Obsessed with guaranteeing every bite is as tasty as the last. This healthy multigrain pita is thoroughly sauced, tossed and covered to perfection!

HERBED MULTIGRAIN PITA

Active ingredients

1 cup improved flour (maida) + for dusting
1/2 cup entire wheat flour (atta).
1/4 cup millet flour (ragi).
1/4 cup jowar flour.
1 tablespoon fresh yeast.
A pinch castor sugar.
1 teaspoon sliced mixed fresh herbs.
1 teaspoon salt.
1 tablespoon olive oil + as required.
Yogurt dip for serving.

Approach.

1. Take yeast in a bowl. Include castor sugar and 1-2 tablespoons warm water, mix and reserved to activate.
2. Mix together 1 cup fine-tuned flour, wheat flour, millet flour, jowar flour, mixed fresh herbs and salt in a bowl.
3. Make cavity in the center, include activated yeast and blend well. Include enough water and knead into a soft dough. Cover with moist muslin fabric and reserved to show for 20-25 minutes.
4. Preheat oven to 180 ° C.
5. Knock back the dough to release excess air. Add 1 tablespoon olive oil and knead once again.
6. Divide the dough into 2 equal parts.
7. Dust the worktop with some refined flour, present each portion into semi-thick sheet and cut into roundels utilizing a medium size serrated cookie cutter.
8. Location the roundels on a baking tray and set aside to prove for 5 minutes.
9. Put the tray into the preheated oven and bake for 5-7 minutes. Eliminate from oven, slightly cool and brush some olive oil on top.
10. Serve with yogurt dip.

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