Baba Ghanoush And Pita Bread - Cooking Around The World

Pita pockets filled with fresh summer lettuce, tomatoes, capsicum, spring onions and marinated or smoked chicken is the perfect lunch. As long as you have the Pita bread. Try making these at home and use them fresh or freeze them so that you never go hungry again. Homemade pita bread is perfect for Pita pockets and also make great bases for mini pizzas. In this recipe they are perfect for our Baba Ghanoush, one of these most popular dips not far behind humus. If you have not tried Baba Ghanoush before, then this is the perfect easy to make recipe.

Ingredients for 8 x 17cm pita breads:

250ml warm water (30C - 35C )

1 tsp castor sugar

7 grams of active dry yeast

* Wait till active then add to breadmaker/stand mixer

3 cups high grade flour

1 1/2 tablespoons rice bran oil

1 teaspoon pink salt

If using A Breadmaker;

Leave to prove in a lightly oiled and covered bowl for 1 hour in an environment of 25 - 40 degrees C. Turn out onto a floured surface. Then press all the air out of the dough and lightly knead for a minute. Split the dough into 8 portions and form 8 small round balls and lightly flour before covering. Leave for 30 mins Roll out to 15 - 17 cm circles and let rest 5 minutes before frying in lightly oiled non stick pan, till each side is golden and puffs up.

If using a bowl and your hands;

Add your warm water, sugar and yeast to a Pyrex jug and wait for the mixture to start foaming on the surface. Then add this to the combined dry ingredients. Knead the dough for 10 - 12 minutes. Then leave to prove, in a lightly oiled and covered bowl for 1 hour in an environment of 25 - 40 degrees C Turn out onto a floured surface. Then press all the air out of the dough and lightly knead for a minute. Split the dough into 8 portions and form 8 small round balls and lightly flour before covering. Leave for 30 mins Roll out to 15 - 17 cm circles and let rest 5 minutes before frying in lightly oiled non stick pan, till each side is golden and puffs up.

If using a stand mixer:

Add your warm water, sugar and yeast to a Pyrex jug and wait for the mixture to start foaming on the surface. Then add this to the combined dry ingredients in your mixing bowl. Using the dough hook, allow the dough to knead on the slowest speed for 12 - 14 minutes. Then leave to prove, in a lightly oiled and covered bowl for 1 hour in an environment of 25 - 40 degrees C Turn out onto a floured surface. Then press all the air out of the dough and lightly knead for a minute. Split the dough into 8 portions and form 8 small round balls and lightly flour before covering. Leave for 30 mins Roll out to 15 - 17 cm circles and let rest 5 minutes before frying in lightly oiled non stick pan, till each side is golden and puffs up.

Ingredients For Baba Ghanoush: Creamy Roasted Eggplant Dip

2 medium sized eggplants pierced with a fork

3 tsp minced garlic

2 tbsp extra virgin olive oil

Juice from 2 limes

100 grams of plain humus

1/4 tsp pink salt

1/2 tsp cumin

Garnish with paprika, finely chopped parley and extra virgin olive oil

Serve with hot Pita Bread.