Pita

Pita Bread 

By Amara Yamamoto

Ingredients 

1 tbsp active dry yeast 

1 tsp sugar

1 ⅓ cups warm water

1 tablespoon kosher salt

3½ cups all-purpose flour

2 tablespoons olive oil, plus more for coating the bowl. 

Directions

Place yeast, sugar, and 1⅓ cups warm water in the bowl of a stand mixer. Mix together and then  let sit until foamy, 5–10 minutes. 

Place flour, salt, and oil on top of the wet ingredients. 

Start mixing at low-medium speed. The dough will fully come together and start to slap the sides of the mixer bowl. Continue mixing until the dough is smooth and elastic, between 5-10 minutes.  (Alternatively, this can also be done in a medium bowl with a wooden spoon and hand kneaded. It will require some elbow grease.)

Place dough in a well-oiled bowl. Cover with plastic wrap and let rise in a warm, draft-free area until doubled in size, about 1 hour. If you are wanting to make the pitas the next day, it can be refrigerated at this point and then shaped before cooking)

Prepare your barbecue or a frying pan and pre-heat on medium heat. The ideal barbecue temperature you want the barbecue to hold is between 350ºf-400ºf. 

Punch down dough and divide into 8 pieces. Using the excess oil to prevent the dough from sticking. 

Flatten the dough into a disc, and then bring the edges in and pinch together. Place the ball seam side down and cup your hand over and roll each dough portion into a tight ball. 

Using a rolling pin, roll the pita into a thin round. They are usually between 6”-8” rounds. 

They can be stacked together if they are well oiled. If there is any sticking just add a little more oil. 

To cook the pita, place directly on the grill or pan. You want it to brown lightly but not get too dark, it will be ready to flip once it doesn't stick any longer and it starts to puff through the centre. It takes usually between 2-4 minutes per side just depending on the thickness and temperature of the cooking surface. 

Once the pitas are done you can enjoy them. They are best served warm and can be used as a side with dips or as a wrap for your favourite sandwich. They also work well to make flatbreads and pizza.

Pictured below, Pita used as pizza crust

Spiced Knots

There is a famous cinnamon bun from Edmonton that everyone should try, its from Sugarbowl in Garneau and its one of my favourite things to share as a sweet treat. These Spiced Buns are an adapted recipe from their recipe in the Edmonton Cooks Cookbook and the first time I tried making them in 2020 I felt the recipe was missing a key ingredient… SALT. I also make them half of the size of a Sugarbowl Cinnamon bun because sometimes you just don’t want to have to share!

Spiced Knots 

Dough recipe

6 cups all purpose flour

1 tbsp instant yeast 

⅔ cup granulated sugar

½ tsp salt

2 eggs 

1 cup unsalted butter, room temperature 

2 cups water 

Sugar and Spice Dip

½ cup unsalted butter, melted

1 ½ cup brown sugar 

2 tbsp cinnamon

1 tbsp ground cardamom 

1 tsp nutmeg

½ tsp salt

Dough 

Place yeast, 1 tsp of the sugar, and 2 tbsp lukewarm water in a small bowl. Mix and let sit until the yeast is foamy. 

Place flour, yeast, remaining sugar, eggs,salt, and water into the bowl of a mixer. Using the dough hook attachment, mix until combined. 

Cut butter into small pieces and slowly add them into the dough.

Continue kneading until well combined and the dough is smooth, about 5 minutes. 

Oil a large bowl and place the dough inside. Cover and let dough sit in the fridge overnight. 

The next day, remove the dough from the fridge and let it sit at room temperature for one hour. 

Assembly

Place parchment paper on a sheet pan.

Melt butter, place in a bowl or container that will be easy to dip the dough in. 

Place the sugar and spices in a bowl, mix until well combined.

Split the dough into 12 equal pieces. 

Roll into logs, the dough is quite soft and they will stretch. 

Dip each log into the butter to cover completely then dip in the sugar mixture until well coated. 

Tie the log into a knot and place onto the sheet pan. 

Tuck any excess dough underneath. 

Repeat until all 12 buns are completed. 

Preheat your oven to 325°F, placing the buns on top to rise for 20-30 minutes. 

Bake the buns for 40 minutes or until a skewer comes out clean. 

Allow to cool 20 minutes before enjoying.  They’re best served the same day as baked but they do keep for 2 days at room temperature.

