Recipe by Heather U.
Posted by request for a pita bread recipe calling for mashed chickpeas. This recipe is a regular bread recipe (bread machine) that calls for hummus, and what would turn it into pita bread is the method of dividing the dough into smaller rounds, rolling out circles of about 6" diameter, and baking on a pizza stone in the bottom of your very hot oven (500 degrees F) for about 5 minutes. Adapted from a recipe found at http://www.globalgourmet.com/food/special/brody/hummus.html Haven't made this myself, but it sounds really good.
Top Review by AlaskaStephanie
Made this bread by hand rather than the machine as I wanted to use all whole-wheat flour. Subbed 1/4 c. ground flaxseed for 1/4 c. of the total flour. Rolled the dough into pitas--some of the easiest pita rolling I've done! They flattened out evenly and smoothly without sticking. And yum! So good!
- 4.92 ml fast-rising active dry yeast
- 14.78 ml bread enhancer (Lora Brody's Dough Enhancer) (optional)
- 473.18 ml unbleached all-purpose flour
- 236.59 ml whole wheat flour
- 9.85 ml honey
- 7.39 ml salt
- 78.07 ml toasted sesame seeds
- 177.44 ml luke warm water (plus additional water if necessary to make a smooth, supple ball of dough after the first few minute)
- 59.16 ml non-fat powdered milk
- 236.59 ml prepared hummus or 236.59 ml mashed chickpeas
- 59.14 ml garlic oil
- 1 large egg (optional - replace with 4 tablespoons water, if desired)
Directions See How It's Made
- Place all the ingredients in your bread machine in the order suggested by the manufacturer.
- To bake a loaf:.
- Program bread machine for White Bread and press START.
- Otherwise, if making pita bread:.
- Program bread machine for Dough cycle and press START; About a half hour before the dough cycle is complete, place a pizza stone on a rack in the bottom of your oven and preheat to 500 degrees F.
- Turn the dough onto a lightly oiled work surface and divide it into 8-10 pieces; set aside on a separate plate and cover with a towel.
- Sprinkle your work surface with a little bit of the white whole wheat flour, place one of your balls of dough on the floured surface, and sprinkle the top of the ball with a little bit of flour too.
- Roll it out into a 6-inch circle and set it aside to rest for 15 minutes.
- Repeat for the remaining balls of dough.
- Once 15 minutes have passed (probably about the time you finish rolling out all the dough), place the first circle you rolled out on the hot pizza stone in the hot oven; you should not need to grease the stone-- just be sure you've got some loose flour grains on the bottom of the dough (kind of like using corn meal when you bake a pizza).
- Bake the pita for 5 minutes; it should puff up like a balloon and have golden brown spots; If it hasn't puffed up, wait a minute or so longer; If it still hasn't puffed, your oven isn't hot enough; raise the heat for the next batch.
- Remove the pita from the oven, wrap it in a clean damp dish towel (this keeps them soft) for a couple of minutes before moving to a wire rack to cool completely; Repeat with the remaining dough, making sure that the oven temperature returns to 500 degrees F before placing a new circle on the stone.
- Store cooled pitas in an airtight container or plastic bag; if freezing, wrap pitas individually in foil and then place multiple foil packs in a freezer bag; You can reheat in the foil in your oven, or remove the foil and place frozen pita in your toaster.