Chef Chaim Cohen Shares Quick Pan-Fried Pita Recipe
Translated & summarized from Makor Rishon by baba
Chef Chaim Cohen has created a fast pita bread recipe that requires no oven or yeast, using self-rising flour, yogurt, and olive oil cooked in a pan. He demonstrated the recipe, served with roasted vegetables, alongside food blogger Hagit Biliah. The recipe yields 12 pitas and takes minimal preparation time. The article also briefly notes other quick pan-fried recipes.
The story in 5 lines · by baba
- Chef Chaim Cohen's new pita recipe cooks quickly in a pan without yeast or an oven.
- The recipe uses self-rising flour, yogurt, and olive oil for a fast dough.
- It is served with a simple salad of roasted eggplant, peppers, and chili.
- The dish was prepared on "Shum, Pepel, V'Shemen Zait" with Hagit Biliah.
- The recipe yields 12 pitas and requires about 15 minutes of dough resting time.
Chef Chaim Cohen has developed a recipe for homemade pita bread that bypasses the need for an oven, yeast, or lengthy proofing times. The quick dough utilizes yogurt, olive oil, and self-rising flour, which is then rolled thin and cooked directly in a pan.
Cohen prepared this dish on the program "Shum, Pepel, V'Shemen Zait" (Salt, Pepper, and Olive Oil) alongside food blogger and cookbook author Hagit Biliah. The pita is served with a simple salad of roasted eggplant and peppers, seasoned with a touch of chili and olive oil.
The recipe yields 12 pitas. For the dough, it calls for 2.5 cups of self-rising flour (350g), 250g of 10% Greek yogurt, 3 tablespoons of olive oil, and 1 tablespoon of fine salt. The salad ingredients include 4 shushka peppers, 1 greenhouse eggplant, half a green chili pepper, olive oil, salt, and ground black pepper.
Preparation involves mixing the pita ingredients into a uniform dough, resting it for about 15 minutes, dividing it into 12 balls, and rolling each thinly. The pitas are then fried in a lightly oiled pan over medium-high heat for 3-4 minutes per side, until puffed and browned. The salad is made by chopping the roasted vegetables and seasoning them.
The article also briefly mentions two other quick pan-fried recipes: flaxseed tortillas and a vegan Spanish tortilla.