Mediterranean Cuisine is a neutral zone at home. We all agree on it and enjoy it! The simplicity of this cuisine amazes me. Despite the simple ingredients, the flavors in each dish are so unique and different from each other.
We have Mediterranean nights with Pita, Lavash, Hummus, Flafel, Tzatziki, Grilled chicken or Chicken kibbeh. My kiddo is crazy about Pita breads. She can eat it as is or with hummus and veggie stuffing. Pink Pitas earned me a lot of brownie points 😀
Serves – 6 Medium sized Pitas. Time – 30 minutes. Proofing time – 3 hrs
Ingredients
- Whole-wheat flour – 1 cup
- Plain flour(maida) – 1 cup
- Salt – ½ tsp
- Sugar – 1 tsp
- Baking Powder/Active dry instant Yeast – 1 tsp/1/2 tsp
- Olive oil – 4 tsp
- Beetroot puree – 1 cup
- Lukewarm water for kneading
Method
- If using yeast, activate it by adding it to lukewarm milk(2 tblspn) & sugar. Set aside for 15 minutes. It should turn frothy
- Mix all ingredients & knead a soft dough & set aside for 2-3 hours to proof
- Divide the dough in to 6 balls
- Roll the ball a little & apply olive oil to create a pocket
- Now roll this again in the desired size
- Place on a tray with oiled parchment paper
- Bake in a preheated oven at 180 degrees C for 10 minutes
Notes
- Pita doesn’t need second proofing. While rolling out the pitas keep the oven ready and bake immediately
- Keep a few ice cubes in the bottom shelf while baking
My Medley Rasoi 