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Pan-fried Pita Bread with Vegetable Dip

5 from 6 votes
Course Dinner
Cuisine European
Servings 3 people
Calories 422 kcal

Ingredients
 

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

Instructions
 

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.

.

  • Serve with the pita bread. I also had a date and cream cheese dip from my KB.

Nutrition

Serving: 100gCalories: 422kcalCarbohydrates: 58gProtein: 8.6gFat: 17.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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