Beet Cumin Pitta

Home baked bread with vegetables ,i simply love those combinations. Trying out different breads with different vegetables is really exciting. Particularly when you have fuzzy eater kids ,you have to hide the vegetables like this.

This recipe is for the event  CWS-Cumin Seeds started by Priya, a very creative cook,everytime when i check out her blog for recipes,it's always with surprises,i really admire at her cooking skills.This month's proud host is Sara of Sara's corner a blog full of yummy recipes.To check out the details for CWS-CuminSeeds event click here.
Beet cumin pitta is a similar recipe to my previous post wholemeal pitta,the only variation is i have used beetroot puree and cumin seeds.
Ingredients:
Unbleached white bread flour-350g
Warm water-180 ml
Olive oil-1 tbsp
Honey-2 tsp
Dried Yeast-1 tsp
Cumin seeds-1 tsp
Salt-1 tsp
Beetroot puree-2 tbsp( 1 small beetroot cooked and pureed)
Method:
Combine flour,yeast,salt and cumin seeds together and mix well. Make a well in the center,add oil,honey,beetroot puree and warm water knead it together to make a smooth dough.
Transfer the dough to a floured work surface,knead it well for 5 minutes. Transfer the dough to a clean and oiled bowl,cover the bowl with a cling film,leave it in a warm place and allow it to rise for 1 hour or until doubled in size.
Take the dough,punch the air back.Divide the dough into 6 to 10 rounds,cover it and allow it to rest for 5 minutes.Meanwhile preheat the oven to 230 degree celsius.Take the balls and roll it out into oval shape ,cover the dough and allow it to rest for 10 to 15 minutes.
Place the pitta's in the hot baking sheet 2 to 3 at a time and cook for 2 minutes or until puffed up.
Serve warm with curries and salad.