In you ever travelled in Israel you probably ate Pita (Hebrew:פיתה ). You can eat it with Hummus, Meat, Salad, Shakshouka and even empty. Try to make this easy recipe at home. Bon Appétit!
Ingredients:
In you ever travelled in Israel you probably ate Pita (Hebrew:פיתה ). You can eat it with Hummus, Meat, Salad, Shakshouka and even empty. Try to make this easy recipe at home. Bon Appétit!
Ingredients:
| 2 1/2 cups Lukewarm water | |
| 1 teaspoon Sugar | |
| 3 1/2 teaspoons Active dry yeast | |
| 1/2 teaspoon Salt | |
| 5 1/2 cups Flour (white or whole wheat) |
Method:
| Place water and sugar in large bowl and stir. Add yeast and stir slightly. Let rest for 5 minutes. | |
| Mix in salt and flour gradually, starting with 3-1/2 cups flour then adding the rest. More or less water may be required, depending on the brand of the flour. | |
| Use enough flour to prevent dough from clinging to bowl. Knead well for 5 minutes. Place a little vegetable oil on palms of hands and smooth all over to prevent crusting. Cover with plastic sheet then tea towel and allow to rest for 20-30 minutes. | |
| Set oven at 500F. Divide dough into 8 balls. Roll out each ball into 1/4 inch thickness. Let rest covered for 20 minutes on generously floured table or counter top. | |
| Bake on greased cookie sheets for 5-8 minutes or until lightly browned. The higher the oven temperature the better the results. May be kept in plastic bag in the refrigerator for several days or may be frozen. To warm pita, place the round on the rack in the oven at 300 degrees for 1-2 minutes. Tear bite-size piece from the pita round, and use it to pick up morsels of food from the plate. |
Credits:
jewishrecipes.org
minchat.co.il
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