Hummus, Pita Bread, Cucumber Slices and Carrot Sticks

Ingredients

• 3 cup All-Purpose Flour (plus more for dusting)
• 2.25 tsp Active Dry Yeast (one 1/4-ounce packet)
• 1 cup Warm Water (105-115°F or 40-46°C)
• 1 tsp Granulated Sugar
• 1.5 tsp Salt
• 2 tbsp Olive Oil

Instructions

1. 1

   Activate the Yeast (5-10 minutes)

   • In the bowl of a stand mixer or a large mixing bowl, combine the warm water, sugar, and active dry yeast.
   • Stir gently to dissolve and let the mixture sit for 5-10 minutes.
   • It's ready when it becomes foamy and bubbly on the surface, which indicates the yeast is active.
2. 2

   Mix and Knead the Dough (8-10 minutes)

   • Add the all-purpose flour, salt, and olive oil to the yeast mixture.
   • Using a dough hook on a stand mixer, mix on low speed until a shaggy dough forms, then increase to medium speed and knead for 6-8 minutes.
   • Alternatively, mix with a wooden spoon and then knead by hand on a lightly floured surface for 8-10 minutes.
   • The final dough should be smooth, soft, and elastic. It should spring back slowly when poked.
3. 3

   First Rise (60-90 minutes)

   • Form the dough into a ball and place it in a lightly oiled bowl, turning it once to coat the surface.
   • Cover the bowl with plastic wrap or a damp kitchen towel.
   • Let the dough rise in a warm, draft-free location for 60 to 90 minutes, or until it has doubled in size.
4. 4

   Shape the Pitas (15 minutes)

   • Gently punch down the risen dough to release the air. Transfer it to a lightly floured surface.
   • Divide the dough into 8 equal pieces and shape each piece into a smooth ball.
   • Cover the dough balls with a towel and let them rest for 10 minutes. This relaxes the gluten, making them easier to roll.
   • Using a rolling pin, roll each ball into a circle about 6 inches in diameter and 1/4-inch thick. Keep the rolled pitas covered as you work.
5. 5

   Preheat Oven and Baking Surface (30 minutes)

   • Place a baking stone, pizza steel, or an inverted heavy-duty baking sheet on the lowest rack of your oven.
   • Preheat the oven to 475°F (245°C). Allow the baking surface to preheat for at least 30 minutes. This intense heat is crucial for the pita to puff.
6. 6

   Bake the Pitas (2-4 minutes per batch)

   • Carefully open the oven and place 2-3 pitas directly onto the hot baking surface, ensuring they don't overlap.
   • Bake for 2 minutes. The pitas should puff up dramatically like a balloon.
   • Using tongs, carefully flip the pitas and bake for another 1-2 minutes until lightly golden in spots but still soft.
   • Repeat with the remaining dough.
7. 7

   Cool and Store

   • Immediately after removing the pitas from the oven, wrap them in a clean kitchen towel.
   • This traps the steam and keeps them soft and pliable as they cool.
   • Serve warm or let them cool completely before storing in an airtight bag.

Ingredients

• 300 g Cucumber (About 1 large English cucumber)
• 1 tbsp Lemon Juice (Freshly squeezed)
• 0.5 tsp Chaat Masala
• 0.25 tsp Salt (Adjust to taste)
• 0.25 tsp Black Pepper Powder (Freshly ground)
• 1 tbsp Cilantro (Finely chopped, optional)
• 0.5 pcs Green Chili (Finely chopped, optional for heat)

Instructions

1. 1

   Wash the cucumber thoroughly under cool running water. Trim both ends. You can peel it completely, partially in stripes for a decorative look, or leave the skin on for extra fiber and color.

2. 2

   Using a sharp knife or a mandoline, slice the cucumber into thin, uniform rounds, about 1/8-inch (3mm) thick. Place the slices in a medium-sized mixing bowl.

3. 3

   Just before serving, add the lemon juice, chaat masala, salt, and freshly ground black pepper to the bowl with the cucumber slices.

4. 4

   Add the optional finely chopped cilantro and green chili if using. Gently toss everything together until the cucumber slices are evenly coated. Serve immediately for the best crispness.

Ingredients

• 6 medium Carrots (About 1.5 lbs or 680g)
• 4 cup Water (For optional ice bath)
• 2 cup Ice Cubes (For optional ice bath)

Instructions

1. 1

   Prep Carrots: Wash 6 medium carrots thoroughly under cold running water. Using a vegetable peeler, remove the outer skin. Trim off the top (stem end) and the bottom tip of each carrot.

2. 2

   Cut into Sections: Cut each carrot crosswise into manageable sections, typically 3 to 4 inches long. This makes them easier to handle for the next step.

3. 3

   Slice into Sticks: Stand each section on its flat end. Slice it lengthwise into planks about 1/4-inch thick. Stack a few planks and slice them again lengthwise into sticks of the same 1/4-inch thickness. Repeat for all carrot sections.

4. 4

   Chill for Crispness (Optional): For extra crunchy carrot sticks, prepare an ice bath. Fill a large bowl with 4 cups of cold water and 2 cups of ice cubes. Submerge the carrot sticks in the ice water for 15-20 minutes.

5. 5

   Serve or Store: Drain the carrot sticks well. If you used the ice bath, pat them dry with a clean kitchen towel or paper towels. Serve immediately with your favorite dip or store in the refrigerator.