Moroccan Tomato Pita Bread filled with Chicken and Tomato Hummus
Heating time: 5 minutes
Heating temperature: 230Download PDF
Ingredients (3 servings)
| Amount | Measure | Name |
|---|---|---|
| 225.00 | g | Flour, white |
| 5.00 | g | Yeast, fresh |
| 15.00 | g | Salt |
| 430.00 | g | KNORR Tomato Pronto 6 x 2kg |
| 70.00 | ml | Water (tepid) |
| 2.00 | pc | Garlic, cloves |
| 15.00 | g | Cumin, ground |
| 2.00 | oz | coriander seeds |
| 60.00 | ml | Lemon juice, fresh pressed |
| 1.00 | pc | Lemon |
| 500.00 | g | Chicken, breast |
| 250.00 | g | Chick peas |
| 70.00 | ml | Olive oil |
| 3.00 | pc | Baby Roase Tomatoes |
Preparation
Moroccan Tomato Pita bread filled with Chicken and Tomato Hummus
Pita:
1. Add yeast to warm water and let stand for 5 min
2. Add yeast to sifted flour, salt and olive oil
3. Knead for 5 min and rest for 30 min
4. When dough has doubled, knead again and separate into 6 balls
5. Roll out into pitas, rest for 5 min, and bake at 230˚C for 5 min
Filling:
6. Cut fillets into strips and marinate with rest of ingredients for 1 hour
7. Fry until cooked in a non-stick wok
Hummus:
8. Blend all the ingredients together until it becomes a thick paste
Assembly
9. Slice pita open and butter insides with hummus and fill with chicken filling
10. Garnish with fresh coriander and baby tomatoes.
11. Serve.
Shayne Schutte
The Fusion Cooking School
