Serving: 4

Ingredients

• 250 gms whole-wheat flour

• 20 ml ice-cold water

• 25 gms yeast

• 2 tomatoes

• 15 garlic flakes (finely chopped)

• 15 ml sunflower oil

• 10 + 10 ml olive oil

• 10 ml lime juice

• 50 gms boiled chick peas (kabuli channa)

• 5 sprigs parsley

• 1/4 tsp red chilli powder

• 75 gms yogurt (dahi)

• 25 gms tahini (fine paste of roasted sesame seeds and sesame oil)

    Directions
 

    To make the pita base

• Mix flour, yeast, salt, pepper, water and sunflower oil. Knead well to form a smooth dough.

• Cover with a damp cloth and leave aside to rise for about 20-30 minutes.

• Divide dough into 16 small balls and roll into rectangles.

• Bake at 100-120 degree Celsius for 10 minutes.

   To make hummus

• Run garlic, parsley, 10ml olive oil, lime juice, tahini and chickpeas in a blender to make a thick paste.

• Season with salt and pepper.

• Slice tomatoes and marinate in rest of the olive oil along with salt and pepper for 5 minutes. Grill in a non-stick griller.

   To make the wrap

• Slit pita into pockets, line with grilled tomato slice and spread 2 tablespoon hummus in the middle.

• Serve with a dip of yogurt, finely chopped garlic, tahini paste, salt and pepper.
   

  Nutritional Information

• Per Serving:

• kcal                  364

• Fat, total           13.8 gms

• Protein               10.8 gms

• Carbohydrate      48.5 gms

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