The filling of the pita pockets can vary great depending on the season. Yummy for example, are also

Last year we set ourselves the first time the challenge and invited our family over the Christmas holidays. quiche Although our food was not really traditional Christmas Eve, it is very well received by our family: We have whole wheat pita pockets (small flatbreads, which are hollow inside) and baked them with falafel from chickpeas, red and white cabbage, other vegetables and garlic Dip filled. A perfect wintry meal, as it currently is from our CSA farm a lot of cabbage. While we eat the pita pockets super happy, but the effort in the preparation is not to be underestimated. There is a lot to cut and shape. At least if you prepared this for much more than two people. Therefore, we have prepared already in the morning the coleslaw and the falafel on Christmas Eve. In the evening we baked only the pita pockets, the rest of the vegetables cut and trimmed stirred the garlic dip. Thus, the preparation was quite relaxed despite larger amounts and much commotion in the apartment. Only our 9-year-old nephew asked before the gifts a little impatient why we now have to necessarily attach dough! But when he was allowed to use a grain mill and food processor, all was well again. At the table, then all individually filled the still warm pita pockets. In addition to the Krautsalaten, falafel and dip there was as yet filling quiche tomatoes and cucumber. Although this is currently not really seasonal, but fits perfectly. We also wanted to set before our guests not only carbon.
The filling of the pita pockets can vary great depending on the season. Yummy for example, are also salad leaves, peppers and onion rings. But most importantly, we find a dip, so that the dumplings are not too dry. Wholemeal pita pockets
We used to buy and puzzled how it hinbekommt well that the dumplings are not just hollow inside and just a flat bread slice wholemeal pita pockets sometimes finished in the health food store. It is not that hard, you just have to know the right recipe and the secret in baking.
The recipe for our pita pockets we have discovered "vegetarian temptations" by Udo Einenkel in the book. Important when baking quiche the pita pockets, it truly to leave it long enough in the oven. That was the Geling secret for us. First, the dough disks still remain that completely flat. In our initial experiments, we therefore thought only: "Oh, no, it is nothing!" But then all of a sudden at the end of the baking time, the bags as if by magic fluff up. It's really quiche fascinating to watch it. If with you so the baking time is up and dumplings are not up yet, you should try it for a few minutes longer to bake in the oven. It can still happen that one or the other disc of dough but not subsumed. That does not matter, sometimes they can be cut nonetheless and fill. If not, you can simply show how a pizza.
Memo to us: The oven door clean taste fresh pita pockets best. When we bake the bags just for the two of us, we prepare only half the serving (about 8 dumplings) and eat the leftover aufgetoastet briefly the next day. For Christmas Eve we took the 1.5 dough. That was enough for a total of 24 dumplings that of 7 people (!) Were completely plastered. Wholemeal pita pockets
cube of fresh organic yeast 100 ml lukewarm water 500 g freshly ground spelled or whole wheat flour 1 tsp salt 230 ml lukewarm water a little wholemeal flour, for dusting and rolling out the yeast with 100 ml of lukewarm water and 50 g wholemeal flour in a large bowl to a dough mix. Place the bowl in a large plastic bag and leave to rise for about 15 minutes in a warm place until bubbles form light. The remaining wheat flour (450 g) mixed with the salt. Passed along with 230 ml of lukewarm water to the dough and knead the dough for about 10 minutes by hand or 5 minutes with a food processor. The dough should still be a little sticky (if too sticky, add a little more flour). Shape the dough into a large ball and place in a lightly floured bowl ausgestäubte. quiche So that the dough does not dry out, which put bowl in a large plastic bag. Let it go for about 60 minutes in a warm place until doubled in size approximately. (In the winter we put the dough in the vicinity of the heater.) After going the dough again for about 2 minutes, knead. Preheat the oven to 250 C preheat. Divide quiche the dough into 50 g of heavy dough divide this shape into small balls and roll out with a rolling pin into small round patties of about 10 cm diameter. Place on a greased or lined with baking paper baking tray and leave to rest for a few minutes. (We just prepare all pita pockets quiche in front, before w