Paneer in Pita Pockets

This is a recipe modified a bit from this Lebanese Cookbook.

Tahini Paste (Makes 1/2 cup) Grind to a paste the following
1/2 cup hung curd.(this is important.I tried making tahini without hanging the curd
first and it got really watery so please do this.)
1 tbsp sesame seeds lightly roasted
1 tbsp lime juice
1 tsp crushed garlic
salt to taste
chopped coriander

Lebanese Spice Mix (Makes 2 tsp)
Lebanese Spice Mix ( grind all the following to a powder. Store the excess)
Black Pepper - 1/2 tsp
Cloves - 4
Nutmeg powder - 1/4 tsp
Methi Seeds - 1/4 tsp
Green cardamom- 1/2 tsp
Saunf - 1/2 tsp
Star Anise - 1
Cinnamon - 1 inch

Pita Bread (Makes 4)
1 tsp dry yeast
2 cups refined flour
11/2 whole wheat flour
1/2 cup lukewarm water
1tbsp sugar
1 cup water
1 tbsp olive oil
1/2 tsp salt
Method: For the pita: 1.Mix all the ingredients together and form a dough.Let it sit in a cool dry place
covered with a damp cloth for 45 mins.Punch down dough and transfer it to a floured
surface and then knead briefly.Again keep it aside in a cool dark place for another hour.
2.Again punch it down.Knead briefly and roll out chapatis.Roast on a tave till they fluff up.

For the paneer:
250 gms paneer cubed
1 tomato sliced
1 onion sliced
1/2 cup thick yoghurt
1 tsp ginger garlic paste
1 tsp lemon juice
1 tsp lebanese spice mix(see above)
1/2 tsp ground cardamom
1 tbsp oil
1/4 tsp garam masala
1 tsp salt
1/4 pepper
Method:
1.Marinate paneer with everything except the onion,tomato and oil.Set aside for half an hour.
2.Heat a little oil and saute the paneer.

For the pita pockets
1.Cut the pita pockets in half.Fluff them up to create a pocket.Add a layer of
tahini,then add the paneer,few slices of tomato and onions.Then add a little
lebanese spice mix and another dash of tahini.
2.Garnish with a little coriander and serve with some tahini as a dip.