This hearty soup is full of texture and spices that pair awesomely with the crunchy and fluffy whole grain pita.
Heat from both sides creates the perfect pita; therefore a pizza stone or ceramic tray placed in the oven while it is preheating is the way to go. If you don’t have a baking stone, just take a metal or stainless steel baking/cookie tray (disposable will not work as well because it won't get hot enough) and place it upside down in the oven to get hot.
Turmeric adds a subtle earthy flavor and bright color to anything it is added to. Turmeric is known for its many health benefits including its antioxidant and anti-inflammatory powers.
- Cook Time
- Prep Time
- 8 for pita, 10 for soupServings
- 3 cups whole wheat bread flour
- 1½ teaspoons salt
- 1 tablespoon sugar or honey
- 2 teaspoons active dry yeast
- 1¼ - 1½ cups room temperature water
- 2 tablespoons extra virgin olive oil
Curried Lentil Soup
- 3 - 4 tablespoons of coconut oil
- 1 teaspoon cumin seeds
- 1 onion, finely chopped
- ¼-inch piece of fresh ginger, minced
- 4 garlic cloves, thinly sliced
- 5 stalks celery, finely chopped
- ¼ teaspoon kosher salt
- Pinch of crushed red pepper (or 1 fresh jalapeño, chopped)
- 1 carrot, finely chopped
- 1¼ cups dried French or green lentils, picked through and rinsed well
- 1 tablespoon curry powder, 2 teaspoons freshly grated turmeric, or 1 teaspoon dried turmeric and 3 curry leaves
- 3 cups winter squash, peeled and chopped
- 3 or 4 quarts water or vegetable broth
- 3 tablespoons fresh cilantro, roughly chopped
1. Combine flour, salt, yeast, sugar or honey, water and evoo in a large bowl. Knead dough by hand for 5 to 10 minutes. Roll dough into a smooth ball.
2. Smear evoo into a large bowl, place the dough in the bowl, smearing a little evoo on the top. Cover dough with a damp cloth and rest for 90 minutes.
3. Punch it down and knead for 5 minutes.
4. Section dough into 8 even pieces (3 ounces each). Roll each piece into a ball, cover, and let it rest on a lightly floured surface for 20 minutes more.
5. Meanwhile, preheat the oven to 500°F.
6. Roll each ball out with a rolling pin to a ¼-inch thick. Flour both sides to prevent the dough from sticking. Bake 2 to 4 balls of dough at 500°F for 3 to 5 minutes. When you see the pita begin to blow up and then brown slightly, it's done! Remove from the oven using a spatula. Take care when removing from the oven, pita are very steamy inside.
7. Keep cooked pita covered with a slightly damp cloth or even place inside a paper bag to keep them supple so they don’t dry out. If you want to make crispy pita chips, just bake the pita longer, about 8 minutes and let them cool on a rack.
Curried Lentil Soup:
1. Warm coconut oil in a large pot.
2. Add cumin seeds and toast until fragrant. Then add onion, ginger, garlic, celery, salt, and crushed red pepper; cook for 5 minutes.
3. Add carrots, lentils, curry powder or turmeric, squash and water; cover with water and simmer until the lentils are just soft, about 15 minutes.
4. Add cilantro at the end. Ladle into bowls and serve with warm pita bread..