As if this past weekend’s feast of home made yeasted things wasn’t enough, I went and made some pitas! I mainly needed to make them to scoop up my first, from-scratch hummus that truly changed the person I am. I soaked and boiled chickpeas people, so rightly so.
The hummus I made was this version to which I added some water as I blended. I did that because I am a tight ass and didn’t want to sacrifice all my tahini, even though Molly suggested a 1:1 ratio of chickpeas and tahini. I have lots of tahini adventures planned for the upcoming holidays and wanted to be conservative.
I like the look of this (v. similar) version from Food52 and Zahav. It seems like a lot of effort re: the garlic, but I am digging it.
Anyway, as I said, the hummus was basically demanding some fresh pita and as I was digging out some not-sure-how-old frozen bananas from my freezer, I spotted a lamb shoulder that was also begging to be put on pitas greek style, a la The Sugar Hit.
And that is the story how I birthed this recipe that you should make ASAP. You just leave the lamb in a warm oven or slow cooker after it has bathed like a true goddess in greek flavours and you have some deliciously tender lamb to put atop a parsley/feta/onion/fries and of course these home made PITAS!
- 1.2kg- 2kg lamb shoulder
- Juice of two lemons
- 4 tbsp olive oil
- 4 cloves garlic
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- 2 tsp salt
- 2 tbsp pepper
- 1 cup luke warm water
- 2 teaspoons dry yeast
- ½ teaspoon sugar
- 2 3/4 cups plain flour
- 1 teaspoon sea salt
- 2 tablespoons olive oil
- FOR THE LAMB SHOULDER
- Place all ingredients besides the la in a large vessel and mix together.
- Add the lamb shoulder and coat with the marinade.
- Refrigerate for a few hours (or overnight!)
- Place the shoulder in a slow cooker and cook on low for 8 hours, or high for 6. This will depend on your slow cooker, so adjust accordingly.
- Serve with pitas.
- FOR THE PITAS
- Place water, sugar and yeast in the bowl of an electric mixer and allow to stand for 15 minuted until frothy.
- Using the dough hook attachment, begin to mix the yeast mixture in a stand mixer.
- Add the oil and salt and continue mixing.
- Begin to gradually add the flour, stopping when the dough in well combined, but still slightly sticky.
- Continue to knead the dough for 4 minutes.
- Allow dough to rise in a warm place until doubled in size.
- Preheat the oven to 200 degrees celsius and place pizza stone or baking tray on the top shelf.
- Divide the dough into 6 equal portions and roll out with plenty of flour to avoid sticking.
- Place 1 (or 2 if you can fit!) pitas on the hot stone or tray and bake until the entire pita puffs. You're not after lots of browning, so keep a close eye.
- Repeat with remaining pitas.
- Serve with the lamb, parsley, pickled red onion, mustard aioli and feat fries for good times.
- You could cook the lamb in 130 degree oven for 6-8 hours if you don't have a slow cooker.
- The pitas could also be made by hand!