As part of our award-winning breakfast- I’m convinced the closer was Shira’s homemade pita.
Shira!
Whole-wheat, warm and delicious, this pita was made from scratch (!) and was ready in under an hour. During the competition, we were given active yeast – the real deal (not the stuff in a paper packet)- and we’re convinced it made the difference.
The pitas puffed up right at the end – and clarified, there is no need for store-bought pita anymore. Try it. (Would be especially good with Eli Shem-Tov’s Chummus).
Ingredients
1 package yeast or 2-ish teaspoons active yeast
1 cup water
1 teaspoon sugar
1 Tablespoon honey
1 Tablespoon Olive Oil
1/4 teaspoon salt
1 1/2 whole wheat flour
1 1/2 white flour
Directions
- Set oven to 500 degrees
- Proof yeast with lukewarm water and sugar
- Once yeast begins to bubble (15-20 min), add oil and honey; mix well
- Add both flours, fold and incorporate
- Knead dough for about 5-8 minutes
- Place in a warm place to rise for 25 minutes
- After dough has risen, break off handfulls of dough and form into pita circle/shapes
- Put each onto an oiled cookie sheet and let sit for 5 minutes on top of oven
- Bake pita for 4 minutes on each side; should puff up while in oven
2 Comments
April 6, 2008 at 2:30 am
OMG can I pretty please join the team for next year’s competition?
xoxo
August 14, 2009 at 3:46 pm
[...] is surprisingly easy to make and sounds really impressive to others. This pita recipe even won an NYU cooking contest! However, this week was filled with German practice exams and lesson plan writing, so I needed [...]