1. Weigh all the ingredients, except for the olive oil, pour them into the inner tube of the bread machine.
2. Select the kneading work file and the noodles.
3. After 15 minutes, pour the olive oil and start the dough stall.
4. Check whether the dough is kneaded to the expansion stage and carry out basic fermentation.
5. Basically fermented to twice the original size, soaking fingers into the dough does not rebound.
6. Take out the dough and divide it into 4 equal parts, knead out the air vigorously, knead and relax for 15 minutes.
7. After the dough is relaxed, roll it out into a round cake with a diameter of about 12-13 cm.
8. The non-stick baking pan is preheated with the oven at 230 degrees for 10 minutes. Put the rolled dough on the hot baking pan, and bake it in the middle layer and up and down until the dough expands and becomes hollow. It will be out of the oven, about 4 minutes.
9. Chilled vegetables are cooked in a pot of boiling water and removed.
10. Cut the boiled egg and ham into small cubes, wash and drain the lettuce, and shred.
11. Mix vegetables with ham and hard-boiled egg, pour in Caesar salad dressing and mix well.
12. Cut the cooled pita bread, stuff it with ham salad and enjoy.
