Perfect Pocket Pita Bread
Perfect Pocket Pita Bread
I intend to make this recipe with whole wheat flour this week, but for now I only have ever made it with unbleached all purpose flour or with white bread flour. I will update the recipe after I play around with it some more. This recipe makes a nice pocket you can stuff to make gyros, shwarmas, or fun PBJs for school functions.
3 cups flour (I use fresh ground hard wheat)
1 ½ tsp salt
1 TBS honey
1 packet active dry yeast (or 2 ¼ tsp yeast)
1 to 1 1/4 cups room temperature water
2 TBS olive oil
baking stone or cookie sheet
Mix yeast with honey and 1 ¼ cup water. Let stand 5 minutes.
Sift together flour and salt. Add to yeast mixture, add olive oil. Stir with a wooden spoon until it forms a ball (adding more water if needed.) Place on lightly floured surface and kneed for 10 minutes. (If you are using a stand mixer, using a bread hook mix for 3 minutes on speed 2.)
Place dough in greased glass bowl and turn it so that both sides are greased. Cover with a towel and let it rise in a warm spot free from drafts until doubled in size (60-90 minutes).
Punch dough down and divide into 8 pieces. Roll each piece into a ball. Cover with a towel and let rest for 20 minutes.
While the dough is resting, preheat oven to 400° degrees F. Put either a baking stone (or an upside down cookie sheet) on the middle rack of the oven while it’s preheating.
On a lightly floured surface, roll each ball of dough out to a ¼ inch thick.
Open the oven and place as many pitas as will fit on your baking surface. Bake 4-5 minutes. They will puff up and turn crispy and brown.
Serve with your favorite filling. I will be linking some lamb fillings, chicken fillings, and hummus as I type up the recipes.
|High in selenium
High in thiamin
Low in saturated fat
Using a cast iron skillet on top of a cast iron skillet, you can re-heat these and press them flat, then cut into fourths and serve with a Greek salad.
I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?
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I have always wanted to try and make my own pita bread. These look beautiful! :) I can’t wait to hear how the whole wheat turns out. I’ve found it a little… well, difficult to work with at times. When I finally get a recipe to work with it though, it is so worth it!
think i have pita success…well at least better than the first time i did it!
Have you done this with the fresh ground whole wheat? I attempted it today, but to no avail. It makes a doughy flat bread, but did not puff up like I was hoping. Not sure what to tweak.
Yes – I have. However, it doesn’t puff up perfectly. The first two will puff nicely, but the remaining do not. I don’t know if I need to let the stone re-heat or what. It’s still really good, and I make it all the time.
I don’t have much success with the puffing when I put in more than about 1/3 of the flour as freshly ground whole wheat, and periodically one or two won’t puff either. My solution is to just make twice as many as I need and use the puffed ones as pitas and the flat ones are just “flat bread” to spread honey on or dip in hummus. :) They’re all tasty no matter what, but the flat ones aren’t as fillable with all the veggies and sprouts.
That’s a great idea.
I use 100% fresh ground wheat now and usually only the first half of them puff up, then they don’t. I’ve never figured it out as to why.