Thursday, June 17, 2010


I made up the HBin5 wholewheat bread with olive oil in readiness for my purchase today of a pizza stone.  Unfortunately it did not fit my camp ovens so I decided to go ahead with the pita bread in the indoor oven.

The sticky dough, ready to rise.  The risen dough which was then refrigerated.  About a grapefruit size of the dough.  I cut it into four but found without a pizza peel it was awkward getting the rolled out pita bread onto the stone in the oven so I cut the remaining six quarters into eights.  I rolled the dough about 1/8th of an inch, brushed with water and sprinkled with seeds.  The stone had been heating in a 240C oven for about 30 minutes.   I cooked them for 7 minutes.

I decided as I had some lamb mince I would make rissoles with ground coriander, cummin, garlic, onion and coriander to go with the pita bread.  I am not a gravy lover and was happy to just use some sweet chilli sauce.
Tonights dinner


  1. Nice, wish I could have been there for a plate of that! Your pitas look really good.

  2. Wow, everything looks fabulous and tasty. Love your photography, too! Nice plates. Your pitas look spectacular!!!

  3. Lovely pitas and your dinner looks delicious!

  4. Your pitas look great, and the lamb sounds wonderful too.

  5. Wow. Your pitas are really beautiful. What a great-looking dinner. I am in awe of your dutch oven cooking. We do a lot of that in my neck-of-the-woods.