Warm, toasty bread is one of my ultimate winter comfort foods. Dipped in some extra-virgin olive oil and artisan sea salt...yum! Making homemade bread, however, can be quite intimidating and for good reason. Bread making is a skill and like any other skill, the more you practice, the better you become.
My first attempt at making challah, following the recipe to the T, did not produce the same fluffy perfection my twentieth batch made. Familiarizing yourself with the process yields better results each time.
If I would have to choose a bread to recommend to first-time bread makers, it would be pita bread. It is fairly simple, is loved by all, and this version is great as it uses a blend of whole wheat and all-purpose flour which adds some extra fiber without the bitterness. I used Shibolim flour blend, but I’ve also provided measurements to make your own mix.
Cut pita into triangular shapes, drizzle with olive oil, salt, and pepper and roast in 375°F oven for ten minutes. You can also sprinkle 2 tablespoons za’atar spice for a Middle Eastern flavor.
Whole Wheat Flour Blend:
In place of purchasing a specialty blend, you can simply make your own This blend works great to provide extra fiber, yet still maintains a less bitter taste and a fluffier texture than what would be achieved by using all whole wheat:
3 cups whole wheat flour + 2 cups all-purpose flour
Mix ingredients and use in any cake or bread recipe.
Make mini pitas by making smaller balls of dough and following the same directions.
Pack pita in a paper bag with a small container of your favorite dip or a good-quality mini bottle of extra virgin olive oil.
Recipe originally published in JOY of KOSHER with Jamie Geller Magazine Purim 2015 SUBSCRIBE NOW
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