Saturday, January 23, 2010

Pita, continued: Yemenite and Israeli

Yemenite pita is big and a little burnt, cooked ideally on concrete over wood flame, but gas flame will do. Israeli pita is the traditional pocket usually seen filled with falafel or shawarma, or anything else that would make good road food. Puffing requires two heat sources, top and bottom, and both sides of the bread simultaneously form a crust that pulls away from the middle.

No comments:

Post a Comment