22 Av 5781 / Saturday, July 31, 2021 | Torah Reading: Eikev
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Pita in a Pan    

Pita in a Pan

People think the process is complicated but you will be amazed at how easy it is to make pita at home and even more how delicious they are.


People think the process is complicated but you will be amazed at how easy it is to make pita at home and even more how delicious they are. Try this tasty recipe that’s easy and simple to prepare. 


Preparation time: 1-2 hours  

Cooking time:  

Level of Difficulty: Medium 

Kashrut Type: Parve 


Making pitas at home is far less complicated than you think, and you won't believe it when you find out how delicious they are. 


There are several methods to make home-made pita. The simple and easy method, and the one that requires minimal equipment and preparation, is to prepare them in a hot pan. Yes - you should not even turn on the oven! 


The recipe in front of you is a thin, slightly compressed version, but great in itself. To get a bit fluffier, you can add half a teaspoon of yeast and /or let it rise another time or two. 



The key to success is to invest in kneading and use the pan at the right temperature - which is very hot but not too hot. Usually the large flame of the stove will give the desired results, but if the first pita is burned too quickly (in such a situation it may not be properly baked from the inside), reduce the fire slightly. If the pita is light but not puffy, increase the flame. 


The preparation, in any case, is very easy. Just be sure that you do not get carried away by tasting all the pita you made ... 




For 8-10 pita 


½ kg flour (preferably bread flour) 

300 ml water 

2 teaspoons of dry yeast 

2 teaspoons sugar 

1 ½ tablespoons canola oil 

1 teaspoon salt 




1. In a bowl, mix the flour, water, yeast, sugar and oil.  


2. Mix with your hands until the dough is uniform. If it is stickyadd just a bit of flour.  


3. Roll on a floured surface and salt with half a teaspoon of salt. Put it back in the bowl and knead it for a few more minutes. Allow to rise to double in volume (for about half an hour) in a bowl covered with a damp towel. 


4. Knead the dough to remove the air.  


5. Roll and salt with another half teaspoon of salt. Continue kneading for a few more minutes and then roll again into the ball and allow to rise for1/2 - 1 hour. You can do this step twice for more airy and  fluffy  pitas). 


6. Roll into a long “log”, and then cut into 8-10 pieces.  


7Roll each piece into a ball and allow to rise, covered with a towel, for about 10 minutes. 


8. Heat a pan over a large flame. (The best is a cast iron skillet. You can use a Teflon or any other nonstick skillet.) When the pan is very hot, roll one dough ball into a pita shape about half a centimeter thick and place in the pan. A minute or so later, turn to the other side.









Shuki Galili has been marketing online and has been editing the Humus101 blog for the masses since 2006. He has served in editorial roles and as a reporter for technology and food in the daily press, news sites, and print. He is one of the founding generations of the Internet in Israel and has been involved in the establishment, development and promotion (SEO) of dozens of websites and blogs, many of them related to social activity. 




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