Pita and Baba Ganoush

Instructions

1. Step 1

   Preheat the oven to 230°C. Prick the eggplants all over with a fork, place them on a baking sheet, and roast until completely soft, collapsed, and darkened outside.

   Timer: 45 min (fixed)

   Ingredients used: 900.0 gr Eggplant

   Cookware: baking sheet, fork, oven

2. Step 2

   While the eggplants roast, combine the flour, yeast, 1 tsp (6 gr) of the salt, water, and 1 tbsp (15 ml) of the olive oil in a large mixing bowl. Stir until a rough dough forms.

   Ingredients used: 360.0 gr All-Purpose Flour, 7.0 gr Instant Yeast, 15.0 ml Olive Oil, 6.0 gr Salt, 240.0 ml Water

   Cookware: mixing bowl

3. Step 3

   Knead the dough until smooth and elastic, then return it to the bowl, cover, and leave it to rise until approximately doubled.

   Timer: 60 min (fixed)

   Cookware: kitchen towel, mixing bowl

4. Step 4

   Cut open the roasted eggplants and scoop the flesh into a fine-mesh sieve. Drain over a bowl, then discard the skins and released liquid.

   Timer: 10 min (fixed)

   Cookware: cutting board, fine mesh sieve, knife, mixing bowl

5. Step 5

   Transfer the drained eggplant flesh to a clean bowl. Add the tahini, lemon juice, garlic, cumin, remaining ¾ tsp (4 gr) salt, and remaining 2 tbsp (30 ml) olive oil, then mash and stir until creamy but slightly textured.

   Ingredients used: 8.0 gr Garlic, 1.0 gr Ground Cumin, 45.0 ml Lemon Juice, 30.0 ml Olive Oil, 4.0 gr Salt, 60.0 ml Tahini

   Cookware: fork, mixing bowl

6. Step 6

   Fold the parsley into the baba ganoush and transfer it to a serving bowl.

   Ingredients used: 15.0 gr Parsley

   Cookware: mixing bowl, serving bowl

7. Step 7

   Increase the oven temperature to 250°C and place a clean baking sheet upside down inside to preheat.

   Timer: 20 min (fixed)

   Cookware: baking sheet, oven

8. Step 8

   Divide the risen dough into 8 equal pieces and shape them into balls. Cover and rest briefly.

   Timer: 10 min (fixed)

   Cookware: cutting board, kitchen towel

9. Step 9

   Roll each dough ball into a round about 4 mm thick.

   Cookware: cutting board, kitchen towel, rolling pin

10. Step 10

    Bake the pita rounds in batches on the preheated sheet until puffed and lightly browned.

    Timer: 5 min (fixed)

    Cookware: baking sheet, oven

11. Step 11

    Transfer the baked pitas to a wire rack and cover them with a towel to keep them pliable. Serve warm with the baba ganoush.

    Cookware: kitchen towel, serving bowl, wire rack