Preparations for Pesach continue, and I'm now reconciled to the fact that I'm not going to complete everything, or even nearly everything, on my to-do list. But at least I'm fairly confident that the house will be chametz-free. We got rid of nearly all our chametz already. This past Friday, we've used up our last package of flour making no-knead pita bread.
While I was recovering from giving birth, one of our neighbours showed up carrying trays laden with hot homemade food, including the most delicious pita bread I've ever tasted. Of course, I wouldn't rest until I got the recipe. I apologize for not having any pictures to show along with it (Friday was too busy to get hold of our camera), but here it is:
1 kg flour (any kind) [edited for my American readers: that's about 8 cups]
2 tbsp. dry yeast (we used fresh anyway)
4 tbsp. sugar
1.5 tbsp. salt
1/2 cup oil
approx. 4 cups water (room temperature)
Mix all ingredients. The dough should be almost liquid.
Let rise for half an hour, mix again and let rise for a second time.
With wet hands, take handfuls of the dough and place in baking tray, leaving generous spaces between the pitas. Sprinkle with sesame seeds or any other topping you like. Bake until nice and golden (took us about 20 minutes at 180 C).
This makes about 20 pitas (depending on the size of your baking tray), which are usually consumed very quickly. I hope you enjoy this recipe when you need some quick bread.