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22/03/2026

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Shivangee Gupta, Bakesterby Naz, Manisha Bhatta, Gulcheen Naheed Shaikh, Sudha Balasubramaniam

18/03/2026

🎉 I earned the emerging talent badge this week, recognising me for creating engaging content that sparks an interest among my fans!

14/03/2026

HOMEMADE POCKET PITA BREAD
Pita bread is the quintessential Middle Eastern flatbread, famous for its magical ability to puff up in a blazing hot oven, creating the perfect hollow pocket. It’s a soft, versatile bread, perfect for stuffing with falafel, making authentic shawarma rolls, or dipping into hummus. For the best result, the key is high heat and a well-kneaded, elastic dough.
INGREDIENTS:
For the Yeast Starter:
* Instant Yeast – 1 tsp and ¾ tsp
* Sugar – 1 tbsp
* Water (Lukewarm) – ½ cup (110°F/43°C)
For the Dough:
* Whole Wheat Flour – 1½ cups
* Maida (All-purpose Flour) – 2 cups
* Water (Lukewarm) – 1 cup (use as needed)
* Olive Oil – 1 tbsp (divided use)
* Salt – ½ tsp
* Oregano – ½ tsp
* Mixed Herbs – ¼ tsp
* Paprika – ⅛ tsp
METHOD:
* Activate the Yeast: In a medium bowl, combine the Lukewarm Water, Sugar, and Instant Yeast. Mix well and set aside in a warm place for about 5–10 minutes until it becomes frothy and proves.
* Mix the Dry: In a large mixing bowl (or the bowl of a stand mixer), whisk together the Whole Wheat Flour, Maida, Salt, Oregano, Mixed Herbs, and Paprika.
* Knead the Dough: Add the frothy yeast starter, ½ tbsp of Olive Oil, and the Lukewarm Water (start with ¾ cup and add more slowly if needed) to the dry ingredients. Mix until a shaggy dough forms. Transfer to a clean surface and knead vigorously by hand for 8–10 minutes until the dough is smooth, elastic, and soft.
* Finalize & Proof: Drizzle the remaining ½ tbsp of Olive Oil and knead for one more minute. Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and keep in a warm, draft-free place for 1–2 hours until it has doubled in size.
* Shape & Rise: Preheat your oven to 200°C (400°F) with a baking stone or sturdy baking tray inside on the middle rack for 15–20 minutes. Punch down the proved dough and divide it into 8–10 equal-sized portions. Form each portion into a smooth ball. On a lightly floured surface, roll each ball into a circular disc (roti shape), about ¼ inch thick. Avoid rolling too thin or unevenly.
* The Bake (The Pocket): Carefully place 2–3 rolled pita discs onto the preheated stone or tray in the oven. Bake for 3–5 minutes. The pitas should puff up impressively and become light golden brown. Do not overbake, or they will turn hard.
* Cooling & Storing: Remove the puffed pitas immediately and place them on a clean towel or rack. They will collapse slightly as they cool, which is normal. Cover them loosely with a towel to keep them soft. Serve warm or store in an airtight container.
By Epic Bite

13/03/2026

CRISPY PITA CHIPS & LAVASH STICKS
These addictive, seasoned crisps are the ultimate way to utilize left-over pita dough, turning it into the perfect crunchy carrier for your homemade Tahini and Hummus. Rolling them "as thin as you can" is the secret to achieving that satisfying, restaurant-quality snap.
INGREDIENTS:
* Pita Dough – ½ recipe (well-rested)
* Olive Oil – 1 tsp (for brushing)
* Oregano – 1 tsp
* Black Sesame (Kala Til) – 1 tsp
* White Til (Sesame Seeds) – 1 tsp
* Chilli Flakes – ½ tsp (adjust for heat)
METHOD:
* Preparation: Preheat your oven to 190°C. Take the rested pita dough and divide it into manageable smaller balls.
* Rolling: On a lightly floured surface, roll each dough portion out until it is as thin as possible, aiming for a paper-thin consistency (similar to a very thin chapatti).
* Texture & Aeration: Use a fork to thoroughly prick the entire surface of the rolled dough. This prevents it from puffing up like a traditional pita, ensuring it bakes flat and stays crisp.
* Seasoning: Transfer the rolled dough to a lined baking tray. Lightly brush the surface with olive oil. Evenly sprinkle the oregano, black sesame, white til, and chilli flakes over the top. Use your hand to press the seeds lightly into the dough so they stick.
* Shaping: Using a pizza cutter, cut the dough into long, thin sticks (lavash style) or small triangles (pita chip style).
* Baking: Bake for 6–10 minutes, watching closely. They are ready when they are a pale golden-brown and feel firm to the touch. Let them cool completely; they will continue to crisp up as they cool.
By Epic Bite

