Spicy chicken tenders in homemade whole grain pita
Pita bread is easy to make at home and takes the dish to new heights! However, it does take some time, so it's a perfect weekend meal. If you're in a rush, you can also just buy whole grain branded pita bread at the supermarket. This recipe meets the Whole Grain Logo requirements.
Ingredients
Pita bread (4 pieces)
- 1 1/2 dl Cold water
- 3 g Yeast
- 1 tsp sugar
- 130 g White wheat Whole wheat flour
- 100 g Valsemøllen Organic Tipo 00 wheat flour
- 1/2 tbsp Rapeseed oil for brushing
Meatballs
- 320 g Minced chicken meat 3-6% fat
- 1 tsp coarse salt
- 1 egg
- pepper
- 80 g Finely rolled oats
- 1 Small onion Approximately 60 g
- 2 Small carrots 100 g
- 2 clove garlic
- 1/2 red chili
- 2 tbsp Rapeseed oil for frying
- 1 dl Semi-skimmed milk
- 1 tsp Dried thyme
Lettuce for filling
- 2 Medium-sized carrots
- 1 cucumber
- 1 Large red bell pepper approx. 200 g
Dressing
- 1 clove garlic
- 1 1/2 dl Natural yogurt, 1.5% fat
- 1/4 tsp salt
- A little fresh basil or parsley
Instructions
Pita bread (day 1)
- Add water, yeast, and sugar to a bowl and stir until the yeast is dissolved.
- Add the flour and salt to the dough and knead until the dough is smooth and elastic. The dough is easiest and quickest to knead in a stand mixer, but it can also be done by hand as it is a fairly firm dough.
- Place the dough in a greased container with a lid.
- Let the dough rise at room temperature for about 1 hour, then refrigerate it until the next day.
Pita bread (day 2)
- Preheat the oven to 250°C (480°F) with the baking tray inside. Alternatively, use a baking stone if you have one.
- Turn the dough out onto a lightly floured surface. Divide the dough into portions of 100 g each.
- Shape each dough portion into a ball. Let them rest, uncovered, for 20-30 minutes on the kitchen counter.
- Roll each dough ball into a flat pita bread and immediately place the pitas on the hot baking tray in the oven. Make sure the tray is lightly dusted with flour.
- Bake the pita bread for a few minutes until they puff up.
- You should bake the pita breads immediately after rolling them out, as they can stick together inside if left too long, making it difficult for them to puff up.
Meatballs
- Mix the meat thoroughly with salt until it becomes firm and sticky.
- Add the egg, followed by the oats and pepper.
- Peel the onion and grate the onion and carrots.
- Halve the chili, scrape out the seeds, and finely chop the chili. Mix the onion, carrots, chili, and crushed garlic into the meat mixture along with the milk.
- Let the meat mixture rest for about half an hour.
- Form the meatballs by dipping a teaspoon in a glass of water, taking a small amount of the mixture with the spoon, and shaping it into a small oval ball in the palm of your hand.
- Heat the oil in a non-stick pan and fry the meatballs until they are crispy and golden brown.
Salat
- Peel the carrots and cut them into thin sticks or grate them. Cut the cucumber and bell pepper into small cubes.
Dressing
- Crush the garlic and mix it with the yogurt, salt, and chopped basil.
- Serve the delicious meatballs in homemade pita bread with plenty of finely sliced vegetables and dressing. Enjoy your meal!
Tip
- If you want to make the dish quicker to prepare, you can replace the homemade pita bread with store-bought whole grain branded pita bread from the supermarket.
- If you want to make the dish quicker to prepare, you can replace the homemade pita bread with store-bought whole grain branded pita bread from the supermarket.
- When making the meat mixture, make it a habit to mix in vegetables and oats. This way, the meat stretches further, and it's an easy way to add more whole grains and vegetables to your diet.
- If you have leftover meat from your purchase, either freeze the rest or make the batch with the extra meat and freeze some of the meatballs.
- If you have leftover pita bread, you can make small pita pizzas with the leftovers the next day.