Pita bread and Hummus

I’ve got a lot of feedback on my Baguette post–readers telling me they loved the recipe and that they are slowly warming up to the idea of baking their own bread at home. I’ve had a friend write in and tell me that she made the baguette for the first time and her son loved it so much that she is determined to bake bread at home quite regularly now. It makes more sense when you think of it this way–would you buy your everyday chappatis/rotis from the local restaurant? Bread is no different.

Allow me to convince you with this simple recipe for Pita bread that I’ve adapted from here.

Ingredients:

  • 3 cups flour
  • 2 tsp. fresh or 4 tsp. dried yeast
  • 1 tsp. sugar
  • 1 tsp. salt
  • 2 tbsp. olive oil

Method:

  1. Place the flour in a large basin or mixing bowl.
  2. In a smaller bowl, place the yeast and sugar and pour over some lukewarm water. Leave in a warm spot for about 15 minutes until frothy.
  3. Pour the frothy yeast into the flour and mix well to form a soft dough.
  4. Next, mix the salt and olive oil on the side of your basin and work into the dough. The resultant dough should be soft and smooth like a baby’s bum.
  5. Cover with cling film or damp cloth and leave in a warm spot to double in size (about 15-20 mins.)
  6. Knock back the dough and divide into six equal portions. Leave to rest again for about 5-10 mins.
  7. Roll out each dough to about  inches in diameter.
  8. Slap onto a lightly greased and dusted baking sheet and bake for about 5 minutes in a pre-heated oven at 200 degrees centigrade.
  9. Watch in pride as the discs of flour puff up like well-blown balloons, bursting at the seams.
  10. Remove and cool.

Eat, toasted or plain, with freshly made Hummus:
Ingredients:

  • 1 large cup chickpeas, soaked overnight and cooked until tender
  • 2 tbsp. Tahini
  • 4 cloves of garlic
  • 1/4 cup good quality olive oil
  • Juice of 1 medium sized lemon
  • Salt to taste
  • Zaatar/Cumin seed powder/Chili powder to sprinkle on top

Method:

  1. Place all the ingredients in a blender and grind to a smooth paste. Top with a liberal glug of more olive oil and sprinkle condiments of choice.

Comments (16)

  1. Alka November 20, 2011 at 3:40 am

    Just drooling..would love to stuff these gorgeous pita with some home made falafel and crunchy lettuce, some cucumber,onions..a heap of hummus and just dig in…aargh !!!!!

  2. simply.food November 20, 2011 at 3:42 am

    These pittas look lovely and delicious.

  3. Paaka Shaale November 20, 2011 at 5:19 am

    The Pita and the hummus, a deadly combo. You baked the pita bread to perfection. Great photographs as always 🙂

  4. crypticrow November 20, 2011 at 5:31 am

    gorgeous pics. esp the last one! 🙂

  5. Anonymous November 20, 2011 at 7:30 am

    Awesome!!!! Simply Awesome!!!
    – Priti

  6. Anjali November 20, 2011 at 9:07 am

    Those are perfect balloons of warmth indeed!

  7. The knife November 20, 2011 at 12:09 pm

    the pita looks really nice…i love hummus and pita

  8. Shilpa November 27, 2011 at 4:11 am

    Hi Saee, I have a bread question for you. Where in Mumbai do you buy yeast? I cannot seem to find at any store.

  9. Anonymous December 5, 2011 at 5:42 am

    Hi i was wondering if you had a nice falafel recipe that you can share?

  10. Abdelhadi April 8, 2013 at 4:23 am

    your pitta bread is fantastic…except u forgot to mention water quantity in ur recipe…thanks

    • danielle August 8, 2013 at 1:16 pm

      Thank You for asking on the water…Im in process of making right now & had to refer back to site here after i cut, paste & printed recipe onto a recipe card.

      • admin August 8, 2013 at 5:27 pm

        Hey, depending on the strength of your flour, you may need anything between 3/4 of a cup to 1 and 1/4 cup of water. Add more/less to achieve a soft, but not sticky dough. Good luck! 🙂

  11. Anonymous June 19, 2013 at 8:38 pm

    Looks lovely. How much water are you adding? Doesn’t really say…

    • admin July 1, 2013 at 2:56 am

      You will need about 1.5 cups of water for this quantity, give or take, depending on the strength of the flour.

  12. Deeksha January 27, 2014 at 4:19 am

    Stumbled upon your blog from you twitter account. Loved you Pita recipe, made me nostalgic. I was wondering if it can be made more healthier by adding whole wheat flour?

    Also, checked out your basic brown bread recipe. I have tried it many times and failed miserably. How is strong flour different from regular chakki atta? I’m too lazy for a waitrose trip, hence looking for ways to make it work without the strong bread.

    • admin January 27, 2014 at 4:25 am

      Hi Deeksha, you could use Punjabi chakki atta (higher gluten, coarser texture) for the wholewheat bread or simply mix regular wheat atta with bran and oat flour for some texture. Strong wheat flour is simply one that has a high gluten content–similar to the flours of the Punjab. Adding bran and oat flour helps emulate the coarseness of such flours as well as create a lightness/airiness. Let me know how it turns out! 🙂

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