Israeli Pita (pitot) Bread Recipe.
Here’s a hot tip for impressing an Israeli guest.
Israelis love home-cooked food. Here’s the best thing to serve with Hummus.
Israeli pita is probably one of the most popular breads in Israel. It is an essential part of Israeli cuisine, can be served for every meal and any occasion, and can be found on the menu at most restaurants, bakeries, market stalls, and food trucks across Israel.
Israeli pita is different from other flatbread and pitas in several ways. Israeli pita is generally softer, thicker, and doughier than other flatbreads, and it always contains a pocket.
The key is to serve it fresh.
Here’s mum’s recipe.
Israeli Pita (pitot) Bread Recipe:
1/2 kg flour
300 cc/ml warm water (if too dry, can add little more)
1 teaspoon dried yeast
1/2 teaspoon salt
1/2 teaspoon icing sugar (optional)
1 teaspoon olive oil (optional)
Take the flour, water, and yeast and knead the dough for about 3-4 minutes, then add the rest of the ingredients and continue for another 3 minutes.
Make a big ball and put it in a covered bowl for 30-40 minutes, in a warm place, to rise until doubled in size.
Then take out the dough and make small balls out of it (each big enough for 1 pitot).
Place the balls again in a warm place, covered with a damp towel, to rise (about 25 minutes) and keep them separate from touching each other.
In the meantime, warm the oven to 230°C / 450°F – make sure you have a hot surface for the flat round dough (that you will make) to put on.
Take the dough balls and flatten each one to a round pitot size shape.
When the oven is hot, quickly place the pitot (as many as will fit) onto the hot surface in the oven. Leave them there for about 5-8 minutes.
Take them out when you see them puffing up with a lot of air inside (they should look like dough balloons).
Now they are ready!
Enjoy! (But don’t forget to have them with Hummus.)