Homemade pita is amazing, but couple that with some fresh produces to prepare a lavish Lebanese breakfast to make it the best.
Before I write my Spain Diary II — I needed to finish this post, as I needed to vent out.
I had lost my interest in blogging. I even told my husband while roaming in Alcazar of Seville– “Maybe I should stop blogging all together”. He looked at me with rolled eyes and said, “How about you back to Boston and think again?”
Blogging started from my ardent love for food, where I could share my mom’s traditional recipes and the dishes I learn on an everyday basis. Later, it turned into food photography, which I thoroughly enjoy. But now it’s much more than that. I enjoy curating the content but I hate socializing that post. I feel like I am trying to sell a product (like a Chinese product) to my friends. But sadly, that’s the ugly naked truth of blogging – you need to sell your work.
I am not very good at blogging and compared to other fellow bloggers “I am a big failure”. I have been blogging seriously since August 2014 and my website does not get 50,000 page views a month (unlike other blogs of a similar age). The numbers at Google analytics yell at me “YOU ARE WASTING YOUR TIME HERE” but my heart says with teary eyes, “I need this, I need to vent out somewhere. I need to channel my creative energy somewhere. I need to write, I need to share, and I need to photograph”.
I thought of quitting the blog work and focus on my career. The blog does not give me a penny where my day job fulfills my blogging needs. Also, I am changing jobs, so I need to focus on my new job much more. Then I realized I can’t code and study 16 hours a day, so rather than opening Facebook 90 times a day, why don’t I blog again?
So I have started blogging again. But I won’t stick to a hard and fast rule to post twice a week. I will work in my own time, post at my own pace, publish and socialize when and if I wish. I will blog to relax not to get numbers. If you come, I will love that, but if you don’t, I can’t help it.
Another thing I would also like to mention – checking fellow bloggers’ blogs. There are some of you I religiously check your posts (no matter if I comment or not). Then there are few, whose posts I find interesting – so I go, check and comment. Please don’t comment on my blog post just because I comment on yours. Please stop pity following me – I need your honest love rather than fake comments.
Anyway, about this post on Pita and Lebanese breakfast: After eating super oily Tapas at Spain, I am looking for easy and simple food these days. However, I will do some Spanish recipes, the ones I enjoyed, but it might take me a while. At the same time, I am trying to reduce my belly pouch to desperately fit in my swimsuit.
Secret: I am planning to do a swimwear photoshoot in this summer at Cape Cod.
I love to have a healthy and big breakfast. American breakfast options are so slim for me as I hate bagels, muffins or oatmeal. So, once in a while, I change my boring grits egg & bacon breakfast with Middle Eastern lavish breakfast spread. It takes preparation but if you prepare in advance, it’s not that hard.
I tried a while to make a perfectly pita pocket and it’s a bit of a work. But follow my words, your pita will puff for sure. I really liked this article from Serious Eats.
Recipe for Pita
Makes 6
- 1 cup lukewarm water (105-115F)
- 1 tablespoon granulated sugar
- 1 packet instant yeast
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 cup whole wheat flour
- 2 cups all purpose flour or more
Equipments you need:
- Mixing bowl
- Stand Mixer (Optional)
- Rolling pin
- Cast iron skillet
- Baking stone or baking sheet
- Fresh Kitchen Towel
- In a bowl, mix water, sugar, yeast. Let it sit until the yeast dissolves. Add oil, salt, whole wheat flour and all-purpose flour. Stir it until it forms a shaggy dough.
- Sprinkle flour on your work surface. Knead the dough for 8 to 10 minutes, until it becomes smooth and elastic. Add a little bit more flour if the dough is sticking to the hands.
Stand Mixer notes: Knead the dough at low speed in a stand mixer with the dough hook attached for 8 minutes.
- Lightly oil a clean mixing bowl and place the dough inside gently. Cover the bowl with a damp cloth and let it rise in a warm place (I have used my closed oven) for 1 1/2 – 2 hours. The dough should double in size.
