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Vegusto B2B
| Delivery: | 0.00 Fr. | ||
| Recommended shipping with cooling element: Since sensitive product  in the shopping cart. |
4.80 Fr. | ||
| Total: | 0 Fr. |
| Delivery: | 0.00 Fr. | ||
| Recommended shipping with cooling element: Since sensitive product in the shopping cart. |
4.80 Fr. | ||
| Total: | 0 Fr. |
242: © 1997-2024, Vegi-Service AG, CH-9315 Neukirch (Egnach), www.vegusto.ch
Ingredients for 8 Pieces
7 g dry yeast
1 tablespoon sugar (whole cane sugar)
150 ml water, lukewarm
2 tsp Sa
2 tbsp. olive oil
300 g wheat flour
e.g. plait flour
flour, for the work surface
*Pita filling
200 g Vegan Chunks, Hotsami [Order No: 116]
120 g No Moo, Dip Garlic [Order No: 172]
30 g yogurt alternative
1 g Kala Namak (black salt) [Order No: 326]
Salad filling ideas:
Red cabbage, green leaf lettuce, tomatoes, onions, sprouts, carrots, cucumber, No Moo, recent.
Cuisine: Greek - The Mediterranean Miracle
Treat yourself with Vegusto: Recipe No. 242
Pita bread is very easy to make at home: Either in the frying pan or, as described here, in the oven.
Ingredients for 8 Pieces
7 g dry yeast
1 tablespoon sugar (whole cane sugar)
150 ml water, lukewarm
2 tsp Sa
2 tbsp. olive oil
300 g wheat flour
e.g. plait flour
flour, for the work surface
*Pita filling
200 g Vegan Chunks, Hotsami [Order No: 116]
120 g No Moo, Dip Garlic [Order No: 172]
30 g yogurt alternative
1 g Kala Namak (black salt) [Order No: 326]
Salad filling ideas:
Red cabbage, green leaf lettuce, tomatoes, onions, sprouts, carrots, cucumber, No Moo, recent.
Preparation
Put the dry yeast, the sugar, the water, the salt, the olive oil and the flour in a bowl and start kneading all the ingredients for 10-12 minutes until you have a firm, elastic, non-sticky dough. We used a food processor with a dough hook for this.
Divide the dough into 8 equal sized pieces and form into balls on a floured work surface.
Now roll out the dough balls into ½ cm thick, round patties and place them on a baking tray lined with baking paper.
Preheat the oven to 180 °C, top/bottom heat.
Bake the pitas on the middle rack for 12-15 minutes until lightly browned. The dough patties will rise in the middle during baking, creating a cavity naturally. Allow the pitas to cool slightly.
For the dressing, mix the no muh, dip and yogurt alternative together with the kala namak.
Cut the pitas in half and fill them alternately with the vegan chunks, the salad and the dressing.
