Israeli Pitot (Pita) Bread Recipe
Freshly made pitot or pita bread to stuff with your favorite meats and/or vegetables is easy to prepare and so much better than the blah tasting pita pockets available at the grocery store. The pocket is created by the steam that puffs the dough up during cooking. Pitot also stores well in the refrigerator or freezer.
Inspired by The Dovekeepers
Prep Time: 30 minutes Rise time: 1 1/2 hours Cook time: 5 minutes Yield: 20 pitots
- 2 packages dry yeast
- 1 teaspoon sugar
- 1 1/2 cups lukewarm water
- 1 teaspoon salt
- 4 cups all-purpose flour
- Mix together yeast, sugar and lukewarm water. Let stand for 10 minutes in a warm place.
- Mix salt and flour into yeast mixture. Turn dough out onto floured surface and knead for 5 minutes.
- Place dough in a lightly greased bowl, cover with a clean towel, and leave in a warm place to rise for one hour or until the dough has doubled in volume.
- Punch down the dough. Knead dough for about a minute, then divide the dough into 20 small balls.
- Roll out each ball thinly on a floured surface. Place pitot on ungreased baking sheets. Cover with clean towels and leave in a warm place to rise for 30 minutes.
- Preheat oven to 500° F. Place a baking sheet on the bottom rack of the oven. Bake for a several minutes until the pitot puff up.
- To serve, split the pitot open and stuff with meats and/or vegetables.
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