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2-1/2 cups warm water (110°F)
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:
Posted by Moshe Reuter
Nutritional Info Per Serving: N/A
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
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.