Natural Born Feeder
Menu

Natural Born Feeder

Roz Purcell is a bestselling cookery author and entrepreneur. Roz has successfully launched a stellar media career which includes a winning role on Come Dine with Me Ireland, a guest chef appearance on TV3’s the Restaurant, and a stint as a Celebrity Bainisteor on RTE. Her passion for healthy food and lifestyle has earned her thousands of followers on social media in recent years.

Natural Born Feeder
Recipes

Tuna Mayo Stuffed Pita Bread

Tuna Mayo Stuffed Pita Bread
Tuna Mayo Stuffed Pita Bread
Tuna Mayo Stuffed Pita Bread

 This homemade spelt pita bread is super easy to make, soft, chewy and full of flavour! Paired with my tuna mayo recipe it makes the perfect lunch time meal. Canned tuna is a great source of low-fat protein and provides lots of vitamins and minerals.

Tuna Mayo Stuffed Pita Bread

Ingredients

Pita

  • 3 tbsp. spelt- 50g
  • ½ tsp garlic powder
  • 1 tbsp. olive oil
  • 1 tsp. apple cider vinegar
  • 1 tbsp. Greek yogurt
  • ½ tbsp. dried mixed herbs
  • Pinch salt
  • ¼ tsp. baking powder

 

Tuna Mayo 

  • 1 tin tuna in brine
  • 100g greek yogurt
  • 1 plum tomato diced finely(pulp removed)
  • ¼ red onion chopped finely
  • 1 scallion diced
  • ½ tsp Dijon mustard
  • ¼ tsp garlic powder
  • 2 ” cucumber finely chopped
  • 2 tbsp. fresh parsley chopped
Method
  1. Preheat oven 200°C –  must be preheated!
  2. Place all the ingredients in a bowl and combine using your hands unti la dough texture is reached.
  3. Prepare a clean surface for rolling with a sprinkle of spelt flour.
  4. Using a rolling pin roll out the pita until about 1 cm in height.
  5. Place on a lined baking tray for 12 mins before turning over and baking the other side for a further 5 minutes.
  6. Remove from the oven and let cool for 2 minutes before carefully cutting lengthways along the edge to form a pouch.
  7. Stuff with tuna mayo or your favourite fillings.

by continuing to use the site, you agree to the use of cookies. more information