Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Aubergine
To bake the pita bread
How it's done
Dough
Mix the flour, salt, sugar and yeast in a bowl. Add the milky water and olive oil, mix, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.
To shape
Divide the dough into 2 portions, shape into balls, roll each ball into a 35 cm oval shape, place on a baking tray lined with baking paper, cover and leave to rise again for approx. 30 mins. Brush with olive oil.
Aubergine
Place the slices of aubergine on a baking tray lined with baking paper. Mix the oil, salt and pepper, brush the mixture over the aubergine slices.
To bake
Approx. 15 mins. in the upper half of an oven preheated to 220 °C. Remove the aubergine slices and allow to cool slightly.
To bake the pita bread
Approx. 20 mins. in the upper half of an oven preheated to 220 °C. Remove the pita bread, spread with the pesto, top with the aubergines, rocket and mozzarella.
| Tip: | Allow the pita bread to cool, cut into strips, fold into sandwiches to take with you for lunch. |
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