When I had envisioned this picture,
I had imagined bright red Pita bread against the beautiful green plate served with delicious creamy Tahina. However much like life these days, plans don’t always work out the way we think they would. Once out of the oven, this Pita bread looked anything but red!!😥
I still wouldn’t call this a failed experiment because the Pita tasted extremely delicious. Despite being made with beetroot, wholewheat and without yeast, the kids polished them off without complaining.
While we are all isolated at home with our children, I urge you to let them help you in the kitchen with simple recipes like these which are pure joy and made with basic staple ingredients from our pantry without the hassle of going for grocery runs!!
If you make his recipe, do tag me @supaintsonplates #supaintsonplates on Instagram.
Wholewheat & Beetroot Pita
- 1 Cup Whole Wheat Flour
- 2 Small Beetroot
- 1 tbsp Oil
- 1 tbsp Baking Soda
- 1 tbsp Sesame Seeds
- Salt To taste
To make beetroot puree
- Roughly chop 1 beetroot
- Add 1/2 Cup water to a small pan, add the beetroot
- Cover and boil till the beetroot is soft
- Remove from stove and cool
- Now add the beetroot pieces and very little beetroot water to a blender and blend to a very fine thick paste
- We will need about 3-4 tbsp of this puree.
To make Pita Bread
- Add all the ingredients to a mixing bowl and enough beetroot puree to knead to a medium soft dough.
- Transfer the dough to a airtight container and leave at room temperature for a couple hours.
- Preheat your oven to 230 degrees.
- Divide the dough into 10- 12 small balls.
- Roll out and cut into even circles with a round cookie cutter.
- Top with few Seasme Seeds.
- Line a baking tray with parchment paper and transfer the rolled out Pita Bread.
- Bake at 230 degrees for 4-5 minutes until they puff up.
- Enjoy with some olives and a bowl of Tahina.