Check any freezer in Israel, and you’re likely to find pita bread inside (we store it in the freezer to keep it fresh longer). Pita is a staple here; we dip it in hummus, fill it with falafel, meat, or sabich, and pack it as a sandwich for our kids’ lunches, stuffed with eggs, cheese, tuna, veggies, or whatever they prefer.
Pita bread is a staple in Israel and throughout the Middle East. It’s known for its trademark pocket inside, allowing you to put in anything you desire.
When I think about pita, I think about hummus. I love heading to one of Israel’s most famous hummus joints (there are so many good ones, I can’t begin to choose my favorite) and dipping fresh pita bread into a large bowl of warm hummus. It’s unbelievably delicious and filling any time of day (I love it for breakfast, but it works for lunch or dinner too!).
Pita bread is originally from the Middle East, stemming from traditional flatbreads. While pita remains the most common in our neck of the woods (you can find it in every bakery and supermarket!), today it is more common in other places of the world. If you don’t have access to great pita near you, I have good news: it’s easy to make at home.
Ever since I discovered this recipe, I’ve loved making my own pitas in the comfort of my home. While I can easily run out to the local bakery to get some fresh pitas, there is something fun and enjoyable about making my own.
Want to try it yourself? The ingredients are basic: flour, yeast, salt, brown sugar and water, that’s it! You’ll need to set aside a few hours while you let the dough rise and take care of it, but trust me, it will be worth it in the end when you’re munching on your own homemade Israeli pitas!
Here’s my favorite homemade pita recipe. Enjoy!
Israeli Pita Bread (makes 15 pitas)
Ingredients:
1 kg (2.2 pounds) white flour
1.5 tbsp. Dry yeast
1 heaping tbsp. Kosher salt
2 tbsp. Brown sugar
2.5 to 3 cups (600 ml) water (can be warm)
Directions:
- Sift the flour into the bowl of a stand mixer and add the yeast, then mix to combine.
- Attach the dough hook to the mixer and set it to a low speed.
- Gradually add the sugar, olive oil, salt, and finally the water, mixing slowly until the dough pulls away from the sides of the bowl.
- Let the dough rest for 10 minutes. Place the dough in a bowl that has been lightly greased with oil. Cover it and leave it in a warm spot for 60–90 minutes, or until it has expanded to twice its original size.
- Deflate the dough by pressing down on it to remove any trapped air. Then, cut it into 15 equal pieces and form each piece into a round ball.
- Arrange the dough balls on a floured work surface or a large tray. Drape a towel over them and allow them to rest for 15 minutes for a second rise.
- Preheat the oven to 480°F (250°C) and place a baking sheet upside down in the oven. This will act as a baking stone, reaching high temperatures to help the pitas rise properly.
- Cover a baking sheet with parchment paper, then arrange the flattened dough balls on top.
- Remove the hot baking sheet from the oven (be careful!)
- Bake the pitas for 3–4 minutes until they puff up. Then, turn them over and bake for an additional 1–2 minutes. Keep in mind that baking times can vary depending on your oven, so keep a close eye on them!
- Allow the pitas to cool under a towel to prevent them from drying out, ensuring they remain covered at all times.
- These pitas are best on the day they are baked (you probably won’t have any leftover anyway, since they are so good!). Enjoy!
Once your pitas are ready, cut them in half to reveal the pocket and stuff them with any of your favorite Israeli foods including hummus, falafel, tahina, or even steak or chicken. Close your eyes and pretend you’re sitting in the old city of Jerusalem or on the beach of Tel Aviv while you’re eating. It will be so good you’ll believe you’re there! B’tevaon.
