Israel’s cuisine is a vibrant mix of flavors, reflecting the country’s diverse cultural heritage. One of the most fascinating aspects of Israeli cuisine is its rich variety of influences from around the world. From the Middle East to Eastern Europe, North Africa to the Mediterranean, Israeli food is a delicious fusion of flavors and traditions.
This unique culture can be attributed to the country’s history of persecution. Throughout the centuries, Jews have been forced to flee from various countries, bringing with them their culinary traditions. As a result, Israeli cuisine is a melting pot of Jewish heritage from all over the world.
Israeli cuisine is a celebration of the country’s multiculturalism and a testament to the power of food to bring people together and unite us all.
Happy 76th birthday to my country 🇮🇱
(Yields 18-19 pitas)
Original recipe from @oshritabergil
(please weigh your ingredients using a kitchen scale for more accurate results)
1 kg flour
2 tbsp sugar
2 tbsp dry yeast
1 tsp baking powder
700 ml warm water
1/3 cup oil
1 tbsp salt
DIRECTIONS:
In your mixer bowl, combine yeast, sugar and water to proof. Add your oil and turn on your mixer.
Slowly add in your flour and baking powder. Let your mixer work your dough for about 10-12 minutes. Your dough needs to be soft and fluffy, not sticky. Cover the dough for 5 minutes.
Transfer your dough to a lightly floured surface and knead by hand for a few minutes. If your dough is sticky, sprinkle some flour and continue kneading.
Transfer your dough to a large bowl and lightly oil the top. Cover it and let it rest for 1-1.5 hour. Do not let it rest for to long.
Separate your dough into small balls, about 100g each (I used my scale for that) and place them on a well floured surface.
Preheat a non-stick pan on medium heat. Using a rolling pin, roll out your first ball. The thickness needs to be even throughout your circle and it shouldn’t be thiner than about 1/2 inch. Most importantly, it should not be sticky. If it is, rub some flour on it.
Place your pita on your pan. Keep flipping it every 10-15 seconds. It may take up to 4-5 flips to see it puff up. Keep in mind that not all pitas will puff, but they will all be yummy!
Once pita is made, transfer under a towel to keep it from drying out.
Freezing tip:
Seal in a freezer safe ziploc bag on the same day that they were made. Thaw in oven or toaster.
For full video, click here.
Enjoy,
Guila
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