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Clover Pita Bread with Eggplant and Avo Filling


Clover Pita Bread with Eggplant and Avo Filling

Recipe by Daleen van der Merwe
Serves: 6
Preparation: 1 hour
Cooking: 8—10  minutes

Pita bread
3½ cups cake flour (measured without sifting)
1 Tbsp sugar
1½ t salt
½ packet (5 g) instant yeast
1 Tbsp oil
165 ml lukewarm water
150 ml lukewarm Clover Good Hope Soy Milk

¾ cup hummus
2 eggplants (aubergines)
2—3 Tbsp oil
1 cup chopped or shredded romaine or iceberg lettuce

¾ cup chopped tomato
½ cup thinly slivered red onion
1 avocado, sliced
4 gherkins sliced

coarsely chopped parsley 
salt and pepper

Pita bread
Mix the flour, sugar, salt and yeast in a large mixing bowl.
Add the oil, lukewarm water and milk and mix to a smooth, soft dough. Cover the dough and leave to rise in a warm place for 30 minutes or until double in size.
Preheat the oven to 230 °C. Grease a large baking tray.
Knock the dough thoroughly down. Divide in 6 even pieces. Roll

 the dough pieces into rounds, 5 mm thick and 150 mm in diameter. Place pitas on a floured surface, sprinkle flour over and leave to rest for 10 minutes.
Arrange the pitas on the prepared baking tray and bake for 8—10 minutes in the preheated oven.  Do not allow the bread to brown during baking. The pita will puff up, forming a hollow in the middle.
Cool on a tea towel. 

To fill Pita Breads
Preheat the oven to 200 °C.
Cut the eggplants into slices about 1 cm thick. Place on a baking tray and brush with oil on both sides. Roast in the hot oven for about 30 minutes or until golden brown
Cut each pita round in half. Open carefully and spread one half of each pita with hummus. Fill the pitas with lettuce, roasted eggplant slices, tomato, onion, avo slices and gherkins. Season with salt and pepper to taste.

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