Mary Miso - Recipes for every day - Cookbooks
Pitta bread:
120g white flour
½ cube fresh yeast
1 tea spoon honey
230ml water
500g flour
180g full grain spelt flour
1 table spoon salt
80ml olive oil
300ml water
Pea pesto:
150g peas
3 bunches of fresh mint
4 table spoons roasted sunflower seeds
100ml olive oil
50g grated parmesan
1kg aspargus, trimmed and sliced
1 red onion, sliced
1 tabel spoon olive oil
salt and pepper
1 tabel spoon of curry powder
250g greek yogurt
100g rocket
Pitta bread:
In a bowl mix white flour, yeast, honey and water. Cover with transparent film and let the dough rise for 40 minutes.
Add the reamining ingredients and knead for 10 minutes to get a smooth and elastic dough. Cover with a kitchen towel and let rise for 45 minutes.
Form dough into a ball and cut into 8. Roll into small balls, then press them flat with your hand and roll them out 1 cm thick. Place on two baking trays covered with baking sheets and cover with the kitchen towel. Let rise for another 30 minutes.
Preheat oven to 230°C.
Bake pitta breads on bottom shelf for 2 minutes until they puff. Turn them over and bake for another 2 minutes.
Pea pesto:
Cook peas for 1 minute in salted water. Remove and chill in cold water. Mix all ingredients except the parmesan cheese in a blender. Add parmesan at the end and mix shortly.
Brown aspargus and red onions for 2 minutes in hot olive oil. Season with salt, pepper and curry powder.
To serve fill pitta breads with pea pesto, aspargus, greek yogurt and rocket.
