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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER BREAD RECIPES |
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TAKOS' PITA BREAD
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| INGREDIENTS: |
- 3 cups all-purpose flour (sift
& check for infestation)
- 1 tsp. salt
- 1 Tbs. active dry yeast
"KOSHER"
- 1 tsp. sugar
- 2 Tbs. olive oil
- 3/4 cup warm (tibid) water
- coarse corn flour/cornmeal) for
dusting – NOTE: not corn starch (Corn
starch is labeled / called corn flour in Greece but to the
rest of the world, corn flour and cornmeal are one & the
same)
- vegetable oil for greasing the
pan
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| INSTRUCTIONS: |
- Combine all dry ingredients
in a large bowl.
- In another large bowl, add
the water, olive oil, yeast, salt and sugar and let
stand for five minutes or until you see that the
yeast is active.
- Using both hands, gradually
add the the dry ingredients into the wet mixture and
knead with your hands until the dough pulls away
from the sides of the bowl.
- Cover and leave in a warm
spot in your kitchen to rise and rest for about 30
minutes.
- Divide into six pieces and
roll out into 8" to 10" rounds that are about 1/4"
thick.
- Dust both sides lightly with
cornmeal and lightly poke the surface of your pita
breads with the tines of a fork (careful not to poke
right through).
- Place a heavy cast-iron
skillet (a non-stick pan will work well) and heat to
medium-high.
- You may place your pita dough
on corn-meal lined pizza peel to slide onto the hot
skillet.
- Pour some vegetable oil in a
small bowl and dunk some kitchen towel in it and
grease your hot cast iron skillet.
- Place your pita dough on the
hot skillet and and fry the bread for a couple of
minutes a side or until they start to puff and
bubble up.
- Flip and fry the other side.
- Place fried pita breads on to
a large cotton kitchen towel and cover.
- Dab a kitchen paper towel
into the bowl of vegetable oil and swab the pan
then place another flattened pita dough on the
skillet.
- Repeat frying each pita bread
and stack them, tucked inside the kitchen towel.
- Serve warm or allow them to
cool inside the kitchen towel until cooled.
- Store in a sealed plastic bag
for up to a week or freeze.
Chef's Note: the
amount of pita bread units depends on how big you
roll them out to. I like big pita breads. I used a
large cast iron skillet in this instance. You should
be good for at least 8, depending on the size you
like them to be.
YIELDS: 8 pita
breads
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| Source:
Rabbi
Alan Ira Silver |
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KOSHER DELIGHT MAGAZINE
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