Monday, 23 January 2012

BBQ Challenge Week: Day 2: Fresh Pittas, Cold Lamb, Beetroot Tzatziki

Followed the recipe I used to make in Cambridge, but on this side of the planet we're very happy to eat the lamb cold and the pitta fresh off the barbie. A little sliced avocado on the side and it's a delicious fast meal post-Zumba. And as always, I love the colour of this tzatziki! The pitta is fast and easy to make - it must be as my husband had the flat rounds of dough waiting to go on the barbie when I got home ;) This is a recipe for eight hand-size pittas.


  • 275 ml warm water
  • 1/2 tsp sugar
  • 1 tsp salt
  • 2 tbsp olive oil
  • 250g organic wholemeal bread flour
  • 200g organic white bread flour
  • 1 1/2 tsp dried yeast

Either put the ingredients into a breadmaker for half an hour of dough cycle, or combine the ingredients in a large bowl and knead for ten minutes. Turn out on to a well-floured surface and divide in half, then again, then again, so you have eight pieces. Roll each piece out until it is about 5mm thick. Cover the pittas with a damp tea towel, preferably not all on top of each other so that they have space to rise. Leave for 15 minutes to rise a little then place on a medium-hot barbecue flat plate and close the lid; they should take about 2 minutes each side. Cover with the tea towel again if you're not eating them straight away.

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