{"id":11483,"date":"2020-05-03T08:58:05","date_gmt":"2020-05-03T08:58:05","guid":{"rendered":"https:\/\/gilboapassion.com\/nicht-kategorisiert\/original-israeli-pita\/"},"modified":"2025-04-18T06:33:27","modified_gmt":"2025-04-18T06:33:27","slug":"original-israeli-pita","status":"publish","type":"post","link":"https:\/\/gilboapassion.com\/en\/food-recipes\/original-israeli-pita\/","title":{"rendered":"Original Israeli pita"},"content":{"rendered":"\n<p>And here is the recipe that Alex mentioned in the <a href=\"https:\/\/gilboapassion.com\/nicht-kategorisiert\/was-nehmen-wir-aus-der-krisenzeit-mit-was-lernen-wir-daraus\/\">blog article<\/a>. Guys, this is soooo good! You have to try it! Here&#8217;s the recipe for your pita dough. As there are a lot of us (thank goodness) we use one kilo of flour, of course you can reduce it by half.    <\/p>\n\n<p><strong>Pita recipe<\/strong>:<br\/>1 kg flour<br\/>2 tbsp honey<br\/>2 tbsp salt<br\/>2.5 cups lukewarm water<\/p>\n\n<p>Some flour for rolling out<\/p>\n\n<p><strong>Preparation:<\/strong><br\/>Mix everything together in a bowl and knead well. Leave to rest for about an hour. When the dough has risen (about twice the size), form a &#8220;sausage&#8221; and cut into slices of the same size. I love the pitas very thin and crispy. That&#8217;s why I use very little dough and roll it out thinly. If you like it fluffier and softer, use more dough.     <\/p>\n\n<p>The pitas are then placed on the hot sadg and &#8220;baked&#8221; on both sides. You turn them over when the pita starts to bubble. This happens quite quickly, so be careful.    <\/p>\n\n<div class=\"wp-block-image\"><figure class=\"alignright size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"750\" height=\"562\" src=\"https:\/\/gilboapassion.com\/wp-content\/uploads\/2020\/05\/pita-rezept-original-feuer-israel_blog-gilboapassion-leben-israel-feuer.jpg\" alt=\"Fire bowl Pita and Israel\" class=\"wp-image-6722\" srcset=\"https:\/\/gilboapassion.com\/wp-content\/uploads\/2020\/05\/pita-rezept-original-feuer-israel_blog-gilboapassion-leben-israel-feuer.jpg 750w, https:\/\/gilboapassion.com\/wp-content\/uploads\/2020\/05\/pita-rezept-original-feuer-israel_blog-gilboapassion-leben-israel-feuer-600x450.jpg 600w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/><\/figure><\/div>\n\n<p>Alternatively, you can use a pizza stone or a cast iron pan. (Benjamin&#8217;s note: If you like barbecuing anyway and are looking for a shared experience: <a href=\"https:\/\/www.fire-zeug.de\/%22%20%5Cl%20%22-1\">https:\/\/www.fire-zeug.de\/<\/a> ) <\/p>\n\n<p><strong>These are our favorite side dishes:<\/strong><\/p>\n\n<p><em>Labane (sour cream cheese) with marjoram and olive oil<br\/>Olive oil with marjoram and fresh parsley<br\/>(or without parsley)<br\/>Tzatziki<br\/>Nutella  <\/em><\/p>\n\n<p><em>A tip: The pitas taste best warm straight from the sadg.<\/em><\/p>\n\n<p>We love spending time together with the whole family. The kids are allowed to roll out and bake their own pitas. So everyone has their own individual shape.  <\/p>\n\n<p>We hug you and send you relaxed greetings from Israel.<\/p>\n\n<p>The Funks<\/p>\n","protected":false},"excerpt":{"rendered":"<p>And here is the recipe that Alex mentioned in the blog article. Guys, this is soooo good! You have to try it! Here&#8217;s the recipe for your pita dough. As there are a lot of us (thank goodness) we use one kilo of flour, of course you can reduce it by half. Pita recipe:1 kg [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":11484,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"cybocfi_hide_featured_image":"","footnotes":"","_wpscp_schedule_draft_date":"","_wpscp_schedule_republish_date":"","_wpscppro_advance_schedule":false,"_wpscppro_advance_schedule_date":"","_wpscppro_dont_share_socialmedia":false,"_wpscppro_custom_social_share_image":0,"_facebook_share_type":"","_twitter_share_type":"","_linkedin_share_type":"","_pinterest_share_type":"","_linkedin_share_type_page":"","_instagram_share_type":"","_medium_share_type":"","_threads_share_type":"","_google_business_share_type":"","_selected_social_profile":[],"_wpsp_enable_custom_social_template":false,"_wpsp_social_scheduling":{"enabled":false,"datetime":null,"platforms":[],"status":"template_only","dateOption":"today","timeOption":"now","customDays":"","customHours":"","customDate":"","customTime":"","schedulingType":"absolute"},"_wpsp_active_default_template":true},"categories":[276],"tags":[277],"class_list":["post-11483","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-recipes","tag-our-blog-en"],"publishpress_future_action":{"enabled":false,"date":"2026-04-12 18:31:20","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"category","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/gilboapassion.com\/en\/wp-json\/wp\/v2\/posts\/11483","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gilboapassion.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gilboapassion.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gilboapassion.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/gilboapassion.com\/en\/wp-json\/wp\/v2\/comments?post=11483"}],"version-history":[{"count":0,"href":"https:\/\/gilboapassion.com\/en\/wp-json\/wp\/v2\/posts\/11483\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gilboapassion.com\/en\/wp-json\/wp\/v2\/media\/11484"}],"wp:attachment":[{"href":"https:\/\/gilboapassion.com\/en\/wp-json\/wp\/v2\/media?parent=11483"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gilboapassion.com\/en\/wp-json\/wp\/v2\/categories?post=11483"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gilboapassion.com\/en\/wp-json\/wp\/v2\/tags?post=11483"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}