4 cups flour
1 Tbsp dry yeasts
1 Tbsp brown sugar
1 Tbsp olive or Grapeseed oil
1 1/2- warm water
2 tsp salt ( in the very end)
This recipe is amazing with regular flour of course, which is the way my mom makes to this day. But in this recipe I've used white spelt flour. Spelt is healthier, easy on your stomach and really tastes the same as the regular old white flour one, so why not?! Either way you choose, its absolutely delicious!
1). In a big food processor or a standard mixer bowl mix all the ingredients for 5-8 minutes. Transfer to an oiled bowl, cover and let rise for 45 minutes.
2). Preheat your oven to 475 degrees transfer the dough to a clean surface with flour. Cut your dough into 10 parts and shape into balls.
Cover with a clean towel and let rise for 10 minutes.
3). Prepare 2-3 baking sheets lined with parchment paper. Dust your rolling pin very well and take each piece and flatten it to a round pita shape. Place on the baking sheet. Do the same for the other 9.
4). In a wide skillet heat up some oil, add 2-3 chopped onions and sautée until golden brown. Add some rosemary, salt, pepper and paprika and with a spoon transfer to each pita. For the Zaatar option: In a small bowl combine few Tbsp of olive oil and some Zaatar, mix well and brush on each pita.
5). Place the tray in the oven and bake for exactly 7 (use a timer) minutes.
Best served with these condiments: chopped fresh Israeli salad, tachini, olives and sliced jalapeño.