Clover Fresh milk Pita
Clover Fresh milk Pita
Prep time: 2h 30m
1 cup lukewarm Clover fresh milk (not hot or boiling)
2 teaspoons active dry or instant yeast
2 1/2 to 3 cups flour
1 teaspoons salt
1 to 2 teaspoons olive oil (optional)
Mix the Clover fresh Milk and yeast together, and let sit for about five minutes until the yeast is dissolved. Add 2 1/2 cups of the flour (saving the last half cup for kneading), salt, and olive oil (if using). Stir until a shaggy dough is formed.
Knead the Dough: Sprinkle a little of the extra flour onto your clean work surface and turn out the dough. Knead the dough for about 5-7 minutes, until the dough is smooth and elastic. Add more flour as needed to keep the dough from sticking to your hands or the work surface, but try to be sparing. It's better to use too little flour than too much. If you get tired, stop and let the dough rest for a few minutes before finishing kneading.
Lightly grease a separate bowl with a little olive oil. Set the dough in the bowl and turn it until it's coated with oil. Cover with a clean dishcloth or plastic wrap and let the dough rise until it's doubled in, 1-2 hours.
You can now refrigerate the pita dough until it is needed or you can bake. The dough will keep refrigerated for about a week.
Gently deflate the dough and turn it out onto a lightly floured work surface. Divide the dough into 8 equal pieces and roll one of the pieces into a circle then gently flatten each piece into a thick disk. Sprinkle the pieces with a little more flour and then cover them with a kitchen towel or plastic wrap until you're ready to bake them.
Preheat the oven to 210°C. Place the rolled-out pitas directly on the baking sheets (as many as will fit), and bake for about 3 minutes. I've found it easiest to carry the pita flat on the palm of my hand and then flip it over onto the baking sheet. The pita will start to puff up after a minute or two and is done when it has fully ballooned. Cover baked pitas with a clean dishtowel while cooking any remaining pitas. Keep cooked pitas covered with a clean dishtowel while cooking any remaining pitas.
Pitas are best when eaten immediately after cooking. Leftover pitas will keep in an airtight bag for several days and can be eaten as they are or warmed. Baked pitas can also be frozen with wax paper between the layers for up to three months.
500g dry chickpeas
1/2 tsp baking soda
1 small onion, roughly chopped
1/4 cup chopped fresh parsley
3-5 cloves garlic
1 1/2 tbsp flour or chickpea flour
1 3/4 tsp salt
2 tsp cumin
1 tsp ground coriander
1/4 tsp black pepper
1/4 tsp cayenne pepper
Vegetable oil for frying
Drain and rinse the chickpeas well. Place in your food processor along with the chopped onion, garlic, parsley, flour, salt, cumin, ground coriander, black pepper, cayenne pepper.
Pulse ingredients together until a rough, coarse meal forms.
Once the mixture reaches the desired consistency, remove any large chickpea chunks that the processor missed.
Fill a pot with vegetable oil to a depth of 1 ½ inches and heat
Form falafel mixture into balls or slider-shaped patties using wet hands or a falafel scoop.
When the oil is at the right temperature, fry the falafels in batches of 5-6 at a time until golden brown on both sides.
Once the falafels are fried, remove them from the oil using a slotted spoon and drain on paper towels.
Zhoug Sauce Recipe
4 medium cloves garlic, roughly chopped
2 packed cups fresh coriander
4 medium jalapeños, seeds removed and set aside
1 teaspoon fine salt
1 teaspoon ground cardamom
¾ teaspoon ground cumin
½ teaspoon red pepper flakes, more to taste
¾ cup extra-virgin olive oil
Blend all ingredients together in a food processer to form a smooth green sauce.