If you have not already made home-made Pita bread, then you owe yourself to try. It’s a whole new experience together with the Dhal filling.
When you make a dish with red lentils called Dahl it means a Indian subcontinent for dried, split pulses (that is, lentils, peas, and beans). I made the filling with roasted spicy chickpeas, corn tomatoes and Dhal. Find recipe on Dhal here. I made it with diced potatoes instead of eggplant, because I only had potatoes.
Raising the Pita bread. They raise double when they goes into the oven.
Warm Pita bread, taste and smells fantastic.
Just wrap and eat with pea shoots.