You can refrigerate the dough at this point.
- Place a baking stone in the oven and preheat the oven to 500F.
- Line a baking sheet with all-purpose flour. Punch down the dough, transfer it to a lightly floured work surface and cut into 6 even pieces. Work each dough piece into an even ball. Cover with a damp towel and let it rest for 10 minutes.
- With a rolling pin, roll each piece into a circle with quarter inch thickness. Place the dough disks on a lightly floured baking sheet and cover with a damp towel. Let it sit for 20 minutes until it become puffy.
- Pick up each pita and place onto the baking stone. Bake the pitas until it has puffed and slightly golden brown for about 3 minutes.
- To get the brown marks, I have toasted them in a cast iron skillet. I have heated a cast iron skillet and toasted the pitas for 20-30 seconds until they form brown marks.
Without Baking Stone on Stove Top:
Over medium high-heat, heat a cast iron skillet. Sprinkle some water and it should sizzle. Drizzle a little bit of oil and wipe it off carefully. Add the pita dough and cook for 30 seconds. Turn it over and cook for 1-2 minutes or until you see the brown marks forming. Turn over and cook the other side for 1-2 minutes. If your pita does not puff now, press the surface of pita gently with a clean towel.
Note: It took me three attempts to make perfect Pita. Patience and practice is the way to make a perfect pita.
Two Helpful Articles:
Lebanese Breakfast Spread:
- Fresh colorful peppers, julienned
- Labneh, drizzled with olive oil and garnished with parsley
- Hard Boiled Eggs
- Persian Cucumbers, chopped
- Honey
- Tahini
- Fresh Tomatoes
- Olives
- Cumin, Salt and Chile powder mix for eggs
- Tea and Sugar for tea.
Line them and enjoy with your friends and family.
P.S: No breakfast in the world can finish without a good cup of tea. Enjoy tea in these ceramic mugs from Ogusky Ceramics.
That looks gorgeous dolphia. Will definitely try making this. One question though – i don’t have a baking stone. 🙁 what do i do?
I came to your post looking at the pita bread, i’m a huge sucker for nice fluffy pita bread and love the way yours turned out.
BTW, I stopped bothering about numbers as it was taking away the joy and focus I have for cooking and photography. My personal observation – the moment I take numbers seriously,I loose the point and purpose of why I’m into blogging world, so I stopped getting seriously involved into the number game
Jyothi,
You’re absolutely right. Lesson learnt hard way!
Angona,
I have edited the post for stove top. You can use heavy duty baking sheet if you don’t have baking stone.
Let me begin by saying your blog is one of the MOST honest blogs I’ve come across. Post after post you pour your heart out and I feel like fly on your wall…cannot get more candid than that. Thanks for letting me ( us) in your life through your posts. It takes tonnes of chutzpah to write what you’ve written today. I appreciate you for that. You are brave! But I’m so glad you have Micheal in your life and that you listened to him …returned to Boston and gave it a fresh thought. And boom! we have a Pita post in a garb of one of the most honest post ever ( had to say it again)
I wish I was there to look you in the eye and tell you that you are an incredibly amazing blogger and supremely talented! You NEED to know that and start believing in that. To a hit a low point is natural…and the most successful people experience that ( many may not have the guts to speak out loud , that’s another story)…. But what you do when you hit the low point makes ALL the difference. I’m thrilled to hear that you have reconsidered it and changed your approach to blogging. And babe, that’s how it should be. You are a passionate person with an incredible love for food & photography. Don’t hold that back for some numbers. You are beyond that. Your talent is beyond that. ( And hey, if that’s what you want and then go all out – do whatever it takes to get those numbers. Put that kind of effort that it demands to get numbers like that without compromising on your work. That’s completely okay. But do not feel bad for not being able to achieve a certain benchmark or compare yourself with other bloggers. You are way better than that darling! )
Take it easy…take it slow. Do it for the love of it. ‘Story of Cooks’ is Your space… your place. No pressure at all. And remember that you are incredibly talented and some google analytics doesn’t define that by any means.
