Roasted Vegetable Pita Pockets

Ingredients

• Homemade Pita
• 2 tsp active dry yeast
• 1/2 tsp sugar
• 3 cups AP flour
• 1 tsp salt
• 2 tbsp olive oil
• Stuffing
• 4 cups vegetables of choice (eggplant, bell pepper, red onion, carrot, mushroom, zucchini, pumpkin etc)
• 4 tbsp olive oil
• 1 tsp dried herb of choice
• 1 tsp salt
• 1/2 tsp freshly ground black pepper

Instructions

1. 1

   --- Steps ---

2. 2

   Add 1 cup lukewarm water, yeast & sugar into a mixing bowl, stir, add 1/2 cup flour & whisk together.

3. 3

   Leave uncovered for 15 mins until mixture is frothy.

4. 4

   Add salt, olive oil & nearly all remaining flour (reserve 1/2 cup), stir with a wooden spoon until mixture forms a shaggy mass, lightly dust with flour & knead in bowl for 1 min.

5. 5

   Transfer onto work surface, knead for 2 mins, cover, rest for 10 mins & knead again for 2 mins (do not add too much flour, dough should be soft & a bit moist)

6. 6

   Add dough back into mixing bowl, cover tightly with plastic wrap & towel, place in a warm location for 1 hr until it doubles in size.

7. 7

   Heat oven to 240 deg C, place a cast iron pan or ceramic baking tile on bottom shelf.

8. 8

   Punch down dough & divide into 8 balls, cover with damp towel for 10 mins.

9. 9

   Remove 1 ball, place on lightly dusted working surface & form into a circle of 8 inch in diameter (not too thin)

10. 10

    Carefully lift, place on pan for 2 mins till it puffs up, flip & bake for 1 more min.

11. 11

    Transfer warm pita to a large plate, cover so bread stays soft & repeat with remaining dough.

12. 12

    Mix ingredients for stuffing together, roast vegetables till they reach desired level of doneness, split pita, smear insides with sauce of choice, stuff generously & serve.