Tonight we are having a little trip down memory lane....to Israel. Abe and I lived in Israel 6 months this last year, and the food was amazing. We have been craving some of the foods we had all the time. I decided to do an at home version of our favorite fast food. We are having Shawarmas, Homemade Pitas, Hummus, and Homemade Yogurt Cheese. The rest of the recipes will be in later posts.
1 cup warm water
1 1/2 tsp. active dry yeast
1 T. sugar
1 tsp. salt
3 1/2 cups flour ( 1 cup can be whole wheat)
a little oil fro dough
extra flour for rolling out
oil for baking tray
- Place the water in a medium size bowl and sprinkle in the yeast. Let stand for 5 min.--it will become foamy.
- Add sugar and salt. Stir until everything dissolves.
- Add 3 cups of flour, one at a time, mixing enthusiastically with a whisk. As dough thickens, switch to a wooden spoon, and eventually your hand. Knead the dough in the bowl for a few mins., adding up to 1/ cup flour as needed, to combat stickiness. When dough is smooth, oil both the bowl and the top surface of the dough. Cover with a clean towel, and let rise in a warm place, for about an hour, or until the dough has doubled in bulk.
- Punch down the dough and transfer to a clean, floured surface. Knead it for about 5 min, then divide into either 6 or 12 equal pieces (depending on what size you want). Knead each little unit for a few minutes, then use a rolling pin to flatten into a very thin circle. The diameter of each circle is unimportant, as long is it is no thicker than 1/8 inch. Let circles rest for 30 minutes.
- Preheat oven 500. Place a baking tray in the oven for a minute or two, to heat it. Then brush it with oil. Place as many circles on the tray as will fit without touching, and bake for just 6-8 minutes, or until puffed up and very lightly browned.
- Remove from the oven, and wrap the breads in a clean, damp tea towel, then place in a brown paper bag, closed up for 15 min. This will keep the bread supple.
THE VERDICT: Just like the Israelis would do it. These were very simple. I don't think I will ever buy pita again.
Recipe adapted from "Moosewood Cookbook"