RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Pita Bread, Yeast Dough - pareve
In her page in today's Haaretz Magazine, Nira Rousso gives some recipes
from three new Hebrew cookbooks, titling the page, "Mothers cook, daughters
write books." This recipe is from a book by Tamar Avidar, her mother being
Esther Raviv-Rubinowitz; "Esther, the Great."
Pitas from yeast dough
~~~~~~~~~~~~~~~~~~~~~
3 cups flour
30 grams/1 ounce yeast
1-3/4 cups lukewarm water
some sugar
1 Tablespoon olive oil per pita
Chopped onion to taste, or za'atar
1. Sift the flour in a bowl and make a crater in the middle.
2. Mix the yeast in the lukewarm water, adding a small amount of sugar.
Pour it into the crater and knead into a smooth, workable dough. Cover with
a dry kitchen towel and let rise until double in size -- or all night.
3. Pull off balls of dough and roll them out to a circle the size of a
saucer, about half a centimeter (1/4 inch) thick.
4. Let dough rise again.
5. Rub oil on the dough and add chopped onions to taste, or a teaspoon of
za'atar.
6. Bake in a very hot oven for about 15 minutes.
