I absolutely love Middle Eastern cuisine. I saw a few recipes posted recently that I just had to try! Here are the step-by-step instructions to make both. Make sure you begin cooking with the assistance of two knuckleheads. Here are mine:
(adapted from this recipe for Syrian Pita Bread)
- 3/4 cup warm water (about 105 degrees)
- 3 1/2 T active dry yeast
- 6 cups unbleached flour
- 1 1/2 t salt
- 1 1/2 cups warm milk (also 105 degrees)
- Olive oil (for bowl)
Set a pizza stone on the bottom rack of the oven and preheat the oven to 500°. In a bowl, combine the water and yeast and let stand until foamy, about 10 minutes.
In a mixer, combine the flour with the salt. I used coarse Himalayan pink salt.
Pour in the yeast mixture and then the warm milk and mix until the dough forms a ball. Turn the dough out onto a lightly floured work surface and knead it a few times. Form the dough into a ball. Lightly oil a bowl with olive oil. Transfer the dough to the bowl and turn to coat.
Cover the bowl with a warm, damp rag and let the dough rise in a warm place until doubled in bulk, about 1 hour.
Lightly dust a work surface with flour. Punch down the dough and cut it in half. Cut each half into 8 pieces and roll them into balls, then flatten into 6-inch rounds. Arrange the rounds on the work surface or on floured baking sheets; cover with plastic wrap. Let rise until puffy, 25 minutes.
Using a lightly floured pizza peel, slide 4 of the rounds onto the hot pizza stone at a time and bake for about 5 minutes, until the pitas puff up. Serve hot or wrap in foil to keep warm.
Makes 8 flatbreads.
(adapted from How to Make Really (Smooth) Authentic Hummus)
- 2 cups soaked chickpeas
- 1/4 cup tahini
- 1/2 cup lemon juice
- 2 cloves of garlic, roasted
- 1 tsp sea salt
- 1 tsp cumin
- Additional water (or cooking liquid from chickpeas) to thin
You can roast your garlic in advance by coating in a little grapeseed oil and wrapping in foil. Roast in your oven for about 20 minutes, or until garlic is paste-like. Cook the soaked chickpeas in a pot of water about 1 hour or until tender. Here’s what they look like after cooking.
We served our hummus and flatbread with roasted vegetables. Choose a few of your favorites, coat in grapeseed oil, and roast in the oven at 425 degrees until they are tender. We made eggplant, tomatoes, and onion.