Cast-iron skillet pita from Sababa: Fresh, Sunny Flavors from My Israeli Kitchen (page 92) by Adeena Sussman

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

  • kkmatti on September 30, 2024

    This made a very thick & fluffy pita. I prefer my pita to be a little less thick, so this wasn't for me. The photo on the second page implies that these pitas are made on a stove-top, but the cast-iron pan is heated in a 500F oven.

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