Baba gounash and Pita bread

Made this a while back.

I just love baba gounash and made some with Jude's recipe.

Use the Japanese round brinjals if you can, not the skinny light purple ones (which I am told are ideal for curries).

Baba gounash are best eaten with pita bread. Will post the pita bread recipe later. They are pretty fast and easy to make compared to other bread recipes.

REMEMBER to roll them out thinly before baking them....

....otherwise you will NOT GET 'POCKETS' in your pita bread!! Confirmed this in my 2nd attempt (no pix) when the dough were rolled thinly before baking them and got pockets!!

No 'pocket's on my first attempt but nonetheless they were fantastic with the dip (accompanied with a glass of wine)!!!

If you can't wait for me to type up the pita bread recipe, you can also refer to Jude's recipe here. She also includes valuable TIPS on getting 'pockets' which I hope she doesn't mind me reiterating here.

• To get the pockets in your pita, let the dough form a skin to help trap steam and puff the dough into balls. After dividing, form the pieces of dough into tight balls, pinching the bottom to seal. Rest for at least 15 minutes to relax the gluten, roll into thin rounds, and let the disks rest undisturbed for another 15 minutes before baking.
  
• Roll the dough thinly, at most 1/8-inch thick. Let the dough rest for 10-15 minutes to relax the gluten if it keeps springing back into shape.
  
• Try to get the dough as round as possible so it can puff into a ball more readily. Liberally dust the counter and rolling pin with flour to prevent sticking and help the dough spread out more evenly."