Recipes

Fluffy Wheat Pitas With Roasted Red Pepper Dip

A creamy red pepper and feta dip paired with a warm, fluffy wheat pita is a great starter for any meal, or serve it
as an appetizer at your next party.

recipe_fluffywheatpita

Fluffy Wheat Pitas Ingredients

1 cup (250 mL) warm water (approx. 100° F/40° C)
2 tsp (10 mL) instant yeast (or active dry yeast)
1 ½ cups (375 mL) whole-grain wheat flour

1 cup (250 mL) all-purpose wheat flour
2 tsp (10 mL) salt
1 Tbsp (15 mL) canola oil

Instructions

In a large bowl, combine yeast and water. Stir until yeast has dissolved. Add whole-grain wheat flour, all-purpose wheat flour, salt and oil. Mix with hands until combined.

Dust your work area with flour. Turn the dough onto the work surface and knead for 5 to 10 minutes. If the dough feels too sticky, add extra all-purpose flour. Once the dough is smooth and elastic, use a small amount of canola oil to coat the bottom and sides of a large bowl. Place the dough ball in the bowl and turn the ball over to coat it in oil—this will keep it from drying out. Drape a dry dishtowel over the bowl and set aside until the dough has doubled in volume (approximately one hour). 

Place the dough on a lightly floured work surface and gently pat down. Cut the dough into eight equal pieces and roll each piece into a 6-inch (15 cm) round. Heat a pan (cast iron pan, crepe pan or regular frying pan) over medium heat. Carefully spread canola oil over the pan’s surface with a paper towel or silicone pastry brush. Place one dough round in the hot pan. Once it begins to bubble, use tongs or a spatula to turn it over. Repeat on the second side. Cook remaining pitas one at a time.

Makes 8 pitas.

 

Red Pepper and Feta Dip Ingredients

2 red bell peppers, washed, halved and seeded
½ cup (125 mL) plain Greek yogurt
½ cup (125 mL) crumbled feta cheese
1 clove garlic, crushed or minced

1 Tbsp (15 mL) canola oil
½ tsp (2 mL) salt
chili pepper flakes, to taste

 

Instructions

Place the peppers, cut side down, on a baking tray. Cook under the broiler until the skin is completely blackened. Remove the peppers from heat and, once cooled, remove their skin (it should peel away
easily) and discard. 

Place peppers, yogurt, feta cheese, garlic, oil and salt into a food processor or blender and puree. Add chili pepper flakes, to taste. 

Refrigerate dip for several hours or overnight before serving. Serve with Fluffy Wheat Pitas.