To serve Cold
Autumn Pita breads with Nergi® Kiwi Berries
60 min.
4 people
16 NERGI®
Budget mini
Ingredients
- For the pitas:
- 200 g flour
- 1 tsp dried baking yeast
- 1 tsp salt
- 1 pinch caster sugar
- 100 ml water
- 1 tsp olive oil
- For the garnish:
- 2 punnets Nergi® Kiwi Berries
- ½ cooked squash
- Rocket
- 100 g yoghurt + 1 tbs lemon juice + 5 sprigs chopped chives
Recipe
- In a bowl, combine the water, yeast and pinch of sugar. Leave to rest for 5 minutes.
- Place the flour and salt in another bowl, then slowly add the water, yeast and sugar mixture. Knead in the oil. Continue to knead for several minutes to form a ball. Leave the dough to rest for 1 hour.
- Divide the dough into 4 pieces, roll them out with a rolling pin. Pan-fry for approximately 5 minutes over a medium heat, flipping them over to ensure both sides are cooked evenly. In a small bowl, mix the yoghurt, lemon juice and chopped chives.
- Cut the puffed pitas open and fill them with the yoghurt sauce, squash, rocket leaves and halved Kiwi Berries. © Justine Taulin
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NERGI® is pronounced as ENERGY
