Growing up in the middle-east a meat shawarma with hummus and garlic mayo is my comfort food. After I moved back to India I crave those juicy sharwarmas with their tangy pickled veggies everyday. That’s a more elaborate deal, but for the time being these fluffy pita breads and warm garlic-y hummus will have to do.
Ingredients for the hummus
- 2 cups cooked chickpeas (reserve some of the cooking liquid)
- Half a cup of tahini (sesame paste)
- Quarter cup of olive oil or canola oil and some extra for drizzling
- 4 cloves of garlic (you can use 2 if you don’t like garlic, but like I always say there is no such thing as too much garlic!)
- salt and pepper to taste
- 1 tablespoon paprika powder or chilli powder
- 1 tablespoon ground cumin
- Juice of 1 lemon
- Fresh parsley for garnish
Ingredients for the pita bread
- 3 cups all-purpose flour
- 1 cup lukewarm water
- 1 tablespoon yeast
- 1 teaspoon sugar
- 7 tablespoons olive oil or canola oil
- 1 egg
- salt to taste
Method – Hummus
- In a blender or food processor add in all your ingredients except the fresh parsley. Use the leftover liquid from your boiled chickpeas to get a smooth consistency. Make sure you don’t add too much liquid or you’ll have a hummus juice instead. And that’s not very nice.
- Taste and adjust the seasoning to your liking. I like to make my hummus lemon-y and garlic-y. You can see what flavours work best for you!
- Once you have a smooth paste remove onto a serving bowl and garnish with some extra olive oil and paprika!
Method – Pita Bread
- Add in the yeast and sugar into warm water and set aside in a warm place to proof. Make sure your water isn’t too hot that it kills the yeast or not warm enough that it doesn’t activate the yeast. The water should be tepid. Also, the sugar helps activate the yeast. The yeast should take about 10-15 minutes to proof. You’ll know the yeast is ready when it’s frothy and smelly.
- Into a large bowl, sift in the flour. Add in salt and mix till combined. Add in the olive oil and egg and combine. Then slowly add in the proofed yeast mixture and mix. Knead the dough till you have a smooth ball. The dough will be sticky but do not be tempted to add more flour, keep kneading and you will have a smooth dough ball.
- Keep the dough in an oiled bowl wrapped in cling film in a dark, warm place to rise for 2-4 hours at least. Longer even better!
- Once your dough has doubled in size, divide it into smaller portions and roll out the dough balls like you would a roti. Once you’ve rolled out all the dough leave the pita to rise further. When you let them rise a second time is when you get that beautiful hollow middle characteristic to a good pita.
- Once your rolled out dough has risen a little you can start frying them.
- Heat up a pan and roast your pita bread on it. Keep the flame to a medium-low and let the bread rise completely on one side before you flip it. It’s okay if not all the breads rise completely the bread will still be delicious!
- Consume immediately because you want to enjoy these babies hot!