The Spiced Garbanzo Bean Pitas Recipe These are good grilled, and best eaten on the day they are made.
1 tsp dried yeast
1 1⁄2 tsp cumin seeds, plus more for sprinkling
1 1⁄2 tsp ground coriander
3 1⁄2 cups bread flour, plus extra for dusting
1 tsp salt
small bunch of cilantro, coarsely chopped
7oz (200g) can garbanzo beans,
drained and crushed
2⁄3 cup plain yogurt
1 tbsp extra virgin olive oil, plus extra for greasing
1 Sprinkle the yeast over 1 1⁄4 cups lukewarm water and allow to dissolve, stirring once. Toast the cumin and ground coriander in a dry pan for a minute. Mix the flour and salt in a bowl. Stir in the spices, cilantro, and garbanzo beans, then make a well in the middle. Pour in the yogurt, oil, and yeast liquid, and bring together to form a sticky dough. Set aside for 10 minutes.
2 Turn the dough out onto a floured surface, and knead it for 5 minutes, shaping it into a ball. Place the dough in an oiled bowl, cover it with oiled plastic wrap, and leave it to rise in a warm place for 1 hour, or until doubled in size.
3 Dust 2 baking sheets with flour. Preheat the oven to 425°F (220°C). Turn the dough out onto a floured surface. Cut into 8 pieces.
4 Using a rolling pin, flatten them out into ovals, each about 1⁄4in (5mm) thick. Place them on the baking sheets, brush with oil, and scatter over cumin seeds. Bake for 15 minutes, or until golden and puffed up.
The pitas will keep in an airtight container overnight.
|Spiced Garbanzo Bean Pitas Recipe|