Individual Pavlovas with Macerated Berries and Chantilly Cream

Pavlova is one of those amazing and delicious desserts that seems more simple than it can be. I have made many that are completely dried out, golden brown, and leaking sugar. One of the most important things for to help ensure perfect pavlovas is to whip the meringue until completely smooth and the sugar is dissolved. The easiest way to text this is to rub some of the meringue between your fingers, if you can still feel a little bit of sugar grit, keep mixing it. For this recipe you will need a stand mixer and to beat the meringue on high for about 10 minutes. Beating in the cornstarch, vanilla, and vinegar wont deflate the meringue as it is extremely stable with the amount of sugar to egg whites and I find that it is easier and a bit more delicate than trying to mix it in by hand. Hopefully with these few tricks, the right equipment, and this recipe you too can make this light and airy dessert. This is my go to pavlova recipe and has been served at several of the restaurants I have worked at. It’s always a hit and I highly recommend trying it!

Pavlova

Makes 12 individual pavlova 

200g   Egg whites

250g  Sugar

2 tsp white vinegar

1 tsp vanilla

1 tsp cornstarch

Chantilly Cream 

500ml whipping cream 

50g icing sugar

¼ tsp vanilla extract

Macerated Berries  

600g Fresh Berries

50g sugar

2 tsp orange liqueur 

Pavlova

Preheat the oven to 250 degrees fahrenheit 

Place the egg whites in the bowl of the mixer

Beat the egg whites in a mixer

Once they are foamy you can start adding the sugar slowly

Once all of the sugar is beaten in continue beating for about 10 mins, until the sugar is completely dissolved and the meringue is smooth to the touch

Mix the vinegar, vanilla, and cornstarch together, add to the meringue once the sugar is dissolved and beat in for another minute or so or until it is well incorporated

Line 2 baking sheets with parchment paper

Using an ice cream or cookie scoop, scoop the pavlova batter into 12 equal mounds

Using a smaller scoop or a spoon, create a divot in the centre of each mound to collect the toppings

Place in the oven and bake for 35 to 40 mins. 

The pavlovas should be firm and dry to the touch

Turn the oven off and let dry out for an additional hour

Chantilly Cream 

Place the whipping cream into the bowl of a mixer or a bowl and beat until it starts to thicken

Add icing sugar and vanilla and continue beating until soft peaks are formed

Macerated Berries 

Cut the any large berries in quarters or halves depending on the size, you’re wanting easily bite sized pieces

Place the berries in a bowl and add the sugar and liqueur

Mix to combine

Let sit a minimum of 30 minutes, stirring occasionally or over night

Assembly 
Place the pavlova on plates or a platter

Place the chantilly cream on top of the pavlova, dividing the chantilly cream equally between all of the pavlova

Top with the macerated berries 

Decorate with fresh mint leaves if you wish

Serve immediately 

The meringues will keep in the fridge in an airtight container for up to 2 days or in the freezer for up to 2 months

Zucchini Fritters

After posting a reel on my instagram I received quite a few requests for this recipe. It’s the perfect appetizer, side dish, or a light meal for the last of the summer days. I will be making this dish several more times as its the perfect recipe to help

Zucchini Fritters

By Amara Yamamoto

Zucchini Fritters

2 large zucchini

1 onion grated

1 tbsp salt

1 egg

¼ cup of fresh soft herbs such as parsley, basil, tarragon, chives, and mint

3 cloves finely chopped garlic

1 tsp salt

1 tsp pepper

½ cup flour

Flakey sea salt to finish

Sauce

1 cup greek yogurt

Zest and juice of 1 lemon

¼ cup of fresh soft herbs such as parsley, basil, tarragon, chives, and mint

2 cloves of garlic, grated

1/4 cup olive oil

Salt and pepper to taste

Makes approx. 18 fritters

Preparation

Grate the zucchini and place in a large colander over a bowl to let drain. Mix in 1 tbsp salt and then let sit for a minimum of 30 minutes and up to overnight in the fridge to let the excess moisture drain out.

I like to make the sauce a minimum of 30 mins before you’re wanting to serve the fritters to let the flavours meld together and adjusting the salt and pepper before serving.

To make the sauce I combine the yogurt, lemon zest, and juice. Finely chop the herbs, then mix into the yogurt. Grate the garlic into the yogurt using a microplane, add the oil, a pinch of salt, and pepper and then mix together. Cover and let sit in the fridge, adjusting the seasoning before serving.

When you’re ready to make your batter squeeze out any excess moisture from the zucchini and place in a large bowl. Preheat the oven to 300ºf to keep the fritters warm while frying them in batches.

Beat the egg before adding it to the zucchini, mix well. Add the herbs, salt, and pepper, mix. Add the flour and then mix well.

Using a non-stick frying pan with 1 tsp of oil per batch, I like to use a 3 tbsp cookie scoop to ensure they’re all a similar size.

On medium heat I fry the fritters in pancake-like shapes, flattening them until they’re about ½ cm thick. Cook 2-3 minutes per side, or until golden brown and crisp.

I place them on a wire rack over a baking sheet and into my oven while I continue frying the rest of the batter.

To serve I like to place them on a platter and sprinkle with a large flakey sea salt to finish. Serve the yogurt sauce.