How to detox and simplify your personal care {and a natural deodorant giveaway}
Foraging for free food: Warrigal Greens

Pretty Puffy Pita Pocket Bread


I was recently blown away by how fun and easy Pita Pocket Bread is to make. It's loads of fun to cook, since each flat circle of dough puffs up like a balloon, in 1-2 minutes. 


The cooled, deflated balls of bread are then cut to form pockets which can be filled with anything you like. They can even be frozen for later use, although I can't imagine how any could be left to freeze. These delightful, light, little pockets are absolutely delicious. 


Although perhaps the fairy that kneaded the dough had something to do with that.


Or perhaps it was the three sets of hungry eyes that carefully watched each and every pocket puff.


A plate of healthy fillings was devoured before I even thought to take a photo.


At least they left me one to enjoy with some freshly made roasted beetroot dip. 

The recipe

{From my very loved 1992 edition of Alison Holst's Meals Without Meat}

Mix 1 1/2 teaspoons dried yeast granules2 teaspoons sugar and 1 cup warm water and leave in a warm place to bubble. 

Stir in 1 tablespoon oil (I used rice bran oil) then enough flour to form a dough firm enough to knead (2-3 cups).

Knead until smooth and springy then place in an oiled bowl, and leave to rise to around 1 1/2 times its original size.

While the dough rises, turn the oven onto it's highest temperature. It needs to be super hot. Put the oven tray(s) that the bread will be cooked on in the oven to warm.

When the dough has risen, add 1 teaspoon salt to it. Knead again, then cut into golf ball size pieces. Using just enough flour to prevent sticking, roll each piece out to form a circle the thickness of a 50-cent piece.

Opening the oven for as short a time as possible, slide (using a pizza slide or a piece of baking paper on a chopping board) the rolled bread onto the pre-heated tray. Everything happens quickly, so I only cook a few breads each time. Within a minute the bread should puff up, and within another minute the crust should be set. They should be light in colour. Be careful not to overcook as your pocket will become crisp and crack (like the one i've used above as a dipper). Place cooked bread on a plate and cover with another plate or a tea towel so that they don't dry out.

You then simply cut to make a pocket when cool. Fill with whatever you fancy.

Fillings to consider: 

Grated carrot, cottage cheese, diced tomato, chopped capsicum, bean sprouts, diced chicken, chickpeas, sultanas, rice, mint, hard-boiled eggs, grated cheese, tabbouleh, natural yoghurt. The options are endless.

Any other suggestions?

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