phooli phooli pita bread...

Perfect homemade pita bread 🥙✨ that’s soft, fluffy and pockets up beautifully! Fill it with my easy salad 🥗, creamy paneer stuffing and refreshing yogurt dip for the ultimate pita pocket🥙 feast! INGREDIENTS Activate the Yeast: - 1/2 Cup (120 ml) Warm Water - 1 Tsp (4 g) Sugar - 1 & 1/2 Tsp (4 g) Active Dry Yeast Dough: - 2 Cup (240 g) All Purpose Flour/Maida - 3/4 Tsp (4.5 g) Salt - 1 Tbsp (15 ml) Oil - 1/4 Cup + 2 Tbsp (90 ml) Water - 1-2 Tsp (5–10 ml) Oil Paneer Filling: - 100 gm Paneer - 1/2 Tsp Lemon Juice - 2 Pinch Black Pepper - 1/4 Tsp Chilli Flakes - Salt Yogurt Dip: - 1/2 Cup Yogurt/Curd - 2 Small Garlic Cloves - 2 Pinch Black Pepper - 1 Tsp Extra Virgin Olive Oil - Salt Salad: - 1 Medium Cucumber - 1 Medium Tomato - 1 Small Onion - 1/4 Cup Fresh Coriander - 1/4 Cup Mint Leaves - 1-2 Tsp Anardana Powder - 2-3 Pinch Salt METHOD - Take warm water and sugar. Mix until the sugar is dissolved. Add yeast and mix. Cover and set aside for 10-15 minutes. - ⁠Take all purpose flour, add salt and mix well. Add yeast mixture and water. - ⁠Knead the dough well from 15 minutes manually or 5-7 minutes if using a stand mixer or hand beater with dough hook attachment. - ⁠Add 1 tsp oil and form a dough ball. Cover and rest till the dough doubles in size. - ⁠After the dough is risen, deflate it and divide into 8 equal sized portions. Use flour if the dough sticks to your hand. Roll into thin sheet like a paratha. - Preheat oven at 230°C for 10 minutes and bake the pita breads for 4-5 minutes. Bake in batches if you are not able to fir all 8 pita breads together in the oven. - ⁠The pita breads will rise and pocket will be formed inside. Take kitchen scissors and cut each bread into two. - ⁠Mix all ingredients of paneer stuffing. - ⁠Mix all ingredients of the salad to make easy salad. - ⁠Mix all the ingredients of the yogurt dip. - ⁠Take a pita pocket, place some salad inside. Now add paneer and pour some yogurt dip. Enjoy!