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."
½ cup sesame seeds
of 2 lemons
rice bran oil
Greek olive oil
tablespoon clover honey
½-ounce) cans low-salt chickpeas, drained
garlic cloves, crushed in a garlic press
tablespoon wheat germ
teaspoon sweet paprika
teaspoon ground black pepper
teaspoon ground turmeric
teaspoon ground cumin seeds
fresh parsley for garnish
2 cups water, warmed to 110
Process the sesame seeds in small batches in a
tablespoon active dry yeast
tablespoons olive oil
cups whole-wheat flour
grinder until powdery. Clean the coffee grinder.
2. In a blender or
food processor, process the ground sesame,
lemon juice, rice bran oil, olive oil, honey, chickpeas,
wheat germ, salt, paprika, pepper, turmeric and cumin
low speed, stir occasionally while blender is turned off.
3. Pour into a
5-quart sauté pan, stir 10 minutes over medium
until thick. Pour into a serving bowl, cover and
until serving time.
bread: Place the warm water, yeast, oil, all-purpose
whole-wheat flour and salt in bread machine pan. Set
white, dough and large bread cycle.
5. When the bread
rising is complete, preheat the oven to 500
a baking stone in the oven or use baking sheets.
6. Divide dough
into 12 pieces. Flatten rounded pieces, roll out
floured breadboard as thinly as possible.
7. Place pita
rounds on the preheated baking stone. Bake just until
up or a few dark spots appear. Remove and cool
then place in a covered container. Moisture will
breads as they cool. This is recommended if you don't
to eat crackers. Serve with hummus topped with parsley.
Makes 10 large pita breads