Hillary’s Pita Pockets

WARNING: If you try this recipe you'll never be able to eat another dry, hard pita pocket from the store again!

Here's the basic recipe and some tricks to make it work. For a more detailed explanation and better pictures check out Cassi's blog.

Pita Pocket Bread

1 3/4 c. warm water

2 1/2 t. yeast

2 t. sugar

2 t. salt

2 T. oil

2 c. whole wheat flour

2 3/4 – 3 c. white flour

Mix water, sugar and yeast together. Let stand for five minutes. Add salt, oil and wheat flour; mix well. Add white flour one cup at a time until dough is soft and slightly sticky. Knead for five minutes. Let dough rest for 30 minutes, well oiled and covered.

Roll dough into eight balls (10-12 for smaller pitas). Roll out into circles on a well floured surface until 1/4 inch thick. Place on a floured cookie sheet without sides. This is important as you will need to slide the pitas into the oven with as little handling as possible. Let rest for 20 minutes.

Preheat oven to 500 degrees. Place baking stone or baking sheet in oven to preheat. VERY CAREFULLY transfer bread to oven and bake until lightly browned. This takes about 4 minutes in my oven. Cool and cut pockets in half.

Tips:

* Do not rest unbaked pitas on top of each other or touching in any way.

* Do not push down on or disturb pitas after the rest period.

* Pitas freezer very well. I often double the recipe and freeze what we don’t eat for another meal.