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