Israeli Pita Bread is a traditional Israeli recipe for the classic flatbread as prepared in Israel. The full recipe is presented here and I hope you enjoy this classic Israeli version of: Israeli Pita Bread.
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Israeli style pita is a very thick flatbread that’s fluffy and chewy.
Ingredients:
500g plain (all purpose) flour
1 tbsp active dry yeast
1 tbsp sugar
325ml lukewarm water
2 tbsp olive oil
1½ tsp salt
Method:
If you’re using instant, combine the flour, dry yeast and sugar in the bowl of a stand mixer fitted with dough hook and use a spoon to mix well. With mixer on medium-low speed, add water and knead for 2 minutes. Add oil and salt and knead for 8 minutes longer.
If you’re using active dried yeast you need to prove it first. Combine 120ml warm water, the yeast and a teaspoon of sugar in a glass and stir briefly. Let the mixture sit for 5-10 minutes until it visibly foams.
Put flour, yeast mixture, the rest of the sugar and the rest of the water in the bowl of a stand mixer fitted with dough hook and knead for 2 minutes on medium-low speed. Add oil and salt and knead for 8 minutes longer.
Grease a large bowl with a little oil and transfer the dough into it. Cover with clingfilm (plastic wrap), set in a warm place to prove for 1 hour until the dough doubles in volume. Knock the dough back to deflate it, then cover again and let it rise again for another hour. Deflate dough again.
Transfer dough to a lightly-floured work surface, roll it to a thick log and cut to 7 or 8 equal parts (it will yield 8 medium size pita breads or 7 slightly larger ones). If you’re using a scale, each pita should weight 110 if you’re making 7 of them, 100g if you’re making 8.
Roll each dough piece into a ball, Put on a lightly greased pan, cover tightly with plastic wrap and let it rise for 30 minutes.
At this point pre-heat your oven to 230C. If you have a pizza stone, put it in the oven and let the oven pre-heat for a full hour. Otherwise, bake the pita on a regular baking tray.
When the dough has doubled in volume once more, lightly flour a work surface and a rolling pin. Have 2 greased baking trays ready. Put a ball of dough on the floured surface, sprinkle it with a little flour, then roll into a a round flat 12mm thick pita and transfer to the greased baking tray. Repeat with the rest of the balls.
If you’re using a pizza stone, have a baker’s peel floured. Transfer 2 pitas at a time into the peel and use the peel to transfer into the oven. Bake on the pizza stone for 4 minutes, until the pitas have puffed up. Transfer to a tray and cover with a kitchen towel. Continue with the remainder of the pitas.
If you do not have a pizza stone, simply transfer one baking tray at a time into the oven (each with 4 pitas) and bake for 4-5 minutes, until the pitas have puffed up.
Serve the pitas immediately or keep covered in towel for a couple of hours before you serve. If you’re not planning on using them all the same day, freeze the pitas in a freezer bag as soon as they cool down.
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