Vegetable pita
easy
120 mins
120 mins
Ingredients
- 4 cup(s) (about 280 g) finely ground wholemeal wheat flour
- 1 TEASPOON Sea salt
- 1/3 (approx. 125 g) Head iceberg lettuce
- 1 (approx. 200 g) red pepper
- 200 g Carrots
- 150 g Courgette
- 2 small red onions
- 1 Garlic clove
- 2-3 stem(s) Parsley
- 150 g low-fat yoghurt (1,5 % fat)
- 3 TABLESPOONS You may eat cream cheese with vegetables (à approx. 20 g)
- 1 TABLESPOON Lemon juice
- 1 TEASPOON Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 packs (125 g each) You may-Camembert
- 7-10 Tbsp Cling film
- 7-10 Tbsp Flour
Directions
- 1
Mix flour and salt in a bowl. Add about 250 millilitres of water and knead into a smooth, firm dough. Wrap in foil and let rest for 30 minutes. In the meantime clean, wash and drain the lettuce, peppers, carrots and courgettes. Cut lettuce and peppers into strips, zucchini and carrots into sticks.
- 2
Peel onions and garlic. Cut onions into fine rings, press garlic through a garlic press. Wash parsley, dab dry and chop. Mix yoghurt, cream cheese, lemon juice, oil, garlic and parsley. Season with salt and pepper. Divide the dough into eight equally sized pieces and form into balls. Roll out into eleven to centimetre diameter flat cakes on a floured work surface. Bake the flat cakes one after the other in a large, hot pan without fat, shaking and turning several times for ten minutes. Let the pita bread cool down a little and cut into pockets. Mix vegetables and sauce.
- 3
Divide the dough into eight equally sized pieces and form into balls. Roll out into eleven to centimetre diameter flat cakes on a floured work surface. Bake the flat cakes one after the other in a large, hot pan without fat, shaking and turning several times for ten minutes. Let the pita bread cool down a little and cut into pockets. Mix vegetables and sauce. Cut the camembert into slices and fill the pita pockets with the vegetables. Serve immediately
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