Tuna Sandwich & Whole Wheat Pita | Low-Fat Breakfast Choice

Prepare all the ingredients.

Place the dough ingredients, except for the butter and salt, into the mixing bowl of the stand mixer, start the mixer, and beat the dough until it reaches a coarse membrane state.

Add the butter softened at room temperature and salt, then start the mixer again and beat until a resilient film forms.

Gather and smooth the dough, place it into the fermentation box, and put it in the oven at 25°C to ferment until it is 1.5-2 times its original size.

After lightly pressing out the air, divide evenly into 4 portions and let rest for 20 minutes.

Take out a piece of dough and roll it out. If there are any bubbles on the edges, just pat them away. The width should be close to the length of the mold.

Flip it over.

Roll it up from top to bottom.

Place it in the pocket toast box, with the opening facing down.

Place in the oven at 35 degrees to ferment until nine-tenths full.

Place in the oven, set to baking mode with top and bottom heat at 180°C, and bake for about 38 minutes.

After baking, take it out directly, tap it to release from the mold, and let it cool before sealing for storage.

Drain the tuna and sweet corn, put them into a large bowl, tear the imitation crab sticks into small pieces and add them, then pour in the salad dressing and mix well.

Cut the pocket toast in the middle, but do not cut all the way through, and spread tuna salad on it.

Add 2 more slices of American ham and a piece of lettuce, and the healthy and delicious tuna sandwich is ready.