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Homemade Israeli Pita bread
I'll tell you what you can
put there :
-
2 cups flour (~200g)
- 1 1/2 cups lukewarm water
- teaspoon of sugar
- 1 packet of active dry yeast
-
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Click to enlarge
Pita pockets are a light, airy bread that puff up when cooked at an
extremely high heat. They're delicious with my hummus or falafel recipes! |
I'll tell you what you can do
:
Pita
bread is a staple food in Israeli. You get it with almost
every meal and it can be used to make a "lafa" (a sandwich)
or for a "niguv," for dipping. While pita comes in many
shapes and sizes in Israel, the standard pita is thicker
than what you find here in the US. I prefer it that way,
but you can roll out the dough however you like in this
recipe. See the oven tips for more informain about
getting an authentic texture!
First, mix the yeast in with the
warm water and sugar. Let it stand for 5–10 minutes . In
a large bowl mix the flour and salt. Add the yeast
mixture when it starts to foam and mix well. The dough
will be a little sticky and you should knead it until smooth
and elastic, about 10 minutes. Remove to a warm place to
rise for one hour, or until it doubles in size.
Punch down the dough and knead it
again for a couple of minutes. On a floured work surface,
roll the dough into a cylinder shape and divide into about
10 small balls. Roll out each ball into a disc shape. I
like mine pretty thick, but this dough is very adaptable
and can be stretched out quite thin if you prefer it. Cover
and let rise again for 30 minutes.
Preheat your oven to 500ºF. To
bake, place the pitas flat on a hot pizza stone or baking
pan on the bottom rack. It takes about 5–6 minutes in my oven,
but it might be different in yours. The key is to check
on it and pull it out just as the corners turn brown
(remember, pita bread is mostly white). Pull it out and
eat it hot with my hummus or falafel
recipe!
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Oven
Tips
When baking bread, it's often all about the oven! This recipe
is no exception. In Israel pita is baked in a huge clay
oven, often wood-fired or with something akin to a flame-thrower.
The point is that it's about 1000ºF. You won't achieve this in
your home oven, but you can approximate as best you can by
baking at 500ºF and cooking directly on a pizza stone placed on
the lowest rack of your oven.
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Best of luck, Moti
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New! Write a comment about this recipe:
Moti writes:
(07 Jun 2018, 15:53)
Hi Marla, it will open up if you cook it at a high enough temperature! The
oven is the key.
marla writes:
(07 Jun 2018, 15:26)
Dear Moti,
I'm looking forward to making this as part of an Israeli dinner and a movie
program. Need to know if the pita opens up. For me, that is critical.
Hoping you or someone else can answer. Thanks!
marla writes:
(07 Jun 2018, 15:26)
Dear Moti,
I'm looking forward to making this as part of an Israeli dinner and a movie
program. Need to know if the pita opens up. For me, that is critical.
Hoping you or someone else can answer. Thanks!
Jeannie writes:
(02 Jan 2015, 16:40)
Dear Moti,
should I use plain flour or self rising for your pita recipe? Thank you!
Jeannie
kate writes:
(24 Jul 2014, 15:24)
Dear Moti, I followed your recipe and I had thick soup. I added 2 more cups
of flour and that I could knead into an elastic ball. Did I not do it right
or are your amounts wrong. I love your hummus recipe though.
Cindy writes:
(28 Sep 2013, 12:27)
Dear Moti,
Oh, I don't know what I did wrong, but mine came out like Naan or buns. I
so want to make them look like yours.
Ann writes:
(22 Feb 2013, 16:11)
Dear Moti,
Such WONDERFUL recipes, thank you!
My question is - do you know of any non-wheat flours that might work well
in making pita bread? I love the regular flour, and was happy with my pita
results, but, alas, regular wheat flour does not love me :/ So I would love
to find an alternative flour for pita.
Rachel Moyer writes:
(18 Oct 2012, 18:42)
Dear Moti,
I am part Lebanese and i am going to make this recipe. I eat hummus with
it. :)
Danniella writes:
(06 Jun 2012, 11:29)
Dear Moti,
I'm not sure how anybody else made your recipe with only 2 cups of flour! I
had to use more than 3 to get it into anything resembling dough. Other than
that, it worked much better than my other pita recipe, I did cook it
directly on the rack though
Victoria writes:
(20 Mar 2010, 12:15)
Dearest Moti,
Your pita recipe worked out so well! Thank you so much for sharing. I shall
try out your pita with za'atar recipe soon, with za'atar I bought in
Israel.
Ri writes:
(08 Mar 2010, 05:02)
Dear Moti, 2 cups flour is 280 grams. So, how much flour should I use 2
cups or 200 G? Thanks
Nitish writes:
(26 Mar 2009, 21:33)
Dear Moti,
This recipe is great, it worked out perfect. It definitely takes me back to
the middle east.
Cheers!
Doris writes:
(03 Jan 2009, 23:33)
Dear Moti, After eating the incredible fresh pita in Israel this summer,I
could no longer bear the thin, hard bread sold as pita here. Your recipe
has made all the difference. Thank you. I continue to enjoy light, soft,
tasty pita that takes me back to the middle east every time I make it.
frank writes:
(20 Oct 2008, 18:32)
Dear Moti,
Is there such a thing as a mock pizza stone? Like say placing stones in a
conventional oven and baking on it?
frank writes:
(19 Oct 2008, 05:06)
Dear Moti,
I would like to make lafa bread but mine crumbled at room temp and even
more so when heated. How to make it so my lafa is elastic(pliable)even if
hot
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