Pitaleipää uunitomaateilla ja tsatsikilla

Pitaleipää, tsatsikia ja uunitomaattejaPitaleipää, tsatsikia ja uunitomaatteja


Pitaleipää, tsatsikia, uunitomaatteja ja rapeita kikherneitä


5 pitaleipää
(tarvittaessa vegaaninen)

– 2 dl turkkilaista jogurttia tai soijajogurttia
– 2 dl vettä
– 2 rkl oliivi- tai rypsiöljyä
– 9–10 dl vehnäjauhoja
– 2 tl leivinjauhetta
– suolaa

(– oliiviöljyä, suolaa ja kuivattua oreganoa)

Sekoita pienessä kulhossa jogurtti, vesi ja öljy. Sekoita isossa kulhossa keskenään kuivat aineet: vehnäjauhot, leivinjauhe ja reilu ripaus suolaa. Sekoita sitten kuivien aineiden joukkoon jogurttiseos. Vaivaa taikinaa kunnolla noin 5 minuutin ajan. Jätä leivinliinan tai tuorekelmun alle kulhoon lepäämään huoneenlämpöön vähintään 20 minuutiksi.
Kuumenna sillä välin uuni 210-asteiseksi. Sekoita lasissa tai pienessä kulhossa oliiviöljyä, ripaus suolaa ja kuivattua oreganoa.
Kun taikina on levännyt, jaa se viiteen osaan. Pyöritä paloista palloja ja kaulitse ne sitten noin 1–2 cm paksuisiksi leiviksi. Siirrä leivinpaperille, uunipellille. Paista uunin ylätasolla noin 15 minuuttia, kunnes leivät ovat kohonneet ja saaneet väriä pintaan. Kun leivät tulevat uunista, voitele ne öljy-mausteseoksella.


– n.250 g kirsikkatomaatteja
– 2 rkl rypsiöljyä
– suolaa

Kuumenna uuni 205 asteiseksi. Sekoita uunivuoassa kirsikkatomaatit, öljy ja reilu ripaus suolaa. Paahda uunissa n. 20 minuuttia, kunnes tomaatit ovat pehmenneet.

TSATSIKI (reseptin löydät täältä)


RAPEAT KIKHERNEET (reseptin löydät täältä)


Kokoa annos:
Asettele pitaleivän päälle tsatsikia, pehmeitä uunitomaatteja, uunitomaattien herkullista paistonestettä (irronnut vuoan pohjalle uunissa) sekä rapeita kikherneitä. Silppua päälle halutessasi vielä tuoreita yrttejä, kuten basilikaa.


Kommentoi juttua: Pitaleipää uunitomaateilla ja tsatsikilla

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  • I wouldn’t mind a piece of this Nutella baklava right now!🍯 The perfect combination of crunchy filo pastry, honey and hazelnut cocoa spread. Easier and cheaper version of the traditional version made with pistachios or walnuts! (This recipe can be found in my newest cookbook!)
What are your baking plans for this weekend?
  • “Always go with the choice that scares you the most, because that is the one that is going to help you grow.”
- Caroline Myss
Three amazing days done, two more to go. Last two weeks have been hard, but so rewarding. This quote sums up my thoughts about everything what’s happening with work right now. And I believe that if the next thing you’re doing doesn’t scare you at all, it’s not big enough. Let’s dream big!✨
  • My favourite moments in the summer are these magical hours when the golden light is sifting through the branches and leaves. It’s still warm, but not as hot as during the day. A perfect moment to sit down for a while, have a piece of rhubarb pie and enjoy the view.
Like I told, this week is crazy busy. But I’ve enjoyed these two photoshoot days a lot. Three more days to go and then I’m off to our cottage again!
I hope you have a relaxing Tuesday evening!
My very own cookbook (both English and Finnish versions). Let me introduce you - From Oven to Table, The Art of Sheet Pan Cooking. I’ve worked for this book over a year. 50 recipes and dozens of moody still life shots in one covers, made just for you.
Writing a cookbook is a thing you do for passion. I’m not going to lie, it can be exhausting and at some point it makes you hope you had never started that project. But still, it’s the most amazing feeling to see my own pictures and recipes printed on that fine paper, wrapped in hard covers with gold foiling.
Like both my previous cookbooks, this book is made for every home cook, who wants to cook simple, easy and delicious food without using a fortune on the ingredients. I’ve given my heart to this, and I hope you’ll enjoy this book as much as I enjoyed making it. (See more of the book in my stories!)
So, you can finally buy my book, and with 20% discount, but only for this week! So be quick! Click the link in bio to buy the English version. (If you want your copy signed by me, leave a note while making the payment!)
Suomenkielinen Peltiruokaa-kirja on nyt saatavilla ainakin kaikilla suurimmilla jälleenmyyjillä, kuten @suomalainenkirjakauppa :lla. Voit tilata omasi suoraan kotiisi tai hypistellä opusta kirjakauppojen hyllyillä!
Last but not least, thank you for everyone who has been part of this journey and thank you everyone who has ever cooked using my recipes! It means a world to me.
  • A busy week ahead and a Sunday evening full of work – wish me luck!
I still can’t stop thinking about how happy it made me that I could spend 24 hours away from the city. In the middle of green, blooming nature. This was the first summer weekend. The temperature rose up to 25 C and I felt bad that I didn’t have my swimsuit with me.
I saw a sea eagle flying above my garden, had the joy of planting a new sea buckthorn tree, bathed in the hot steam of sauna, saw a gorgeous sunset painting the sky pink and fell asleep to the sound of singing eurasian bittern. The day couldn’t have been more perfect.
How was your weekend?✨
  • A piece of this cinnamon roll wreath? Yes please!
I really hope I have some time for baking next weekend in the countryside. I try to keep my weekend as relaxing as possible, because next week is going to be insane! Long photoshoot days, five days in a row, so I’ll definitely need all the rest.
Do you have any (baking) plans for the weekend? 🥨🥐🍪🧁
  • Summer, please come already! I can’t wait for the warm days spent in the garden, in the shadows of the apple trees, reading a book and forgetting the whole world around me. No need to hurry when the only thing to worry about is whether to bake a cake or a pie for dessert.
Who else is waiting for the summer?