Perfect Israeli Pita bread 🇮🇱 Easy and clear recipe by Max Malkiel פיתה מושלמת

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour increases fiber content.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil provides healthy fats at a similar cost.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while retaining moisture.

yeast

🥗Healthier: sourdough starter

💰Cheaper: baking soda

Sourdough adds flavor and can be more accessible.

Add 1 kilogram of flour to a bowl.

Add 10 grams of dry yeast and 2 teaspoons of salt to the flour.

Mix in 3-4 teaspoons of sugar and 1 teaspoon of baking powder.

Pour in 600 grams of water and mix until a dough forms.

Knead the dough by hand for about 3-4 minutes until well combined.

Grease the bowl with a little olive oil and place the dough inside, covering it with a plate or towel.

Let the dough rise for about 2 hours until it has doubled in size.

Divide the risen dough into pieces, weighing about 200 grams each.

Shape each piece into a ball and let them rest for a few minutes.

Preheat the oven to maximum temperature (around 240-300°C) with a baking tray inside.

Flatten each dough ball using hands or a rolling pin into discs.

Carefully place the discs onto the hot baking tray in the oven.

Bake for about 5 minutes until puffed and lightly browned.

Remove from the oven and let the pita bread cool for a couple of minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens