little daisy's world: I Love My Pockets!

Good morning! It's bright and sunny here, hopefully until the evening. The past few days were a bit cold and damp so this change of weather is very welcome! And this glorious day calls for a glorious breakfast. Are you up for it? ^_^

Pita Pockets

Yield about 7 (6 inch diameter) flat bread

Oatmeal pita bread:

1/2 cup milk

4 Tbsp butter

1 cup warm water

1 Tbsp instant yeast

1 Tbsp sugar

3 cups ground oatmeal

2 cups all purpose flour

1 tsp salt

Filling:

a) Blackened beef:

200 g ground beef

1 large yellow onion, diced

2 cloves garlic

2 Tbsp soy sauce

1 tsp freshly ground black pepper

Salt to taste

b) Coleslaw: (make ahead)

4-5 cabbage leaves, washed and finely chopped

2 inch length carrot, finely diced

1 small onion, finely diced

1/4 cup sugar

1/2 cup mayonnaise

1/2 tsp salt

2 Tbsp white vinegar

c) Chopped scallion/ green onion

Coleslaw (make ahead) : Place all of the ingredients in a large bowl and mix everything together. Refrigerate until ready to use
Oatmeal pita bread: Heat butter + milk till melted, cool to warm temperature
Mix yeast + water + sugar. Let it blooms (about 5 minutes)
Mix flour + ground oatmeal + salt in a large bowl. Add in the milk + yeast mixture. Stir to combine. Knead until the dough cleans sides of bowl and feels smooth and elastic (about 10 minutes)
Oil bowl, turn to coat dough as well. Cover with plastic wrap and let rise at warm spot, until double in size (1.5 - 2 hours)
Lightly punch the dough down and on floured surface, knead it lightly. Divide dough into 7 equal balls. Let the dough rest for 5 minutes. Then roll out each ball into 1/2 inch thickness (about 6 inch in diameter)
Heat a non-stick pan over high heat until totally hot, then reduce the heat to low. Fry each rolled-out dough until puff-up then flip over (each side will take about 5-6 minutes to cook). It'll be lightly brown. Cook the rest of the dough
Place cooked bread between clean kitchen towel so it stays warm
Blackened beef filling: Heat a tablespoon of oil in a frying pan, then brown the beef. Add the rest of ingredients, stir to cook until onions become translucent and fragrant. Taste accordingly, turn off heat and transfer the filling into a bowl
Making pita pockets: Halve each pita bread, run a knife into the cut part to make pocket. Fill with 1 tablespoon of blackened beef, some scallion and another tablespoon of coleslaw. Serve immediately

Note:

It is not advisable to fill ahead the filling if you don't want to serve immediately as the filling will make the pockets soggy. Find out more tasty breads at Yeastspotting.