Vegetables with Pita Bread Recipe

Palatable pita bread. Looks like it was always present at the table. We just used to call it in another way. My grandma cooked lean dense flatbreads. We cut their sides, still hot and crispy, and generously stuffed the breads. With a jam, made of translucent ripe plums, golden honey, specially cooked liver pate – all plays of flavours and colours combined perfectly with simple, but incredibly tasty baking.

I still believe that pita is the best bread to accompany snacks. And now I know for sure that it is easy to cook it and can be easily combined with any fillings. For example, pita with hummus makes a perfect match!

I tried to do my best to cook a single serve portion, but I failed. Pita requires a big company of friends. It gives a feeling of fiesta. Try it as well – that’s just a perfect idea for any party or friends’ get-togethers. Mix fillings, sauces, simply serve it with oil – and stuff yourselves with this heaven-like food! We’ve already started that.

Oh, and here is the recipe of a tasty Israeli bread, most simple and verified by hundreds of my satisfied friends.

Vegetables with Pita Bread Recipe

Difficulty Level: Easy

Calories: 350

Cooking Time: 25 min

Ingredients:

0,5 kg flour
300 ml water
20 g yeasts
15 g salt
10 g sugar

Salad:

80 ml olive oil
2 sweet peppers
1 eggplant
2 onions
1 marrow
Salt, pepper
1 bunch of thyme
1 bulb of garlic
150 g of salty white cheese (brynza)

Instructions:

Coarsely chop the vegetables, add salt and pepper to taste, add thyme and bake in the oven at 200-210 degrees for 15-20 minutes.
Chill the vegetables, cut them and garnish with the chopped white cheese.

Pita dough:

Sieve the flour. Add water with yeasts, sugar and salt, let it grow, divide into equal portions of 50 g each.
Shape the portions round and roll out the dough into a flatbread, bake at 240-260 degrees for 7 minutes.