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Pita Bread

  • Prep Time: 3 hrs
  • Total Time: 3 hrs 3 mins
  • Yield: 12 pita breads


    • 3 1/2 cups bread flour ( plus extra for dusting)
    • 1 teaspoon salt
    • 1 packet dry active yeast
    • 1 teaspoon sugar
    • 1 teaspoon olive oil
    • 1 1/3 cups water


    You can mix all the ingredients in a bread machine in the order recommended by your machine on the dough setting then pick it up at Step 7. The following is to mix the entire recipe by hand.


  1. Sift flour and salt together in a large bowl.
  2. Combine yeast, sugar and 1/3 cup very warm water-give a quick stir and set aside for 5 minutes to activate yeast.
  3. Make a well in the flour/salt mixture and add the yeast, 1 cup warm water and the olive oil.
  4. Gently stir to gather dough into a ball-you may need a touch more water-depending on where you live, altitude.
  5. Turn out and knead for 10 minutes.
  6. Put into a LIGHTLY greased large bowl, cover and place in a warm spot for around 1 1/2 to 2 hours.
  7. Preheat oven to 500F degrees.
  8. Punch down and knead to smooth.
  9. Cut dough into 12 pieces, form into rounds, roll out and place on a dusted baking sheet, cover and let rest for 45 minutes.
  10. Place a baking stone in the oven until hot. Can also use a cast iron skillet or cooking sheet if needed.
  11. Place in two pitas and let bake for around 3 minutes-you can broil for 1 minute if you like, just to get the tops browned.
  12. Wrap the cooked pitas in a slightly damp tea towel for a minute or two-then cool and place in plastic bags to store them.



  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Serves: 12, Yield: 3 cups



    • 2 (15 ounce) cans garbanzo beans
    • 1/2 cup tahini ( sesame seed paste)
    • 6 tablespoons lemon juice
    • 3 garlic cloves, pressed
    • 1 teaspoon ground cumin
    • salt and pepper



  1. Drain beans and reserve the liquid when you do so.
  2. Blend beans, along with the other ingredients and 1/4 cup of the liquid.
  3. Process until the mixture is smooth.
  4. Add liquid until the desired consistency is reached.
  5. Adjust seasonings alongwith more cumin, lemon juice, salt and pepper.


Super Quick Falafel!

  • Prep Time: 25 mins
  • Total Time: 27 mins
  • Serves: 4, Yield: 4 pitta pockets



    • 800 g drained canned chick-peas
    • 2 teaspoons cumin
    • 2 tablespoons fresh coriander, chopped (or cilantro)
    • 2 garlic cloves, crushed
    • 1 fresh green chilies, deseeded and finely chopped
    • oil ( for frying)
    • 4 pita breads, to serve


  1. Mash the chickpeas or puree coarsely in a food processor. Mix with the cumin, coriander, garlic and chili. Season and divide into 24 pieces of equal size. Shape each piece into a ball.
  2. Heat a little oil in a frying pan and cook the balls for approximately 6 minutes each or until crisp and golden. This will probably have to be done in batches unless you have a huge pan!
  3. Toast the pitta breads and slit the tops. Fill with the falafel and salad leaves, spoon a little yogurt on to the top too.