Beet Cumin Pita

Recipe by
Total Time:
1-2 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Hard

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  • 350 g - unbleached white bread flour
  • 180 ml - 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 Beet 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, 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 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