Tuna Pita
Description
This recipe won't take much time. You won't be able to stop eating the colorful, juicy tuna pitas until the plate is empty! Make about 2–3 pitas per person—they disappear very quickly. You can add chopped hard-boiled chicken eggs to the filling. Serve with fresh herbs and sauce.
Instructions
- 1
Step 1
Prepare the listed ingredients. Open the cans and place the tuna flesh in a bowl, draining off the oil.
- 2
Step 2
Bring water to a boil in a kettle or saucepan. Pour sifted wheat flour into a deep bowl. Make a well in it and add salt; pour in vegetable oil.
- 3
Step 3
Pour boiling water into a bowl and mix the dough with a fork. As soon as it comes together into separate lumps, combine them by hand—the dough will have cooled by then.
- 4
Step 4
Shape the dough into a ball and cover it with plastic wrap; let it rest for 10 minutes.
- 5
Step 5
Rinse the tomato in water, cut out the green core, and dice the flesh into small cubes. Drain the juice released from the diced tomato. Rinse the green onion and chop it finely. Combine the diced tomato with the flesh of canned tuna and the chopped green onion. Mix well.
- 6
Step 6
Divide the dough into several portions. Roll each one into a thin, round sheet of moderate diameter, about the width of your palm.
- 7
Step 7
Heat a flat-bottomed skillet well on the stove over medium heat. Place the rolled flatbread on the skillet and cook for about 1–2 minutes. The flatbread will puff up right away, forming a hollow pocket inside.
- 8
Step 8
Flip it over to the other side and fry for 1–2 minutes until golden-brown spots appear. The pita will deflate — that's normal.
- 9
Step 9
Thus, fry the remaining portions as well. Place them on a plate and cut them in half. Fill both halves of each pita with the prepared filling.
- 10
Step 10
Eat the pita with tuna with your hands, washing it down with any beverage.