Pass the pita for a family-style dinner experience

This staple of Middle Eastern and Mediterranean cuisines is surprisingly easy to make — and the process feels almost magical. It starts with a simple yeast dough that gets baked in a very hot oven. The heat activates the yeast and creates steam, which makes the dough puff up dramatically, forming the signature pocket. Pita is best served the same day but can be kept in an airtight container at room temperature for up to one day.

• 4  1/2 cups all-purpose flour, plus more for dusting
• 2 packages ( 1/4 ounce each) active dry yeast (4  1/2 teaspoons)
• 1 tablespoon honey
• 2  1/4 cups warm water (110 degrees)
• 1  1/2 cups whole-wheat flour
• 1 tablespoon coarse salt
•  1/3 cup extra-virgin olive oil, plus more for bowl
• Fine cornmeal, for sprinkling

Make the dough:

In a large bowl, whisk together 1 cup all-purpose flour, yeast, honey and 1 cup warm water until smooth. Cover with plastic wrap; let rise in a warm spot until doubled in bulk, about 30 minutes. Stir in remaining 3  1/2 cups all-purpose flour, whole-wheat flour, salt, oil and remaining 1  1/4 cups warm water. Transfer dough to a lightly floured work surface. Knead, dusting hands and work surface with more flour as needed, until smooth and elastic, about 10 minutes. Transfer to a large oiled bowl, turning to coat. Cover and let rise again until doubled in bulk, about 45 minutes.

Form and bake the dough:

1. Punch down dough and form into a ball, then turn out onto lightly floured surface.

2. Quarter dough. Working with one piece at a time (drape a kitchen towel over the rest), divide each into 4 smaller pieces.

3. Roll each piece into a ball and pinch, tightening ball. Turn pinched-side down and flatten with your palm.

4. Flatten each ball into a 6-inch round with a lightly floured rolling pin.

5. Transfer rounds to rimmed baking sheets sprinkled with cornmeal; drape with kitchen towels. Let stand 30 minutes.

6. Meanwhile, heat oven to 500 degrees with a rimmed baking sheet (flipped upside down) on rack in lowest position. Place 4 dough rounds on heated sheet. Bake until puffed, about 2 minutes. Flip and bake until golden in spots and just cooked through, 1 minute more. Transfer to a basket lined with a kitchen towel; cover to steam and keep warm. Bake remaining pitas.

Nutritional analysis per serving: 214 calories, 5 grams fat, 37 grams carbohydrates, 6 grams protein, no cholesterol, 401 milligrams sodium, 3 grams dietary fiber, 21 percent of calories from fat.

If using wooden skewers, soak them in water for 30 minutes before grilling. To make lamb and turkey koftas at the same time, combine all the ingredients except the meat first, then transfer half the mixture to another bowl and add 1 pound of each meat to each bowl.

• 2 pounds ground lamb or dark-meat turkey
• 1 medium onion, finely chopped
• 1 cup finely chopped fresh flat-leaf parsley
• 2 tablespoons extra-virgin olive oil, plus more for brushing
• 2 teaspoons cumin seeds, toasted and ground
•  3/4 teaspoon ground cinnamon
• 1  1/2 teaspoons coarse salt (or 2  1/4 teaspoons, if using ground turkey)
•  1/2 teaspoon freshly ground pepper
• Pita bread; assorted accompaniments (recipes follow); sliced cucumbers, tomatoes and red onion; and mint sprigs, for serving

1. In a large bowl, gently stir together meat, onion, parsley, oil, cumin seeds, cinnamon, salt and pepper just to combine (do not overmix). Form  1/4 cup of meat mixture into a 3-inch-long oval and place on a rimmed baking sheet brushed with oil. Repeat with remaining mixture. Refrigerate, covered, at least 1 hour and up to 1 day.

2. Heat grill for direct heat (or a grill pan over medium-high). Thread each meat oval onto a skewer. Brush grill grates with oil. Grill kebabs, turning as needed, until cooked through and charred in spots, and a thermometer inserted in middles (avoiding skewers) registers 140 degrees (for medium-rare) for lamb, 6 to 8 minutes; or 165 degrees for turkey, 10 to 12 minutes. Serve with pitas and accompaniments.

Nutritional analysis per serving: 160 calories, 13 grams fat, 1 gram carbohydrates, 9 grams protein, 37 milligrams cholesterol, 189 milligrams sodium, trace dietary fiber, 76 percent of calories from fat.

•  1/2 cup extra-virgin olive oil, plus more for drizzling
• 3 tablespoons minced garlic (from 3 to 4 cloves)
• 2 cans (15.5 ounces) red kidney beans, rinsed and drained
• 1 teaspoon coriander seeds, toasted and ground
•  1/2 cup tahini
•  1/3 cup fresh lemon juice (from 2 to 3 lemons)
• 1 teaspoon coarse salt
• Sumac, for serving

1. Heat  1/4 cup oil in a large skillet over medium until shimmering. Add garlic and cook, stirring until fragrant and sizzling, about 30 seconds. Add beans and cook, stirring a few times, just until warmed through, 2 to 3 minutes.

