Paula's Pita Bread
- 1 Packet Active Dry Yeast ( or 1 Cake of compressed, crumbled)
- 1 Cup Warm Water
- 3 Cups Flour
- 1 Teaspoon Salt
- 1 Teaspoon Sugar
- Dissolve yeast and sugar in warm water.
- In a bowl, mix flour and salt together.
- Add flour mixture to yeast
- Knead dough on floured surface
- Divide into 20 balls
- Roll each ball until it is approx ½” thick x 5 inches across
- Cover and let rise for 30 minutes
- Roll each ball with rolling pin until flat.
- Bake at 350 degrees for 12 minutes until the are lightly browned and puffed up.
- They will flatten out on their own.
This is a baking bread process. There are quite a few "pita bread" recipes each with their own unique twist. Pita is flat bread usually able to be open in the middle and used for such things as Falafel or Shwama (Lambs meat with Falafel balls.) Each community has its own special way of making Pita and it is called by a million different names. The Yemenites eat a "saluf" which is a thin bread made from recipes handed down throughout the generations. There is also the larger rounder and thinner "eish-tanur" (literally meaning "fire in the oven") because it is made quickly over a hot burning flame in the oven and is flat (the food is wrapped in it). This too is also used for Falafel. In Israel, one can usually ask for Falafel on Shwama in a Pita or in an "eish-tanur".
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