Warm pita, hummus and Israeli salad reminds me of eating outside on a peaceful, summer evening in Israel. You can use this recipe to make your own Israeli Pita Pockets (pitot in Hebrew).
Prep Time: 2 hours, 00 minute
Cook Time: 5 minutes
Ingredients:
- 2 packages dry yeast
- 1 teaspoon sugar
- 1 1/2 cups lukewarm water
- 1 teaspoon salt
- 4 cups all-purpose flour
Preparation:
1. Mix together yeast, sugar and lukewarm water. Let stand for 10 minutes in a warm place.
2. Mix together flour and salt. Add to yeast mixture. .
3. Mix well. Knead.
4. Place dough in a lightly greased bowl, cover, and leave in a warm place for one hour or until the dough has doubled in volume.
5. Punch down the dough. Knead. Divide into 20 small balls.
6. Roll out each ball thinly on a floured surface. Place pitot on an ungreased cookie sheet, cover, leave in a warm place, and let rise for 30 minutes.
7. Preheat oven to 500 degrees Fahrenheit (260 degrees Celsius). Place cookie sheet on the bottom rack of the oven. Bake for a few minutes until the pitot puff up.
SERVING SUGGESTIONS:
Serve pita warm with hummus and Israeli salad.
STORAGE SUGGESTIONS:
After the pitot are completely cool, they can be stored in food storage bags in the refrigerator or freezer.
2. Mix together flour and salt. Add to yeast mixture. .
3. Mix well. Knead.
4. Place dough in a lightly greased bowl, cover, and leave in a warm place for one hour or until the dough has doubled in volume.
5. Punch down the dough. Knead. Divide into 20 small balls.
6. Roll out each ball thinly on a floured surface. Place pitot on an ungreased cookie sheet, cover, leave in a warm place, and let rise for 30 minutes.
7. Preheat oven to 500 degrees Fahrenheit (260 degrees Celsius). Place cookie sheet on the bottom rack of the oven. Bake for a few minutes until the pitot puff up.
SERVING SUGGESTIONS:
Serve pita warm with hummus and Israeli salad.
STORAGE SUGGESTIONS:
After the pitot are completely cool, they can be stored in food storage bags in the refrigerator or freezer.
