Home-made pita recipe: meaty, airy and perfect

Let's make simple yet perfect pitas at home, delighting neighbors with the enticing aromas from your oven; these can also be frozen for enjoyment anytime

Limor Ozery|
My grandmother used to take me for a walk in the Tikva Market. We always stopped by the neighborhood bakery, hidden inside a warm basement, which charmed me as a child. Since then, I have not been able to forget that scent and recently I also tried to recreate the perfect recipe for those magical neighborhood pitas.
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Although there will never be pitas like those of the great Shibo from the neighborhood, the result you get is very similar to the original. The pita is airy, meaty, and very soft. You can also freeze them and they will be just as tasty as when they came out of the oven. Another recommendation: Do not leave these pitas unattended, they will disappear.
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פיתה פיתות
פיתה פיתות
Airy and meaty pitas
(Photo: Limor Ozery)
Ingredients for 20 servings:
  • 1 kg flour
  • 2 tablespoons yeast
  • 4.5 cups lukewarm water
  • 4 tablespoons sugar
  • 1.5 tablespoons salt
  • 1/2 cup olive oil
Instructions:
1. Mix all the ingredients of the dough together until a very liquid dough is formed (don't worry, that's how the dough should be). You can knead by hand or with a suitable mixer.
2. Let the dough rise for half an hour to an hour. The dough obtained after rising is liquid. If it's not liquid and soft, add a little more water (watch the video below to see how the mixture should be).
3. Lightly flour the baking paper (you can use a small sieve), and place circles of dough on the paper using a ladle (according to the size you want the pita).
4. Sprinkle a very small amount of flour over each pita (flour with a small sieve).
5. Place in an oven preheated to 250 degrees Celsius for about 10-15 minutes (the pita is ready when the bottom of the pita is also moist). It's important to preheat the oven beforehand and make sure it's hot before putting in the trays. Remove from the oven and wait for the pitas to cool slightly, then serve.
  • Limor Ozery is a passionate food blogger who loves cooking in a variety of colors and flavors; by day she's a lawyer, and in the evening she can't seem to leave the kitchen.
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