12/03/2026

CRISPY GOLDEN FALAFEL
Falafel is the ultimate Middle Eastern street food. These crispy, spicy chickpea fritters are traditionally stuffed into warm pita bread and topped with overflowing fresh vegetables and tahini sauce or hummus. As an excellent source of vegan protein, these can be deep-fried as classic balls or flat patties, or even baked for a healthier version.
INGREDIENTS:
* Kabuli Chana (Chickpeas) – ½ cup (soaked overnight)
* Garlic Flakes – 5-6 cloves
* Onion – 1 medium, chopped
* Coriander Leaves / Parsley – 3 tbsp, fresh
* Coriander Powder – 1 tsp
* Red Chilli Powder – 1 tsp
* Garam Masala – ½ tsp
* Bhuna Jeera (Roasted Cumin Powder) – ½ tsp
* Haldi (Turmeric) – ¼ tsp
* Black Pepper – ½ tsp
* Sooji (Semolina) – 2 tbsp (for extra crunch)
* Baking Powder – ½ tsp (for fluffiness)
* Salt – to taste
* Oil – for deep frying
METHOD:
* Preparation: Drain the chickpeas that have been soaked overnight. Ensure they are patted dry; excess moisture can cause the falafel to break while frying.
* Grinding: In a mixer or food processor, combine the soaked chickpeas, garlic, onion, herbs, and all the dry spices. Grind into a coarse mixture. Important: Do not add any water. The texture should be grainy, not a smooth paste.
* Binding: Transfer the mixture to a bowl. Stir in the Sooji and Baking Powder. Let the mixture rest for 15 minutes to allow the semolina to absorb any remaining moisture.
* Shaping: Grease your palms slightly and roll the mixture into small balls or flatten them into small patties.
* Frying: Heat oil in a deep pan. Once the oil is medium-hot, carefully drop the falafel in. Fry on low-medium heat until they turn a deep golden brown and are crispy on the outside.
* Serving: Serve hot and fresh with creamy hummus, tahini dip, and warm pita bread.
By Epic Bite

11/03/2026

Cheese Za’atar Manakeesh

Manakeesh is a traditional Lebanese flatbread, similar to pita or pizza, flavored with za’atar and cheese. It is commonly enjoyed for breakfast or as a snack.

⸻

Ingredients
• Manakeesh Dough – ½ recipe
• Cheese – 1 cup (grated)
• Oregano – 1 tsp
• Za’atar Powder – 2 tbsp
• Olive Oil – 2 tbsp

⸻

Method
1. Prepare the base:
Take the prepared Manakeesh dough and divide it into small balls. Roll each ball into a round flatbread like a pizza or chapati.
2. Prepare the topping:
In a small bowl, mix za’atar powder with olive oil to make a spreadable paste.
3. Apply topping:
Spread the za’atar mixture evenly over the rolled dough.
4. Add cheese:
Sprinkle grated cheese and oregano on top.
5. Bake:
Place the prepared Manakeesh on a baking tray and bake in a preheated oven at 200°C for 10–12 minutes or until the cheese melts and the bread turns crisp and golden brown.
6.Serve hot, sliced or folded.

10/03/2026

Manakish, also manaqish , manaeesh or manakeesh is a popular
Levantine food consisting of dough topped with thyme, cheese or
ground meat.
Similar to pizza, it can be sliced or folded, and can be served either for
breakfast or lunch.
INGREDIENTS:
• Maida- 3 cups
• Water- ½ cup ( lukewarm)
• Yeast- 1 tbsp
• Sugar - 1 tsp
• Mix water , sugar and yeast and keep aside.
• Water- ½ cup ( lukewarm)
• Salt- ½ tsp
• Olive oil- 6 tbsp
METHOD:

Yeh short Chef-style method hai jo recipe poster, YouTube description ya Instagram post ke liye perfect rehta hai. 👩‍🍳

Manakish (Lebanese Flatbread)

Method:
1. Activate Yeast:
Mix ½ cup lukewarm water, sugar and yeast. Keep aside for 5–10 minutes until foamy.
2. Prepare Dough:
In a bowl add maida and salt, then pour the yeast mixture, remaining lukewarm water and olive oil.
3. Knead:
Knead well for 8–10 minutes until a soft and smooth dough forms.
4. Proof Dough:
Cover and keep in a warm place for 1–2 hours until the dough doubles in size.
5. Shape & Bake:
Divide into balls, roll into small flat rounds, spread za’atar, cheese or minced meat topping, and bake at 200°C for 10–12 minutes until golden.

✔️ Serve hot for breakfast or lunch.

09/03/2026

Tahini is a dip made from sesame seeds , it is made from paste of
ground sesame seeds. The best authentic tahini base is with garlic, lime
juice and fresh parsley. Perfect served with mezze and warm pita and
fresh veggies.
INGREDIENTS:
• Sesame seeds-1 tbsp( roasted)
• Olive oil- 1 tbsp
• Garlic- 5-6 flakes
• Lemon juice- 1 tsp
• Curd- ½ cup( fresh)
• Salt to taste
• Oregano- ¼ tsp
• Olive oil for drizzling on top
METHOD:
1. Take mortar pestle , grind in a paste.
2. Add curd , lemon juice and garlic grind again well.
3. Add salt , oregano, serve , drizzle some oil on top.
4. Serve with falafel and sambousik.

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