"A person is defined by what he is doing in his spare time". I forget who said it, but it makes perfect sense. If there were no living pressure, I enjoy cooking, gardening and reading.It is the weak-long Christmas break now so I have a lot of time to cook and to try something new. To make pita from scratch is something I always want to do.
The recipe is from The book of new Israeli food by Janna Gur that Rafi gave us as a wedding present. The only change I made was to add wheat bran to my all-purpose flour. It is quite like making pizza really: the dough is made of yeast, water, salt, olive oil and flour and the bread is cooked in high temperature for a short period of time (around 6 minutes in this case).
It was quite a magic to see the bread puffing up in the oven. Before today I had thought you had to do something special to make the pita pocket. But it turns out high heat will do the trick and split the dough for you--how wonderful!
My pitas though, didn't split evenly as shown in the picture. I wonder it is because the top and bottom parts were not heated evenly. The eight pitas were cooked in two layers. Perhaps it will be better if I cook one layer of four a time? Oh well, something for future investigation.
P.S. The pitas flatted on their own after cooling down. They crack when temperature drops and the air goes out. But they still tasted very good the next day when we heated them up for brunch.
2 comments:
The pitas look great. Nothing like eating fresh hot pita :-).
A proper pita oven is like a piza oven. Very hot and they put them in on a single tray.
Don't worry if they didn't inflate completely evenly. The ones we buy in the bakery here in Beit Shemesh are not always even either.
Thanks!
I made another batch yesterday and this time I put them in a single layer--still not evenly. But MM said it was better than last time. I used all purpose flour only so it was more moist I guess.
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