It has been quite some time since I’ve made some delicious whole wheat pita bread for my family, and so these pita pockets were especially enjoyed by all yesterday for brunch in the succah. I served the pita bread with an assortment of cheeses, and especially feta cheese to enjoy with the Israeli salad, and of course chummous, green olives and scrambled eggs with garlic.
If you live in Israel, or will be visiting soon and live in a country with 220V, I highly recommend purchasing the kind of pita pot that I use, namely electric coil on top, pan to be placed on the gas for the bottom portion. These pots are generally aluminum and made in Israel, and as far as I know, one of the few things that one actually can’t find in the United States!
But not to worry, pita pot, or not, one can certainly bake pita bread in the oven, just check out the comments and my notes in my post from several years back, delicious home baked pita. Oh, and by the way, the recipe calls for 2 kilos, but one can certainly make half that amount, which is what I did!
Have a wonderful succot holiday!
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