Homemade pita- and flat breads

Home made pita bread
Soft breads you can fill with meats and vegetables.
This recipe is for both the pocket bread and flat bread for rolling.
They are super easy to make, the pita breads I baked in the oven, the flat breads I fried in a pan.
4.5 dl lukewarm water
1 sashet of dry yeaast
1 tablespoon olive oil
1/2 tsp salt
10-11 dl flour
Dissolve the yeast in a little water. When it is dissolved add the rest of the water, oil and salt and mix well. Add the flour and knead the dough until it is smooth and plyable.
Put the dough in a bowl and cover for about 30 minutes. Divide the dough into 16 equal parts and shape into sound buns.
Let the buns rise for about 10 minutes, then roll them flat about 1/2 cm thick. Place them on a baking paper covered baking tray.
Let pitas to rise at least 10 minutes before baking the middle of the oven at 220 C for about 10 minutes. The pitas will blow up after a few minutes in the oven.

When they are finished, let them cool on a rack.

For the flat bread, roll the buns thinner, my was almost 1 mm in thickness. You do not have to let these rise. I fry them as soon as I have rolled them out.
Fry them in a pan or girdle on medium to high heat. When they blow up like the picture below, turn them and give them a minute or two on the other side. When they are done place them between two kitchen towels to keep them moist.

Homemade flat bread
We ate these with pulled lamb with a lots of nice condiments.

Snickerdoodles

Breaking tradition again and added another cookie to the 7 must haves at christmas. I got to know these cookies when I lived in the US in the early 90s. I loved these crispy and chewy cookies with a wonderful taste of cinnamon. I got this recipe from a school mate, a chef who wanted a change and studied architecture. His mum used to make these for him. He held a little banquet at school and these little delights were among the cakes and desserts.

1 1/2 cups sugar
1/2 cup softened butter
1/2 cup shortening
2 eggs
2 3/4 all-purpose or unbleached flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
2 teaspoons ground cinnamon

Pre heat oven to 400ºF.

Mix 1 1/2 cups sugar, butter, shortening and eggs in large bowl. Sift in flour, cream of tartar, baking soda and salt, mix well untill you get a firm mash potato consistency.

Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.

Shape the dough into 1 1/4-inch balls. Mix sugar and the cinnamon and roll the balls in cinnamon-sugar mixture.

Place 2 inches apart on ungreased cookie sheet.

Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.
Enjoy:)