Nothing complements a full Israeli spread like hot, fresh, pita bread. This one is extra fun, because you can cook it directly over a campfire. Eat it hot and fresh, covered with your favourite Israeli dishes like hummus, labneh, babaganoush and Israeli salad.
INGREDIENTS
3 parts Bread Flour Kemach קֶמַח
1 part Water Mayim מַיִם
Salt מֶלַח
Oil Shemen שֶׁמֶן
METHOD
1. In a bowl, mix the flour and a spoonful of salt. Add a healthy dash of oil, then slowly add water, mixing until all the flour is incorporated. The dough should be firm, and not too sticky that you can’t work with it, so add water slowly, until it’s the right consistency.
2. Knead the dough for 5 minutes, then divide into 2-inch balls, and let rest – ideally an hour or two, but even 15 minutes is fine if that’s all you have.
3. With a grown up to help you, heat a pan over a fire. This can be on the stove, or outdoors, over a campfire.
4. Pour a small amount of oil over clean hands, then take a ball of dough and tease it out into a flattened circle. It should be as thin as you can get it without tearing, and make sure it’s not too thick around the edges.
5. Place the flattened dough circle on the hot pan. You don’t need oil, as the dough will have some oil from your hands on it. Cook it until it begins to brown, then flip, and brown the other side. Eat immediately.
