1-2 cloves garlic, puréed
juice of 1- 2 lemons
1 tin chickpeas, drained
In a Magimix, blend the chickpeas, tahini, garlic and some of the lemon juice.
With the blender still going, pour the water in until you get it to the right consistency and then check the seasoning.
(2 large or 4 small pittas)
1 tsp salt
1 tsp brown sugar
1 tsp olive oil
175g warm water
Heat the oven with a baking rack in, to 220C.
In a large bowl, mix the flour, salt, sugar, and yeast together.
Mix in the olive oil and water to form a dough (it will look a bit sticky).
Scrape it out of the bowl onto a floured worktop and sprinkle over some extra flour.
Knead the dough for about 10 mins, until the dough is soft and springy.
Divide the dough into two and roll each section into a sausage.
Cut each sausage into 2 depending on the size of pitta wanted.
Roll out each section into a round or flat oval shape, ready to be cooked.
Bake for 6 – 10 mins, straight on the hot rack, until all puffed up and a light golden brown.
N.B. You can, if time allows, after making the dough and kneading it, put it back into the bowl, cover and leave to rise for about 45 mins until doubled in size. Then, knock it down and shape ready for baking.