Last week it was all about baking flatbreads, pita breads, tortillas…I am fast food lovers but not a kind to be addicted to the Mc, Dc, Nc….I just love it homemade and more healthy…..and this time I baked with black whole grain flour. I was worried if breads are going to be dry because I did not mix any white flour, but it was perfectly soft for two days (it did not manage to wait any longer :)). The secret is to cover them straight after baking with aluminum foil. I was thinking to make scampi but at the end I decided to bake chicken breast with honey and sesame, salad and sprouts, aromatic and fresh avocado-mango salsa with fresh ginger.
Do not be afraid with so much chili and ginger in my recipe, how spicy and aromatic is going to be is your decision. Just to mention, if you are using Habanero pepper, be careful, it is very hot. At the beginning put little bit in salsa, let it rest for one hour to release spiciness. Taste and add some more if it is not spicy enough for you. At the end, it is the most important to reach taste balance that suit you.
Tortilla
200g black whole grain flour
110-125 ml lukewarm water
½ pack of dried yeast
Salt and coarse ground pepper
30 g butter
Ground chili
Mix all ingredients and knead dough. Let it rise in a warm place. Make 4-6 balls (depends on how big tortillas would like to have) and roll out with rolling pin very thin circle.
Bake on hot frying pan without fat until they get nice color. Over baked tortillas sprinkle some olive oil and cover immediately with aluminum foil in order to keep them soft.
Pita bread
200g black whole grain flour
110-125 ml lukewarm water
½ pack of dried yeast
1 tbsp sugar
1 table spoon olive oil
Salt, coarse ground pepper
Ground ginger and cumin
Mix all ingredients together and knead dough. Let it rise at the warm place. Make 4-6 balls (depends of how big pita bread you want to make) and roll out circle, but not very thin (you are supposed to cut baked pita bread in half in order to fill it with chicken and salsa). Bake it on a hot frying pan without fat until it gets nice color.
Over baked pita sprinkle some olive oil and cover immediately with aluminum foil in order to keep them soft.
Avocado-Mango salsa
Avocado
½ Mangoes
2 Tomatoes
Fresh chili (Habanero pepper)
Fresh ginger
Salt
Honey
Chive
Lime juice and zest
Olive oil
Peel avocado and mango and cut in small cubes. Wash tomatoes, remove seeds and cut in small cubes. Cut finely habanero pepper (without seeds). Finely grate fresh ginger. Chop chive finely. Mix all ingredients together and season with salt, pepper, olive oil, honey, lime juice and zest.
Marinade for chicken breast:
Honey, lime juice and zest, ground chili, olive oil, salt, pepper, ground ginger, Worcester sauce
Mix all ingredients and marinate 300g chicken breast cut in smaller pieces. After 1-2 hours place chicken breast in sieve in order to drain excess of marinade. Bake meat in frying pan (50% olive oil and 50% sunflower oil). Pour over baked chicken breast sauce from honey, lime, ground ginger and ground chili and after that sprinkle with toasted sesame.
And…
Salad and sprouts
Wrap it up:
Put on tortilla salad, sprouts, avocado and mango salsa, chicken breast and start rolling baby ♥.
Or, you fancy more Pita bread? No problem ♥
-Croatian version-
Zadnjih tjedan dana sam u pečenju lepinja, pita kruha i tortilja…nekako mi je fast food kriza i rekoh bolje da ja to po domaći nego da pravim promet u Mc, Dc i Nc….pa sam se upustila u avanturu tortilja i pita kruha od crnog punozrnog brašna. Malo me brinulo hoće li tortilja i pita kruh biti presuhi i lomljivi jer nisam htjela miješati punozrno crno brašno s bijelim, ali eksperiment se isplatio. Bile su izvrsne i mekane čak i slijedeći dan. Tajna je u prekrivanju svježe pečenih tortilja i pita s alu folijom. Za punjenje sam se dvoumila između škampi i piletine, ali sam se sjetila svoje omiljene kombinacije sezama i meda koji izvrsno idu uz piletinu pa je odluka bila laka, a uz salatu i klice točku na i stavila je osvježavajuća i aromatična salsa od avokada i manga sa svježim đumbirom. Neka vas ne uplaši korištenje čilija i đumbira na više mjesta, ljutinu i aromatičnost određujete sami, dodajte po okusu. Uz napomenu da pažljivo koristite Habanero papriku jer je jako ljuta. Nasjeckajte prvo malu količinu u saslu i pustite sat vremena da odstoji, pustit će ljutinu i tada po okusu eventualno dodajte još. Bitno je na kraju da dobijete balans okusa koji vama odgovara.
Tortilja
200g crnog, punozrnog brašna
110-125 ml mlake vode
Pola vrećice praška za pecivo
Sol i krupno mljeveni papar
30 g otopljenog maslaca
Mljeveni čili
Od navedenih sastojaka umijesiti tijesto i ostaviti na toplom da se udvostruči. Oblikovati 4-6 kuglica (ovisno o željenoj veličini tortilje) te razvaljati u tanki krug. Peći na vrućoj tavi bez masnoće. Čim su pečene premazati s malo maslinovog ulja i prekriti aluminijskom folijom da ostanu mekane.
Pita brot
200g crnog punozrnog brašna
110-125 ml mlake vode
½ pakiranja suhog kvasca
Malo šećera
Jušna žlica maslinovog ulja
Sol, krupno mljeveni papar
Mljeveni đumbir i kumin
Sve sastojke sjediniti i umijesiti tijesto. Ostaviti da se diže na toplome mjestu. Formirati 4-6 kuglica (ovisno koju veličinu lepinje želite dobiti) te valjkom razvaljati u krug, ali ne pretakno kako bi se lepinja mogla nakon pečenja prerezati i puniti nadjevom. Peći na vrućoj tavi bez masnoće. Pečene lepinje premazati s malo maslinovog ulja i preklopiti aluminijskom folijom kako bi ostale mekane.
Avocado-Mango salsa
Avocado
½ Manga
2 rajčice
Svježi čili
Ribani svježi đumbir
Sol
Med
Vlasac
Sok i korica bio limete
Maslinovo ulje
Avokado i mango oguliti te narezati na manje kocke. Rajčice oprati, izvaditi središnji dio te narezatina sitne kockice. Čili papriku (habanero, vrlo ljuta) očistiti od sjemenki i sitno narezati. Svježiđumbir sitno naribati. Vlasac sitno narezati. Sve sastojke sjediniti i začiniti sa soli, paprom, sokom i koricom limete i maslinovim uljem.
Marinada za piletinu:
Med, limeta, mljeveni čili, maslinovo ulje, sol, papar, mljeveni đumbir, worcherster umak
Sve sastojke sjediniti i marinirati 300g na srednje velike komade narezana pileća prsa. Nakon mariniranja, piletinu staviti u cjedilo da se višak marinade ocijedi te ispeći u tavi na ulju (pola maslinovog pola suncokretovog ulja). Čim je pečeno uvaljati u umak od meda, limete, mljevenog đumbira i mljevenog čilija te uvaljati u tostirane sezam sjemenke.
Ostalo:
Salata i kresse
I na kraju, smotajmo….
Na tortilju staviti salatu, kresse, salsu od avokada i manga i komadiće pečene piletine….smotaj i uživaj ♥
Više voliš pita kruh? Nema problema…za recept molim dva koraka nazad (pita kruh)…za fotku…baci oko SAD!
