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3 cups cooked chickpeas
1 tsp salt
¼ cup lemon juice
2 tsp spice of your choice
500 grams 00 flour
50 grams durum semolina
35 grams sugar
10 grams salt
10 grams olive oil
350 grams water
In a food processor blend all ingredients except the spice and olive oil, add enough ice cold water to obtain a creamy smooth texture. Serve topped with spices and olive oil. Some great suggestions for spice toppings: Za'atar, Izak, Shabazi
Disperse the yeast in the water.
In a mixer fitted with dough hook add all remaining dry ingredients, slowly add water and mix until a dough forms. Knead for 5-8 minutes or until smooth and elastic. Place, covered, in a greased bowl for 1 hour until doubled in size. If necessary you can hold this in the fridge overnight at this point.
Heat oven to 475°F. On the bottom shelf of the oven place a pizza stone or baking steel or heavy baking sheet. Punch down the dough and divide into 12 equal pieces, rolling them into balls. Place the dough balls under a damp towel and let them rest for about 10 minutes.
Dust a cutting board with flour, and remove one ball of dough at a time, rolling it out into a 6 inch circle.
Bake the pitas in small batches in the over, it should take about 2 minutes on the first side and 1 minute on the other side. They will puff up while cooking.
When the come out of the oven keep them in a napkin covered basket to keep them warm.
Have extra cooked chickpeas?
Try this bonus recipe adapted from Mastering Spice
Chickpea salad with raisins, orange, and celery: