6 Tishrei 5781 / Thursday, September 24, 2020 | Torah Reading: Ha'azinu
 
dot  Add to favorites   dot  Set as homepage  
 
   
    Create an account    |    Sign in
  
    My Account     Orders History     Help
 
 
  My Country:  
  United States   
 
   Language:  
  English   
 
   My Currency:  
  US Dollar   
 
   
Home Page Torah Portion Spirituality and Faith Foundations of Judaism Inspirational Stories Family & Daily Life Holidays and Fast Days Israel and Society
   Cooking Tips and Tricks     Soups     Salads     Meat and Poultry             
 
  More  
 
 
 
Kugels and Sides  
 
HomeRecipes and CookingKugels and SidesPita in a Pan
 
  Advanced Search
   Articles
 
   Search
 
            
 

Pita in a Pan    

Pita in a Pan



People think the process is complicated but you will be amazed at how easy it is to make pita at home and even more how delicious they are.

 



People think the process is complicated but you will be amazed at how easy it is to make pita at home and even more how delicious they are. Try this tasty recipe that’s easy and simple to prepare. 

 

Preparation time: 1-2 hours  

Cooking time:  

Level of Difficulty: Medium 

Kashrut Type: Parve 

 

Making pitas at home is far less complicated than you think, and you won't believe it when you find out how delicious they are. 

 

There are several methods to make home-made pita. The simple and easy method, and the one that requires minimal equipment and preparation, is to prepare them in a hot pan. Yes - you should not even turn on the oven! 

 

The recipe in front of you is a thin, slightly compressed version, but great in itself. To get a bit fluffier, you can add half a teaspoon of yeast and /or let it rise another time or two. 

 

 

The key to success is to invest in kneading and use the pan at the right temperature - which is very hot but not too hot. Usually the large flame of the stove will give the desired results, but if the first pita is burned too quickly (in such a situation it may not be properly baked from the inside), reduce the fire slightly. If the pita is light but not puffy, increase the flame. 

  

The preparation, in any case, is very easy. Just be sure that you do not get carried away by tasting all the pita you made ... 

 

 

INGREDIENTS 

For 8-10 pita 

 

½ kg flour (preferably bread flour) 

300 ml water 

2 teaspoons of dry yeast 

2 teaspoons sugar 

1 ½ tablespoons canola oil 

1 teaspoon salt 

 

 

PREPARATION 

1. In a bowl, mix the flour, water, yeast, sugar and oil.  

 

2. Mix with your hands until the dough is uniform. If it is stickyadd just a bit of flour.  

 

3. Roll on a floured surface and salt with half a teaspoon of salt. Put it back in the bowl and knead it for a few more minutes. Allow to rise to double in volume (for about half an hour) in a bowl covered with a damp towel. 

 

4. Knead the dough to remove the air.  

 

5. Roll and salt with another half teaspoon of salt. Continue kneading for a few more minutes and then roll again into the ball and allow to rise for1/2 - 1 hour. You can do this step twice for more airy and  fluffy  pitas). 

 

6. Roll into a long “log”, and then cut into 8-10 pieces.  

 

7Roll each piece into a ball and allow to rise, covered with a towel, for about 10 minutes. 

 

8. Heat a pan over a large flame. (The best is a cast iron skillet. You can use a Teflon or any other nonstick skillet.) When the pan is very hot, roll one dough ball into a pita shape about half a centimeter thick and place in the pan. A minute or so later, turn to the other side.

 

 

 

 

 

 

 

***

Shuki Galili has been marketing online and has been editing the Humus101 blog for the masses since 2006. He has served in editorial roles and as a reporter for technology and food in the daily press, news sites, and print. He is one of the founding generations of the Internet in Israel and has been involved in the establishment, development and promotion (SEO) of dozens of websites and blogs, many of them related to social activity. 

 
 

 

 





New Comment    New Comment
   See More Articles By Shuki Galili
   Read more about Kugels and Sides




Top of article    Top of article       Email This Article    Email This Article          Share to Facebook       Print version    Print version


 Join the distribution list Join the distribution list
 
 
  
If you would like to receive other related articles or Breslev.co.il features via e-mail, please enter your e-mail address here:

   

 Related Articles Related Articles
 
 

 
Burghul with Nuts and Dried Fruit               Broccoli Kugel               Latke (Potato Pancake) Sliders
 
 Burghul with Nuts and Dried Fruit  Broccoli Kugel  Latke (Potato Pancake) Sliders


  0 Talkbacks for this article     

Add Your CommentAdd Your Comment    Add Your Comment    

 
 
  
In Honor of:    In Memory of:
  
 
Like What You Read?
 
Help Breslev Israel spread the light of Rebbe Nachman
across the globe, and be a partner in making a better world.
 
Click here to support Breslev.co.il
  
 
 
 Products of the Day Products of the Day
 
 
 
 
Back  1 2 3  Next
 
 
 
 
  •  
     
  •  
     
  •  
     
  •  
     
  •  
     
 
Back  1 2 3  Next
 
 
 Most talked about Most talked about
 
 
 
 
Up  1 2 3  Down
 
 
 Most read Most read
 
 
 
 
Up  1 2 3  Down
 
 
 Facebook Facebook
 
 
 
 Mailing List Mailing List
 
 
 
Subscribe Here:   
 
   
 

 
 



  
 
 
open toolbar