Pita is an ancient, soft Middle Eastern pocket bread. Pita bread is great to scoop dips like Baba Ganoush and hummus, or stuff with falafel, shawarma, kebab and other fillings. Kids love participating in the kitchen, get them involved! My brother Eitan helped me make this pita bread.
Sift 1 kg (2.2 pounds) of flour into the mixing bowl. Add two teaspoons of salt and 2 teaspoons of sugar. Mix and add 1.5 teaspoons of instant dry yeast.
Mixing on low speed using the hook attachment, add 600 ml (20 fl oz) of warm water. Mix until the dough is smooth, add 4 tablespoons of oil and mix for 10 more minutes.
Transfer the dough to a large bowl, cover with a towel or plastic wrap and let rise at room temperature until doubled in size, about an hour and a half.
Spread the dough onto the floured working surface. Take one third of each side and fold it towards the center. Place the dough back into the bowl, seam side down. Cover and let rise for 30 minutes.
Divide the dough into 16 parts. Preshape each piece into a round, place onto a floured surface, cover and let rest for about 10 minutes.
Roll each ball into a 15 cm (6 inch) in diameter circle. Transfer to a parchment paper lined sheet tray and bake at a 250°C (480°F) oven for 5-6 minutes. The pita should be pale in color.
Remove from the oven, allow to cool under a towel and serve.
Pita bread is delicious served with Baba Ganoush, hummus (chickpea dip) or falafel. Thank you for joining us today and good luck!
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