Paneer Pita Pockets

Serves:6


Ingredients:
For the Pita Bread:
3/4th Cup whole Wheat Flour,
Dry yeast 0.5tsp,
Sugar 0.5tsp,
olive oil 2tsp,
salt to taste,
Whole wheat flour for dusting 4 tbsp.
For the Stuffing:
Paneer 200gm,
Onion 1 medium, finely chopped,
Boiled corn 0.5 cup,
Garlic 1 tsp. finely chopped,
Green Chilies 2 finely chopped,
Lime Juice 1 tsp.
Coriander powder 1 tsp.
oil 1 tbsp.
Cheese for Garnishing


Method:
For the Pita Bread:
1. Combine the dry yeast with 2tbsp of water in a bowl, cover and keep aside for 5 mins or till yeast completely dissolves.
2. Combine all the ingredients with yeast mixture in a bowl and knead into soft dough.
3. Cover the dough with a wet muslin cloth and allow it to prove for 30 minutes. Press the dough lightly to remove air.
4. Divide the dough into 3 equal portions and roll out the portions  in oblong shapes of 6 mm thickness. Use flour for dusting.
5. Heat a non-stick tava and cook the pita bread on medium flame for 1 minute till the bread puffs up and a cavity is created.
6. Cook it on open flame till it puffs up and brown spots appear on both the sides.
7. Cut each pita bread into 2 halves.


For the Stuffing:
1. Heat oil in a pan.
2. Add garlic and onion. Sauté till onion turns brown.
3. Add Paneer, Chilies, lime juice and coriander powder.
4. Cook on medium flame for 5 mins.


Add boiled Corn, add the stuffing to the pita pockets, top up with grated cheese.
Roast lightly on a tava and serve hot.