Soak kidney beans and chick peas for 6-8 hours. Boil them until soft and mushy.
For Pita, prepare brine by mixing lukewarm water and yeast. Let it froth up for 5-10 minutes.
Roast flax seeds and grind to powder
In a bowl add wheat flour, flaxseed powder, salt and mix well with spoon or fork.
Add the brine and mix into a sticky dough, use some water if required.
Cover and let the dough ferment for a few hours. It took me 2 hours on a sunny morning.
Once the dough is fermented, lightly knead it for 1/2 a minute. Divide it into 4-6 equal parts.
Preheat oven @200C.
Dust with dry flour. Roll out thick discs of 1/4 inch without putting much pressure.
Place the discs on a baking tray. Bake at the same temperature for 8-10 minutes on one side and 3-4 minutes on the other side.
Make filling: Mix kidney beans and chick peas in a bowl, add salt, peppers, lemon juice. Mix well and set aside.
You can also roast on a hot tawa.
Make salsa: Mix all chopped vegetables, lemon juice, salt, pepper and set aside.
Make tzatziki sauce: If your curd is thick, put it in a muslin cloth and hang it for 1 hour or so, the excess water will be drained.
Wash, peel and fine grate cucumber, add 1/8 teaspoon salt and leave for 3-5 minutes. Squeeze the excess liquid and use the flesh.
Finely grate carrot, chop mint and coriander leaves, crush the garlic pods
Take this thick curd or yogurt in a bowl add cucumber flesh, grated carrot, chopped leaves, crushed garlic, salt and pepper. Mix well
Assemble by cutting pita bread into half. Keep cabbage leaves into the packet.
Fill with chick pea and kidney bean filling, then fill with salsa mixture
Serve with generous tablespoons of tzatziki sauce.
