Homemade Pita Pockets

If you have never made homemade pita pockets before then I strongly urge you to get into the kitchen and make these right away. They are so simple to make and taste ten times better the the cardboard stuff you get at the store. This is the only pita bread my husband will eat.

This is a great project to make with kids because they can help roll it flat and then watch it puff up in the oven. Even I’m excited when I watch them transform before my eyes.

These pockets bake up with a hollow centre and a thin outer shell. Perfect for a portable lunch to take to the park.

Please don’t be intimidated by this recipe. As long as you follow the steps it is really quite simple. And, the process is just too much fun to not give it a go.

Homemade Pita Pockets

Makes: 8 whole, 16 halves

Ingredients

• 1 1/8 cup warm water
• 1.5 tsp. sugar
• 1.5 tsp. active dry yeast
• 1 Tbsp. olive oil
• 3 cups flour
• 1 tsp. salt

Instructions

1. Stir sugar into warm water. Sprinkle yeast over top and allow to proof for 10 min.
2. Stir in olive oil, 2 cups flour and salt. Add remaining flour and knead until soft, pliable and barely sticky (add a bit more flour if needed). Let rise for 1 hour covered, in a warm area.
3. On a lightly floured surface roll dough into a 12 inch rope. Cut into 8 pieces. Roll each piece into a ball (It is important to do this. One of the first times I didn’t roll the balls because I didn’t see the point, and none of them turned out. I don’t know why but it just works this way) and place under a damp towel.
4. Taking one piece at a time, roll into a 7 inch circle (do not make it any larger because if the dough is too thin the pita will not puff in the centre). Place back under the damp towel making sure the surface is dusted with flour so it does not stick. Repeat with remaining dough.
5. Allow to rise for 30 minutes until slightly puffed. Meanwhile preheat the oven to 500ºF.
6. Put 1 or 2 pitas onto a wire cooling rack and place it directly on the oven rack (you can place the dough directly on the oven rack if you feel it is clean enough). Bake for 4- 5 minutes until puffed in the centre and just starting to brown on the sides.
7. Remove and place back under the damp towel to cool and soften. Repeat with remaining pitas.
8. Once cool put in a plastic bag and refrigerate for a couple days or freeze for 1-2 months.
9. To serve: Cut in half and fill as desired.

Adapted from allrecipes.