One of my stress busters after a ‘fun’ all nighter on-call is usually bread-baking. There is something soothing about mixing the dough with hands, and getting messy with the kid. The excitement of seeing a risen dough being punch down again with release of air, and shaping them with hands for rolls or rolling pin into unleavened breads such as homemade pitas. Even though the whole process from kneading to baking may take several hours, the actual hands-on time is very minimal. Of course there is also the benefit of having freshly baked breads without preservatives in the convenience and comfort of your own home, the smell of bread baking in the oven is just divine!
Every month, I develop style and shoot recipe for TOTT‘s monthly newsletter, the biggest baking store in Singapore. The Cook, Bake, Host haven of over 36,000 square feet which also houses and sells my baking products. Their awesome editorial and marketing team will give me a guide of products to be featured and I am given full liberty to create a recipe accordingly. It is so much fun! Imagine creating sweet and savoury dishes for ice-cream makers, food processors, sous vide machine, pizza perfector, and the latest Cusinart griller. Living in sunny Singapore has made me use the griller for throughout the year but the idea of creating specific recipe for the product was great. Keeping the fresh and heathy theme in mind I decided to steer away from greasy burgers, the usual suspect for BBQ and grilling.
Instead we lavished TOTT’s April subscribers with roasted sweetcorn salad and homemade black bean patties on toasted pita bread. Almost like a tartine. Do you know that you can literally bake pitas on a grill? I usually bake them on pizza stone, but grilling really puffs up the pita dough in no time at all.
I thought I would share the pita dough recipe here. Really easy to make, and versatile as either a tartine, or fill them up with filling of your choice. One of my favs is chicken and apple combo with plenty of cherry tomatoes, fresh lettuce and dijon vinaigrette. Yum! And in case you still have some leftover stale pita bread, do not throw them away, just cut them into triangles, sprinkle some herbs and bake them for 20 minutes at 180C- you have just made some pita chips!
If you are interested to follow our culinary journey with classes and happenings, sign up for the free monthly newsletter by TOTT store. Even if you are not in Singapore, you can always try out my monthly recipe that will be featured
Stay tuned with a very happening baking demo that I will share with you tomorrow!
Disclaimer: This is not a sponsored post. I love shopping at TOTT, and proud to be one of their product partners, and recipe developer for the newsletter.
By the way have u ever made pita breads before? And what is your favourite filling? Do share in the comment below!