Pita Bread with Garden Vegetables, Canne de la Baleine, and Gardener's Vinaigrette

📍 Dough for 4 pita breads:
• 15 g fresh yeast
• 300 ml lukewarm water
• 1 tbsp sugar
• 60 g olive oil
• 500 g flour
• 2 tsp salt
• 10 g caraway seeds
• 1 bunch coriander leaves

📍 The filling:
• 2 medium carrots
• 1 large zucchini
• 2 small white onions with their green tops
• 1 large tomato
• 1 red bell pepper
• 1/2 cucumber
• 1 white turnip
• 1 celery stalk

• Gardener's Vinaigrette from The Popote
• Canne de la Baleine (Ancy) or dry-cured sausage stick
• Edible flowers
• Fresh herbs: chives, basil, lemon balm, oxalis
• Salt
• Sugar

Preparing the dough:

1. In the bowl of a stand mixer, mix a bit of flour with sugar, lukewarm water, and olive oil.

2. Let rest for 10 minutes until the mixture becomes foamy.

3. Add the remaining flour, caraway seeds, and salt. Mix.

4. Gradually add the dissolved yeast and knead for 2 minutes until the dough becomes soft and no longer sticks to the sides.

5. Cover with a damp cloth and let rise in a warm place for 1 hour until the dough doubles in size.

6. On a floured surface, divide the dough into 4 portions. Roll each to about 1.5 to 2 cm thickness.

7. Place the rolled dough onto 2 sheets of parchment paper and let rise for another hour.

8. Preheat the oven to 260°C and heat two baking trays inside. Place the dough pieces on the hot trays, lightly sprinkle with water, and bake for 8 to 10 minutes.

9. This bread stays fresh for 24 hours.

Preparing the vegetables:

1. Wash and peel the vegetables.

2. Dice all the vegetables into fine brunoise and place them in a bowl.

3. Finely slice the onions with their green tops and add them to the vegetables.

4. Add 1 tbsp sugar and 2 tsp salt. Mix and let drain in a colander for 20 minutes.

5. Press lightly to remove as much excess water as possible.

6. Blanch the tomato (make a small cut, plunge into boiling water, peel off the skin), remove seeds, cut into small cubes, and let drain in a fine sieve.

7. Cut the pita breads in half.

8. Spread Gardener's Vinaigrette on both inner sides.
   
   
9. Generously fill with the diced vegetables, then add the tomato cubes.
   
   
10. Add a few thin slices of dry-cured sausage stick or Canne de la Baleine.

Decorate with edible flowers and aromatic herbs.

Recipe by Philippe, Chef at The Popote