Dinner tonight was awesome so I want to keep the recipe for the future. I've added the calories to the recipes because someone asked for them.
|I ate some of the pita before I thought to stuff the tabbouleh into the pockets.|
The pita recipe was from farmgirl fare, I would add less salt in future but this was an incredibly quick recipe (considering that it was bread). It's reproduced here, converted into UK measurements:
|the smell is amazing, wondrous puffy balls of yeast|
Serves 8, calories in each pita 177
310g strong bread flour
1 tsp salt (reduced from 2 tsp in the original recipe)
1 Tbsp granulated sugar (for the yeast to eat)
packet of instant yeast
2 Tbsp extra-virgin olive oil
1 cup warm water
- Preheat the oven to the highest temperature (ours didn't go up to 275).
- Cut out 4 bits of tinfoil (all that would fit in the oven) to put the pita on. We didn't preheat the tinfoil.
- In a mixer (or with a spoon) combine 125g flour with the salt, sugar and yeast.
- Add the oil and water
- BEAT for 3 minutes (I just used the dough-hook and the fastest setting)
- Stir in the rest of the flour a bit at a time (dough-hook on lower setting)
- Knead for 6 minutes (I used a dough hook, but kneading is pretty much just folding and stretching)
- Divide the dough into 8 pieces (I used a pizza cutting wheel)
- Roll into balls, sprinkle on some flour and cover with a damp teatowl
- Leave next to the oven for 30 minutes
Now is the time to make your actual dinner/accompaniment
- After 30 minutes, flatten 4 of the balls and then roll out to very thin (1/4 inch)
- Put each onto foil and then use a metal spatula to slide into the oven straight onto the shelf
- Cook them for 4 minutes, meanwhile roll out the others
- After 4 minutes, turn them over and swap the shelves.
- After another 2 minutes put back onto the now less damp teatowel and wrap them up so that the pockets happen
- Cook the others in the same way
And that's it! Took less than an hour in all of which most of it was pottering. Minimal mess too. I have pita left over for lunch today too (Mike ate his lunch portion on top of dinner).
The tabbouleh was a spontaneous random recipe and made enough for 2 generous dinners and lunch. (Total 1292 bulky calories, 20% protein entire meal of pita and tabbouleh could happily feed 5 or 6, 8 with olives, hummous and extra salad).
- Pour 1 pint of boiling water over 125g uncooked bulgar wheat and leave for 30 minutes, you might need to sieve it at the end.
- Stirfry a packet of king prawns with 2 handfuls of mixed vegetables (we used some of Sainsburys big basic stirfry mix which is carrots and cabbage basically) and some pinenuts (optional).
- Meanwhile chop up an avacado, plenty of cherry or, my new favourite, vittoria tomatoes, 1/2 a cucumber, a spring onion and a handful of parsley
- Make tzadziki (or use shop bought which we did and added extra mint to) and mix into the salad
- combine everything with added lemon juice. We also added greek basil because it's lush.
Enjoy, for several days.