You didn’t think I would post a hummus recipe without posting a homemade pita recipe too, did you?
Homemade pitas are very easy to make, and they’re a million times better than what you can get from the store.
And both of those things put together means it’s always worth doing at home, right?
Start by mixing your basic bread components: flour, yeast, salt, and water, and let the mixture rise until yeasty and stretchy:
Divide the dough into 10 pieces, and roll each into a ball.
Roll each ball out into a 6 inch circle with a rolling pin, and cook 2 at a time in the oven until they puff.
It’s now ready to be cut into triangles or filled with falafel and other goodies.
Ingredients:
- 2.25 tsp quick rise yeast
- 1/2 cup + 1 cup warm water
- 1 tsp sugar
- 17.5 oz all purpose flour (3.5 cups)
- 1.25 tsp salt
Directions:
- Place the yeast, 1/2 cup warm water, and sugar in the bowl of a stand mixer. Let sit for 10 minutes until foamy.
- Add the flour and salt to the bowl, and 1 cup warm water. Mix until it forms a shaggy dough, and use the dough hook to knead on low speed for 10 minutes. It should be smooth and elastic by the end. Cover the bowl with plastic wrap and let rise for 2 hours, until the dough has doubled in size and has yeasty stretch marks.
- Divide the dough into 10 pieces, and roll each into a ball. Cover and let rest for 10 minutes.
- Place an oven rack on the lowest shelf setting and place your sheet pan on top. Heat the oven as high it will go. Mine said it went to 550 but it lied, my oven thermometer told me it only ever really went up to 500 (if you don't have an oven thermometer, you should get one, they're cheap).
- Roll each ball out into a 6 inch circle with a rolling pin, and cook 2 at a time on the preheated sheet pan. Bake for 4 minutes on the first side, 2 minutes on the other, until puffed.
- It's now ready to be cut into triangles or filled with falafel and other goodies.
Notes
Recipe adapted from MidEastFood.
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