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Pita
  • Condiments
  • Jewish
  • Comfort
Lesson from Erez Komarovsky's class

Video time: 34 min

Pita - the deliciously edible envelope - can be stuffed with almost anything. Learn how to bake the Middle Eastern staple in your home oven, and how you can turn the pliable pita dough into Sficha and Manakeesh, two Middle-Eastern pizzas.

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Erez Komarovsky
Teaches his Israeli cuisine
Join Erez on a culinary journey to Israel and explore Middle Eastern foods and flavors.

In this lesson

Pita
Learn from Erez in this unique lesson how to bake the Middle Eastern staple in your home oven, and how you can turn the pliable pita dough into Sficha and Manakeesh, two Middle-Eastern pizzas.
Sficha
Turn pliable pita dough into Sficha, a Middle Eastern pizza.
Manakeesh
Transform pliable pita dough into Manakeesh, a Middle Eastern pizza.
Baharat
All you need is a mortar and pestle and spices to make this aromatic Middle Eastern spice blend.
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What you'll learn

Pita Dough

Bake this bread staple in your home oven. Learn how to turn pliable pita dough into Sficha and Manakeesh, two Middle-Eastern pizzas.

Baharat

Make Erez’s special spice blend with an aromatic selection of his favorite spices. Use it as a seasoning or as a rub on meats.

Manakeesh

Turn pliable pita dough into Manakeesh, a Middle Eastern pizza topped with za’atar.

Erez Komarovsky
Teaches his Israeli cuisine
Join Erez on a culinary journey to Israel and explore Middle Eastern foods and flavors.

Erez Komarovsky
Teaches his Israeli Cuisine

A renowned chef, baker, and cookbook author widely known as the “Godfather of Modern Israeli Cuisine,” Erez Komarovsky takes viewers on a journey to discover the roots of his Middle Eastern cooking. From the bustling markets of Tel Aviv, Israel to his blissful home in the Northern Galilee, Erez teaches viewers how to bake his “flowering” challah and pita breads along with signature dishes like Lamb Kebabs, Hummus Mezze with Falafel, Harissa Chicken, Shakshuka, and more.

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Erez’s lesson plan

Get to know Erez as he takes you on a journey from the market to the farm, from the city center to the countryside, from the past to the present to uncover his story and modern Middle-Eastern cuisine.

Bake two of Erez’s signature stuffed challah breads, one woven with fennel & sage blossoms, the other stuffed with savory Kashkaval cheese and garlic confit. These loaves are true centerpiece stunners.

Erez teaches his quintessential Israeli breakfast: fiery-hot Shakshuka, alongside a fire-roasted eggplant salad and refreshing cucumber salad, served beside his beloved Challah bread.

Erez teaches a simple, sweet, summery cake straight from his childhood. This quick confection is based on a batter of butter, flour, sour cream and lemon zest, and topped with juicy fresh apricots that are roughly halved and dunked waist-deep in the batter.

Pita - the deliciously edible envelope - can be stuffed with almost anything. Learn how to bake the Middle Eastern staple in your home oven, and how you can turn the pliable pita dough into Sficha and Manakeesh, two Middle-Eastern pizzas.

Mezze is an assortment of small dishes eaten as an appetizer or light meal. From hummus to falafel to Arabic-Israeli salad, and all the dipping sauces, serve this spread at a dinner party and your friends will love you.

Join Erez alongside best-selling cookbook author, Adeena Sussman, to create this amazing Harissa chicken dish featuring green tomato and peach salad. Learn how to make harissa, marinate, grill, and a fresh summery salad.

Gain confidence in the kitchen and learn how to make the most delicious fish recipes, two ways: oven-baked fish with grapes and tomatoes, and fish crudo with berries and chilis.

Erez invites friends to prepare and grill lamb kebabs over an open fire, with roasted corn and Mashwiya and Mulukhiyah salads.

Chicken schnitzel is the most popular food in Israel, but this new Version will blow your mind. Erez meets up with legendary Israeli chef Israel Aharoni who teaches him how to make schnitzel-style baby lamb chops.

Erez fires up his Taboon oven to create a traditional Lebanese dish named for the pan it's roasted in, with lamb kebabs, tomatoes and raw tahini.

Travel to the northern Galilee to the vineyards of Shvo Winery, to cook an open fire breakfast along with Gaby the winemaker. Erez tosses veggies and eggs into a pan, they share much wine alongside cheese and fresh bread. A simply perfect breakfast.

Travel to a small Arab village and learn about the secrets of this Lebanese delicacy. Kibbeh Nayyeh, considered the tartare of Lebanon, is prepared with a special blend of spices and bulgur wheat for an insane aroma and one of a kind Middle Eastern flavor.

Simple, sweet, and salty. This unique salad is bursting with fresh flavors of goat cheese and bright greens. Let Erez show you a delectable salad using the pink wonder that is watermelon.

A staple in Erez's kitchen, the simple nature of Labneh balls can be used in a variety of ways: in salads, with eggs, over a toast, it's really up to you. Learn the secrets to creating perfectly preserved balls of cheesy love.

Erez shows you his simple method for creating crunchy, caramelized nuts. Using peanuts or any other favorite nut but with herbs, spice, and savory tones thanks to Erez's touch. Put it in Erez's Papaya Tabbouleh salad, or add it to anything you like.

A spin on the regional Tabbouleh salad, with other variations offered in Erez's class, this one stands out with the use of Papaya. Tangy, tart, and caramelized peanuts to add some crunch and sweetness. As Erez would say, "wowowowow".

Preserved lemons are an important part of Erez’s kitchen. The salty, briny, citrus flavor brings a beautiful pop of color and flavor, and brightens up any dish.

Erez shows you his secret for burning and peeling peppers and roasting almonds. He pairs it with the nutty crunch of almonds and the fragrant marjoram, which is what makes this pepper salad totally unique, and supremely delicious.

Not just a tomato salad, Erez takes it to new heights by adding his favorites, mint, and chili. Learn how to make this Summery salad and get inspired by its flavors.

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What our students have to say

"I made this from start to finish. I don’t have a wood-fired oven but made it all on my BBQ. it was all sensational. The flavors were beautiful & the bread was so fluffy but chewy & crusty. Loved every second of the cooking & the results were so delicious. Thank you!"

Ash E.

"Amazing, Amazing, Amazing!!! This is a game changer in the pizza world as a great alternative to the typical offerings which are all 2 degrees of separation from each other."

Whitebear L.

"His rustic and wonderfully old cutting boards, mortar and pestle and marble bowls are craveable. His cooking is beyond sensual!"

Ann K.

"I have made pitas using this recipe, and I have to say that it is a revelation. The ability to watch the chef execute his recipe, makes it easy to do. Thanks!"

Daniel B.

"OMG, it looks fabulous I have made my own pita but yours looks soft and amazing. I would eat it all."

Wendy N.

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