- 2 packages dry yeast
- 1 teaspoon sugar
- 1 1/2 cups lukewarm water
- 1 teaspoon salt
- 4 cups all-purpose flour
PREPARATION:1. Mix together yeast, sugar and lukewarm water. Let stand for 10
minutes in a warm place.
2. Mix together flour and salt. Add to yeast mixture. .
3. Mix well. Knead.
4. Place dough in a lightly greased bowl, cover, and leave in a warm place for one hour or until the dough has
doubled in volume.
5. Punch down the dough. Knead. Divide into 20 small balls.
6. Roll out each ball thinly
on a floured surface. Place pitot on an ungreased cookie sheet, cover, leave in a warm place, and let rise for 30 minutes.
7. Preheat oven to 500 degrees Fahrenheit (260 degrees Celsius). Place cookie sheet on the bottom rack of the oven.
Bake for a few minutes until the pitot puff up.
SERVING SUGGESTIONS:Serve pita
warm with hummus and Israeli salad.
STORAGE SUGGESTIONS:After the pitot are
completely cool, they can be stored in food storage bags in the refrigerator or freezer.
Candle Lighting Times