Making your own homemade pita bread is easy, fun and it tastes so much better than pita you buy in the grocery store. I like to make pita chips with my homemade pita bread. My secret? Olivelle Sweet Cream Butter Infused Olive Oil and Feta & Herb Dipper & Seasoning.
My Mediterranean hummus tray with homemade pita chips makes a delightful and delicious weekday meal or casual weekend supper. Here’s all the recipes you’ll need to create your own fabulous Mediterranean hummus tray:
Pita Bread
Equipment
- 2 large baking sheets
- parchment paper
- 1 electric stand mixer
Ingredients
- 3/4 cup warm water
- 1 package active dry yeast (2 1/4 teaspoons)
- 1 teaspoon sugar
- 1 tablespoon sugar
- 3 3/4 cups bread flour, plus more for dusting
- 1 1/2 teaspoons salt
- 3 tablespoons Olivelle Sweet Cream Butter Olive Oil
- 3/4 cup whole-milk plain Greek yogurt
- 2 teaspoons Olivelle Sweet Cream Butter Olive Oil
Instructions
- In a medium bowl, combine the water, yeast and 1 teaspoon sugar. Stir very lightly. Let the mixture set until it is foamy on top, about 5 minutes.
- In a large mixing bowl of a stand mixer fitted with a paddle attachment, combine the flour, salt and 1 tablespoon sugar. Add the yeast mixture, sweet cream butter olive oil and yogurt and mix to combine.
- Turn out the dough on a floured work surface, adding more flour if needed, until it is soft and slightly sticky, 7 to 10 minutes.
- Brush the mixer bowl with 1 teaspoon sweet cream butter olive oil. Transfer dough to oiled bowl, brush dough with 1 teaspoon sweet cream butter olive oil, cover with tea towel and let rise until it is doubled in size, about 2 hours.
- Preheat oven to 500 degrees Fahrenheit and line two large baking sheets with parchment paper.
- Turn the dough out onto clean working surface and divide into 12 equal balls. Cover and let rise an additional 20 minutes.
- Roll the balls out into circles that are 1/4" to 1/2" thick. Place them onto the baking sheets and inch apart, then bake, one sheet at a time, until they are puffy and light browned on top.
- Begin checking on the pita after about 5 minutes. Rotate the pan after the 5 minute mark. Bake for 8 minutes total.
- Remove from oven and transfer pitas to a wire rack to cool.
Feta & Herb Pita Chips
Ingredients
- 8 pita rounds – split. To split the pita rounds, use kitchen shears or a sharp knife and cut through the seam to split into two single rounds.
- 1/4 cup Olivelle Sweet Cream Butter Olive Oil
- 1/4 cup Olivelle Feta & Herb Dipper and Seasoning
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Cut each half of the pita round into 6 triangles.
- Place pita triangles on baking sheet, cut side up.
- Brush pita triangles with sweet cream butter olive oil. Sprinkle lightly with feta & herb dipper and seasoning.
- Bake pita triangles for 7 – 10 minutes, rotating baking sheet half way through cooking time. Keep an eye on triangles so they do not burn. Pita triangles should be lightly browned and edges should be crispy.
- Remove from oven and allow to cool.
To make Mediterranean Hummus Tray:
- Purchase items needed for hummus tray:
- Pre-made hummus – choose different flavors such as red pepper hummus, pine nut hummus, garlic hummus as well as traditional hummus
- Tzatziki sauce
- Pine nuts
- assorted pitted Greek olives
- carrots, broccoli and cauliflower
- 1 large tomato English cucumber, 1 small red onion, fresh dill
- Olivelle cucumber infused balsamic vinegar
- Olivelle Sicilian lemon infused olive oil
- Make tomato cucumber salad: Cut tomato in quarters and core it to remove pulp and seeds. Cut tomato into very small pieces, place in a bowl. Peel 1/2 English cucumber and cut it in half lengthwise. Cut the cucumber halves into strips and chop into very small pieces. Cut and peel 1/2 of a small red onion and chop into very small pieces. Add the cucumber and red onion to the tomato in the bowl and stir. Add 1 teaspoon cucumber balsamic vinegar and 2 teaspoons lemon olive oil to the tomato mixture and stir. Add 2 tablespoons finely chopped fresh dill, stir. Add 1/4 teaspoon each of salt and pepper and stir. Cover and chill until service.
- Peel and cut the carrots into thin strips. Separate the broccoli and cauliflower into florets.
- Place small bowls of hummus, a small bowl of tzatziki sauce, a small bowl of olives, a small bowl of pine nuts and a small bowl of the tomato cucumber salad on a large serving platter.
- Surround the bowls with pita chips, carrot sticks and broccoli and cauliflower florets.
- Garnish tray with sprigs of fresh dill.
