The Perfect Homemade Chickpeas Pita Bread that’s Easy and Flavorful Pockets for Endless Fillings
Pita bread, a staple in Mediterranean cuisine, is known for its soft, fluffy interior and slightly crispy exterior. This soft homemade chickpeas pita bread, perfect for scooping up dips, salads, and savory fillings pairs well with chicken meatballs. Moreover, homemade pita bread is surprisingly simple to make and incredibly versatile. Additionally, this recipe goes a step further by incorporating a delightful chickpea mixture right into the dough, adding a touch of savory depth to the bread itself. And, not to mention, the addition of chickpeas results in a soft texture.
Get RecipeRecommended Equipment:
- Mini food processor (optional, but recommended)
- Mixing bowl
- Bread spoon
- Kitchen scale (helpful but not necessary)
- Measuring cups and spoons
- Rolling pin
- Baking sheet(s) (or pizza stone)
- Parchment paper (optional, if using a baking stone)
- Kitchen towel
Customizing the Homemade Chickpeas Pita Bread:
Specifically, this homemade chickpeas pita bread recipe offers a great base to explore different flavor profiles. Here are some ideas:
- Spice it Up: First, add a pinch of chili flakes or smoked paprika to the chickpea mixture for a touch of heat.
- Herb Heaven: Next, swap the thyme for a combination of your favorite fresh herbs like rosemary, oregano, or parsley.
- Garlic Lover? Double the amount of garlic in the chickpea mixture for a more pronounced garlicky flavor.
- Cheese Please: Stir in a quarter cup of grated parmesan cheese to the dough for a cheesy twist.
Serving and Storage Tips:
- Fresh and Warm: Specifically, serve this homemade chickpeas pita bread warm for the best experience. Simply reheat them in a preheated oven at 350°F for a few minutes until warmed through.
- Perfect Pockets: Moreover, the pocket in this pita bread is ideal for all sorts of fillings. Try stuffing them with hummus and chopped vegetables, falafel and tahini sauce, grilled chicken or fish with tzatziki, or even a breakfast scramble with cheese.
- Leftovers? No Problem! Importantly, homemade chickpeas pita bread can be stored in the refrigerator for up to 3 days. Wrap them tightly in a plastic bag or store them in an airtight container to prevent them from drying out.
- Long-Term Storage: Specifically, for longer storage, the pita bread freezes beautifully. Wrap individual pitas in plastic wrap and store them in a freezer bag for up to 3 months. Defrost overnight in the refrigerator before reheating.
Bonus Tip: Pair your homemade pita bread with this broiled chicken patties recipe from julietkitchen.com for a delicious and satisfying meal!
Furthermore, with this easy homemade chickpeas pita bread recipe and a few tips, you’ll be a pita bread baking pro in no time. Specifically, the versatility of this bread allows you to customize flavors and fillings to suit your taste buds. Hence, ditch the store-bought pita bread and whip up a batch of these flavorful pockets for your next meal. Happy baking!
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Nutritional information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe
Easy Chickpeas Pita Bread
Equipment
- parchment paper Optional
Ingredients
For the chickpeas mixture:
- 2 large cloves garlic chopped roughly
- 2 teaspoons fresh thyme leaves and soft stems
- 15 ounces chickpeas canned. Rinsed thoroughly
- 1/3 teaspoon ground cumin
- 1/3 teaspoon freshly ground black pepper
- 1/3 teaspoon kosher salt
- 1 tablespoon extra virgin olive oil
For the Dough:
- 430 grams all purpose flour
- 10 grams instant yeast
- 6 grams kosher salt
- 225 grams water room temperature
- 20 grams extra virgin olive oil
- all of the chickpeas mixture
- extra flour for kneading and rolling out the dough
Instructions
Make the Chickpeas Mixture:
- In a mini food processor, add the garlic, thyme, chickpeas, cumin, salt, black pepper and olive oil. Puree into fine crumb2 large cloves garlic, 2 teaspoons fresh thyme leaves, 15 ounces chickpeas, 1/3 teaspoon ground cumin, 1/3 teaspoon freshly ground black pepper, 1/3 teaspoon kosher salt, 1 tablespoon extra virgin olive oil
Make the Dough:
- In a medium mixing bowl, combine the flour yeast, and salt. Give it a quick mix.430 grams all purpose flour, 10 grams instant yeast, 6 grams kosher salt
- Pour in the water. Use hands or a bread spoon to combine into a soft dough.225 grams water
- Knead in the olive oil.20 grams extra virgin olive oil
- Add the chickpeas mixture. Knead into a soft sticky dough.all of the chickpeas mixture
- Transfer the dough to a generously flour work surface. Knead into a soft dough – 2 to 3 minutes. Shape into a round and place into a lightly oiled mixing bowl. Cover with plastic wrap and kitchen towel. Rest for 50 minutes to 1 hour until the dough doubles.extra flour for kneading and rolling out the dough
- Preheat oven, 450F degrees. If you have a large rectangle baking pizza stone, add it to the oven to preheat. Note; If you don't have a baking stone use 2 half sheet pans.(no need to preheat the pans)
- Transfer to a lightly floured work surface. Divide into 8 equal portions. Shape into rounds. Cover loosely with the kitchen towel. Rest 10 minutes.
- Roll out the portions on a lightly floured work surface. Roll out into a 6 to 7 inches round diameter. If using sheet pans, add the rounds to the sheet pans. If using the preheated baking stone, add the rounds onto individual pieces of parchment papers – this allows for easy transfer to the hot baking stone.
- Transfer 4 of the rounds onto the baking stone. Bake 3 to 4 minutes per side. Transfer the pitas onto a kitchen towel. Bake the remaining pitas. Enjoy the pitas with your favorite filling.Note:If using the sheet pans place them in the oven and bake 3 to 4 minutes per side.The pitas will puff up and can be served as pocket pitas with your favorite filling.
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