Pita in the home oven from Zahav: A World of Israeli Cooking (page 212) by Michael Solomonov and Steven Cook

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • eggegg on June 06, 2026

    284g AP, 312g bread flour. Needed to increase water to 2 cups total.

  • harry_14phue on February 21, 2026

    Easy and always excurable. Sometimes I sub a little water for yogurt

  • Dannausc on June 20, 2019

    Quite good; fairly easy.

  • hirsheys on June 10, 2018

    I was super impressed by this recipe - it was easy to follow and the pitas came out both delicious and with real pockets! I'm excited to try the laffa version next - it's the same dough, just rolled thinner. I may also try it with a bit of whole wheat flour, since I love pita made with whole wheat... Solomonov says they cook in 3 minutes, but I preferred the second set that I cooked, which I had in for more like 5 minutes. They probably could have gone even longer, honestly.

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