Homemade pita bread

I have never made pita myself before, but I got a little bit tired of the hardish supermarket pitas that seemed to be the only ones that I could find here. I explored some recipes online and found this easy homemade pita bread recipe by The Mediterranean dish. It was a good recipe to follow and I think that my results were alright in the end. It made eight pitas and the dough also keeps in the fridge for a few days, if you don't want to make all of them at once. I would like to try making pita bread again in case the method can be improved, but it was a good start. I made my pitas pan-fried this time, as it was too hot to put the oven on.

The first pita dish was pan-fried pita with homemade butterbean hummus and veggies.

And the second was a topped heart-shaped pita with hummus, veggies and feta.

What is your favourite way of eating pitas? Have a nice weekend!

Your VegHog

 

Roasted vegetable pitas

I had a lovely relaxing day yesterday. We took a train to a nearby village and walked around there a bit. There was a mix of a cute little old town and modern architecture. It was quite interesting to go outside of Copenhagen, which we don't do very often. I'm really keen to travel in rest of Denmark to get to know the whole country better. Today I just want to go for a walk and cook a Thai curry in the evening.

I recently made these pitas with roasted aubergine and bell pepper, vegan broad bean strips and cabbage. Here is a quick and simple recipe.

Ingredients

1 aubergine

1 bell pepper

1 onion

2 garlic cloves

Olive oil for roasting and frying

Ground black pepper to taste

Ground cumin to taste

Ground coriander to taste

Smoked paprika to taste

Chilli flakes to taste

Salt to taste

250 g vegan protein (I used Beanit made from broad beans)

100 g hummus

Kale, cabbage, beetroot mix

4 pitas

Method

Chop the aubergine and bell pepper into cubes. Slice the onion and chop the garlic finely.

Coat the aubergine and pepper with olive oil, and roast them in the oven until done.

Heat olive oil in a pan and fry the onions. Add the garlic to the pan, and then also fry the vegan protein.

Add the roasted vegetables to the pan and season to taste with ground black pepper, ground cumin, ground coriander, smoked paprika, chilli flakes and salt.

Warm the pitas in the oven, spread hummus on the inside and fill them with the roasted vegetable mix. Add fresh veggies of your choice. I used a kale, cabbage and beetroot mix.

Enjoy!

Your VegHog

Pulled bean pitas

I hope that everyone is having a pleasant weekend. Mine is fairly quiet, just some nice potterings in the kitchen and walking around. It got a bit chillier again, so spring is not yet fully here.

I bought this new pulled beans product by Hälsans Kök, and used it in these vegan pitas with a spicy mix of romano peppers and onions. The pulled beans were very easy to cook with, just straight to the pan from frozen and cooked for a little while in the mix. The texture was also very nice, and it's quite a versatile product. I just wanted to try these pitas with it.

Pulled bean pitas

Ingredients

1 romano pepper

6 cherry tomatoes

1 large onion

3 garlic cloves

1 red chilli

Vegetable oil

Frozen spinach

Pulled beans

1 vegetable stock cube

Ground cumin to taste

Ground coriander to taste

Smoked paprika to taste

Ground black pepper to taste

Salt to taste

Pickled red onion

Pita bread

Method

Slice the romano pepper, tomatoes and onion.

Chop the garlic and chilli finely.

Heat Vegetable oil in a pan and fry the onions and peppers.

Then add the garlic, chilli and tomatoes.

Also add the frozen spinach and pulled beans and fry for a while.

Season to taste.

Heat the pita breads and stuff them with the pulled beans filling and pickled red onions.

Enjoy!

Your VegHog