Shout out to all the other breast feeding Mamas that are hungry ALL THE TIME! And the thing is – you might be trapped under a sleeping/feeding/windy baby which stops you from having the ability to get out to the shops to get ingredients or actually be able to put a decent lunch together for yourself (let alone shower or use the bathroom).
What’s that you can’t even make yourself a sandwich because you’re out of bread – don’t worry Mama – I’ve got you!
Here is a super simple lunch that you can pull together from some simple ingredients that you have in your pantry.
It really only needs five key ingredients; oil, flour, greek yoghurt, rose harissa, and cherry tomatoes. I’ve added in a few extra flourishes (a little for texture but a lot for atheistics).
Recipe: Pita with Greek Yoghurt and Rose Harissa
- 350 grams flour
- 400 grams greek yoghurt
- 2 tsps rose harissa
- a handful of cherry tomatoes
- 2 tsps of pinenuts
- 2 tsps of pumpkin seeds
- fresh herbs (dill, basil, parsley, oregano – all work)
- olive oil
Place the flour and 350 grams of greek yoghurt into a food processor and blitz until it comes together.
Dust a clean work surface and rolling pin with flour, then divide the dough in half, then divide each half into 6 equal-sized pieces (roughly the size of a golf ball).
With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12cm rounds, roughly 2mm to 3mm thick.
Place the griddle pan on a high heat, then once hot, drizzle with olive oil and cook each one for 1 to 2 minutes on each side, or until bar-marked and puffed up, turning with tongs.
Slice the bread and serve along side the remaining greek yoghurt, rose harissa, cherry tomatoes, toasted pinenuts, pumpkin seeds and fresh herbs.
Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.