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Pita, Honey (P, TNT)
Source: Unknown
Yield: About 15 pitot

2-1/2 cups warm water (110°F)
2 tbsp. sugar
2-1/2 tbsp. fast-rise yeast
1kg (2.2 lbs.) flour
2 tbsp. gluten
1-1/2 tbsp kosher salt
1/4 cup oil
1/4 cup honey

Proof the yeast for five minutes to make sure it is alive.

Knead in mixer to a smooth, soft dough, not dry and not sticky; cover with cloth let rise in an oiled bowl until double. (You can let it rise in a heated 120°F oven for 5 minutes.)

Preheat oven to 500°F.

Punch down dough; knead 1 minute. Divide into 24 balls, about 75 grams (3.5 oz.) each. Roll each ball to about 1/4" thick and place on floured cookie sheets.

When done, place first pan in oven and bake for about 6 minutes. Don't over bake or answer the phone while baking the pita.

You can replace 350 grams of white flour with whole wheat flour or use half whole wheat; the pita will be a little heavier.

Poster's Notes:
You can use this recipe for Lachmanyot. Change the flour from 350g whole wheat to 650g white. Let the dough rise twice and third time after forming. Bake at 350°F and you are there for a surprise.

Posted by Moshe Reuter

Nutritional Info Per Serving: N/A