Easy Chickpeas Pita Bread

Learn how to make delicious pita bread with a unique chickpea twist, perfect for adding to any meal.

5 from 1 vote

Course: Accompaniment, Al La Carte, Breads, Breakfast, brunch, Dinner, Side Dish

Cuisine: American, Middle Eastern

Keyword: Best Pita Bread Recipes, Chickpeas Pita Bread, Easy Pita Bread Recipe, How to make soft pita bread, Pita Bread Recipe

Prep Time: 15

Cook Time: 12

Resting Time:: 1 15

Total Time: 1 42

Servings: Servings

Calories: 311kcal

Author: Julietkitchen By Chef Yasmin

Equipment

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

Get Recipe Ingredients

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 crumb
2 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.

Video

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