G'Gina's Kitchenette: Mediterranean

I am baaaack. Didn't expect me so soon did you :)? Well I am here and this time again with another super simple recipe.

Although I specify two herbs, you can add more or different herbs as well. I tried this combination and I have to say I am quite inspired with this experiment.

This chicken borrows more of a Mediterranean flavour. Herbes de Provence, a mixture of several dried herbs such as thyme, oregano, rosemary, marjoram and savoury, is typical of the Provence region of South East France. Oregano is common in the Mediterranean region.

You need:

1.2 kgs of whole chicken with skin on, washed and cleaned well
Salt to taste
Half a shake of Herbes de Provence
A good shake of Oregano
1 tbsp Pepper powder
A drizzle of olive oil
1/2 a lemon
2 drops of clove oil (you just have about 3-4 cloves sitting in some warm oil for about half a day, strain and use) - optional *

* You can also use biriyani oil in case available.

The Make:
Preparation time: 10 minutes | Roast time: 1 hour | Resting time: 10 minutes | Serves 3-4 adults

1. Preheat the oven to 180°C. Form slits all around the chicken with a sharp knife edge and allow the cleaned chicken to drain in a colander.
2. In a bowl, mix the herbs, pepper, olive oil and salt to taste.
3, Rub into the chicken well, taking care to tuck in some of the spice rub into the slits on the chicken and some in the cavity as well.
4. Squeeze the lemon juice over the spice rub and massage the chicken once more.
5. In a large roasting pan, lay the spice rubbed chicken carefully and pop it into the oven.
6. Roast until golden brown on top and the chicken is cooked well for about an hour.
7. Rest in the oven for about five minutes and then remove from the oven and rest for five more minutes.

Serve hot with a side of your favourite salad and choice of bread.

Bon Appetit! My little one loved this chicken make as well (PS for those of you who do not know - my little one is my biggest critic ever! :) )

"Baking is such an emotional process...a lot of memories come flowing through with each rise and fall."

"Mummy, every recipe I will ever start to make or write will always take your name first! Even the famous Sanskrit quote (that Daddy has always quoted..) Matha, Pitha, Guru, Deivam starts with the Matha (Mother).I miss you like crazy. A huge part of my being has gone with you. I hope I told you enough number of times of how much I love you and though you have probably not argued with anyone more than me, I have told you that without you Mummy I am nothing. Your every advice and words are engraved in my heart and soul forever. I will wait to see you as I know now that Lord has taken you for His Purposes and I am no one to question that but please don't ever leave my side. I pray that though He has taken my Guardian Angel on earth, He always allows you to be my guiding force through Him as you were when you were physically here. Waiting to see you Mummy!"

So I joined this lovely group of BreadBakers last month. Unfortunately even as I got ready to post my first ever recipe as per the BreadBakers theme, I heard of the tragic demise of my dear, dear Mummy who has been my everything all through my life and my prime inspiration of all my cooking and baking. She along with our Lord has been with me through thick and thin and every rise and fall in my life. So I can only pray they continue being with me even more strongly from now on.

This month's host at BreadBakers is Mireille Roc of The Schizo Chef who chose Yeastly
Flatbreads. This is an amazing theme to contribute towards as my first post to #BreadBakers as I always have seen Mum love her Zaatar manakish or flatbreads such as Kuboos or Pita Bread with Hummus and Garlic paste. Thank you Mireille for hosting this event and for choosing this theme.

I made the Whole Wheat Pita Bread in my Mum's Kitchen this time as I am with my Dad now. And since we are on Lent till Mum's 40th day of demise, I accompanied this Pita Bread with Hummus.

You can bake your Pita Bread but this time I chose the stove top as the oven is not handy at the home we presently stay at. Baking in the oven definitely would be the better option. I will try and include that make the soonest possible as G'Gina's Kitchenette is getting ready to make a new change/ announcement in the weeks ahead that may affect my presence at the next BreadBakers event as well (that will have to wait for now as I am taking each day as it comes during this heartbreaking time).

Pita or Pitta bread is famous to the Mediterranean or Middle Eastern regions and is what I grew up eating as a staple next to Chapati. I have always loved the smell and taste of toasty Pita Bread with Cheese as a filling or topping...yumm! Also known commonly as Khubz or Kuboos, Pita bread is a soft, slightly leavened wheat bread that has this marvelous pocket as you cut/tear it open that can be filled with a whole herd of fresh and delicious ingredients such as Falafel, Cheese, LaHm (meat) of your choice.

Ever since Mum's passing there has been rains every now making it quite dark and lacking enough natural light. And also the dusk comes in quite early. So I have to admit that whilst I would have loved to take brighter pictures, I just about managed to come up with these photos of my make with alternatives. The heart wouldn't allow to go on trying as it is quite heavy with the loss of Mummy. She used to make me these warm and toasty Pita/Khuboos breads with my favourite spoons of cheese. I was born and raised in Dubai, UAE which is why Mediterranean / Middle Eastern food is close to my heart always and just the smell of which is laden with sweet memories.

Whole Wheat Pita Bread

You need:

3 (quarter litres) cups whole wheat flour
½ tbsp active dry yeast
½ tbsp salt
A pinch of sugar
1.5 tbsp olive oil
1¼ cup warm water

The Make:

Preparation Time: 15 minutes + 2 hrs resting time | Cooking Time: 24 minutes-36 minutes | Makes 6 Pita breads

Making the dough:

1. Add ½ cup of the warm water into a small bowl along with a pinch of sugar and the yeast and stir to dissolve. Set aside for 15 minutes in a dark, warm place (at room temperature in warm weather). Note 1*
2. In a fairly large bowl, add the rest of the warm water followed by the flour, olive oil, salt and mix lightly with a large spoon.
3. Check to see if the yeast has frothed, otherwise discard and begin again. If frothed, then add it to the flour mixture bowl. Knead well into a soft and smooth dough.
4. Grease the same large bowl with olive oil. Ensure that the dough has the oil applied all over it. Cover the bowl with a kitchen towel or napkin and allow it to rest for at least an hour and a half or even up to 2 hours in case of cooler weather.

5. Uncover the bowl and you would see that the dough has doubled up.

*Thought twice about adding the above pic and decided to give you the 'real' view of the doubled dough.

6. Transfer the dough from the bowl to a neat working surface and deflate the dough by gently punching into the dough.
7. Divide the dough into 6 equal medium-sized balls. Cover with the kitchen towel again and allow to rest for 10 minutes.

8. Dust the working surface with flour and roll each ball into round circles of 6" each in diameter and about ¼" thick.

9. Again cover the rolled out circles with a kitchen towel and let them rest for 10 minutes separately (not stacked up) on parchment paper or even just on a large plate.

Making the Pita Bread on the stove top:

1. Heat a skillet.
2. Place the bread on to the skillet and cover and cook each side for 2-3 minutes on medium heat. Try to cover the skillet using a transparent lid to see the rising action.
3. Cut the Pita bread in half and you would find pockets as described above. Stuff it with your favourite fillings or just use it as a dipper with hummus. It is quite comforting esp. with the downpour outside.

NOTES
1* What Mum had taught me was when the weather got cool, to warm up the oven/microwave for a minute or two and turn off the heat. Then set the bowl of yeast mixture in the oven and allow it to rest.
2* In case the dough becomes too sticky than add some more flour.
3* While proving the yeast, ensure warm water and not cold/hot water is used. Otherwise the resultant dough would most likely fail.

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com

Yeasty Flatbreads from the #BreadBakers