It was 10pm last night, and we decided we were hungry (...late night is when we do our best work... everything sounds yummy and our baby is sound asleep!). We wanted something warm and filling. The thing about eating clean is that nothing in our kitchen is really ever ready-to-go or pre-made. We had all the scratch-baking ingredients, raw chicken breasts, brussel sprouts, onions, garlic, various beans, rice, cheeses... you get the idea. Making meals from scratch is tough for the late night eating enthusiast; so we made homemade pita bread and hummus - in 30 minutes. Here's the recipe I used and my thoughts on a 10-minute pita bread sponge...
The shorter the fermentation process (using more yeast in the recipe sponge) in bread making, the more yeast-y the bread turns out. Now, the trick is figuring out the balance between time spent vs taste produced. I have waited 4 hours for a sponge to ferment and I've waited 10 minutes. If I were throwing a dinner party or was planning on eating the pita bread plain (or with little toppings), I would opt for the long version.
If you are the 10pm baker like us - this recipe works great, especially if you plan on smearing the pita bread in hummus (or peanut butter and honey!).
Sponge:
- 2 T instant yeast
- 4 T sugar
- 2 cups of warm water
- 2 cups of unbleached flour
Mix and let sit for 10 minutes. Turn oven to bake at 500 degrees.
Then stir in:
- 1/4 cup of olive oil (or coconut oil is yummy too!)
- 1 t salt
- About 3 more cups of flour
- Optional: fresh minced rosemary
Knead until smooth. Pinch off dough and roll out to make 8-10" pitas. Pop in oven until lightly golden (about 10 minutes, depending on desired soft/crispiness).
For the hummus, we put all the following in a blender... and that's it.
- 2 cans of Garbanzo beans (drained)
- 3 T white vinegar
- 1 T lemon juice
- 1/4 cup of olive oil
- 2 T minced garlic
- garlic salt, pepper, and paprika to taste
Enjoy!
No comments :
Post a Comment