✔ Organic and vegan
✔ Made the traditional way with Lemaire flour
✔ Delicious with tzatziki, hummus, pesto or vegetarian shawarma
✔ Rich in flavour
You can fill pitta bread in an endless variety of ways, with delicious vegetables, deli foods and seasonings. So you can enjoy this yummy organic bread while making conscious choices. This pitta bread is made in the traditional way from Lemaire flour, or sifted wholemeal wheat flour. It has a lovely rich flavour, and when toasted, a nice crispy texture. It’s also yummy with tzatziki, hummus and pesto.
Ingredients (4 pers.):
2 packets vegetarian shawarma chicken
2 red onions
400 g tomatoes, cubed
400 g chickpeas
1 green pepper, 8 pitta breads
200 mL yoghurt (vegan if desired)
1 red chilli, 1 clove garlic
a bunch of parsley
coconut oil for frying
salt and pepper
Chop the parsley and finely slice the garlic. Remove the seeds from the chilli and cube finely. Slice the red onion into thin half-rings and cut the peppers into wafer-thin strips. Stir the garlic, chilli and half of the chopped parsley into the yoghurt to make a sauce. Season the yoghurt sauce with salt and pepper.
Fry the shawarma chicken in oil for 3 to 5 minutes over a medium heat until well browned, and add the cubed tomatoes and drained chickpeas. Heat through and add the remaining parsley. Season with salt and pepper. Toast the pitta bread in the oven until brown. Cut each pitta across the middle to open and stuff it with the shawarma chicken/chickpea mixture. Arrange a few pepper strips and onion rings on the top of each pocket. Serve with the yoghurt sauce.
|Best Before||Feb 28, 2020|
wheat flour*, water, wholemeal wheat flour*, yeast, sea salt
* = Organically produced
Allergen information: Contains gluten