Tuna mayo stuffed pita bread

Ingredients

For the homemade pita breads:

• 50g spelt
• ½ tsp garlic powder
• 1 tbsp olive oil
• 1 tsp apple cider vinegar
• 1 tbsp Greek yoghurt
• ½ tbsp dried mixed herbs
• Pinch salt
• ¼ tsp baking powder

For the tuna mayo:

• 1 tin tuna in brine
• 100g Greek yoghurt
• 1 plum tomato, diced finely - pulp removed
• ¼ red onion, chopped finely
• 1 scallion, diced
• ½ tsp Dijon mustard
• ¼ tsp garlic powder
• 2” cucumber, finely chopped
• 2 tbsp fresh parsley, chopped

Directions

1. Preheat oven 200°C
2. Place all the ingredients in a bowl and combine using your hands until a dough texture is reached.
3. Prepare a clean surface for rolling with a sprinkle of spelt flour.
4. Using a rolling pin roll out the pita until about 1 cm in height.
5. Place on a lined baking tray for 12 mins before turning over and baking the other side for a further 5 minutes.
6. Remove from the oven and let cool for 2 minutes before carefully cutting lengthways along the edge to form a pouch.
7. Stuff with tuna mayo or your favourite fillings.

Recipe courtesy of Natural Born Feeder

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