Pita Dough
Ingredients
- 500 g all-purpose flour
- 1/2 packet dry yeast
- 1 tsp sugar
- 1 tsp salt
- 1 tbsp vinegar
- Lukewarm water
- A few drops of olive oil for cooking each pita
Instructions
- Sift the flour into a bowl, make a well in the center, and add the yeast, sugar, salt, and vinegar.
- Gradually add the lukewarm water, kneading until you get a soft dough.
- Cover the dough with a towel and let it rest for 1 hour until it rises.
- Divide the dough into 4 or 5 pieces, depending on the size of the pitas you want.
- Roll out each piece into a flat pita shape using your hands or a rolling pin. Drizzle with a few drops of olive oil.
- Cook the pitas in a non-stick pan for 3-4 minutes on each side.
- Keep them warm to maintain their elasticity until ready to fold.
Filling Ingredients
- 4-5 mushrooms per serving
- 1 medium potato per serving
- 4-5 slices of tomato per serving
- 3-4 slices of onion per serving
- 4-5 arugula leaves per serving
- 1 tbsp yogurt per serving
- Salt
- Olive oil for frying
Instructions
For the Potatoes
- Peel, wash, and cut the potatoes into rectangular strips suitable for frying.
- Heat olive oil in a frying pan and fry the potatoes until golden brown.
For the Mushrooms
- Clean the mushrooms with a brush and slice them.
- Heat olive oil in a frying pan and sauté the mushrooms for 4-5 minutes.
Assembly
- Place the warm pita on a plate.
- Add the fried potatoes, tomato slices, onion slices, arugula leaves, and a dollop of yogurt.
- Sprinkle with salt and serve immediately.
This pita dish combines the earthy flavors of mushrooms with the freshness of tomatoes and arugula, all elevated by a creamy touch of yogurt. Perfect for a light yet satisfying meal, it’s a wonderful way to bring a taste of tradition and creativity to your table. Enjoy!
