Beetroot pita bread

Ingredients for 1 servings:

• 500 g flour
• 15 g salt
• 3 tbsp olive oil
• 1 cube of yeast, fresh
• 20 g sugar
• 300 ml water, lukewarm
• 1 beetroot, peeled, pre-cooked

Instructions

Working time approx. 20 minutes; Rest time approx. 50 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 1 hour 18 minutes

vegan, pink, crazy

Put the flour, salt, olive oil and sugar in a mixing bowl and crumble in the fresh yeast. Add 280 ml of lukewarm water and mix lightly. Now finely puree the pre-cooked, peeled beetroot with approx. 20 ml of water and knead it into a dough with the remaining ingredients. If the dough is too sticky, add a little more flour if desired. Cover the bowl with a tea towel and leave to rise in a warm place for approx. 50 minutes, until it has roughly doubled in size. Now knead the dough on a floured work surface and divide it into 8-12 pieces. Shape the individual pieces of dough into balls in the palms of your hands and flatten them on a baking tray lined with baking paper. Use a rolling pin if necessary. Bake in a preheated oven at 180°C for approx. 4 minutes on each side. Tastes very good with a fresh leaf salad with, for example, chard, arugula, lamb’s lettuce, Salanova and fried mushrooms.