Mediterranean Food is the ‘neutral zone’ at home. All three generations have it without any fuss and cribbing. Sheer peace for me on the dining table 🙂 As a result it has become a weekly affair at home. I like to experiment with flavors of Pita bread. I have made Beetroot Pita in the past and this time I chose Spinach. It turned out to be hit!
Ingredients
- Whole-wheat flour – 2 cup
- Salt – ½ tsp
- Sugar – 1 tsp
- Baking Powder/Active dry instant Yeast – 1 tsp/1/2 tsp
- Olive oil – 4 tsp
- Spinach 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
- Since it is whole-wheat, it requires around 2 hrs to proof
- 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 