AuthorSaf-instantIn a medium bowl, combine the water, yeast, and 1 teaspoon sugar. Let the mixture sit until foamy on top, about 5 minutes.
With hands, or using a mixer, mix the flour, salt and the remaining tablespoon of sugar. Add the yeast mixture, oil and yogurt and mix again.
Knead the dough, adding more flour if necessary, until the dough becomes soft and slightly sticky, 7 to 10 minutes.
Transfer the dough to an oiled bowl, cover with a towel or plastic wrap, and leave to rise until doubled in size, about 2 hours.
Preheat the oven to 180° and line two baking trays with baking paper.
Spread the dough out on a clean work surface and divide it into 10 equal balls. Cover and let rise for another 20 minutes.
Spread the balls into circles of approximately 15 cm. Place them on the baking sheets, then bake, one sheet at a time, until they puff up.
After 5 minutes of cooking, check your oven and turn the plate in the other direction as soon as they start to swell. The pitas must remain white, because they will still cook on the stove.
Transfer the pitas to a rack to cool.
In a large bowl, combine the ground beef, parsley, onions, 7 spices, cumin, cinnamon, coriander, cayenne pepper, salt and pepper. Use your hands to mix until well combined.
Cook the mixture in a pan with a little olive oil.
Cut each pita into quarters (or two, depending on the size of your pitas)
Stuff each slice of pita with the previously cooked mixture (about 2 tablespoons)
Heat a grill pan or regular skillet over medium heat. Add 1 tablespoon of olive oil.
Place the stuffed pita slices in the pan and cook until the slices are golden brown,
Repeat with remaining olive oil and remaining stuffed pitas.
Ingredients
Directions
In a medium bowl, combine the water, yeast, and 1 teaspoon sugar. Let the mixture sit until foamy on top, about 5 minutes.
With hands, or using a mixer, mix the flour, salt and the remaining tablespoon of sugar. Add the yeast mixture, oil and yogurt and mix again.
Knead the dough, adding more flour if necessary, until the dough becomes soft and slightly sticky, 7 to 10 minutes.
Transfer the dough to an oiled bowl, cover with a towel or plastic wrap, and leave to rise until doubled in size, about 2 hours.
Preheat the oven to 180° and line two baking trays with baking paper.
Spread the dough out on a clean work surface and divide it into 10 equal balls. Cover and let rise for another 20 minutes.
Spread the balls into circles of approximately 15 cm. Place them on the baking sheets, then bake, one sheet at a time, until they puff up.
After 5 minutes of cooking, check your oven and turn the plate in the other direction as soon as they start to swell. The pitas must remain white, because they will still cook on the stove.
Transfer the pitas to a rack to cool.
In a large bowl, combine the ground beef, parsley, onions, 7 spices, cumin, cinnamon, coriander, cayenne pepper, salt and pepper. Use your hands to mix until well combined.
Cook the mixture in a pan with a little olive oil.
Cut each pita into quarters (or two, depending on the size of your pitas)
Stuff each slice of pita with the previously cooked mixture (about 2 tablespoons)
Heat a grill pan or regular skillet over medium heat. Add 1 tablespoon of olive oil.
Place the stuffed pita slices in the pan and cook until the slices are golden brown,
Repeat with remaining olive oil and remaining stuffed pitas.
