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.

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.

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.

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

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.