few sprigs of coriander or flat leaf parsleyoptional
Instructions
For the pitta
In a measuring jug, sprinkle the yeast over the water and stir to dissolve
In a large mixing bowl, add flour and form a well in the centre and add the yeast mixture
Bring the flour and yeast mixture together to form a dough
Leave the mixture to rest for 15 minutes before adding the olive oil and salt and mixing well again until the dough begins to stiffen
Using the dough hook mix on a low speed for 5 minutes (or knead by hand for 8-10 minutes) until smooth & elastic
Cover the bowl in cling film and leave in a warm place to prove until doubled in size (at least an hour)
- You can use this time to make the hummus -
Once risen, preheat the oven to the highest setting, placing a knock back before dividing the dough in half
Divide each half into 4 equal pieces and flatten each piece into a ovals around ½cm thick
Layer & wrap the ovals loosely in a clean, damp tea towel preheat your oven to the highest setting and put a baking stone or griddle pan inside to heat up
Carefully put 2-3 pitta ovals onto the stone/pan leaving space between each
Bake for 3-5 minutes until the bread has puffed up like a balloon
Allow to cool on a wire rack for a few minutes before serving
For the hummus
Put the tahini & olive oil into a mini food processor and whiz for 30 seconds
Rinse the chickpeas under cold running water and, if you have the patience, pinch the husks from each chickpea (it took me about 15 minutes); this gives the hummus a smoother consistency
Add the chickpeas, garlic and lemon juice to the mini food processor and purée for 30 seconds
Take the lid off the processor and scrape the mixture down off the sides and whiz again to remove any lumps. If the mixture is stiff, add a tablespoon of water and pulse for a few of seconds
Add salt & pepper and adjust to taste
Sprinkle with smoked paprika or ground cumin, drizzle with olive oil, garnish with coriander or flat leaf parsley and serve