Roasted Vegetable Pita Pockets

Roasted Vegetable Pita Pockets Ingredients

Homemade Pita2 tsp active dry yeast1/2 tsp sugar3 cups AP flour1 tsp salt2 tbsp olive oilStuffing4 cups vegetables of choice (eggplant, bell pepper, red onion, carrot, mushroom, zucchini, pumpkin etc)4 tbsp olive oil1 tsp dried herb of choice1 tsp salt1/2 tsp freshly ground black pepper

Steps

Add 1 cup lukewarm water, yeast & sugar into a mixing bowl, stir, add 1/2 cup flour & whisk together.Leave uncovered for 15 mins until mixture is frothy.Add salt, olive oil & nearly all remaining flour (reserve 1/2 cup), stir with a wooden spoon until mixture forms a shaggy mass, lightly dust with flour & knead in bowl for 1 min.Transfer onto work surface, knead for 2 mins, cover, rest for 10 mins & knead again for 2 mins (do not add too much flour, dough should be soft & a bit moist)Add dough back into mixing bowl, cover tightly with plastic wrap & towel, place in a warm location for 1 hr until it doubles in size.Heat oven to 240 deg C, place a cast iron pan or ceramic baking tile on bottom shelf.Punch down dough & divide into 8 balls, cover with damp towel for 10 mins.Remove 1 ball, place on lightly dusted working surface & form into a circle of 8 inch in diameter (not too thin)Carefully lift, place on pan for 2 mins till it puffs up, flip & bake for 1 more min.Transfer warm pita to a large plate, cover so bread stays soft & repeat with remaining dough.Mix ingredients for stuffing together, roast vegetables till they reach desired level of doneness, split pita, smear insides with sauce of choice, stuff generously & serve.