My kids food club started again this term after a recess for a couple of terms. The course I’m running is called Independence in the Kitchen and it aims to teach teenagers how to not just cook but how to plan and research meals, think about how much they cost to make, how to cook for others and to think about the nutritional value of their foods. I’m a huge believer in getting kids involved with food creation as early as possible. Children often go through fussy eating phases or make poor nutritional choices but getting them involved in creating meals for themselves their friends and family will expose them to new flavours and textures, as well as give them a huge sense of achievement creating something that others enjoy.
The first week of term my two groups both cook a recipe chosen by me but after that they come up with the recipes themselves according to a theme I set so I can’t wait to see how creative they get.
The first recipe is a firm favourite of ours and one that I have blogged before – Lamb Kebabs with garlic sauce, pittas and coleslaw and we managed to make all 4 components in the hour & half lesson.
However I mixed up the flatbread recipe slightly this time and baked them in the oven with fabulous results turning them into lovely pittas with great pockets to pop the kebabs in. They take about 15 minutes to make and one you have tried them you’ll never get shop bought pittas again.
The main trick is not to over knead them and to roll them back and forth in one directly only to get a really good pocket. This recipe makes 4 pittas.
100g Self raising flour
100g plain yoghurt
extra flour for rolling
Preheat to the oven to 100C line a flat baking sheet with parchment paper or a silicon sheet.
Put the ingredients in a bowl and stir together with a spoon until combined. use your hand to pull together in a ball. The dough should be soft but not stick to your hands. It is ready when it pulls all the flour away from the bowl. Be gentle with it and don’t over work it! Flour a board well and knead gently for a couple of minutes until it is smooth. As we aren’t using strong flour this mixture doesn’t enjoy the kind of kneading you would give a yeasted bread dough, over working it will make the pittas hard and they won’t rise.
When the ball is smooth cut it into 4 and make small oval shapes. Place the oval on a floured board with the wider length horizontal in front of you. Roll until flat and long only in a back and forth motion to make a long oval.
Place on the floured baking sheet and repeat with the other 3 balls of dough.
Bake for a total of 10 minutes but turn the pittas over after 7 minutes to lightly brown both sides
I have made these with gluten free flour too and whilst not as smooth as the ordinary ones they did puff up – swap the self raising flour for gluten free self raising flour and add 1 tsp of xantham gum to the mixture.