Fresh Pitta Bread With Butter Bean Hummus & Crispy Cavolo Nero
Fresh Pitta Bread
With Butter Bean Hummus & Crispy Cavolo Nero
Vegetarian or Vegan
Serves 4
Once you have tasted homemade pitta bread, you will never want for store bought varieties again! And it is much simpler to prepare than you would imagine. Combined with our creamy, garlicky butter bean hummus and crispy Cavolo Nero ribbons, this superfood dish bursts with flavour and texture. Perfect for lunch, dinner, or on the go.
Ingredients
For the pitta breads:
250ml warm water
1tbsp active dry yeast
1tbsp honey (or vegan alternative)
250g wholemeal flour
250g strong white bread flour
1tsp salt
3tbsp extra virgin olive oil
A few sprigs of fresh rosemary, finely chopped (plus extra for serving)
For the butter bean hummus:
400g drained weight tinned butter beans, rinsed
100g full fat cream cheese (or vegan alternative)
1 small clove of garlic, peeled and crushed
30ml extra virgin olive oil
Juice of half a lemon
1tsp honey (or vegan alternative)
Half a tsp of salt
1tbsp chopped fresh chives
For the Cavolo Nero:
200g fresh Cavolo Nero
A few sprays of olive oil
1tsp onion powder
A pinch of salt
To serve:
Extra virgin olive oil for drizzling
Sesame seeds & sweet paprika for sprinkling
Method
To make the pitta bread, place the warm water in a small jug and mix in the yeast and honey. Set it aside to allow it to activate.
In a large bowl, mix the wholemeal flour, the bread flour, the salt and the olive oil. Mix using your hands or a mixer fitted with a dough hook. When the dough comes together, place it on a lightly floured board or worktop. Using your hands, knead the dough for five minutes or so, until it becomes smooth and elastic. Fold in the chopped rosemary. Shape the dough into a ball and place in a lightly oiled bowl. Cover with a cloth and leave in a warm, draft-free area for about an hour, until it has doubled in size.*
Meanwhile, prepare the butter bean hummus. Place all ingredients in a food processor and blend well, until its very smooth and creamy. Adjust seasoning to your preference.
Preheat the oven to 160C. Wash the Cavolo Nero and dry it in a kitchen towel. Remove the stems. Roll the leaves into cylinders and cut into thin ribbons. Place the ribbons in a bowl, spray them with olive oil, sprinkle the onion powder and a pinch of salt. Toss well, til the Cavolo Nero is fully coated. Scatter on a baking tray lined with baking parchment and spread evenly. Bake for 8-10 minutes, stirring frequently, til the ribbons have shrunk and are slightly crisp. Remove from the oven and allow to stand for a few minutes. They will continue to crisp as they cool.
Once the pitta dough has doubled in size, punch down and turn it onto a lightly floured board or worktop. Shape into a ball and cut into 8 equal segments. Form each into a smaller ball and, using a rolling pin, roll it out into a flat pitta. Once they are all rolled out, heat a frying pan over medium heat and spray with a little olive oil. Fry each pitta for 2-3 minutes on each side, until large bubbles form and each side is golden brown.
Drizzle the pittas and the Cavolo Nero with olive oil and sprinkle with sesame seeds and sweet paprika. To serve, generously spread the hummus on the pitta bread, top with the Cavolo Nero, wrap in a delightful bundle and enjoy!
Notes
You can use curly kale, or other leafy greens in place of the Cavolo Nero.
Use these pitta breads in any way you fancy. Serve them cut in wedges alongside a soup or a salad, use them to wrap your favourite ingredients, or have them as a sweet treat, drizzled with honey or maple syrup and cinnamon, or even some jam, nut butter, or chocolate spread.
These pitta breads are best eaten fresh. However, they do freeze well. Simply take out of the freezer as needed and allow to defrost, or place in a toaster to warm up.
*If your oven has a light, you can place the dough in the oven, with the light on. This creates a stable temperature and a draft-free environment for your dough to rise.
