Pita with Baked Vegetables
by Editorial Staff
Pita is a round unleavened flatbread with a “pocket” for the filling. Pita is very popular in Middle Eastern cuisine. Pita filling can be very different – hummus, falafel, meat, fresh or baked vegetables, etc.
Ingredients
- Flour – 0.5 kg
- Water – 300 ml
- Salt – 17 g
- Sugar – 10 g
- Yeast – 25 g
For filling:
- Sweet green pepper – 1 pc.
Sweet red pepper – 1 pc. - Eggplant – 1 pc.
- Zucchini – 1 pc.
- Bulb onions – 1 pc.
- Garlic – 0.5 heads
- Thyme
- Salt
- Olive oil
Directions
- Coarsely chop the pepper.
- Cut the eggplant into slices, add to the pepper.
- Also cut the zucchini.
- Cut the onion into 4 pieces without peeling. Disassemble the garlic into cloves.
- Transfer everything to a baking sheet. Add thyme, salt, olive oil. Mix.
- Preheat the oven. Bake vegetables for 15-20 minutes at 180 degrees.
- Sift flour, mix with sugar and salt.
- Dissolve yeast in warm (about 35 degrees) water. Pour into flour.
- Knead the dough. It should be a little tight.
- Wrap in plastic, leave to rest.
- When the dough has doubled, make a second batch, leave for a while.
- Finely chop the baked vegetables. Season with olive oil.
- Divide the dough into portions.
- Roll each piece into a ball and allow it to come up a little more.
- Roll each ball into a flat cake up to 1 cm thick.
- Spread the tortillas on a baking sheet. Leave for a while to come up. Bake for 7 minutes at high temperature (250-270 degrees).
- Make a “pocket” in the finished pita. Stuff with vegetables.
Enjoy your meal!
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