Pita Pockets with Pumpkin and Walnut Dip
Our low FODMAP Pita Pockets with Pumpkin and Walnut Dip tastes sensational! A versitile dish, pita pockets can be used for breakfast, lunch, and dinner.
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Ingredients
- 320g warm water
- 20g caster sugar
- 1 1/2 teaspoons (7g) dry yeast
- 2 ½ cups (525g) Lo-Fo Pantry Plain Flour
- 5 teaspoons baking powder
- ½ teaspoon salt
- 15-20g olive oil
- 700g Japanese or Kent pumpkin (only)
- 1 tablespoon olive oil
- ½ cup greek yogurt
- ½ cup walnuts
- ½ cup parsley, finely chopped
- 2 teaspoons paprika
- ½ teaspoon ground coriander
- 1 teaspoon cumin
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