2. Transfer mixture to a food processor. Add coriander seeds, tahini, lemon juice, salt and remaining  1/4 cup oil. Pulse just until mixture is thick and creamy but not totally smooth; let cool completely. Transfer to a bowl. Refrigerate, covered, up to 3 days. Bring to room temperature, drizzle with oil and sprinkle generously with sumac before serving.

Nutritional analysis per 1-tablespoon serving: 56 calories, 4 grams fat, 4 grams carbohydrates, 1 gram protein, no cholesterol, 105 milligrams sodium, 1 gram dietary fiber, 63 percent of calories from fat.

• 2 cups plain Greek yogurt
• 2 Persian cucumbers, halved lengthwise, seeds and pulp removed, cut into 1-inch pieces (about 1  1/4 cups)
• 1 teaspoon coarse salt
• Za’atar, for serving

Puree yogurt, cucumbers and salt in a blender until smooth. Refrigerate, covered, at least 1 hour and up to 3 days. Generously sprinkle with za’atar just before serving.

Nutritional analysis per 1-tablespoon serving: 10 calories, trace fat, 1 gram carbohydrates, 1 gram protein, 1 milligram cholesterol, 56 milligrams sodium, trace dietary fiber, 21 percent of calories from fat.

• 8 ounces mild (such as Anaheim or banana) or spicy (such as Fresno or jalapeño) chile peppers, finely chopped
•  1/4 cup extra-virgin olive oil
• 3 tablespoons red-wine vinegar
•  1/4 teaspoon coarse salt

Stir together peppers, oil, vinegar and salt in a bowl. Let stand 1 hour, or refrigerate, covered, up to 3 days; bring to room temperature before serving.

Nutritional analysis per 1-tablespoon serving: 23 calories, 2 grams fat, 1 gram carbohydrates, trace protein, no cholesterol, 20 milligrams sodium, trace dietary fiber, 81 percent of calories from fat.

• 1  1/2 pounds medium yellow, orange or red tomatoes
• 2 tablespoons extra-virgin olive oil
•  3/4 teaspoon cumin seeds, toasted
•  1/4 teaspoon red-pepper flakes
• 1 teaspoon coarse salt
• 3 cloves garlic, smashed

1. Bring a pot of water to a boil; prepare a large ice-water bath. Cut a shallow X in the bottom of each tomato; place in pot and blanch 20 seconds. Use a slotted spoon to transfer to ice bath; let cool completely. Peel and discard skins.

2. Core, halve and squeeze tomatoes to remove seeds and pulp. Transfer flesh to a food processor. Add oil, cumin seeds, pepper flakes and salt. Pulse just until a chunky sauce forms (about 8 times). Transfer to a bowl. Stir in garlic. Refrigerate, covered, at least 8 hours and up to 3 days. Bring to room temperature and remove garlic before serving.

Nutritional analysis per 1-tablespoon serving: 14 calories, 1 gram fat, 1 gram carbohydrates, trace protein, no cholesterol, 69 milligrams sodium, trace dietary fiber, 63 percent of calories from fat.

•  3/4 cup distilled white vinegar
• 2 medium red beets, peeled, halved and cut into 1/2-inch-thick wedges
• 2 tablespoons coarse salt
• 1 tablespoon sugar
• 2 teaspoons fennel seeds
• 2 bunches radishes, preferably French breakfast or red globe, trimmed and halved lengthwise (quartered, if large)

In a large saucepan, bring vinegar, beets, salt, sugar, fennel seeds and  1/2 cup water to a boil, stirring until salt and sugar are dissolved. Remove from heat and let cool slightly. Stir in radishes. Refrigerate, covered, at least 8 hours and up to 1 week before serving.

Nutritional analysis per  1/4 -cup serving: 15 calories, trace fat, 3 grams carbohydrates, trace protein, no cholesterol, 713 milligrams sodium, trace dietary fiber, 4 percent of calories from fat.

•  3/4 cup sugar
• 3 tablespoons sumac
• 2 limes, halved and thinly sliced, plus wedges for serving (optional)
•  1/2 cup packed fresh mint leaves
• 48 ounces seltzer or club soda

1. Bring sugar and  3/4 cup water to a boil in a small saucepan, stirring until sugar is dissolved. Stir in sumac. Remove from heat; let cool completely. Strain mixture, discarding solids. Refrigerate, covered, until cold, at least 1 hour and up to 1 week.

2. Muddle limes and mint in the bottom of a large pitcher with a muddling tool or wooden spoon. Stir in sumac syrup. Add ice and top with seltzer. Serve in ice-filled glasses, garnished with lime wedges.

Nutritional analysis per serving: 95 calories, trace fat, 23 grams carbohydrates, trace protein, no cholesterol, 5 milligrams sodium, 2 grams dietary fiber, 1 percent of calories from fat.