Spinach pita bread
My take on watermelon bread is this savory and flavourful pita bread made with spinach puree and some spices (no artificial colour). It tastes soooo good, even without any stuffing!
Spinach (spinach sandwich loaf), beetroot (protein frankie), millets (whole grain naan) etc are some of my favorite things to work with. Used it right, they can turn a simple recipe into a delicious one and this spinach pita bread is definitely one of them.
This spinach pita is rather a bit unusual, one of course because of the way it presents itself! Looks like a watermelon isn’t it? So pretty! But secondly, most importantly, the way it tastes! The usual pita breads are rather plain with only salt as their flavouring but in this dough, I have added a spice paste of coriander along with few aromats that make this bread so delicious, I can promise you will gobble up a few even before stuffing anything in it. In case, you end up with few non-puffed up pita, don’t worry! Pan fry with some butter/ghee and enjoy as a crispy bread. Tastes so good!
I haven’t used any colour to make the ‘stripes of the watermelon’, however you can use a green colour or a black charcoal powder for a more pronounced effect.
If you looking to make a falafel wrap with this delicious savory pita, have a look at my falafel wrap with Egyptian pita bread – aish baladi – made with whole wheat flour and broken wheat (dalia) that is stuffed with ta’ameya. Unlike the widely popular falafel which is primarily made of chickpeas, ta’ameya is made of fava beans. I have used fava beans with dill leaves that gives ta’ameya a unique flavour profile and goes deliciously well with some creamy hummus and tahini sauce.
Some other interesting recipes that you may want to try:
Recipe Card
Spinach pita bread
Recipe Rating
AUTHOR
Hema B Kathrani
CUISINE
Fusion
PREP TIME
30 minutes + overnight proofing
COOK TIME
40 minutes
SERVINGS
makes 10 pita
Author: Hema B Kathrani | Cuisine: Fusion | Category: Breads
Prep Time: 30 minutes + overnight proofing | Cook Time: 40 minutes | Servings: makes 10 pita
My take on watermelon bread is this savory and flavourful pita bread made with spinach puree and some spices (no artificial colour). It tastes soooo good, even without any stuffing!
Ingredients
- 342 gm (2 cups) plain flour
- 256 gm (1 cup) thick spinach puree *read notes
- ½ tsp instant yeast
- 1 tbsp oil
- For the spice paste:
- ½ cup coriander leaves + roots
- 3 green chilies
- ½ inch ginger
- 1 large clove garlic
- 1 ½ tsp salt
Method
- Make the spice paste:
- In a blender, combine coriander leaves + roots, chilies, ginger, garlic and salt and blitz it to a paste without any water.
- Keeping aside 1 ½ tbsp of spinach puree, place the remaining puree in the spice paste and give it a quick mix just until it all mixes well.
- Do not grind it for too long as it can lose its vibrant green colour.
- Make the dough:
- In a large bowl, combine flour, spinach puree with spices and yeast.
- Mix it well until it comes together in a rough dough.
- Remove the dough on the counter and knead it until the dough feels smooth and non-sticky. Use 1 tbsp oil to help you along the way
- Place the dough in a greased container, cover with the lid and leave it to proof in the refrigerator for overnight proofing.
- Bring it to room temperature next morning (for at least 2 hours) and proceed with the recipe.
- Shape the pita:
- Gently deflate the dough and transfer it to a clean counter surface.
- Divide the dough in 10 equal parts.
- Roll one part at a time (keeping other parts covered) in a 4 ½ inches circle using little flour to help you along the way.
- Place the pita on a grease proof paper dusted with plain flour.
- Using the reserved 1 ½ tbsp of spinach puree, draw semi-circular lines along the top surface of the bread with a help of a toothpick. Do so gently as to not tear the bread.
- Repeat the process with the remaining dough balls.
- Keep the pita aside for second proofing for 30 minutes.
- Cook the pita:
- Place a cast iron skillet on the wire rack in the oven and preheat the oven to 230 C for at least 20 minutes.
- Pick the pita along with the paper so that to avoid any cracks or tear.
- Carefully place the pita on the skillet, keeping the spinach lined sides upwards.
- Immediately close the oven door and wait till it puffs up. This would take anytime from 2-3 minutes.
- Open the door once completely puffed up and carefully lift the pita out of the skillet.
- Gently place the pita over a perforated plate to avoid condensation.
- Repeat the process with the remaining breads.
- Depending on the size of the skillet, you can put 2-3 pita at a time. However, do keep 2-inch space between the bread to help them rise properly.
- Serve and store the pita:
- Wrap the pita in a clean cloth as you would do with the roti.
- To use, cut the pita in the middle and gently pry open its pocket.
- Enjoy it plain as it is a flavourful bread due to spices or make a falafel wrap with ta’ameya, the Egyptian falafel balls with fava beans.
Notes
- To make the spinach puree, wash 1 bunch of spinach (with stems and leaves) thoroughly. Blanch the washed spinach in a pot of hot boiling water for 1 minute. Drain and submerge under cold water or under a cold runny water to stop it from cooking further. Keep it over the colander so that the excess water can drain out. In a blender, blitz the blanched spinach into a thick puree without any water.
- I use US cup measurement which is 1 cup = 235 ml, however I would strongly recommend using the weighing scale to get the best results.
- In order to ensure consistent high heat in the oven, resist opening and closing the oven door too often as the temperature can drop easily, thus affecting the puff.
- It is important to preheat the oven as well as the cast iron skillet to fuming hot to get that signature puff.
- This pita bread freezes well up to 3 months. Store the pita in an aluminum foil with a grease proof paper lined between each pita. When ready to use, defrost. Spray some water over each pita and microwave for 15-20 seconds to enjoy its freshness again.
- You can use leftover pita to make fattoush salad or stuff it with marinated paneer (a quick recipe in the highlights of my Instagram account under lunch box)
- The pita bread recipe with whole wheat flour (atta) mixed with cracked wheat (dalia) can be found here.
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