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Herb Pita with Turkish Eggs
*Ingredients*
For the pita (12 small size pita):
500 g bread flour
11 g active dry yeast
20 g salt
10 g granulated sugar
290 ml lukewarm water
¼ cup chopped rosemary (optional)
Herb & garlic topping:
¼ cup olive oil
1 garlic clove (minced)
2 tbsp. fresh parsley- chopped
For the dip:
2 tbsp. Turkish/Greek yogurt
1 garlic clove - minced
1 teaspoon lime zest
1 tbsp. lemon juice
Salt & pepper
30g butter
1/2 tbsp. paprika
2 eggs, poached
¼ tbsp. Aleppo pepper
Dill
*Instructions*
Make the pita:
1. In a large bowl combine flour, yeast, sugar and salt and mix well.
2. Add the water and knead lightly for approximately 5 minutes.
3. Add rosemary and knead for another 5 minutes or until you get a smooth dough.
4. Place the dough in a clean big bowl and cover with a plastic wrap and a kitchen towel. Proof for 1-2 hours or until the dough doubles its size.
5. Divide the dough into balls. Each ball should weigh approximately 100 g.
6. Then, using a floured rolling pin, roll the pieces into a circle that's about 0.2 inch thick.
7. Place the pitas on a kitchen towel and then cover it with another kitchen towel.
8. Space out the pitas so they have room to grow.
9. Let proof for 40-50 minutes.
10. While proofing, mix together the herbs, garlic and olive oil and set aside.
11. Preheat a non-stick pan over high medium heat.
12. Once the pitas are proofed and the pan is warm enough, place one pita on the pan (without oil or butter) and flip it over every 20-30 seconds, until your pita is ready. Just before taking it out of the pan, brush it lightly with the olive oil-herb mixture.
Make the yogurt:
1. In a medium nonstick skillet, heat butter over medium-high, add paprika, aleppo pepper, salt and pepper, mix and set aside.
2. In a small bowl mix garlic, greek yogurt, lime zest and lime juice. Add salt and pepper and mix.
3. At this time start making the poached eggs.
4. Place the yogurt in a plate, then place the eggs and season with black pepper.
5. Drizzle over the spicy butter and finish with dill.
6. Dip the pita in the yogurt and enjoy!
#dinnerideas #brunchideas #asmr #yogurt #turkisheggs
*Ingredients*
For the pita (12 small size pita):
500 g bread flour
11 g active dry yeast
20 g salt
10 g granulated sugar
290 ml lukewarm water
¼ cup chopped rosemary (optional)
Herb & garlic topping:
¼ cup olive oil
1 garlic clove (minced)
2 tbsp. fresh parsley- chopped
For the dip:
2 tbsp. Turkish/Greek yogurt
1 garlic clove - minced
1 teaspoon lime zest
1 tbsp. lemon juice
Salt & pepper
30g butter
1/2 tbsp. paprika
2 eggs, poached
¼ tbsp. Aleppo pepper
Dill
*Instructions*
Make the pita:
1. In a large bowl combine flour, yeast, sugar and salt and mix well.
2. Add the water and knead lightly for approximately 5 minutes.
3. Add rosemary and knead for another 5 minutes or until you get a smooth dough.
4. Place the dough in a clean big bowl and cover with a plastic wrap and a kitchen towel. Proof for 1-2 hours or until the dough doubles its size.
5. Divide the dough into balls. Each ball should weigh approximately 100 g.
6. Then, using a floured rolling pin, roll the pieces into a circle that's about 0.2 inch thick.
7. Place the pitas on a kitchen towel and then cover it with another kitchen towel.
8. Space out the pitas so they have room to grow.
9. Let proof for 40-50 minutes.
10. While proofing, mix together the herbs, garlic and olive oil and set aside.
11. Preheat a non-stick pan over high medium heat.
12. Once the pitas are proofed and the pan is warm enough, place one pita on the pan (without oil or butter) and flip it over every 20-30 seconds, until your pita is ready. Just before taking it out of the pan, brush it lightly with the olive oil-herb mixture.
Make the yogurt:
1. In a medium nonstick skillet, heat butter over medium-high, add paprika, aleppo pepper, salt and pepper, mix and set aside.
2. In a small bowl mix garlic, greek yogurt, lime zest and lime juice. Add salt and pepper and mix.
3. At this time start making the poached eggs.
4. Place the yogurt in a plate, then place the eggs and season with black pepper.
5. Drizzle over the spicy butter and finish with dill.
6. Dip the pita in the yogurt and enjoy!
#dinnerideas #brunchideas #asmr #yogurt #turkisheggs
