Griddle Pita & Herbed Farmer’s Cheese
Image by Rhea Yablon Kennedy
Adapted from a Pearlstone Center recipe. This recipe leaves measurements up for interpretation, which makes it great for experimentation with kids. If you prefer measurements, use a ratio of 2 cups flour to ¾ cups water and add other ingredients to taste. For more specifics, try this recipe (for a no-yeast option) or this one (yeasted).
Whole wheat or all-purpose flour + extra for flouring surfaces
Sea salt
Water
Honey
Olive oil (for cooking the pita)
1) In a medium bowl, mix the flour and salt.
2) Make a well in the center and add some water and a little honey.
3) Mix the water and honey together until the honey dissolves, then slowly combine the water-honey mixture into the flour. Continue to stir until a soft dough forms. Add more flour or water as necessary. Mix ingredients to make a soft dough.
4) Sprinkle flour over a counter or cutting board for rolling. Take a large handful of dough and form it into a ball. Using a drinking glass or sturdy plastic cup, roll the dough until quite thin —about ¼”. Use the mouth of the glass or cup to cut circular pitas out of the dough, similar to cutting cookie dough. Place any scraps back into the unrolled dough.
5) Heat a cast-iron pan or propane griddle on medium-high. If the griddle surface is well seasoned, no oil is necessary. If not seasoned or you’re concerned about the pita sticking, coat the cooking surface with olive oil.
6) Cook pita circles on the grill until slightly scorched on both sides. Repeat with remaining dough.
Herbed Farmer’s Cheese
Adapted from a Pearlstone Center recipe.
Cow or goat’s milk that is not ultra-pasteurized (1 gallon will yield about 1 pound cheese)
White vinegar (up to ½ cup per gallon of milk)
Honey
Olive oil
Sea salt
Fresh garden herbs (such as thyme, oregano and rosemary)
1) Heat milk just to a boil, stirring occasionally especially as it gets hot.
2) Remove milk from heat and add enough vinegar for the milk to start curdling. Allow a few minutes for the milk to fully curdle. You will see soft curds surrounded by a semi-transparent whey.
3) Line a bowl with cheesecloth and pour the curds and whey mixture in. Close the cheesecloth around the curds to form a bundle, then lift and squeeze the cheesecloth to drain the whey.
4) Place curds in another bowl. Keep the whey for another recipe or discard it. Add olive oil, salt, honey, and herbs to taste.
Related article
Pearlstone Does Farm-to-Table Family Style
I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.
Now more than ever, American Jews need independent news they can trust, with reporting driven by truth, not ideology. We serve you, not any ideological agenda.
At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and the protests on college campuses.
Readers like you make it all possible. Support our work by becoming a Forward Member and connect with our journalism and your community.
Make a gift of any size and become a Forward member today. You’ll support our mission to tell the American Jewish story fully and fairly.
— Rachel Fishman Feddersen, Publisher and CEO
Join our mission to tell the Jewish story fully and fairly.