Love you heaps!!!! Big tight bear hug <3
P.S – So looking forward to that Swimsuit photoshoot. I'm sure you'll rock it, you sexy thing!
And P.S – If it makes you feel any better – I'll share my blog & other social media stats with you. You'll probably die laughing. I'll save it for over a drink, someday!
And yes, focus on your new job role. I wish you lots of success for this new beginning.
Much thanks Ambica, you know how to bring smile in my face and I will always love you for that.
Just loved reading this post Dolphia. My thoughts precisely. There are times when I feel like quitting blogging, sit back and enjoy. But then i realise that it’s just not me. Those Pita breads look perfect. I will be trying this very soon:)
I was waiting to see this post when I saw your rolling dough pic on FB.Pita has come out so perfect like store both. I tried making them twice but they never puffed like yours.Bookmarking to try next time from here.
I love your posts and needles to say your Photography. Do whatever you are doing and enjoy every bit of it.Numbers doesn’t matter at all.I love reading your posts and if time permits I do comment on them .Keep blogging.
PS waiting for those swim suit pictures.
Sapana
Fabulous breads and beautiful pictures!
Like you I don’t blog for numbers. I’ve been blogging for over 10 years and I never reached 50’000 page views a month… A total failure too! 😉 Anyway, I blog for myself and if other like what I create, then good and if they don’t, then good riddance!!! That said, I wouldn’t mind having a larger readership (hehehe)… 😉
Cheers,
Rosa
Dear Dolphia I may not be a qualified blogger to advise you but I would like to speak my heart. You are an amazing blogger whom I admire. Just be positive and enjoy what you do. I would love to see you blogging. Never give up dear. Hope to see more posts from you.
Hopefully More Preethi.
Don’t even think of quitting the blogging. Your posts are amazing. We would prefer quality over quantity:).
Hi Dolphia. …I don’t know about others but I am a die hard fan of your work….your pictures and recipes are amazing….I can understand what you are going through because when you put your heart and soul into something and don’t get the result , it hurts…Please don’t go by the numbers , your work is much much better than others….don’t feel depressed….you are a fantastic blogger…..trust me….There are many well wishers of yours..God bless!!
Thanks Bobby! I guess creative work does not have a ruler to measure your success.
Ohh those pillowy pitas are calling me! What a lavish breakfast..yum yumm.
Seeing so much advice to cope blog depression I have no words 🙂
The blog is like your pet be with it, nurture it, don’t pressurize and make it a racehorse. When you look back someday you will be happy you made everything from scratch nothing tinned or canned in spite of having a busy job and school.
You’re right! It should be my legacy.
Girl don’t stop,what u do best! Do what u do for love ,rest will follow… And anyone who see’s ur post will know YOU LOVE WHAT U DO!!!
I for one look forward to ur post all the time and I am sure there is a big army marching your way & those # will fly rocket high:-) keep it coming at ur own pace,people who love ur post will surely wait for u parientily 🙂
Keep at it dear… Numbers… well they are just numbers. Do what you love to do.! Sending some good wishes and tight hugs your way.
Dolphia,
Let me start by saying how awesome your posts, pictures and recipes are! My wife showed me the pictures last year and I have been following you ever since. And I must say.. Am a BIG fan!
So yeah, there are people out there who love your posts, but are a little lazy to comment or like all of them. It’s us, not you. ????
If at all the above words help.. Keep posting, clicking and blogging! Absolutely at your own sweet pace… We’ll always be waiting for the next! ????
Trideep,
I am spell bound with the love and support I am getting. Thanks for your continuous support, it’s definitely cheering me up.
