People in every nation that loves bread would look for their homeland bread when abroad. For us Israelis Pita is the feeling of home. But not any type of Pita, but specifically the one that has a perfect pocket for filling it with tasty spreads, salads and some cooked delights. If you wish to sweep your Israeli valentine off their feet, bake them a pile of fresh Israeli Pitas instead of a bouquet of flowers.
- Mix all of the ingredients together in a bowl and knead them for a few minutes into a smooth dough.
- Let the dough rise for between 1-2 hours in a warm place, at the temperature range of between 25-40°C.
- Set the oven to the maximum temperature (250-300°C).
- Form with your hands apricot-sized balls of the dough, and knead each ball for about a minute.
- Let the dough balls rise for another half an hour, covered with a towel or a flipped bowl.
- Sprinkle a bit of flour on the work surface, and flatten each ball with the rolling pin to a 5 mm thin circle.
- Spread the flattened dough circles on top of a baking sheet lined with baking paper. A standard baking sheet should have place for 3-5 pitas. As the dough will continue to rise during baking, leave a few cm space between the pitas.
- After 2-3 minutes of baking , the dough will fill with air and rise to a big balloon. When it is bloated to its maximum, remove the pitas immediately out from the oven.
- Bake the rest of the pitas this way.
- After cooling down (about 10-20 minutes) keep the pitas in an airtight box.