So, last month I had a great time making lamb sliders. When making them I had really good intentions of making little burger buns to go with them, but as usual in our family something came up and I ran out of time. That’s fine I thought we can pop them into the pitta breads we had already and that will be fine. They were fine, more than fine in fact they were stonkingly good.
I still hankered after making those burger buns, slightly sweet, a little doughy and just a sprinkle of sesame seeds and za’atar on top. I still might but the latest challenge from Fresh from the oven stopped me in my tracks. This months round up is being hosted by Slice of my life and is being rounded up by Purely food. The bread chosen was Pita bread. Yes, an excuse to buy more lamb mince.
Those sliders were soooooo tasty and home made pita can only make them taste better so tonight we are having sliders again this time with my own home made pockets of doughy deliciousness.
Carefully following Slice of my life’s very comprehensive instructions, but only using half quantities as I had just a few to feed the dough was a joy to make. I used strong white bread flour and not a white/wholemeal mix. (I’m feeding teens here remember, they are suspicious of things that might be healthy!) Here is where I depart from the instructions. As the barbecue was on I thought why not cook the pita over the barbecue heat too.
The results were surprising. The pita was lovely and soft yet cooked through. Some puffed up beautifully, others less puffed but just as tasty. They were all devoured by the family. If I really want to have pita pockets I will need next time to close the lid of the BBQ as the pitas cook or I may have to turn on the oven.