1 1/2 cups pre-cooked whole wheat flour
2 teaspoons active dry yeast
1 1/2 teaspoons salt
1 3/4 cups milk
1/2 cup white sugar
1 1/2 teaspoons lemon zest
1 egg for bread machine or other floured bread machine
4 teaspoons vegetable oil
1 teaspoon salt
Place whole wheat flour, yeast, salt, milk, sugar and lemon zest in the pan of a bread machine starter.
In a large bowl, mix together all of the ingredients. Turn the dough out onto a well floured surface and roll out to 3/4 inch thickness. Cut into strips with a 2 inch round cutter.
Place pieces of dough onto a parchment lined baking sheet and crimp edges to seal. Brush with oil and place the pieces in the pan. Cover lightly with plastic wrap and let stand in pan for about 5 minutes.
While loaf of bread is rising, preheat oven to 350 degrees F (175 degrees C).
Bake in preheated oven for 20 minutes or until top springs back when tapped. Allow to cool completely on a wire rack. Leaving the top warm, roll out to 3 inch thickness. Tuck under the edge of plastic wrap and cut interior out.
At this point, distribute remaining dough scraps among the pockets in the center of each loaf. Cover loaf with plastic wrap and refrigerate overnight.
Remove loaf from incubator, and cut out pitas. Place in the warm oven, opening, and let warm for at least 3 hours. Remove pitas; drain on paper towels, discarding liquid.
While loaf of bread is heating, round 1/3 of the loaf into a 2 inch rectangle. Brush holes in loaf with egg wash mixture and place in preheated oven until bubbles form, about 1 hour. When loaf of bread has cooled, cut out approximately 50 small ribbons with a pastry blender or teaspoon. Place 3 small strips of orange peel at the ends of each claw to form a poorly defined bite. Place stuffed roasts on a large platter or plate.
Remove roasts and place in hot oven. Cook roasts for approximately 1 1 hour on each side, until internal temperature reaches 145 degrees F (65 degrees C). Remove roasts and let roast rest on racks, broiling or coiling, for another hour, uncovered.