Pita with quinoa and avocado peel

Pita with quinoa and avocado peel

Introduction:

"In fact, pita cake is a kind of soft, micro fermented cake. It is widely used in Mediterranean, Balkan and Middle Eastern dishes. It's a bit like Jiamo in Beijing, but it's bigger and thinner than Jiamo. It's easy to find in bakeries, food stores and supermarkets in Israel. Let's talk about quinoa. The reason why quinoa is so popular abroad is that it was used by NASA as space food for astronauts in 1980. So it's super rich and full of nutritional value. Quinoa is a kind of easily cooked and digestible food with unique taste and light nutty or ginseng fragrance. It has the functions of balanced nutrition supplement, enhancing body function, repairing physique, regulating immunity and endocrine, improving body stress ability, preventing disease, anticancer, weight loss, adjuvant treatment and so on. It is suitable for all groups to eat. It should be noted that due to excessive processing, the precious nutrition of quinoa will be lost. In order to preserve more nutrition, the processing procedures of finished quinoa should be reduced as much as possible. Quinoa is easy to ripen and tastes good. It can be used with any food

Production steps:

Step 1: in a bowl, pour all the ingredients of pita cake (medium gluten flour 2cups, water 2 / 3cup, yeast 1tsp, olive oil 2tbsp, salt 1tsp and sugar 1tsp), mix evenly, knead the dough until smooth, and let it stand for 30 minutes.

Step 2: pour quinoa into a small pot, add 100ml water and a little salt. Let quinoa soak in water for a few minutes, then boil over high heat and change to low heat. After about 15 minutes, until all the water evaporates, the quinoa is cooked and set aside.

Step 3: Sprinkle cauliflower or asparagus with olive oil, salt and pepper. Put it in the oven at 200 ℃ for about 12 minutes. Let cauliflower or asparagus soften.

Step 4: prepare a small bowl, peel and shell the avocado, stir it into mud, add lemon juice and pepper, stir evenly, and finish the process. (leeks and shallots can be added according to the taste)

Step 5: divide the fermented pita dough into 8 portions and roll each into a flat circle.

Step 6: heat the pan, add a little olive oil and fry each side for about 30 seconds.

Step 7: all the ingredients are ready, spread quinoa, cauliflower, avocado puree, radish slices and Tabasco chili sauce on the pita cake, done!

Materials required:

Medium gluten flour: 2cups

Quinoa: 3 / 4 cup

Avocado: 1

Lemon: half

Cauliflower: 12

Radish: 5g

Yeast powder: 1tsp

Olive oil: 3tbsp

Salt: 1tsp

Sugar: 1tsp

Pepper: 1tsp

Water: 2 / 3 cup

Tabasco chili sauce: 1tsp

Note: I chose broccoli because asparagus was snapped up in the supermarket the day before. In fact, cauliflower is also great, but it's not easy to taste in the oven. It's better to choose asparagus. Blog link: http://cookingsweetie.com/pita/

Production difficulty: ordinary

Technology: decocting

Production time: one hour

Taste: other