Buckwheat Sourdough Pita with Za’atar and Harissa Hummus is a culinary adventure that marries the rustic charm of sourdough with the nutty flavor of buckwheat. It’s a fusion of Middle Eastern and European flavors, brought together in a simple yet elegant dish.
Ingredients:
For the Buckwheat Sourdough Starter:
Image Source: sourdoughjesha.com
1 cup (240 ml) filtered water
For the Buckwheat Sourdough Dough:
All of the buckwheat sourdough starter
For the Za’atar and Harissa Hummus:
1 can (15 ounces) chickpeas, rinsed and drained
Preparation Process:
Making the Buckwheat Sourdough Starter:
1. Combine Ingredients: In a medium bowl, whisk together the water and flours until a smooth batter forms.
2. Fermentation: Cover the bowl with a clean cloth and let it sit at room temperature for 24-48 hours, or until it’s bubbly and has a pleasant sourdough aroma.
Making the Buckwheat Sourdough Dough:
1. Combine Dry Ingredients: In a large bowl, whisk together the whole wheat flour, buckwheat flour, and salt.
2. Add Wet Ingredients: Add the sourdough starter and water to the dry ingredients and mix until a shaggy dough forms.
3. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic.
4. First Rise: Place the dough in a greased bowl, cover, and let it rise in a warm place for 2-3 hours, or until doubled in size.
5. Shape the Pita: Divide the dough into 8 equal pieces and shape each piece into a ball. Roll each ball out into a thin circle, about 8 inches in diameter.
6. Second Rise: Place the shaped pita on a baking sheet lined with parchment paper, cover, and let them rise for 30 minutes.
7. Baking: Preheat your oven to 475°F (245°C). Bake the pita for 8-10 minutes, or until they are golden brown and puffed up.
Making the Za’atar and Harissa Hummus:
1. Combine Ingredients: In a food processor, combine the chickpeas, tahini, lemon juice, garlic, cumin, smoked paprika, cayenne pepper, and olive oil. Process until smooth.
2. Add Za’atar and Harissa: Add the za’atar and harissa to the hummus and pulse until combined.
3. Serve: Serve the hummus with the warm pita bread.
Total Time: Approximately 24-48 hours for the sourdough starter, 4-5 hours for the dough, and 30 minutes for the hummus.
Serving Ideas:
Serve the pita with a variety of dips and spreads, such as baba ghanoush, muhammara, or tzatziki.
This recipe is a celebration of culinary diversity, drawing inspiration from the rich traditions of the Middle East and Europe. The earthy flavor of buckwheat pairs beautifully with the bright citrus notes of the hummus, creating a harmonious blend of tastes and textures.
