Chef Einat Admony Yemenite Fish Curry, Preserved Lemons, and Coconut

TYPE BREAD
SERVES 10 PC
DIFFICULTY MEDIUM
PREP TIME 5 MINUTES
COOK TIME 15-20 MINUTES
A sunlit table scene with a plate of fresh pita breads, bowls of condiments, a tray of grilled meat, and utensils, evoking a warm, casual dining ambiance.A sunlit table scene with a plate of fresh pita breads, bowls of condiments, a tray of grilled meat, and utensils, evoking a warm, casual dining ambiance.

Ingredients

  • 4 cups (550 g) all-purpose flour
  • 2¼ teaspoons active dry yeast
  • 1 tablespoon sugar
  • ¾ tablespoon kosher salt 2 cups (480 ml) water
  • 1½ tablespoons canola oil

Directions

  1. Put the flour, yeast, sugar, and salt in a large bowl and whisk to blend the ingredients well. Whisk together the water and oil, pour it onto the flour, and mix with a wooden spoon or rubber spatula to form a soft, slightly wet dough. It will be too wet to knead in the normal manner, so just stir and fold the dough on itself a few times, which will develop a bit of the gluten.
  2. Scrape the dough into a neat ball, cover loosely with a cloth or plastic wrap, and leave to rise at room temperature for about 40 minutes; it should double in size.
  3. Generously flour the work surface and dump the dough out of the bowl. Dust the dough with more flour and, with a bench knife or pastry scraper, or a large chef’s knife, cut the dough into 10 pieces. Shape each piece into a ball, dusting it with more flour to keep it from sticking to your hands. Arrange the balls on a tray, cover with plastic wrap, and leave to rise a second time for about 20 minutes.
  4. Meanwhile, get the All-Clad Pizza Oven preheated to a temperature between 600-700 degrees.
  5. When the dough has risen, take a piece and press it to make a 6-inch round; set aside while you make another 2 or 3 rounds. Place one of the pitas on the pizza stone and press to rotation button to begin rotating. Stop it and repeat adding two more pitas. Let them rotate for 30 seconds to 2 minutes. You will see them pop and begin to get deep color. Remove.
  6. Let the pita cool on a rack while you make the rest of the batch. Eat them the day you make them or freeze as soon as they are cool.

Pro Tip

You can make these pitas in the oven as well. Heat the oven to 550°F (290°C) and put a baking sheet on the bottom rack to heat it up. After making the pitas into six-inch rounds like in the recipe above, Carefully remove the baking sheet from the oven and flop the pita rounds onto the sheet. Return to the oven and bake the pita until they are puffed and lightly browned on the outside, about 5 minutes. You don’t need to turn them during baking, but if you want them evenly browned, you can. Let cool as done in the recipe.

Woman with braided hair in apron, smiling and holding a plate of freshly baked bread outdoors. A table with chairs, a patio heater, and greenery set the scene.Woman with braided hair in apron, smiling and holding a plate of freshly baked bread outdoors. A table with chairs, a patio heater, and greenery set the scene.
Outdoor pizza oven on a wooden deck, baking two pizzas. A tray with dough and a pizza peel are nearby. Green lawn in the background, sunny day.Outdoor pizza oven on a wooden deck, baking two pizzas. A tray with dough and a pizza peel are nearby. Green lawn in the background, sunny day.
Pita bread in a blue and an orange cloth holder on a gray picnic table. The setting suggests an outdoor meal, conveying a casual, relaxed vibe.Pita bread in a blue and an orange cloth holder on a gray picnic table. The setting suggests an outdoor meal, conveying a casual, relaxed vibe.
Smiling person in a red shirt stands in a professional kitchen with dark tiled walls. Cookware is arranged on shelves, conveying a warm, industrious atmosphere.Smiling person in a red shirt stands in a professional kitchen with dark tiled walls. Cookware is arranged on shelves, conveying a warm, industrious atmosphere.

RECIPE BY

Einat Admony

Admony is a pillar of the international Israeli cooking community. Her food tells an intricate story of strong immigrant roots and living the American Dream. Having grown up in Tel Aviv, she served as a cook in the Israeli Army before traveling Europe to work in kitchens, and eventually landing in New York City as an ambitious young chef. After 15+ years leading the New York culinary scene and establishing multiple restaurants, Admony continues to innovate and inspire with elevated yet comforting homestyle cooking from her childhood. Admony is a double-time champion and competitor of Food Network’s Chopped and Throwdown! with Bobby Flay. She has been featured by The New York Times, Bon Appetit, HuffPost, Forbes, among many others. Admony has authored two cookbooks with Artisan Books: Balaboosta (2013) and Shuk (2019). In 2014, she was a recipient of the Great Immigrants Award from Carnegie Corporation of New York for exemplary contributions to American life. Outside of leading several expanding food businesses, Admony can be found at home in Brooklyn or at her country house in the Hudson Valley, cooking for her two children, Liam and Mika, her husband and business partner, Stefan Nafziger, and a steady stream of dinner party guests.

To learn more about this chef, please visit their website at chefeinat.com

Connect with them on social Instagram: @chefeinat and Facebook: Chef Einat