Housemade Pita Recipe
Makdous: pickled baby eggplants stuffed with walnuts & red pepper, Classic Hummus: topped with EVOO, fried chickpeas and paprika, Muttabel: smoked eggplant dip blended with tahini and garlic, Mohammara: spicy red pepper and walnut dip, Fattoush Salad.
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Ingredients
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For the Pita Bread
For the Makdous
For the Classic Hummus
For the Muttabel
For the Mohammara
For the Fattoush Salad
Method
For the Pita Bread
- 1
Prepare Yeast Mixture
In a small bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 10 minutes until foamy.
- 2
Make Dough
In a large mixing bowl, combine all-purpose flour and salt. Add the yeast mixture and olive oil. Mix until a dough forms.
- 3
Knead Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.
- 4
Let Dough Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- 5
Shape Pita
After rising, punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball and then flatten into discs about 1/4 inch thick.
- 6
Cook Pita
Preheat the oven to 475°F (245°C). Place a baking stone or baking sheet inside to heat. Bake the discs for about 5-7 minutes until puffed and lightly browned.
For the Makdous
- 7
Prepare Eggplants
Slice the baby eggplants lengthwise and sprinkle with salt. Let them sit for 30 minutes to draw out moisture.
- 8
Stuff Eggplants
Rinse and squeeze out excess moisture from the eggplants. Stuff each eggplant with chopped walnuts and red bell pepper.
- 9
For the Classic Hummus
- 10
- 11
Adjust Consistency
If the hummus is too thick, add a bit of water and blend again until desired consistency.
- 12
Serve
Transfer hummus to a serving dish, drizzle with olive oil, and sprinkle with paprika.
For the Muttabel
- 13
Roast Eggplant
Preheat the oven to 400°F (200°C). Prick the eggplant with a fork and roast for 30-40 minutes until the skin is charred and the flesh is soft.
- 14
- 15
Serve
Transfer to a serving dish and drizzle with olive oil before serving.
For the Mohammara
- 16
Prepare Ingredients
Roast the red bell peppers until charred. Allow to cool, then peel off the skin and remove seeds.
- 17
Blend Ingredients
In a food processor, combine roasted red peppers, chopped walnuts, breadcrumbs, garlic, olive oil, pomegranate molasses, and salt. Blend until smooth.
- 18
Serve
Transfer to a serving bowl and drizzle with olive oil before serving.
For the Fattoush Salad
- 19
Prepare Vegetables
In a large bowl, combine mixed salad greens, tomatoes, cucumber, radishes, and green onions.
- 20
Add Dressing
In a small bowl, whisk together lemon juice, olive oil, salt, and sumac. Pour over the salad and toss to combine.
- 21
Add Pita
Add the toasted pita bread pieces on top of the salad and toss gently.
