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
Tzatziki
Aubergine
Pitas
How it's done
Dough
Mix the flour, salt, sugar and yeast in a bowl. Add the milky water and 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 6 portions, shape into balls, roll each ball out to approx. 15 cm in diameter. Place the dough circles side by side on two baking trays lined with baking paper, cover and leave to rise again for approx. 30 mins.
To bake
Approx. 15 mins. in an oven preheated to 200 °C (fan). Remove, allow to cool slightly.
Tzatziki
Mix the cucumber and salt in a sieve, leave to absorb for approx. 15 mins. Squeeze out the excess liquid and mix the cucumber with the yoghurt, garlic and dill.
Aubergine
In a bowl, mix the tomato puree with all the other ingredients up to and including the salt. Add the aubergines, mix, spread on a baking tray lined with baking paper.
To bake
Approx. 15 mins. in the centre of an oven preheated to 200 °C (fan). Remove.
Pitas
Cut open the pitas, spread with the tzatziki, fill with aubergines, pomegranate seeds and walnuts.
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