Spelt Cocoa Pitta Breads With An Avocado Egg Filling

This recipe for spelt cocoa pitta breads may sound a little odd, but it’s very good and well worth trying. The pittas are soft and delicious with just a hint of cocoa to give added depth and flavour. Serve them with a versatile and tasty avocado egg sandwich filling that pairs remarkable well. This filling also works as a tasty dip.

Avocados

If there was one crop other than lemons I wish we could grow easily in the UK, it would be avocados. I would have an orchard full of them. Not only are they buttery and delicious, but they are also quite good for you. High in potassium, the unsaturated fats are said to be healthy ones and they are relatively low in calories.

When I was sent a basket of ripe Peruvian Hass avocados, to say I was pleased was an understatement. I hadn’t known such bounty since CT and I worked on an avocado farm during our antipodean travels many years ago.

We ate the fruit for breakfast, lunch and dinner. So in remembrance of times past, we cut into one almost immediately and had it spread on toast, just as we used to back on the farm when we used it as a butter substitute. Oh, how delicous. These avocados are particularly tasty with a gimme more creamy texture.

Guacamole has long been a favourite of mine and it makes for a very tasty vegan dip and accompaniment to all sorts of dishes. But I also find avocados have an affinity to eggs. Maybe it’s the shape. One of my favourite party dips is an egg and avocado one and as I hadn’t made this for ages, I thought it was about time it was resurrected.

What better accompaniment than some homemade spelt cocoa pitta breads, juicy sweet homegrown tomatoes and some crisp lettuce?

Spelt Cocoa Pitta Breads

The Great British Bake Off seems to have taken the world by storm this year and pretty much everyone is talking about it. Last week was all about bread, so I thought I should join in the fun and get a little creative with flour, yeast and of course chocolate.

Having a pretty good idea by now about pairing chocolate with savoury foods, I decided that adding some cocoa to my bread would marry well with the creamy eggy dip. I wasn’t wrong. My spelt cocoa pitta bread pockets, stuffed with the avocado egg filling along with some lettuce and tomatoes was pure heaven.

I used a mixture of half wholemeal spelt flour and half strong white flour. But next time I make them I shall try using 100% spelt and see if they work as well. I do like baking with spelt.

The pitta pockets exhaled a chocolate fragrance on opening and were resilient enough to hold the contents. They had a soft and inviting texture and although thick were not in the least bit leathery – way better than any shop bought pitta breads I’ve had.

The chocolate pitta also did a grand job of mopping up the juices of a vegetable stew. The avocado and egg dip was as delicious as I remember it. We both felt we could eat this again and again.

Update August 2020

As you’ll see from my post on sourdough flatbreads, including pitta breads, it turns out I did the right thing. Half wholemeal spelt and half plain is our favourite combination.

For another delicious egg mayonnaise recipe, take a look at my egg mayo with sweetcorn.

Other Avocado Recipes You Might Like

• Caprese salad bowl
• Chocolate avocado smoothie
• Chocolate chip avocado cookies
• Green smoothie bowl with pear, avocado & almonds
• Huevos rancheros with smashed avocado
• Spicy Peruvian avocado brownies

Keep in Touch

If you’d like more bread recipes or dip recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.

Choclette x

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Spelt Cocoa Pitta Breads and Avocado Egg Dip

Soft and delicious pitta breads with just a hint of cocoa to give added depth and flavour. Serve with a versatile avocado egg sandwich filling that can also be used as a tasty dip.

Cook ModeToggle to keep screen awake

Prep Time30 minutes mins

Cook Time5 minutes mins

Proving Time45 minutes mins

Total Time1 hour hr 20 minutes mins

Course: Lunch

Cuisine: British

Keyword: avocado, cocoa, dip, eggs, pitta bread, sandwich spread

Servings: 8 pitta breads

Calories: 342kcal

Author: Choclette @ Tin and Thyme

Ingredients

Spelt Cocoa Pitta Breads

• 250 g strong white flour
• 250 g wholemeal spelt flour
• 1 tsp fine sea salt (I used Himalayan pink rock salt)
• 1 tbsp cocoa powder
• 1 tsp dried active yeast
• 1 tsp golden caster sugar
• 330 ml warm water

Avocado and Egg Dip

• 2 large eggs boiled
• 2 large ripe avocado stoned and peeled
• ½ small onion finely chopped
• 1 tbsp lime juice
• 1 tbsp mayonnaise
• good grinding of black pepper
• 4 chives snipped

Instructions

Spelt Cocoa Pitta Breads

• Stir the yeast and sugar into the warm water, then combine this in a bowl with the other ingredients.
  250 g strong white flour, 250 g wholemeal spelt flour, 1 tsp fine sea salt, 1 tsp dried active yeast, 1 tsp golden caster sugar, 330 ml warm water, 1 tbsp cocoa powder
• Turn out onto an oiled work surface and knead for a few minutes – the dough will be sticky, but be wary of adding any additional flour.
• Place back into the bowl, cover with a cloth and leave to rest for about 30 minutes.
• Turn out onto an oiled work surface and knead again for a few minutes. The dough should have absorbed all of the water by now and not be so sticky.
• Cut into 8 pieces and kneading each one briefly shape into flat ovals, either with hands or a rolling pin.
• Place the ovals onto a lined baking tray (or two, depending on size). Place inside a plastic bag and leave to rise for about 15 minutes.
• Bake at the top of a hot oven (225C) for about 5 minutes when the breads should be lightly browned but still soft. Cover with a tea towel until all the bread has been baked. This will not only keep them warm, but keep them soft too.

Avocado Egg Dip

• Roughly mash the avocados with the lime juice.
  2 large ripe avocado, 1 tbsp lime juice
• Stir in the onions and pepper.
  ½ small onion, good grinding of black pepper
• Add the eggs and roughly mash into the avocado.
  2 large eggs
• Stir in the mayonnaise and pile into a serving dish. Top with the snipped chives.
  1 tbsp mayonnaise, 4 chives

Notes

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.

Nutrition Estimate

Calories: 342kcal | Carbohydrates: 52g | Protein: 11g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 325mg | Potassium: 442mg | Fiber: 8g | Sugar: 2g | Vitamin A: 166IU | Vitamin C: 6mg | Calcium: 33mg | Iron: 2mg

Tried this recipe?Leave a comment below letting us know how you got on and do share a photo on Instagram. Tag @choclette8 or use hashtag #tinandthyme.

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