Sunday, 7 July 2013

Chickpeas Pita


1. 500gm of organic high protein flour
2. 270gm of chickpeas (grounded into fine flour) (I used a food processor)
* Not everything will be grounded into fine flour. I am fine with that as it will give the pitas a crunchy texture.
3. 1 teaspoon of sea-salt
4. 3 stalks of spring onions (scallions) (finely chopped)
5. 1 big onion (chopped finely)
6. Dry yeast (1 tablespoon)
7. 1 teaspoon of brown sugar
8. 1 cup of warm water


1. In a small bowl, mix the warm water, sugar and dry yeast. Stir and leave aside for about 15 minutes until the mixture becomes foamy.

2. In a large mixing bowl, mix the flour, grounded chickpeas, sea-salt, spring onions, big onion and the yeast concoction. Knead into a smooth dough. (*Add more water if not enough. And if too mushy, add more flour.)

3. Place aside and cover the bowl with a cling film for about 1 hour until it doubles in size.

4. Knock the dough back down and split the dough into golf-ball sizes.

5. Flatten the dough into round, flat pieces.

6. Preheat oven at 240C.

7. Place the flattened pieces of dough onto a baking tray lined with baking paper.

8. Bake for about 15 minutes.

9. Serve when it is warm.

Bon appétit!

Grounded chickpeas flour.
Before baking.
Yummy-licious pita!


  1. I bet those are like falafel? I miss falafel.

  2. The taste is different from falafels. But they are both as nice. You can eat falafels right? They are chickpeas.