Homemade Pitas with Hummus with homemade tahini sauce

👨‍🍳 Method

For the Dough base

1. 1
   Mix the flour, yeast, sugar and salt in a large bowl.

   Bowl
2. 2
   Add the lukewarm water and olive oil and Knead about 8–10 minutes, until the dough is smooth, pliable and doesn't stick to your hands.

   BowlStand mixer

   💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
3. 3
   Cover and Let rise 45 minutes in a warm place, until the dough doubles in size.

   Plastic wraporKitchen towel

   💡Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.

For the Hummus

1. 4
   Drain, reserving a cup of the cooking liquid.

   Colander
2. 5
   Mix the tahini and lemon juice and season with salt.
3. 6
   Gradually add cold water while stirring, until the sauce is smooth, pale and pourable.

   💡When you add the first water, the tahini thickens and looks like dough: that's fine. Keep adding water and stirring, and it loosens into a smooth sauce.
4. 7
   Mix the tahini, lemon juice, garlic and cumin and season with salt.
5. 8
   Transfer the tahini sauce to a food processor, add the chickpeas, still warm, and process 3–5 minutes, until it is completely smooth.

   Food processor

   💡Grind the chickpeas while they are still warm: warm chickpeas grind into a smoother cream than cold ones.
6. 9
   Spread on a plate, make a well in the center and add the olive oil and paprika.
7. 10
   Preheat the oven to 250°C (480°F), with an upside-down baking sheet inside, for at least half an hour.

   Oven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
8. 11
   Divide the dough into 8 balls and roll each ball into a circle 3 mm thick.

   Rolling pin

   💡Don't roll too thin: in a round half a centimeter thick or more, the steam in the dough puffs it into a pocket; a round that's too thin dries into a cracker.

   💡Dough that springs back needs rest: cover the balls for 10 minutes and the gluten relaxes.
9. 12
   Cover the rounds with a towel and let rest 15 minutes.

   Kitchen towel
10. 13
    Bake on the hot baking sheet, 3–4 pitas at a time, 4–5 minutes, until the pitas puff into a pocket and take on a little color.

    OvenBaking sheet

    💡Full heat and a scorching-hot baking sheet are what make the pocket: in an oven that isn't hot enough, the pita bakes flat.

    💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
11. 14
    Wrap immediately in a towel, so the pitas stay soft.

    Kitchen towel