.
Shape the dough. Let rise in a warm place for 30 minutes.
Bake at 350 until golden brown, approximately 40 minutes.