If you’re anything like us, the beginning of the New Year may find you battling between two impulses—the one that wants you to start energized and refreshed and the one that wants you to stay in bed and hibernate, because let’s face it—it’s still the middle of winter! Luckily, we teamed up with bedding purveyor Coyuchi and foodie extraordinaire Molly Yeh to bring you a delightful project that will satisfy both of these urges: a breakfast in bed showcasing healthy foods and crisp, new bed linens. To help you kick off 2016 well-fed and well-rested, we’re giving away a special “Breakfast In Bed” package to one lucky winner. Enter here to win a set of luxurious Coyuchi + west elm bedding and check out Molly’s recipe below!
Mezze In Bed Menu
Labneh drizzled with olive oil and sprinkled with za’atar
Whole wheat pita
Muhamarra (a toasted walnut and red pepper spread)
Kale (sautéed with olive oil and garlic and sprinkled with ararat)
Coffee (jazzed up with hawaij)
A bite of tahini blondie
A six-minute egg
Whole Wheat Pita
1 ½ cups warm water
2 ¼ teaspoons active dry yeast
1 ½ tablespoons sugar
1 ½ teaspoons kosher salt
3 tablespoons olive oil
2 cups bread flour, plus more for dusting
1 ¾ cups whole wheat flour
In the bowl of a stand mixer fitted with a dough hook, mix together the water, yeast, and sugar. Let it sit for 5 minutes, or until foamy. With the mixer running on low speed, add the salt and oil, and then gradually add the flours. Increase the speed to medium-high and mix for 7-10 minutes, adding just enough additional flour so that the dough no longer sticks to the bowl. Do not add too much flour. The dough should be smooth and slightly sticky. Lightly coat a clean large bowl with oil or cooking spray and then place the dough in the bowl and turn it once or twice to coat it in oil. Cover the bowl with plastic wrap and let it rise at room temperature for 2 hours, or until it has doubled in size.
Turn the dough onto a clean work surface and divide it into 12 equal pieces. Mold each piece into a ball by stretching the top and tucking the edges under. Place the balls 1” apart on a piece of parchment paper, cover them with plastic wrap, and let them rise for 30 minutes.
Preheat the oven to 500ºF and line two baking sheets with parchment.
With a rolling pin, roll out the balls of dough into circles, 1/4–1/2” thick. Place them on the baking sheets and bake for 5 minutes, or until cooked through and puffy. You do not want them to brown. Cool on a rack and enjoy.
Makes just under 2 cups
1 quart full fat plain greek yogurt
1/4 teaspoon kosher salt
1 teaspoon lemon juice
Olive oil and za’atar, for serving
In a large bowl, mix together the yogurt, salt, and lemon juice. Line a strainer with 3 layers of cheesecloth and place the strainer in a large bowl. Pour the yogurt into the cheesecloth and set the bowl in the refrigerator for 12 hours or overnight, emptying the liquid in the bowl as needed. Serve with a drizzle of olive oil and a sprinkle of za’atar. Store in an airtight container in the fridge.