Pita breads with coriander and pepperoni to leaf salad with yoghurt-garlic dressing

Name: Pita breads with coriander and pepperoni to leaf salad with yoghurt-garlic dressing
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 1/2 bunch Coriander; 3 hot peppers (approx. 10 g each; jar); 1/2 cube (21 g) fresh yeast; 500 g Flour; 2 TEASPOONS Sea salt; 2-3 TABLESPOONS Olive oil vergine; 1-2 Garlic cloves; 150 g Whole milk yoghurt; 7-10 Tbsp Pepper; 7-10 Tbsp ground cumin; 1 Lollo-Rosso; 2 Romaine lettuce hearts; 7-10 Tbsp Flour

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

1/2 bunch Coriander
3 hot peppers (approx. 10 g each; jar)
1/2 cube (21 g) fresh yeast
500 g Flour
2 TEASPOONS Sea salt
2-3 TABLESPOONS Olive oil vergine
1-2 Garlic cloves
150 g Whole milk yoghurt
7-10 Tbsp Pepper
7-10 Tbsp ground cumin
1 Lollo-Rosso
2 Romaine lettuce hearts
7-10 Tbsp Flour

Directions

1
Wash the coriander and dab dry. Pluck the leaves from the stems and chop roughly. Halve, seed and roughly chop the pepperoni. Crumble yeast in 300 ml lukewarm water and dissolve in it while stirring. Mix flour, sea salt, coriander and pepperoni.
2
Knead the dissolved yeast and oil into the flour mixture with the dough hooks of the hand mixer and quickly work into a smooth dough. Cover and leave to rise in a warm place for about 30 minutes. In the meantime peel the garlic and press it through a garlic press. Mix garlic and yoghurt. Season to taste with salt, pepper and cumin. Knead the dough again and divide it into 12 equal pieces. Form into balls and let them rise again for about 15 minutes covered with a cloth. Roll out balls into circles (15 cm Ø) on a floured work surface. Heat up a large pan, sprinkle the flat cakes lightly with water and bake for 2-3 minutes, turning once. (Bake the flat cakes until they start to bubble. They should still be soft and rollable :-) Put the flat cakes on a grid, spray them lightly with water again and cover them with a tea towel to keep the crust soft.
3
Knead the dough again and divide it into 12 equal pieces. Form into balls and let them rise again for about 15 minutes covered with a cloth. Roll out balls into circles (15 cm Ø) on a floured work surface. Heat up a large pan, sprinkle the flat cakes lightly with water and bake for 2-3 minutes, turning once. (Bake the flat cakes until they start to bubble. They should still be soft and rollable :-) Put the flat cakes on a grid, spray them lightly with water again and cover them with a tea towel to keep the crust soft. Clean the lollo rosso and romaine lettuce, wash and pluck into bite-sized pieces. Fill the flat cake with salad and yoghurt-garlic dressing
4
Waiting time 40 minutes