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350g - unbleached white bread flour
180ml - warm water
1 tbsp - olive oil
2 tsp - honey
1 tsp - dried yeast
1 tsp - cumin seeds
1 tsp - salt
Beetroot puree - 2 tbsp (1 small beetroot, cooked and pureed)
How to Make Cumin Pita
Combine flour, yeast, salt, and cumin seeds together. Mix well.
Make a well in the centre. Add oil, honey, beetroot puree, and warm water.
Knead it together to make a smooth dough.
Transfer the dough to a floured work surface and knead it well for 5 minutes.
Transfer the dough to a clean and oiled bowl.
Cover the bowl with a cling film and leave it in a warm place for it to rise for 1 hour or until doubled in size.
Take the dough and punch the air back.
Divide the dough into 6 to 10 rounds. Cover it and allow it to rest for 5 minutes.
Meanwhile, preheat the oven to 230 degree Celsius.
Take the balls and roll it out into an oval shape.
Cover the dough and allow it to rest for 10 to 15 minutes.
Place the pitas in the hot baking sheet, 2 to 3 at a time, and cook for 2 minutes or until puffed up.
Serve warm with curries and salad.
Recipe courtesy: Taste of Pearl City
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