Kubus (Pita Bread) & Hummus

Having always been in love with Arabic cuisine, it never occurred to me to actually try making it myself.
This recipe was inspired by my two friends Rajesh and Siddarth who are currently working in UAE. Through a conversation with them over the phone, their Arabic national food came to topic. Since they were so fond of Kubus and Hummus, I thought to myself why not give my hand at it a try. 

Kubus, also known as Pita bread  is served at just about every meal in the Middle East. It can be used for dipping, or to make sandwiches. In the Middle East, pita is made in brick ovens, where very high heat can be achieved. Since I always take the easy way out, I just stuck to making it in my kitchen oven. It turned out just fine.

The English word hummus comes from Turkish humus meaning the hummus food dip or spread. Probably the most common thing that identifies that the food is indeed Arabic is the Hammus it is made with Chick Peas and Sesame Seeds known as Tahina. I made my homemade tahini, but it is readily available at the stores for your convenience. My tahini recipe is mentioned below, that is, if you prefer making your own tahini as well. Both these food items are quite famous internationally, but you can personalize it to suit to your taste. This is my version of it.

How to make Kubus: 

Ingredients:

-1 package of yeast, or quick rising yeast

-1/2 cup warm water

-3 cups plain flour

-1 1/4 tsp salt

-1 tbsp sugar

-1 cup lukewarm water

Method

Dissolve yeast in 1/2 cup of warm water. Add sugar and stir until dissolved. Let sit for 10-15 minutes until water is frothy.
Combine flour and salt in large bowl. 

Make a small depression in the middle of flour and pour yeast water in depression.Slowly add 1 cup of warm water, and stir with wooden spoon or rubber spatula until elastic.

Place dough on floured surface and knead for 10-15 minutes. When the dough is no longer sticky and is smooth and elastic, it has been successfully kneaded.  

Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated. Allow to sit in a warm place for about 3 hours, or until it has doubled in size.  

Once doubled, roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes. 

Preheat oven to 500 deg F. and make sure rack is at the very bottom of oven. Be sure to also preheat your baking sheet.

Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch thick.  

Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 minutes.  

Remove each pita with a spatula from the baking sheet and add additional pitas for baking. 

Take spatula and gently push down puff. Immediately place in storage bags. 

 

p.s : Pita bread can be stored for up to a week in a pantry or bread box, and up to a month in the freezer. Be sure to use freezer bags when storing in the freezer  

How to make Hummus: 

The Hummus I made was with the combination of cilantro(coriander leaves) and jalapeno pepper (or green chillies). If you prefer the traditional hummus just avoid these two items.

Ingredients:

-25 g chickpeas, soaked for a few hours better soak in the evening and prepare in the morning (or use can of cooked chickpeas in saltwater)

-juice of 2 lemons 

-3 tbsp tahina (Sesame Seeds) 

-2 garlic cloves, crushed

- 1 Jalepeno pepper/ 2-3 green chilli

-a few sprigs of cilantro(coriander leaves)

-salt

GARNISHING 

-1 tbsp olive oil 

-1 tsp. paprika 

- a few sprigs of cilantro(coriander leaves)

Take the soaked chickpeas and cook in water until well cooked & tender( or use the canned chickpeas). 

Drain the cooking water aside.

Grind the chickpeas in a blender (or food processor) with the lemon juice, tahina, garlic, salt and enough of the cooking water you kept. Bring it to a soft creamy consist paste.

Garnish with a dribble of olive oil, a dusting of paprika and a little parsley or coriander leaves.

Serve with warm pita bread for dipping. 

Homemade Tahini 

-4 cups sesame seeds  

-1/4 to 1/2 cup vegetable oil

Preheat the oven to 350° F.Spread the sesame seeds on a shallow baking tray and bake, shaking frequently, until fragrant, 8 to 10 minutes. Do not brown. Cool.Put the sesame seeds in a blender or food processor fitted with the metal blade. Add the vegetable oil. 

Process to a smooth paste, about 5 minutes. Add more oil if necessary, to bring the paste to a thick pouring consistency. 

(makes 3 cups)

PS. Tahini will keep stored in a tightly covered jar in the refrigerator for several months.

Enjoy :)!