We started making these not all that long ago but they’ve been a favorite quickly. They don’t take long to make and they freeze well so I can make extras and put them in the freezer to pull out when we need them. You will need a stonewear pan for this recipe. You may be able to use something else but this is how I made them.
What you need:
- 2 1/2 c. flour
- 1 T. sugar
- 1 1/2 t. salt
- 1 T. yeast
- 2 T. oil
- 1 c. warm water
Mix together 1 c. of flour, the sugar, salt, and yeast.
Slowly add in the water and oil. Mix well for 3 minutes by hand or on a medium speed for 1 minute with a mixer.
Add in the rest of the flour. You may need to add a little more if the dough is too sticky. Knead for about 5 minutes. You need to knead it well to get the gluten good and activated in the dough for it to rise to a pocket.
Split the dough into 8 balls and place in a warm area and cover for about 20 minutes. The dough doesn’t need to rise much, just needs to rest so you can roll it out.
After the 20 minutes, roll out the dough into a pita shape(or whatever shape really!)
You don’t want the dough too thick but you don’t want it too thin either. I used my fingers as a guide and made the dough just thinner than my fingers.
Heat the oven to 500F. Put your stone pan in the oven while it’s heating up. Yes, if your oven is dirty(like mine) it will smoke when you get it to 500F. Alert the neighbors that your house isn’t on fire…you are just making pita pockets…
Place the pitas on the stone and bake for about 5 minutes or until golden brown on the tops and sides. They should puff up.
Remember when you make this recipe…there is no such thing as bad pita pockets, only good flatbread. Enjoy!
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