FLATBREAD

Total Time: 1 hour, 30 minutes

Yield: 8 pitas

INGREDIENTS
1 cup of hot water, but not boiling
1 packet instant yeast or traditional active dry yeast
2 cups of all-purpose flour
of flour reserved for kneading
2 teaspoons of salt
1 tablespoon of oil

INSTRUCTIONS
1. Add the packet of yeast to the cup of hot water and mix with a spoon. Let stand for 5
minutes until the yeast is dissolved and starts to bloom.
2. In a stand mixer add 2 cups of flour and 2 teaspoons of salt. Add the dough hook
attachment to your mixer. Add half a teaspoon of oil and then add the yeast and water mixture.
3. Knead the dough in the mixer for 10 minutes on medium speed until the dough is
smooth and comes away from the mixer bowl. Add drops of water or flour if dry or
sticky but if you measure exactly this shouldnt happen.
4. Remove the dough from the mixer and shape it into a ball and place in a glass bowl
coated with the rest of the oil. Cover with plastic wrap and let it rise for 1 hour until it
doubles in size.
5. Remove the dough from the bowl and add some of the remaining flour on a board and
on your hands and deflate the dough and divide the dough into 8 equal pieces. Roll
into individual balls and then flatten with your hands or a rolling pin. Roll into 8-9 inch
circles about a inch thick. Add enough flour while rolling so it doesnt stick but not
anymore.
6. Heat a cast iron pan and add enough oil to lightly coat the pan, remove any excess.
Place the rolled out dough in the middle of the pan and cook it for 1 minute until bubbles start to form. Using tongs flip the pita bread and cook on the other side for 1 2
minutes. Remove from the pan when it has puffed up and has some browned spots.
Place pitas on a plate and cover with a clean dish towel to keep warm while cooking
the rest of them.
7. They are best eaten when they are fresh but you can place un cooked dough in the
fridge for a couple of days but let it come back to room temperature before you cook
it. You can also freeze the cooked pitas in a ziplock bag for a couple of weeks.

GRILLED MEDITERRANEAN
FLATBREAD SANDWICHES
Pita Bread
Olive Oil Mixed with Freshly Chopped Garlic
Mediterranean Spice Mix (see below)

SE
CHOO
YOUR
ED
GRILL LE
TAB
VEGE

Eggplant
Zucchini
Red or Yellow Peppers
Red Onions
Asparagus
Portobello mushrooms

SE
CHOO
YOUR
SE
CHEE

Goat
Feta
Mozzarella
Fontina
Fiore de latte
Ricotta
Tallegio

1. Spread the garlic infused oil on half

of one side of a pita bread with a
brush. Sprinkle the spice mix on top
so that it sticks to the oil.
2. Add one or two of the cheese and
spread over the whole pita.
3. Add 1-3 of the grilled vegetable slices
and fold over the pita like a taco.
4. Grill or bake the pita until the cheese
melts. You can also bake it in the
oven as you would a Quesadilla.
Serve Immediately.
Recipe by
Linda Matarasso

MEDITERRANEAN
SPICE MIX
Recipe by
Linda Matarasso

INGREDIENTS
1
1
1
1

tablespoon dried basil

tablespoon dried oregano
tablespoon coarse salt
1/2 teaspoon freshly ground black pepper

1 tablespoon sesame seeds

tablespoon ground coriander
tablespoon paprika
1 teaspoon of cayenne

SPICY CARROT SOUP

Yield: Serves 4-6 people
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

INGREDIENTS
6 cups of water
6 medium carrots
1 Tbsp salt
1 Tbsp butter
4 tbsp Good Food For Goods Chiltomate sauce**
Pepitas for Garnish Optional
Lime Crema or yoghurt, or sour cream with lime juice mixed in. Garnish Optional

INSTRUCTIONS
1. In a 3 quart saucepan or small stock pot add 6 cups of water and a tbsp of salt. Turn
the stove on to high heat and add peeled and roughly chopped carrots.
2. Cook for about 30 minutes until the carrots are soft.
3. Remove from the heat and add a tbsp of butter.
4. Blend with a hand/immersion blender until smooth. If you dont have a hand blender
you can pour it into a stand blender but be careful it will be hot so you need to make
sure there is room to expand and hold the lid on so it doesnt overflow. You can also
mash with a potato masher for a chunky consistency.
5. Add 4 tbsp of Good Food For Goods Chiltomate sauce or add a tbsp at a time until
you reach your preferred spice level. I found that 4 was a good amount that wasnt
too hot.
6. Pour into a serving bowl.
7. Add a swirl of the lime crema, or yoghurt or sour cream to garnish.
8. Sprinkle tsp of pepitas on top for some crunch and nutrient boost.
**Using the Good Food for Good sauce allows you to skip adding onions, tomatoes, garlic, and spices. If you dont have the sauce you can just develop a sauce by sauting onions, garlic and add, cumin, turmeric, chilis and salt and pepper and add tomato puree.