Whole Wheat Pita Bread and Dukkah
- 1 cup warm water
- 2 teaspoons active dry or instant yeast
- 1 cup whole wheat flour
- 1-1 ½ cup all purpose flour
- 2 teaspoons salt
- 2 tablespoon olive oil
- optional: 2 TB sesame seeds
- ½ cup hazelnuts
- 2 TB. Coriander seed
- 1 TB Cumin seed
- 2 TB Sesame seed (I used ½ black and ½ white)
- ½ tsp sea salt
- Freshly ground pepper
Directions for Whole Wheat Pita
1) In a small bowl, add the yeast to the warm water, stir, and let stand for about 5 minutes until creamy and bubbly.
2) Add the whole wheat and all purpose flour to your stand mixer, along with the salt and 1 TB of the olive oil. Attach the dough hook, add the yeast and water solution and mix on medium for 7-8 minutes. The key here is to have a dough that comes away from the sides of the bowl, so you may need to sprinkle in a little more flour if the dough is sticky.
Lift the dough ball out of the bowl, drizzle in the second TB of olive oil, throw the dough back in, turn to coat with oil, cover with saran and let rest in a warm cozy spot in your kitchen for about an hour until doubled in size.
3) If you want to make pita NOW, heat up a cast iron skillet or griddle now on your stove over high heat. While your pan is heating, pinch off a golf ball sized pieces of dough, roll it out on a lightly floured surface to circles about 6 inches in diameter, and let rest on your counter. If you want sesame pitas, sprinkle some seeds over one side of your pitas before cooking.
4) Once your skillet is very hot, lay a circle on it for 30 seconds, or until you see nice bubbles rise, flip it over and cook for another 30-60 seconds and then transfer to a clean kitchen towel. Do the same with the remaining pitas until all are cooked. Your recipe should yield 8-12. Transfer to a ziplock bag if you don’t consume them all
5) If you don’t want to cook your pitas now, you can refrigerate the pita dough until it is needed. This dough will keep for a week in the fridge, and for several months in the freezer.
Directions for Dukkah
1) Heat a small skillet over medium high on the stove. Add the hazelnuts first, and watch carefully. As they start to smell nutty and start to brown, remove them to a medium bowl. Next, add the coriander seed – toast until fragrant, and add to the hazelnuts. Repeat with the cumin seeds, and then lastly to the sesame seeds. Stir the seed and nut mixture and let cool to room temperature.
2) Put the entire mix into your food processor or spice grinder and grind for 5-6 pulses.
3) Add freshly ground pepper to taste, and salt, if desired. The beauty of this mix is that, even without salt, it is fantastic – for those of you on no-salt-added diets, it gives you a wonderful option to add flavor, texture, fiber and nutrition to your proteins or veggies.
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