for 4 people

Dough

400 g	white flour
½ tbsp	sugar
1 ½ tsp	salt
½ cube	yeast (approx. 20 g), crumbled
2 dl	milk water (1/2 milk, 1/2 water)
1 tbsp	olive oil

Aubergine

1	aubergine, cut lengthwise into slices approx. 5 mm thick
2 tbsp	olive oil
¼ tsp	salt
a little	pepper

To bake the pita bread

½ tbsp	olive oil
90 g	pesto
150 g	mozzarella, torn into pieces
50 g	rocket

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.

Show complete recipe