Pita (פיתות)

I grew up eating pita bread sandwiches in the States. It was thin, hard, and not really flavorful. I guess it was the experience of the pita pocket sandwich that made it appealing.

I came to find out that what I had known as pita was לא בסדר, and not really pita. After coming to Israel I discovered פיתות. Real pita… it’s thick, soft, fluffy, and a bit chewy. It’s amazing!

I found a really good bakery shop in the shuk where we buy whole wheat pita. Other places have it including the local שופרסל, although this place is a LOT better. We bought it in bulk and froze it to have it on hand its so good. Well no more! I now can make my own that is as good as or better than shuk pita.

3 Cups Flour
1 1/2 Tsp Salt
1 Tbsp Sugar
2 Tsp Yeast
1 1/2 Cups Water (slightly warm)

Mix thoroughly flour, salt, sugar, and yeast. Slowly mix in warm water 1/4 cup at a time until slightly gooey but well formed. Kneed on well floured surface for about 10 minutes until springy but still able to stay in a nice ball. Set ball in a bowl and cover. Let dough to rise in a warm area for about 2 hours until its about double in size. I put mine on the top shelf of the kitchen cabinets.

Punch the dough down to release air pockets then break dough up into 8-10 formed balls. Cover with a damp cloth for about 20 minutes to allow dough to relax.

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Preheat your oven HOT with a baking stone. I set mine to max with top and bottom burner at 250°C and convection with a pizza stone on the bottom rack.

After dough is relaxed and oven is fully heated, roll balls into 1/8″ – 1/4″ pitas on a floured surface.

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Place rolled dough in the oven on the baking stone for about 3 minutes. You’ll know it’s done when its nice and poofy.

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These are totally amazing straight out of the oven with fresh hummus.

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Next I’ll need to try my hand at Falafel and סחוג to complete the experience!

Update: I did try falafel! It’s really good and not so hard to make.