Whether filled with schnitzel and fries, schwarma or chocolate spread, pitas are not only popular but are a mainstay of the Israeli diet. Over the last few decades, the pita
- 1 Tbsp active dry yeast -
- 1 tsp sugar -
- 1¾ cups warm water (105° to 115°F) -
- 2 tsp salt -
- 2½ Tbsp extra-virgin olive oil -
- 4½ cups flour -
1. Place yeast, sugar, and hot water into the bowl of an electric mixer fitted with a dough hook. Let stand 5 minutes, until bubbly. Add remaining ingredients and mix for a full 5 minutes. Transfer dough to a greased bowl. Cover with a towel, turning it
over so that the entire surface of the dough is greased. Let rise 30 to 45 minutes.
2. Cut dough into 10 even pieces for large pitas, or 16 to 20 smaller pieces for mini pitas. Don’t stretch or handle dough too much. Cover with a damp towel for 10 minutes.
3. Preheat oven to 500°F.
4. Roll each piece of dough gently to create a disc about 1 inch thick and place on a greased cookie sheet. Bake for about 5 minutes or until slightly puffed. Remove from oven and cover with a towel to keep soft. Once cooled, seal in a plastic bag. Serve within 24 hours.
NOTE: For whole wheat pitas, replace 2½ cups of white flour with whole wheat flour.