1 cup plain flour
0.25oz dried yeast
1 cup warm water (250ml)
1 3/4 cup plain flour
1 1/2 tsp salt
1 1/2 tbsps olive oil
200g Slow cooked pulled lamb
In your stand mixer bowl add 1 cup of plain flour, the 0.25 oz yeast and a cup of warm water. Whisk together and leave for 20 minutes until bubbles start to form and the yeast is activated.
Add the 1 3/4 cup of plain flour salt and olive oil and mix using a dough hook until the dough is elastic and pulls aw as y from the bowl, around 8 to 10 minutes. Remove from the bowl and lightly grease it. Return the dough to the bowl, cover and leave for 2 hours until double in size.
Push the air out of the dough and on a lightly floured surface, divide into 8 equal pieces.
Roll into balls by tucking the dough from the sides and pull underneath.
Cover and leave to rest for 30 minutes.
Roll into a circle and leave to rest for five minutes, repeat until all the dough is used.
Lightly grease a fry pan and add the pita, cook for 3 minutes each side or until you see a golden color.
Cool on a rack and repeat for all the dough to be finished.
Now they are ready to stuff.
150g greek full fat yoghurt
1/2 cucumber, grated and water squeezed out
3 tsps chopped fresh mint
Juice of half a lemon
Mix all the ingredients together and mix, season to taste.
Add the pulled lamb to the tzatziki and mix until all coated, now assemble the pitta.
This recipe takes a little time but once you do it, you will never buy pitta bread again, its very versatile and just endless possibilities to fill it with, treat yourself.