Homemade Pita Bread Hummus Falafel and Tzatziki

Pita bread

Ingredients:

• 1 package of yeast, or quick rising yeast
• 1/2 cup warm water
• 3 cups all purpose flour
• 1 1/4 teaspoon salt
• 1 teaspoon granulated sugar
• 1 cup lukewarm water

Preparation:

Dissolve yeast in 1/2 cup of warm water. Add sugar and stir until dissolved. Let sit for 10-15 minutes until water is frothy.Combine flour and salt in large bowl.Add the yeast to the flour.
Slowly add 1 cup of warm water, and stir with rubber spatula until elastic.

Place dough on floured surface and knead for 10-15 minutes. When the dough is no longer sticky and is smooth and elastic, it has been successfully kneaded.
Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated.
Allow to sit in a warm place for about 3 hours, or until it has doubled in size.
Once doubled, roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes.
Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch thick.
Heat a pan on a medium flame and put the rolled out flat dough on it to cook.The flat dough is ready for its first flip when you begin to see raised bumps on its surface. Use a spatula to turn it on to its other side.Keep checking the other side and do the second flip when it looks similar to the first side.Wait 10 seconds (approximately) after the second flip and then use a folded kitchen towel to gently press the flat dough around its edges.Take spatula and gently push down puff.This will encourage it to puff out.You can now remove it from the pan and serve immediately or store in a container.

Hummas

Ingredients:

• 1 cup of chickpeas (soaked overnight and cooked)
• 1/4 cup water
• 3-5 tablespoons lemon juice (depending on taste)
• 1 1/2 tablespoons tahini
• 2 cloves garlic, crushed
• 1/2 teaspoon sea salt
• 2 tablespoons olive oil

Preparation:

Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.
Place in serving bowl, and create a shallow well in the center of the hummus.
Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).
Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.

Tahini

Ingridents:

4 cups sesame seeds
1/4-1/2 cup vegetable oil

Directions:

In a tawa dry roast the sesame seeds
Do not brown.
Cool.
Put the sesame seeds in a blender or food processor fitted with the metal blade.
Add the vegetable oil.
Process to a smooth paste, about 5 minutes.
Add more oil if necessary, to bring the paste to a thick pouring consistency.
Tahini will keep stored in a tightly covered jar in the refrigerator for several months.

Falafel

Ingredients:

• 1 can chickpeas, drained
• 1 medium onion, finely chopped
• 1 tablespoon minced garlic
• 2 tablespoons fresh parsley, finely chopped
• 1 teaspoon coriander
• 3/4 teaspoon cumin
• 1/2 teaspoon salt
• 2 tablespoons flour
• vegetable oil for frying

Preparation:

Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour and combine well.
Mash chickpeas, making sure to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste.
Form the mixture into small balls, about the size of a golf ball. Slightly flatten.
Fry in 2 inches of oil until golden brown (2-5 minutes).

Tzatziki:

Ingredients:

• 3 tbsp.olive oil
• 1 tbsp.vinegar
• 2clovesgarlic,minced 
• 1/2 tsp.salt
• 1/4 tsp.white pepper
• 1 cup yogurt,strained
• 1 cup sour cream
• 2 cucumbers,peeled,seeded and diced
• 1 tsp. chopped fresh dill

Preparation:

Combine olive oil, vinegar, garlic, salt, and pepper in a bowl. Mix until well combined. Using a whisk, blend the yogurt with the sour cream. Add the olive oil mixture to the yogurt mixture and mix well. Finally, add the cucumber and chopped fresh dill. Chill for at least two hours before serving.

Garnish with a sprig of fresh dill just before serving.

To plate up:

Halve the pita pockets apply hummas on both sides,place lettuce inside and greek salad,then fill with falafel.Garnish with parsley and mint, if desired. Serve with minted cucumber yogurt spooned on top.

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