2 tomatoes, thinly sliced
1 cup lettuce, shredded
For the pita bread:
1 cup whole wheat flour (gehun ka atta)
1 tsp. fresh yeast, crumbled
1 tsp. sugar
1 tbsp. oil
1/2 tsp. salt
For the dressing:
3 tbsps fresh curd (yogurt)
2 spring onions, chopped
1 garlic clove, chopped
1/4 tsp. cumin seeds (jeera) powder
1/2 green chili, chopped
Salt to taste

Pita Bread Pockets

1. For the pita bread, combine all the ingredients except the oil in a bowl and knead into a soft dough using enough water until it is smooth and elastic. Add the oil and knead again.
2. Cover the dough with a wet muslin colth and allow it prove till it doubles in volume (approx. 15 to 20 minutes). Press the dough lightly to remove the air. Divide the dough into 4 equal parts.
3. Roll out each portion into a circle of 125 mm. (5") diameter and 3 mm. (1/8") thickness. Cook the pita breads on a hot tava or griddle on each side for a minute or until the bread puffs up. Remove and keep aside. Cut each pita bread into 2 halves.
4. For the dressing, blend all the ingredients in a food processor to get a smooth sauce. Keep aside.
5. To serve, warm the pita bread halves on a griddle (tava). Fill each pita bread half with the tomato and lettuce, a tablespoon of the dressing on top.
6. Repeat for the remaining pita bread halves and other ingredients to make 3 more pita pockets. Serve immediately.
   Makes 8 pita bread pockets
   Preparation time: 40 minutes