I have just discovered my new food infatuation...Pita Bread and Hummus. This stuff is dang good! Pita Bread is also very versatile, you can use it to make chips, sandwiches, pizza...hmmm :) To make chips, simply cut or tear the bread into small pieces and bake in oven at 425 degrees for about 5 minutes, depending on how crispy you want them. For the Pizza, top with your favorite toppings and bake at 425 degrees for about 10 minutes. Note: When you make the chips or pizza, the bread should already be baked.
Whole Wheat Pita Bread
Ingredients:
1 ½ cups warm water
1 package active dry yeast
1½ tablespoons extra virgin olive oil + 1 tablespoon
½ teaspoon honey
3 cups whole wheat flour
2 teaspoons salt
Flour for dusting
Directions:
Pour water into the bowl of an electric stand mixer with dough hook attached. Add yeast, olive oil and honey. Allow yeast to bloom until it begins to foam, about 5 minutes. Add flour, then salt. Mix on medium speed for one minute. Turn the mixer down to low and mix for 2 minutes longer. Increase speed to medium and continue to mix 2 minutes longer. If at any point the dough wraps completely around the hook and is no longer kneading, turn off the machine, scrape the dough off the hook back into the bowl and return to mixing. Transfer dough to a clean work surface and knead by hand for one minute longer or until you have a round, smooth, elastic dough. Pour 1 tablespoon of olive oil into a medium sized bowl. Place dough into bowl and coat with the oil by turning over. Cover with a clean damp towel or plastic wrap and place in a moderately warm, draft-free place until doubled in volume, usually about 2 hours.
Position an up-side down 18 x 13 aluminum sheet pan or a baking stone on the middle rack in the oven. Preheat oven to 500 degrees F. Transfer the proofed dough to a clean work surface and knead it by hand until it is round, smooth and elastic, about one minute. Divide the dough into 16 pieces, (2 ounces each) and shape into balls. Cover with a clean towel and allow to proof until expanded slightly in size, about 20 minutes.
Dust a clean work surface with all-purpose flour (I like to use cornmeal). Roll dough into 6-inch circles. You may stack them between parchment paper or clean towels. Carefully and quickly place them in the oven directly on the baking sheet or stone. You may bake 2 or 3 at a time. Cook pitas for 2 minutes or until puffed. Remove with a metal spatula. Repeat with remaining dough. Serve hot or at room temperature. Once cooled, pitas may be stored in a re-sealable plastic storage bag for up to 2 days, they may also be frozen for a few months. (To keep them soft, put them in a towel or plastic bag right after you remove them from the oven.)
Hummus
1 ½ cups warm water
1 package active dry yeast
1½ tablespoons extra virgin olive oil + 1 tablespoon
½ teaspoon honey
3 cups whole wheat flour
2 teaspoons salt
Flour for dusting
Directions:
Pour water into the bowl of an electric stand mixer with dough hook attached. Add yeast, olive oil and honey. Allow yeast to bloom until it begins to foam, about 5 minutes. Add flour, then salt. Mix on medium speed for one minute. Turn the mixer down to low and mix for 2 minutes longer. Increase speed to medium and continue to mix 2 minutes longer. If at any point the dough wraps completely around the hook and is no longer kneading, turn off the machine, scrape the dough off the hook back into the bowl and return to mixing. Transfer dough to a clean work surface and knead by hand for one minute longer or until you have a round, smooth, elastic dough. Pour 1 tablespoon of olive oil into a medium sized bowl. Place dough into bowl and coat with the oil by turning over. Cover with a clean damp towel or plastic wrap and place in a moderately warm, draft-free place until doubled in volume, usually about 2 hours.
Position an up-side down 18 x 13 aluminum sheet pan or a baking stone on the middle rack in the oven. Preheat oven to 500 degrees F. Transfer the proofed dough to a clean work surface and knead it by hand until it is round, smooth and elastic, about one minute. Divide the dough into 16 pieces, (2 ounces each) and shape into balls. Cover with a clean towel and allow to proof until expanded slightly in size, about 20 minutes.
Dust a clean work surface with all-purpose flour (I like to use cornmeal). Roll dough into 6-inch circles. You may stack them between parchment paper or clean towels. Carefully and quickly place them in the oven directly on the baking sheet or stone. You may bake 2 or 3 at a time. Cook pitas for 2 minutes or until puffed. Remove with a metal spatula. Repeat with remaining dough. Serve hot or at room temperature. Once cooled, pitas may be stored in a re-sealable plastic storage bag for up to 2 days, they may also be frozen for a few months. (To keep them soft, put them in a towel or plastic bag right after you remove them from the oven.)
Hummus
Ingredients
- 2 cups canned chickpeas, drained and rinsed
- 1 lemon, juiced
- 2 tablespoons tahini paste
- 1 tablespoon garlic
- 1/4 cup olive oil, plus more, for drizzling
- Salt
- Freshly ground black pepper
Yum, Sarah! I love Pita bread and hummus. I was just trying to explain middle eastern/Mediterranean food to Lon last night. I will definitely make this. I'll have to wait on the hummus until I have a food processor, blender, or Bosch. You are so cool!
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