John Myers
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Pan-fried Pita Bread with Vegetable Dip
The perfect pan-fried pita bread with vegetable dip recipe with a picture and simple step-by-step instructions.
Pita bread
- 250 g Instant flour
- 0,4 teaspoon Baking soda
- 2 teaspoon Rosemary needles chopped
- 1 Garlic clove chopped
- 1 tablespoon Sweet paprika powder
- 1 tablespoon Extra virgin olive oil
- Salt and pepper
- Water
Vegetable dip
- 1 Eggplant fresh
- 2 Mini cucumbers
- 2 Shallots
- 0,5 Yellow peppers
- 1 Rosemary sprig
- 1 tablespoon Extra virgin olive oil
- 1 Clove of garlic
- 0,5 Hot peppers
- Salt and pepper
Pita bread
- Put the flour in a bowl. Add enough water while stirring until a liquid dough is formed. The batter should have the consistency of pancake batter.
- Add the remaining ingredients and stir well with a whisk. Let the dough rest for half an hour.
- Heat up a pan and add vegetable fat. For each bread, add a ladle from the batter to the pan. Bake the loaves for 4-5 minutes on both sides.
- Dab off the fat with kitchen paper.
Vegetable dip
- Peel the eggplant, onions and cucumber. Cut into small pieces. Place on aluminum foil with the garlic, paprika and rosemary sprig and a tablespoon of olive oil and wrap. Bake in the preheated oven at 200 ° for 35 minutes.
- Take the vegetables out of the oven, let them cool down a bit and puree them with a few rosemary needles. Season to taste with salt and pepper and a little paprika powder.
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- Serve with the pita bread. I also had a date and cream cheese dip from my KB.
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