I woke up in the early hours of this morning and found myself unable to get back to sleep. So there isn’t much more to do than get into the kitchen and start making bread. Aside from these pita breads I also made tortillas which I sealed and popped into the freezer for a lunchbox treat during the week. The pita breads were eating just after breakfast as the smell was irrestible and now the whole family has severe garlic breath

Low Fat Butterbean Hummus

Original recipe from here

Place the following into the jug of a blender:

2 cloves garlic

1 (410g) tin of butterbeans (drained but save the water from the tin)

1 small lemon (grated rind and juice) or about 60ml lemon juice

1.25ml ground cumin/jeera

1.25ml paprika

Blitz in the blender until finely pureed using about 30ml of the water from the tin. Turn off blender once it is a smooth paste and the consistency you like. Taste and adjust seasoning if necessary. Place in the fridge for a few hours or overnight for the flavours to meld.

Store in fridge and eat within 3 days.

Pita Bread

Original recipe from here

500ml white bread flour (preferably) but cake/all purpose flour will do

10g instant yeast

5ml sugar

2.5ml salt

185ml lukewarm water

15ml olive oil

Topping:

5-6 large cloves of garlic finely chopped/grated

185ml sunflower/seed or olive oil

Mix flour, yeast, sugar and salt together in a large bowl. Slowly add water and oil while mixing with the other hand until flour becomes sticky. Pull together and knead well until a ball forms. Knead for a further 5 minutes until dough becomes soft and pliable. Cover and allow to rise in a warm place until doubled in size (about 30-45 minutes).

Preheat oven to 250 degrees celcius. Grease baking sheet with butter.

Divide dough into 8-10 pieces (I formed a long roll and cut off uniform pieces). You will only fit about 3 regular size pitas onto a baking sheet at a time. On a well floured surface, roll out each piece of dough, sprinkling a little more flour if dough begins to stick. Transfer to prepped baking sheet and, using a pastry brush, brush the top with the garlic and oil. Add a bit of salt over the top if preferred.

Bake for 6-7 minutes until puffed and golden brown. Serve immediately with hummus or any other spread/topping.

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