Lamb Stuffed Pitas - Arayes

Pita

1. Whisk flour, baking powder & salt in a large bowl
2. Add the yogurt, and mix with a large spoon into a messy, shaggy dough
3. Add a little more flour to your counter or surface, dump out the dough and knead 3 or 4 minutes until relatively smooth, shape into a ball and set aside 30-45 minutes
4. Cut the dough into 8 even pieces, pull into a ball, then roll out into about a 6 inch circle
5. Heat a non-stick pan to medium and add a flattened pita, cook until the bottom starts to get a few brown spots, and maybe begins to puff
6. Flip over and repeat - and if you've been a good person, the pita will puff and fill with air - and when it has, remove and repeat with the rest then set aside

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Garlic White Sauce

1. Put all the ingredients, except the milk, in a small bowl & mix well, then add a couple of tablespoons of milk to  make it drizzle-able
2. Store in the fridge until ready to use

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Arayes

1. Preheat grill or flattop to medium-high
2. Combine arayes ingredients in a large bowl, and mix well to combine
3. Cut a pita in half, carefully make a pocket and stuff with some of the lamb, and spread out in the pita half to an even thickness
4. Brush both sides lightly with oil, then put one of the flat sides down, and cook (depending on thickness) 3 to 5 minutes - flip over and repeat
5. At this point, you can turn them meat-side down until nice char marks appear - now just cook through to your likingi, and if you shoot for 135° to 140°F regardless you'll be fine
6. Then just remove and serve with the garlic sauce