OilFree PitaBread Filled With ChickPeas, KidneyBeans N Tzatziki sauce

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OilFree PitaBread Filled With ChickPeas, KidneyBeans N Tzatziki sauce

Description

Cooking Time

Preparation Time :6 Hr 0 Min

Cook Time : 20 Min

Total Time : 6 Hr 20 Min

Ingredients

Serves : 4
  • For Pita: 200 grams wheat flour


  • 2 tablespoons flax seeds


  • 1/2 teaspoon Salt


  • 3/4 lukewarm water


  • 4-5 grams instant dry yeast


  • For filling: 1/2 cup boiled chickpeas


  • 1/4 cup boiled kidney beans


  • 1/4 teaspoon Salt


  • 1/2 teaspoon black pepper powder


  • 1/4 teaspoon cayenne pepper


  • Juice of 1/2 lemon


  • For salsa: 1 tomato chopped finely


  • 1 onion chopped finely


  • 1 tablespoon coriander leaves chopped


  • 1 capsicum finely chopped


  • 1 teaspoon Lemon juice


  • 1/2 teaspoon Black Pepper powder


  • 1/2 teaspoon salt


  • For tzatziki: 1 cup thick yogurt


  • 2 tablespoons finely chopped mint leaves


  • 2 tablespoons finely chopped coriander leaves


  • 2 crushed garlic


  • 1/2 teaspoon Salt to season


  • 1/2 teaspoon Black pepper powder to season


  • 1/2 cucumber finely grated


  • 1/2 carrot finely grated


  • 5-6 cabbage or lettuce leaves

Directions

  • Soak kidney beans and chick peas for 6-8 hours. Boil them until soft and mushy.
  • Roast flax seeds and grind to powder
  • For Pita, prepare brine by mixing lukewarm water and yeast. Let it froth up for 5-10 minutes.
  • In a bowl add wheat flour, flaxseed powder, salt and mix well with spoon or fork.
  • Add the brine and mix into a sticky dough, use some water if required.
  • Cover and let the dough ferment for a few hours. It took me 2 hours on a sunny morning.
  • Mix kidney beans and chick peas in a bowl, add salt, peppers, lemon juice. Mix well and set aside.
  • If your curd is thick, put it in a muslin cloth and hang it for 1 hour or so, the excess water will be drained.
  • Mix all chopped vegetables, lemon juice, salt, pepper and set aside.
  • Wash, peel and fine grate cucumber add 1/8 teaspoon salt and leave for 3-5 minutes. Squeeze the excess liquid and use the flesh.
  • Finely grate carrot, chop mint and coriander leaves, crush garlic
  • Take this thick curd or yogurt in a bowl add cucumber flesh, grated carrot, chopped leaves, crushed garlic, salt and pepper. Mix well and set aside.
  • Once the dough is fermented, lightly knead it for 1/2 a minute. Divide it into 4-6 equal parts.
  • Dust with dry flour. Roll out thick discs of 1/4 inch without putting much pressure.
  • Preheat oven @200C.
  • Place the discs on a baking tray. Bake for 8-10 minutes on one side and 3-4 minutes on the other side.
  • You can also roast on a hot tawa.
  • Assemble by cutting pita bread into half. Keep cabbage leaves into the pocket.
  • Fill with chick pea and kidney bean filling, then fill with salsa mixture
  • Serve with tzatziki sauce