Carrot Cake Muffins
Chicken & Tarragon Pie
Crunchy Topped Blueberry Muffins
Hazelnut & Pomegranate Cake
Homemade Seed Bread & Tomato Soup
Neiman Marcus Choc Chip Cookies
Pita Breads with Dukkah
Pumpkin & Macaroni Cheese
Roasted Vegetable Rustic Tart
Seed & Oat Biscuits
Sticky Banana Puddings
Makes: 12 pita breads, ½ cup dukkah
Prep: 5 mins, plus 30 mins proving • Cooking: 10 mins
For the pita breads:
7g (2 tsp) dried instant yeast
380g Healthy Baker plain flour
1 tsp sea salt
1 tbs sugar
olives, to serve
labneh (yoghurt cheese), to serve
Place water and yeast into mixing bowl. Heat 1 min/37°C/speed 1. Add flour salt and sugar and mix 6 sec/speed 6, then knead 2 min/closed lid position/interval.
Turn out dough onto a lightly floured work surface. Work into a ball and place in a bowl. Cover and place in a warm place (for proving) for 30 minutes or until doubled in size.
Preheat oven to 240°C or 220°C fan-forced. Divide dough into 6 equal pieces. Shape each into a circle. Cover and rest them for 5 minutes.
Roll out each circle until ½ cm thick. Place on baking trays and bake for 5-6 minutes or until puffed and cooked. Serve with dukkah, olives and labneh (yoghurt cheese)
For the dukkah:
1 tbsp sesame seeds
100g shelled unsalted pistachio nuts
1 tbsp cumin seeds
1 tbs coriander seeds
1 tsp sea salt
½ tsp freshly ground black pepper
1 tsp dried thyme
Place sesame seeds, nuts, cumin and coriander into mixing bowl and dry roast 8 min/Varoma/speed 1. Remove lid and cool.
When cool, add salt, pepper and thyme and pulse 2 times 1 sec/closed lid position/Turbo.