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Roasted Spiced Veggie Pitas 

with Zesty Green Spread



For 2 people


  • 1.5 cup flour 

  • 1/2 cup warm water 

  • 1/2 bag active yeast 

  • 1/2 tsp salt 

  • 1 tsp sugar 

  • 1 tbsp olive oil 

Roasted Veggie + Chickpea Mixture 

  • ​1 large head of cauliflower, chopped into bite size florets 

  • 1 can chickpeas, drained and rinsed

  • 2 tsp chilli powder (or chilli flakes)

  • 2 tsp garam masala 

  • 1 tsp turmeric 

  • 1 tbsp olive oil 

Zesty Green Spread:

  • 2 avocados 

  • Juice from 1 lime 

  • 1 garlic clove 

  • 1 tbsp olive oil 

  • 1 tbsp water 

  • 1 handful of coriander 

  • 1/2 tsp salt 

  • 1 tsp cumin 

  • 1/2 tsp chilli flakes 


  1. Preheat your oven to 180 degrees (C) fan-force. 

  2. Begin with the Flatbread. In a medium bowl mix the warm water, yeast, oil and sugar. Set aside for 5 minutes.

  3. In another bowl mix together the flour and salt. Add the dry ingredients to the wet mixture and knead to 5 minutes.

  4. Once done kneading, place the dough in an oiled bowl, cover and let rise for 1 hour.

  5. Now place your chopped cauliflower, chickpeas and spices in a bowl with the olive oil. Toss gently until everything is evenly coated. Place the mixture on a baking tray with baking paper and cook for 30 minutes, until the chickpeas are crispy and the cauliflower is slightly charred. 

  6. Meanwhile, make the zesty green spread by adding all of the ingredients to a blender and blending until smooth and combined.

  7. Now its time to cut your flat bread into 6 pieces and roll out into 6 thin circles using a rolling pin. Add 1 tsp vegan butter to a pan on medium heat and cook the bread on each side for 2 minutes (until puffed up and golden). Add more butter in between each flatbread. 

  8. To assemble, place your fresh flat bread on the plate, smother it with the green zesty spread and add your roasted cauliflower and chickpeas. Serve immediately! I recommend serving it with dairy-free natural yoghurt, fresh coriander and a wedge of lime. 

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