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Written by the YesChef staff
Pita bread is the perfect accompaniment to so many of your favorite meals. Pita pockets fresh out of the oven can be split open and used as wraps to hold all sorts of fillings. Pitas are traditionally stuffed with falafel, salads, and grilled meats and are excellent to eat with kebabs or with chicken shawarma sandwiches. Baked pita makes a great dip for hummus, tahini, masabacha, baba ganoush, harissa, and tzatziki sauce.
Many Israeli breakfasts and lunches aren’t complete without pita bread. While certain pita breads are great for sandwiches, Greek pita bread lacks a pocket and is more commonly used to make dishes like souvlaki.
Leftover pita can be baked into pita chips, transformed into salad croutons, or repurposed into pizza dough. In his lesson, Erez uses his pita dough recipe as a base for sficha, a Middle Eastern pizza topped with lamb and fire-roasted tomatoes, as well as for manakeesh, a Lebanese flatbread Erez smothers in a fragrant homemade za’atar spice blend.
1 kilogram all-purpose flour (substitute with Focaccia flour or pizza flour), plus more flour as needed
30 grams fresh yeast (or 1 tablespoon active dry yeast)
30 grams white sugar (substitute with raw cane or brown sugar)
700 ml chilled water
30 grams extra virgin olive oil
1 tablespoon salt
Wooden pizza paddle
Taboon oven (or regular oven)
1 large metallic bowl
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