As part of our award-winning breakfast- I’m convinced the closer was Shira’s homemade pita.
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).
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
- 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