Ingredients

• 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