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Ingredients:
live
Fattoush salad in a pita
(Video: Ben Shpayer, Camera: Yaron Brenner)
For the salad:
1 tomato
1 red onion
A handful of Kalamata olives
A handful of celery leaves
A handful of cilantro leaves
A handful of parsley leaves
1 teaspoon ground za'atar
Some olive oil
Salt
For the dough:
500 grams (about 1 lb 1.6 oz) flour
220 ml (about ¾ cup + 2 tablespoons) water
5 grams (about 1 teaspoon) yeast
10 grams (about 2 teaspoons) salt
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Instructions:
For the pita bread:
Place all the dough ingredients in a mixer and mix for 8 minutes. Cover and let rise for 1 hour. Divide the dough into three balls and roll them out on a floured surface until very thin with an even thickness.
Bake in an oven preheated to 250°C (482°F) until the dough puffs and turns golden brown and crispy. Remove from the oven and let cool.
For the salad:
Dice the tomato and onion and mix in a bowl with the herbs and olives. Season with salt, lemon juice and olive oil.
To assemble the dish:
Break off the top part of the pita to create a "bowl." Fill it with the salad, sprinkle za'atar and a little olive oil on top and serve.