The year has come to an end and so have Make Your Own Mondays. I have had a wonderful time making different “store bought” foods at home all year long, but frankly, there was a lot of pressure to meet the Monday deadlines each week. In all honesty, I am a bit relieved to see the year come to an end. There are still a lot of things I want to attempt at home, but without any obligation to do so, it will be a lot more fun.
I have wanted to make pita bread for a long time. I made naan in 2009 and it was wonderful. I thought pitas wouldn’t be too much trouble. I was wrong. It may have had something to do with the recipe. It may have had something to do with the holidays and a house full of people. It may have had something to do with the fact that I was in the middle of a rousing game of “Encore” while I was baking them. Whatever the reason, I rolled the first batch of pitas too thick and ended up with little round foccacia’s. The second batch turned out just right. The third batch turned into pita chips. I think we were trying to come up with songs with the word “apple” in them.
Because I had made up a good sized batch of hummus, I decided to just bake all of the pitas too long on purpose and turn them all into pita chips. All 8 adults in the house loved them and the entire batch was gone in minutes. It was a relief that the “oops” was saved.
Author: Judy Bart Kancigor: Cooking Jewish
A delicious version of hummus dip
- 1 15 oz can chickpeas, rinsed and drained
- ½ cup tahini
- ¼ cup olive oil
- ¼ cup fresh lemon juice
- 2 heaping tsp minced garlic
- 1 tsp cumin
- 1 tsp salt
- ¼ tsp white pepper
- ⅛ tsp cayenne
- Place all ingredients in a blender or food processor.
- Blend until smooth.
- Scrape down sides and blend again just to make sure.
- Transfer to a bowl.
- Cover and refrigerate until ready to serve
This tastes just like store bought. I suggest folding in sun dried tomatoes or pesto or pine nuts or roasted red peppers for some variation. This is gluten free.
Homemade Pita Chips
Author: King Arthur’s Whole Grain Baking
- 1¾ cups whole wheat flour
- 1½ cups flour
- 1½ tsp salt
- 1½ tsp instant yeast
- 1¼ cups warm water
- 2 Tbsp olive oil
- Combine all the ingredients and mix and knead them together until you have a soft, supple dough, about 8 minutes by hand or 5 minutes by mixer.
- You want a soft dough that feels tacky to the touch.
- Cover the bowl tightly and let the dough rise until doubled in bulk, about 1½ hours.
- Preheat oven to 450 degrees.
- After the dough has risen, turn the dough out onto a lightly floured surface and cut it in half.
- Divide on half into 4 equal parts and form each into a rough ball.
- Let the balls rest for 10 minutes while dividing the second half of dough in the same way.
- Using a rolling pin, roll out each ball into a really thin circle about 8 inched in diameter.
- Try not to use much flour when rolling it out.
- Place them on a baking sheet and bake for about 3 minutes on each side.
- There will be little brown speckles on the crust.
- After you have baked all of them, cut them into triangles, place them back on a baking sheet and return them to the oven for another 5 minutes or until they are mostly crispy.
- Serve with hummus when cooled.