Israeli everything pita bread from Nosh: Plant-Forward Recipes Celebrating Modern Jewish Cuisine (page 212) by Micah Siva

  • all-purpose flour
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  • instant yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
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  • Serves : 10

  • EYB Comments

    See recipe for everything bagel spice p. 246.

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

  • Eat Your Books

    See recipe for everything bagel spice p. 246.

  • jmohart on March 12, 2026

    Made the dough in my bread maker then shaped and baked as directed. Used cast iron flat in the oven. I think I would go from 475 to 500 next time, my oven might not have enough oomph to get them to puff.

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