Pitta Bread & Spicy Meat Filling2 dessertspoons yeast granules Mix the yeast with the first measure of water, add the sugar and set aside for 10 minutes. Sift the flour and salt into a warm bowl, Make a well in the centre and add the yeast mixture and then sufficient of the water to make a firm dough. Knead for 10 minutes until smooth and elastic. Grease a clean bowl with oil and turn the dough over in the oil to lightly coat the surface. Cover the bowl with plastic film and put aside in a warm place until the dough doubles in bulk. Remove from bowl, punch down and knead again briefly. Cut the dough into pieces and roll out to about 50mm thickness. The size of the pieces will depend on how large you want your pitta pockets. Pockets about 10cm in diameter are a versatile size. Set the pockets aside to rise again. I put some on a floured clean teatowel in a roasting dish and the rest on waxed lunchwrap with similar results from both. Preheat the oven to 220C, heating up the baking tray at the same time. Cook the pockets for approximately 8 minutes. Do not open the oven during cooking. This recipe will make 10-12 smaller pockets or four or five large ones. Unused pockets can be frozen. Spicy Meat Filling 450g topside steak Thinly slice the beef. This is easiest done if the meat is slightly frozen. Put it in a microwave suitable dish which has a lid. Place the quartered onion, yoghurt, tomato paste, red wine and cumin in a blender and process until smooth. Add the dill seeds and hot sauce and pour over the meat. If you have time, allow the meat to marinate for an hour or two. Add the salt, stir through and cover. Cook on medium high for 25 minutes. Rest for 15 minutes. Adjust the seasoning as required then reheat on medium for five minutes. If you're using a conventional oven, cook for 75 minutes at 180C. Spoon into warm pitta pockets and either top with some chopped tomato and cucumber, or serve with a tossed salad.
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