Pita Flatbread & Chickpea Salad

Having never made pita bread before, I watched several YouTube videos to get a sense of the procedure, then I set about making my own version.

(Keep in mind that my posts are not How-To / Do-It-This-Way instructions but are reports of actual events and what worked for me.  The intent is to inspire others to take risks and have fun exercising their own creative instincts).

The ingredients I used with approximate measurements were:

  • 1 1/2 teaspoons active dry yeast
  • 1 cup (blended) warm liquid consisting of:
    • blanched spinach (small handful)
    • large jalapeño
    • small hot green chili
    • 1 1/2 teaspoons panch phoran spice mix:
      • fennel seeds
      • nigella seeds
      • fenugreek seeds
      • mustard seeds
      • cumin seeds
    • another 1/4 teaspoon cumin seeds
    • 1 teaspoon sugar
    • warm water
  • 1 cup (enriched) bread flour
  • homemade curry leaf paste
  • olive oil
  • kosher salt
  • 1+ cup whole wheat pastry flour

After adding the first cup of flour I let it rest for about 5 minutes for the yeast to wake up. After the whole wheat flour was added the dough was kneaded with the dough hook for 5 or six minutes with a 5 minute rest halfway through kneading to allow the flours to absorb their capacity.

pita

pita

pita

pita


The ball of dough was coated with olive oil, the bowl covered with plastic wrap and a towel and left in a warm place to rise for about 2 hours.

pita

pita


The raised ball of dough was flattened and shaped (without kneading) to conveniently divide into 8 pieces. I spread olive oil over the work surface and one at a time rolled each dough ball to about 1/8 to 3/16 inch thick and placed them in a medium-hot iron skillet. There was no need to grease the skillet.

pita

pita


Two or three minutes on each side and they were done.

pita

pita

pita


The ingredients for the chickpea salad were:

  • red onion
  • red, orange & yellow bell peppers
  • red, orange, yellow & purple cherry tomatoes
  • black olives
  • browned Mexican frying cheese
  • parsley
  • cilantro
  • chickpeas
  • green onion

I cut the cheese into larger slices so they would fry without touching each other and fusing together. After cooling they were cut into smaller cubes.

pita

pita

pita


We enjoyed the chickpea salad in pita pockets with fermented jalapeño hot sauce as a dressing. I’m sure you could think of many other ingredients that would be great in this salad: capers, tahini dressing?

By the way, the pita bread was exceptionally good!

pita


 


6 thoughts on “Pita Flatbread & Chickpea Salad

  1. Wow, I am really impressed and inspired! I tried to make pita bread one time from an old cookbook of my Mom’s and I wasn’t happy with it at all. I’m going to try your recipe and hope to repeat your experience. And also, I love this paragraph: “Keep in mind that my posts are not How-To / Do-It-This-Way instructions but are reports of actual events and what worked for me. The intent is to inspire others to take risks and have fun exercising their own creative instincts.” Perfect!

    Liked by 3 people

    1. Thank you for your generous comments!

      Faye had the same experience attempting to make pita bread quite a few years ago from a recipe. These days one can peruse numerous recipes and videos online and draw from whichever steps or procedures one is comfortable with. Lots of fun!

      I hope your efforts turn out as well as mine. I am no expert. Just someone out here having fun!

      Liked by 2 people

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