Buckwheat 'Pitta' Bread and Red Pepper Hummous


I used to LOVE coming home from school, toasting a pitta and filling it with butter and marmite, or using it to spoon through pots of humous! Now my preferences have changed more than a little and I didn't actually miss pitta like I thought I would. However, last week I was playing around with a few recipes and sort of stumbled accross this one. Make the pitta thick and its almost like a crumpet, make it a little thinner and the texture reminds me of the pitta I used to know and love! Ok, so it doesn't have a pocket, but I think you'll agree that it still is great for dipping. And to put it to the test, here's a new humous recipe to go with it!


for the pitta

500ml of water

300g of buckwheat flour

a pinch of salt

for the humous

3 red peppers

1 tin of chickpeas

1 tablespoon of tahini

a pinch of salt

Start by roasting the peppers. Preheat the oven to 180c and slice the peppers into small cubes (the smaller they are, the quicker they cook). Then place them in the oven for about 30 minutes or until soft and beginning to brown.

Once the peppers are cooked, remove them from the oven and leave to cool.

In the mean time you can prepare the pitta. Sift the flour into a mixing bowl, add the salt and then pour in the water. Mix thoroughly to remove any lumps then leave to the side for a few minutes to thicken.

Then place all of the humous ingredients in a food processor and blend until smooth, adding a little olive oil if necessary.

To make the pitta, heat a large, non-stick pan and brush with olive oil. Once the pan is hot, pour out some of the mixture and use a spatula to mould the shape. You want to keep it quite thin, about half a centimetre or so. Cook for about a minute, then flip it over and cook the other side. Repeat with the rest of the mix.

By the end you will have about 8 pittas (which can be stored in the fridge and then toasted). I like to separate them with kitchen roll to absorb any moisture when I store them, sealing in a tupperware–