Name: WholewhLoaded Pita Pockets n Humus, Melon Fruit bowl and Refreshing Coco-Melon Cooler recipe by Neetu Suri at BetterButter
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: I. For Coco melon cooler and Melon fruit ball; Green melon : 1/2; Musk melon : 1/2; Water melon : 1/2; Mint leaves : 10 - 12; Lemon juice : 1; Rocksalt: pinch; Chilled coconut water: 2; Lemon juice of Half lemon; Rock salt and chat masala as per taste; II. Loaded Pita Pockets; 1 tsp active dry yeast; 1/2 cup warm water; 1 1/2 cup and 1/2cups whole wheat flour; Salt to taste; 1 tsp olive oil; Fillings can be customized; Lettuce, olive, jalapeño, pickles, salami, cold chicken, hot grilled chicken, paneer, bell pepper, eggs, coleslaw, carrot strips, onion rings, tomato slices, falafel etc.; Hummus Recipe already shared; III.

Ingredients Serving: 4

I. For Coco melon cooler and Melon fruit ball
Green melon : 1/2
Musk melon : 1/2
Water melon : 1/2
Mint leaves : 10 - 12
Lemon juice : 1
Rocksalt: pinch
Chilled coconut water: 2
Lemon juice of Half lemon
Rock salt and chat masala as per taste
II. Loaded Pita Pockets
1 tsp active dry yeast
1/2 cup warm water
1 1/2 cup and 1/2cups whole wheat flour
Salt to taste
1 tsp olive oil
Fillings can be customized
Lettuce, olive, jalapeño, pickles, salami, cold chicken, hot grilled chicken, paneer, bell pepper, eggs, coleslaw, carrot strips, onion rings, tomato slices, falafel etc.
Hummus Recipe already shared
III.

Instructions

I. For Cooler and fruit bowl
I always scoop melon balls for garnishing and fruit salad bowl and use the left part for juice.
So scoop all melon balls and keep aside.
Scrap rest of Melons pulp and put it in blender, along with chopped mint leaves. Run for a minute
Sieve and add chilled coconut water, lemon juice and rocksalt.
Serve in tall glass with melon balls, lemon slice on side and mint leaf for garnishing.
Now Take All 3 Melon balls that we scooped from melon for juice.
Toss everything together and serve in the watermelon shell. Garnish with mint leaf.
II. For Pitta pockets
Mix water and yeast, and let it sit for about 5 minutes.
Mix 1 1/2 cups of wheat flour (keep the other 1/2 cup for kneading), salt, yeast water and olive oil to bind everything together.
Knead this Dough by Sprinkling little of the extra flour on a flat surface for 6 minutes, until you have smooth and elastic dough.
Keep this dough in a greased bowl and cling it wet cloth or film for rising to double.
Once it rises, Gently deflate the dough and knead very softly into a roll cylinder.
Divide the dough into equal pieces and gently shape and flatten each piece into a thick circle.
Dust with dry flour and cover them with a kitchen towel till you are ready to to bake them.
Preheat your oven at 300 or max you have and roll your pitta circle with rolling pin keeping it thick.
Do not press much as we want to open them later
Place a baking sheet on tray and bake for about 3 to 5 minutes.
The pita puffs up after a minute or two and is done when it has fully ballooned.
Cool down and cut them in halves once you are ready to fill in.
Fillings can be customized as per your personal preference
Cut the pitta bread in 2 halves. Cut Open horizontally and then moving vertically to make a pocket.
Warm the pitta on pan or micro for 20 seconds.
Now scoop the layers of fillings as per your choice. Top it with Hummus, mayo and chilli sauce.
Hummus Recipe have been already shared by me. Please look in for my recipe

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