Easy Homemade Pittas with Spiced Chickpeas | Fresh & Flavorful
Homemade pittas with spiced chickpeas
Homemade pittas with spiced chickpeas
Ingredients
- 200g all-purpose flour, plus additional for dusting
- 150g plain yogurt
- 1 teaspoon baking powder
- 1 teaspoon olive oil
- 1 can (400g) chickpeas, drained and gently mashed
- 1 grated carrot (optional)
- 1 tablespoon olive oil
- 3-4 cloves of garlic, minced
- 1 teaspoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon cinnamon
- Sliced red onion, quartered cherry tomatoes, fresh parsley or coriander, lemon wedges, shredded lettuce, and natural yogurt or garlic yogurt sauce for serving
Instructions
Step 1
Start by combining your flour, baking powder, and salt in a large mixing bowl. In a separate small bowl, whisk together the yogurt, oil, and ½ cup of warm water until smooth. Pour the wet ingredients into the dry ingredients and mix with a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for about 2-3 minutes, until it becomes smooth and elastic and springs back when poked. Lightly oil the bowl, place the dough back inside, cover with a damp kitchen towel, and let it rest for 15 minutes so it can relax and become easier to shape.
Step 2
Now grab a rolling pin and dust your counter lightly with flour. Take each dough ball and press it flat with your palm, then roll it out until it's about half a centimeter thick—don't worry about making it perfectly round, rustic edges have character. Heat a dry skillet over medium-high heat until it's good and hot, then lay one pita in without any oil. After about two minutes, you'll see the edges start to lift and the surface bubble up—that's your cue to flip it over and cook the other side for another two to three minutes until it's golden brown and puffed up like a little pillow.
Step 3
Heat a generous splash of oil in a skillet over medium heat. Add your drained chickpeas and diced carrot (if you're using it), letting them sizzle for about 2 minutes until the carrots start to soften. Stir in the minced garlic and tomato purée, cooking until the garlic turns fragrant and the mixture deepens in color, about 1-2 minutes. Sprinkle in your spices and a good pinch of salt, then let everything fry together for 8-10 minutes, stirring occasionally, until the chickpeas are golden and slightly crispy at the edges.
Step 4
While your pittas are still warm and pliable, carefully slice them horizontally about three-quarters of the way through to create a pocket. You'll want to work quickly here—the warmth makes them more flexible, but they'll stiffen as they cool. In a small bowl, give your yogurt a quick stir to loosen it up, then grab your salad and that generous spoonful you've been saving. Stuff each pocket with the chickpeas first, followed by a handful of salad and a big dollop of yogurt that'll melt slightly into the warm bread.
Nutrition Information
My Tip
Let the dough rest covered while you prepare the filling — this 15-minute window is perfect for getting your spiced chickpeas sizzling so everything comes together seamlessly when the pittas hit the pan.
Leftovers
Store leftover pitas and spiced chickpeas separately in airtight containers—the pitas will stay soft while the chickpeas keep their crunch. Refrigerate for up to 3 days and warm through in a dry skillet or microwave wrapped in a damp paper towel.
Make It Your Own
Try swapping the plain flour for whole wheat flour and add a pinch of cumin to the chickpea mixture for a heartier, more robust flavor profile.