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Flat
breads are staple foods in the Middle East and are dipped in
"hummus," and olive oil or filled with lamb or beef,
onions and a yogurt sauce. This hummus recipe is slightly more
complex and requires ten minutes of cooking to produce a
wonderful flavor. To serve pita with hummus, use a pizza cutter
to slice the pita breads into wedges. The dough may also be
shaped into mini-pita breads which make nice little "scoops."
Hummus Dip
½ cup sesame seeds
2 cups
water
Juice
of 2 lemons
½ cup
rice bran oil
¼ cup
Greek olive oil
1
tablespoon clover honey
2 (15
½-ounce) cans low-salt chickpeas, drained
6
garlic cloves, crushed in a garlic press
1
tablespoon wheat germ
½
teaspoon salt
⅛
teaspoon sweet paprika
⅛
teaspoon ground black pepper
⅛
teaspoon ground turmeric
⅛
teaspoon ground cumin seeds
Chopped
fresh parsley for garnish
Pita Bread
2 cups water, warmed to 110
1
tablespoon active dry yeast
2
tablespoons olive oil
4 cups
all-purpose flour
1 ½
cups whole-wheat flour
2
teaspoons salt
1. Hummus:
Process the sesame seeds in small batches in a
coffee
grinder until powdery. Clean the coffee grinder.
2. In a blender or
food processor, process the ground sesame,
water,
lemon juice, rice bran oil, olive oil, honey, chickpeas,
garlic,
wheat germ, salt, paprika, pepper, turmeric and cumin
on
low speed, stir occasionally while blender is turned off.
3. Pour into a
5-quart sauté pan, stir 10 minutes over medium
heat
until thick. Pour into a serving bowl, cover and
refrigerate
until serving time.
4. Pita
bread: Place the warm water, yeast, oil, all-purpose
flour,
whole-wheat flour and salt in bread machine pan. Set
on
white, dough and large bread cycle.
5. When the bread
rising is complete, preheat the oven to 500
°.
Place
a baking stone in the oven or use baking sheets.
6. Divide dough
into 12 pieces. Flatten rounded pieces, roll out
on
floured breadboard as thinly as possible.
7. Place pita
rounds on the preheated baking stone. Bake just until
puffed
up or a few dark spots appear. Remove and cool
slightly,
then place in a covered container. Moisture will
soften
breads as they cool. This is recommended if you don't
want
to eat crackers. Serve with hummus topped with parsley.
Makes 10 large pita breads
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