Pita for the weekend

It's been a few weeks since the last time I made some bread so I'm going to make some more soon. There's a recipe in the April issue of Saveur for a variant of pita bread.

The reason for the pita bread is that the magazine did some homemade hummus testing and found that store bought pita just didn't do the hummus justice. I doubt I'll be making hummus to eat with the pita bread but it's possible. More likely I'll make something with tuna or chicken as the base. Or maybe the tomato spread I make for use in bruchetta.

The types of hummus made in the article all sounded good but on the two occasions that I've eaten hummus I didn't like it at all. What do y'all think I should eat with the pita bread?

Here's the ingredients:
  • 7 gram package of active dry yeast
  • 1/4 tsp sugar
  • 6 cups unbleached AP flour
  • 3 tbsp vegetable oil
  • 2 tsp salt

  • put yeast, sugar, and half cup of warm water into large bowl, stir to dissolve, let mixture sit until frothy--typically 20 minutes. Add 2 more cups of warm water and one cup flour and stir to combine. Add 2 more cups of flour, one at a time, stir well. Let mix rest for 10 minutes.
  • add 2 tbsp of oil and salt and stir well. Gradually add remaining flour, mixing well with your hands until dough ball holds together. Knead for ~15 minutes. Put dough in a covered bowl to double in bulk--about 2 hours.
  • preheat oven to 500f. Punch down dough, knead for 3 minutes. Divide dough evenly into 16 balls and cover with plastic wrap. Roll ea ball out into 7 inch disk. Let rest for 20 minutes.
  • bake breads in batches for 3 minutes each batch. Wrap in towel to keep warm after baking. Serve.


netchick said…
Oh man, Dave... That looks so damned good that I'm going to have to grab that recipe you posted.

I know what I'm making this weekend!
Lora said…
I love hummus. It never dawned on me to make my own pita bread to go with it. If I were to go through the effort of making pita bread, I'd definitely fry to find some sort of hummus or bean spread that I enjoyed to go with it.
Michelle said…
Sounds yummy Dave, what time do you want me to come over?!
Belinda said…
Great, thanks! And think of all the herbs and spices you could mix right into the dough!

What I want now is a good tortilla recipe, that does NOT call for shortening. Whatcha got?
Teresa said…
It does sound like a fun experiment to try. My main thought when reading this is that that must be a huge plate they are on if they are each 7 inches across...

I'm not sure what hummus has to do with this as I've never had pita or hummus. I'd probably serve this with a stir fry or stew, I think.
No_Newz said…
I'm not so much a hummus fan myself. I'd probably turn it into some kind of chicken Caesar pita with a pinch of sprouts to make up for the glob of dressing I'd add. :D
Lois Lane
Tandi said…
Ooh, that looks so good! Thanks for sharing the recipe. I just saw a pic and recipe for delicious-looking hummus on Esther's blog here: http://naturallynice.blogspot.com/2006/03/raw-vegan-food-raw-no-chickpea-hummus.html
Whatever you decide, enjoy!
SugarMama said…
Sounds good!

Thanks for visiting my blog today...and oh yeah -- I voted for you in the challenge-- Good Luck!

Now can you vote for me? hehe
gerard valz said…
Why don't you open a restaurant?

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