Wow ..you articulated this so well and poured your heart out..kudos to you for this not many are so bold and come out and say it like it is ..once again I love reading your posts ..you are such an inspiration to someone like me ..who thinks I can’t do it with so many bloggers and photographer wanna be’s I can’t and won’t stand a chance ..but then I come and read your posts and you make this distant dream of mine possible ..for someone who has always wanted to blog but always second guessed my self and doubled my skills and ability you bring inspiration and motivation ..thank you for being a part of my life and letting me into your beautiful world ..keep blogging/photographing cause you an inspiration for many of us ..love ..Rae
Hey Dolphia… Love ur blogs and photography…. I got hooked to photography bcos of u… Thanks for the inspiration…????… Plss… Do keep creating…. Blogging… Sharing and connecting…. Take care!!
Rae,
Thanks for your love and support. There is nothing impossible in the world – you just need to believe in it.
Hi Dolphia,
I know lot of other bloggers already commented on the blogging aspect and the numbers, but thought to mention what I felt. Its been over 3 years now I started blogging and I don’t think that I reached any where when thinking about the number or making any money out of it. It was just my pure love for food which made me think about the blog. I am not consistent with blogging either. At times I lose the spark, but some where deep inside me tells not to quit and hang in there. It tells me that my blogging might be helping someone some where. Like you said, after 8 hrs of coding (me too, btw we have a lot in common 🙂 ), its a way for me to vent out the stress and write about anything I wish to say out loud. I don’t religiously comment on all the post I go through on the fellow bloggers. Sometimes time might be a factor or I like to be a silent reader. I do comment only when I feel that I want to say something. Looking back, I have no regrets because ‘Time is precious and blogging is a record of how I simply utilized my time. Even though the numbers may not be great, I realize that the time I spent for making each post was not a waste of time and it might have helped someone or even me in some way or other or my kids in the future when they start to cook :)’. The lesson I learnt from blogging is not to compare at others work with mine. The moment I start the Comparison I see my effort as minuscule as a tiny dust particle in the pile of sand of others and depresses me. I have adjusted to the fact that the effort I put in blogging is less when compared to other priorities in my life, so I cannot expect much either..lol 🙂
So Dolphia, keep blogging as your heart desires. Let nothing fade the intensity of your passion. Time and talent are the blessings of God and remember you are blessed with it abundantly!! Hope I was able to lift up the mojo a bit 🙂
Shibi,
Any ride is easier when you have such a nice co-passenger. Thanks dear for sharing your words with me and much more thanks for being there right next to me when I needed you the most in my life. Love and hugs!
Dolphia, you are an amazing blogger and each and every one of your posts show how much time and effort went into it — both in terms of content and photography. As long as you are happy with what you are doing, don’t worry about ‘the numbers’, they will come eventually or even if they don’t you still have the satisfaction of giving your best.
I consider myself old and veteran ‘cos I’ve been blogging for the past 10 years and my blog stats are still in ancient history numbers. I need to win a lottery of some kind to get 50K views in a month 🙁
Your pitas turned out so soft and fluffy. Will try your recipe next time I make pitas.
Pavani,
I can get going for my passion Pavani, screw the numbers for now.
To me Dolphia == positive energy. Keep at it dear. I know your degree of commitment . Tight hugs to make you feel better and keep rocking at your own pace.
I had to come check this post as soon as I saw that rolling pin. The chakla belan is perfection!
Now that I saw it, I also read the post. I only have a few words to say to you – I have personally seen your blog and photography become a fine wine ! It’s classy and it has your essence. Speaking from a personal experience, I like fine wine better than the boxed variety. LOL I have only tasted 20 today in my class, so pardon my wine speak 🙂 I love you loads :*
lol ansh! How is your class going dear? Love the comparison between boxed wine and a fine wine. ????????????????????
This really looks yum. Will definitely try.
Your post is awesome both in terms of content and photography. Loved it!! Keep up the good work.
I just came across your blog today while looking for seriously good lentil soup recipes…& as I am perusing your recipes I know this will be a blog I will come back to!! (I am not up to snuff with the inner workings of the blogging world but what YOU are doing is good & just keep doing at your pace what works for you 😉 ) Trying this pita recipe as well!!
Amanda,
You made my day! I will certainly blog whenever I can. Thank you!