Add oil and salt and knead for 8 minutes longer. With mixer on medium-low speed, add water and knead for 2 minutes. If you’re using INSTANT YEAST, put flour, dry yeast and sugar in the bowl of a stand mixer fitted with dough hook and use a spoon to mix well. If you’re using DRY ACTIVE YEAST, skip to instruction number 2.But it can work well on a regular baking sheet as well. Just like pizza, pita baking works best over a pizza stone in the oven set to the highest heat. It also freezes really well, so you can freeze your leftover pita for later. The good news is that it’s really easy to make, as far as breads go. So we’re left with no choice but to make it ourselves at home. For me, it’s the preferred type of bread to have with my homemade hummus, stuffed with labneh and sliced tomato and salt, with avocado salad (think of it as an Israeli avocado toast) or even with a chocolate spread, Israeli kids’ favorite. This type of flat bread is about ½ inch thick, fluffy and chewy. And at this point in history, some six thousand years later, it is possible to find a variety of Middle Eastern flat breads in the U.S., from the Arab thin pita pockets at most chain supermarkets, to Persian Barber style flatbreads at Middle Eastern stores.īut there’s one thing that’s hard to find, and that’s Israeli style pita bread. The history of flat bread starts around the year 4,000 BC in Egypt.
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