Pitta Breads
These always go down very
well as a starter.
Use the rotti recipe
supplied to make as many full sized rotti as you require, this will be the base
for your pitta bread.
Toppings
The best toppings for
these are usually oil or margarine based you can use either of them in these
recipes as long as you follow the rule of 1 to 3.
This means that for every
teaspoon (5ml) of spice you need to mix it with a tablespoon (15ml) of oil or
margarine.
If you decide to use oil,
the best option is to go with would be olive oil. For easy reference I will use
dairy free margarine in the below recipes but keep in mind you can replace it
with olive oil.
Rosemary
Rosemary has a very strong
taste but it mixes really well with garlic.
If you do use garlic in your
recipes, you don’t have to add extra oil or margarine.
Rosemary topping:
1 x Tablespoon of dried,
ground rosemary
3 x Tablespoons of dairy
free margarine
1 x Tablespoon of garlic
(optional)
Mix well together and then
spread on a pre-cooked base. Put in a warm oven until the margarine has
completely melted and the edge of the base turns light brown.
Take out of the oven, cut
into triangles and serve with freshly chopped chillies (chillies are optional).
Thyme or Basil
You will need:
1 x Tablespoon of dried,
ground thyme or basil
3 x Tablespoons of dairy
free margarine
1 x Tablespoon of garlic
(optional)
½ x cup of chopped
sundried tomatoes.
Mix the margarine, herbs
and garlic together and then spread on a pre-cooked base. Spread the sundried
tomatoes evenly over the base. Put in a warm oven until the margarine has
completely melted and the edge of the base turns light brown.
Comments
Post a Comment