Obsessed with ensuring every bite is as tasty as the last. This healthy multigrain pita pita is carefully sauced tossed and wrapped to perfection!
HERBED MULTIGRAIN PITA
1 cup refined flour (maida) + for dusting
½ cup whole wheat flour (atta)
¼ cup millet flour (ragi)
¼ cup jowar flour
1 tablespoon fresh yeast
A pinch castor sugar
1 teaspoon chopped mixed fresh herbs
1 teaspoon salt
1 tablespoon olive oil + as required
Yogurt dip for serving
1. Take yeast in a bowl. Add castor sugar and 1-2 tablespoons warm water mix and set aside to activate.
2. Mix together 1 cup refined flour wheat flour millet flour jowar flour mixed fresh herbs and salt in a bowl.
3. Make cavity in the center add activated yeast and mix well. Add sufficient water and knead into a soft dough. Cover with damp muslin cloth and set aside to prove for 20-25 minutes.
4. Preheat oven to 180° C.
5. Knock back the dough to release excess air. Add 1 tablespoon olive oil and knead again.
6. Divide the dough into 2 equal portions.
7. Dust the worktop with some refined flour roll out each portion into semi-thick sheet and cut into roundels using a medium size serrated cookie cutter.
8. Place the roundels on a baking tray and set aside to prove for 5 minutes.
9. Put the tray into the preheated oven and bake for 5-7 minutes. Remove from oven slightly cool and brush some olive oil on top.
10. Serve with yogurt dip.
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