Return to Main Recipes Page/Return to Home Page

Pita, Flat (P, TNT)
Source: Daniel Rogov's "Siniya - The Taste of Paradise"
Yield: 8 breads

1/2 kilo flour
1 tbsp. active dry yeast

Sift together the flour and yeast and then knead the mixture together with just enough lukewarm water to make a moderately thick dough. Cover lightly and let stand to rise for 1/2 hour. Repeat the kneading and rising process 6 times in all, kneading at half hour intervals. Immediately after the last kneading, divide the dough into 6 to 8 balls. Flatten each by hand or with a rolling pin.

Heat the largest, heaviest, ideally cast iron skillet over a high flame until it is very hot. Turn off the heat and taking care not to burn yourself or to spatter yourself with steam), wet the bottom of the skillet with a damp cloth.

Onto this place one of the breads and cook, turning once, just until both sides are barely browned. Transfer to a serving plate and continue until all of the breads are done.

Posted by Viviane Barzel

Nutritional Info Per Serving: N/A