Pita
I spent two years living in Eretz Yisroel and it was one of the best times of my life. I spent time traveling all over the country, working in a variety of jobs, living on a kibbutz, and studying in yeshiva. Throughout my time there, I grew quite used to being able to get fresh, delicious pita and humus every day. Upon my arrival back in Canada, I spent much time looking for pita, similar to those that I ate in Israel. After having no luck buying good pita, I tried a large number of recipes, trying my best to replicate the fantastic taste and fluffy texture of those I had enjoyed so much in Ha’Aretz. After years of searching and experimenting I’ve come fairly close. The only difference between the pita I make now, and those in Israel, is the way they’re cooked. In Israel they have specialized ovens, whereas I have only a toaster oven. So, while they’re not exactly the same as the pita from Israel, they’re pretty darn close.
Ingredients:
1 Packet of Yeast(2 1/4 tsp)
1 Tbsp Honey
2 Cups Warm Water
4 Cups Flour
1 tsp Salt
Directions:
1. Combine yeast, 1/2 cup warm water, and honey. Let stand in a warm place for 10 minutes or until proofed
2. In a large bowl mix 3 cups flour with 1 tsp salt. Add yeast mixture
3. Add last cup of flour and remaining cup and a half of warm water
4. Knead for 5 minutes. Dough should be somewhat sticky
5. Place dough in an oiled bowl, cover, and let rise for an hour and a half in a warm, draft-free place
6. Punch down dough and divide into 12 equal portions. Cover with a teatowel and let rest for 10 minutes
7. On a lightly floured surface roll dough portions into 5-6 inch surface
8. Cover all dough when you’re not working with it.
9. When finished rolling dough and it’s been covered, let it rest for another 30 minutes.
10. With your oven rack on the bottom shelf, preheat oven to 450F. Let your baking sheet preheat as well.
11. Spray baking sheet with non-stick spray and place pita on the sheet, and then bake for 5 minutes. Keep an eye on them!
12. Cool on cooling racks after they’re finished. Once they’ve cooled down for a few minutes, get yourself some good quality houmous and enjoy!
~ Recipe submitted by Moishe Callow of Stay At Home Tatte
