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Tom Jaine's homemade pita bread with a trio of dips

Method

  • PITA BREAD
  • Mix the yeast in the tepid water in a large bowl with a wooden spoon until dissolved. Then add the flour and salt. Mix until well incorporated. 
  • Add 1 heaped tbsp oil to the dough and mix well, before kneading on a floured workbench with the palm of your hand until smooth and elastic. Then place the dough in a lightly oiled bowl, cover with plastic wrap and set aside in a warm spot for about 40 mins until doubled in size. 
  • When ready, roll the dough into 6-8 balls on the lightly floured bench. Set aside to rest for 5 mins, before rolling out into ovals about 5 mm thick. 
  • Place the pastry rounds between lightly floured clean tea towels and set aside for 20 mins. 
  • Preheat oven to 230°C fan forced (250°C normal). 
  • Put 2 lightly oiled baking sheets into the oven for 5 mins. Then carefully place the pita on each sheet and cook in the oven for about 6-8 mins until puffed (not coloured). Remove and briefly cool on a wire rack.
  • SEMI-DRIED TOMATO DIP
  • Combine the semi-dried tomatoes and hot water in a processor. 
  • Then add the cream cheese, sour cream, mayonnaise and spring onions. Whiz up until well combined. 
  • nb.  1-2 finely chopped chillies could be added, if you like.
  • PUMPKIN DIP
  • Preheat oven to 180°C fan forced (200°C normal). 
  • Toss the pumpkin with a little oil and seasonings, and cook in the oven until coloured and tender. 
  • Then process the pumpkin with the garlic, ground coriander, harissa, vinegar and lemon juice.
  • MOROCCAN BEETROOT DIP
  • Preheat oven to 180°C fan forced (200°C normal). 
  • Wrap each beetroot individually in kitchen foil and cook in the oven for about 25-30 mins until tender. When cool enough to handle, peel and puree. 
  • Toast the coriander and cumin seeds in a hot dry pan until they start to pop. Then process with the garlic, chillies and salt. 
  • Add the oil and briefly process, before adding to the beetroot and processing until well combined. Taste for seasoning. 
  • Serve the dips in individual bowls with hot pita bread.

Ingredients

  • PITA BREAD
  • 15 gm fresh yeast
  • 225 ml tepid water
  • 400+ gm unbleached bread flour
  • 2 tspn salt
  • olive oil
  • SEMI-DRIED TOMATO DIP
  • ½ cup finely chopped semi-dried tomatoes
  • 3 tbsp hot water
  • 500 gm soft cream cheese
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 2 spring (green) onions, finely chopped
  • PUMPKIN DIP
  • 1 large butternut pumpkin, peeled & cubed
  • olive oil
  • sea salt & freshly ground pepper
  • 1 garlic clove, crushed
  • 1 tspn ground coriander
  • 1 heaped tspn harissa (or Asian chilli paste)
  • a good splash of white wine vinegar
  • juice of 1 lemon
  • MOROCCAN BEETROOT DIP
  • 6 medium beetroot
  • 2 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 2 garlic cloves, peeled
  • 15-30 gm small red chillies
  • 1 heaped tspn salt
  • 3 tbsp olive oil

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm