pita bread

Is it worth making pita bread at home?  If you say no, think again …

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Pita dough is one of the easiest to work with it.  It tastes much better than what you get at a store, and only includes clean ingredients with no preservatives.  And best of all, it doesn’t take that much time or effort to make.

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Some food (well almost everything) tastes way better when its made from scratch, especially, pita, dinner rolls, and various kinds of bread and baked goods.  No doubt, making at home takes more effort than going to a grocery store and buying the pack, but believe me, in the end, its totally worth it.

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My husband was surprised by how good these turned out.  They were so soft and simply delicious.  No more store-bought pitas for our family!

You will need:

  • 2 1/2 cup flour
  • 2 tsp instant yeast
  • 1 tsp salt
  • 1/2 tbsp honey
  • 2 tbsp olive oil
  • 1 cup warm water (105˚-115˚ F)

In the bowl of a stand mixer add water and yeast and let it sit for five mins. Add flour, salt, sugar, and oil. With the dough hook attachment, mix the ingredients  for 6-8 mins on medium speed until the dough is smooth and elastic. Transfer the ball of dough to a lightly oiled bowl, turn it around once so the other side can get coated with oil. Cover the bowl with cling wrapper and let the dough rise in a warm place for an hour. Preheat oven to 550 F. Punch down the dough and divide it into 8 pieces. Using rolling pin, roll each ball on a lightly floured surface to a circle or oval shape.

Bake in the preheated oven on wire rack over baking pan for 2-3 mins.  Alternatively, you can drizzle oil on a hot skillet (over medium-high heat).  Place the pita on the skillet and cook for less than a min, until you see bubbles starting to form. Flip and cook the other side for 1-2 mins.  Repeat with the rest of pitas.  They are best if eaten on the same day, but you can put them in a zip-lock bag and refrigerate for few days.
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buttermilk biscuits

Delicious with jam, honey, nutella or spread of your choice.  You can totally dip em’ in soup too.

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I remember the times when I used to buy biscuits from a fast food chain.  I used to feel so disgusting after consuming it.  Now that I make my own biscuits, I can never go back to canned or restaurant ones.  These are pretty good. Honey adds just the right amount of sweetness to it.  And seriously it’s a foolproof recipe. I hope you give it a try.

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Just remember the trick to have really light flaky biscuits is to have sticky dough. Try not to add too much flour while rolling and folding dough.

You will need:

  • 9 ounces all-purpose flour (about 2 cups)
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 5 tablespoons chilled butter, cut into small pieces
  • 3/4 cup fat-free buttermilk
  • 3 tablespoons honey

Preheat oven to 400 F

In a large bowl combine all the dry ingredients

add butter cubes and cut with pastry blender or using fork until it resmbles course meal.

Refrigerate for 10 mins.

Combine buttermilk and honey in a measuring cup and then add it to flour mixture. Stir until combined.

Turn dough onto a lightly floured surface

Knead lightly 3-4 times.

Roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour.

Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope).

Re-roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour.

Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness. Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds.

Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper.

Bake for 12 minutes or until golden.

Enjoy!

Source: myrecipes

chocolate banana loaf

We had four very ripe bananas sitting on the counter.  We usually never have ripened bananas unless we go away for the weekend leaving behind our precious bananas. I was recently telling complaining my husband about how quickly bananas disappear around our house.

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A day after I told him, he got lots of bananas from Walmart while he went to shop for cookies.  We will leave it to some other day about cookie obsession  in this house.  So that’s how I ended up making this loaf.

Anyhow, I was debating between making banana tres leches or chocolate banana loaf.  My eldest son only likes baked goodies with chocolate.  Oh and he totally knows what Cocoa powder is, seriously kids these days?  Unbelievable

Considering my little mans feelings I decided to make Chocolate Loaf Cake.  He just finished his slice and with his arms open wide he said “I love you this much” Ah that means the world to me.  Literally.

It’s a nice moist loaf.  Imagine bread topped with melted dark chocolate and bananas slices. Yeah it kinda tastes something like that.

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Tomorrow I’m totally eating the leftovers with vanilla ice cream InshaAllah.

For the Loaf you will need: 

  • 1/2 cup butter, room temp
  • 3 ounces dark chocolate, melted
  • 2 large eggs, room temp
  • 3 medium bananas, mashed
  • 2 cups all-purpose flour
  • 1/4 cup cocoa powder
  • 1/2 tsp cinnamon powder
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup semi sweet chocolate chips

Instructions:

Preheat oven to 350 F.

Cream butter until fluffy.  Add in the melted chocolate beat well.  Add eggs, mashed bananas, and vanilla.  Beating well after each addition.

In separate bowl combine dry ingredients together.  Fold in with spatula until just combined.  Make sure not to over mix the batter.  Lastly, fold in the chocolate chips.

Pour the batter into the prepared pan.

Bake at 50-60 mins until the toothpick inserted comes out clean.

Enjoy!

Source:Yasmin’s Kitchen