Homemade pita, bhaba ganoush, and a salad of tomatoes, cucumbers, chickpeas, red onions, lemon, and olive oil. I made the pita using this recipe, which involves mixing the dough the night before, refrigerating overnight, punching down for the first few hours (not strictly necessary if you want to do it right before bed), and then rolling it out and baking the next day. Tip - try to keep the dough as wet as possible while working with it, while making sure you still knead it long enough to get it smooth and elastic. Then, when you bake it, spray or sprinkle a little bit of water on the baking stone before shutting the door - the steam encourages rising. Wrap the pitas in slightly damp paper towels or dishcloths until they cool to keep them soft. You don't really need to re-moisten and roll the dough if it doesn't puff up all the way - they will still split down the middle once they're cool.
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