for 4 people

Dough

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

Tzatziki

1	cucumber, halved lengthwise, deseeded, roughly grated
½ tsp	salt
150 g	plain greek yoghurt
1	garlic clove, squeezed
½ bunch	dill, finely chopped

Aubergine

3 tbsp	tomato puree
2 tbsp	olive oil
1 tbsp	liquid honey
½ tsp	chilli flakes
¼ tsp	salt
1	aubergine X

Pitas

50 g	pomegranate seeds
30 g	walnut kernels, coarsely chopped

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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