Perfect Pocket Pita Bread
This recipe makes a nice pocket you can stuff to make gyros, shwarmas, or fun PBJs for school functions. I’ve made it with unbleached all purpose flour or with white bread flour.
Ingredients
Method
- Mix the yeast with the honey and 1 ¼ cup water. Let stand 5 minutes.
- Sift together the flour and salt. Add to the yeast mixture, then add the olive oil. Stir with a wooden spoon until it forms a ball, adding more water if needed.
- Place on a lightly floured surface and knead for 10 minutes. (If you are using a stand mixer, mix with a bread hook for 3 minutes on speed 2.)
- Place the dough in a 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 the 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 the oven to 400°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 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.
Nutrition
Notes
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.
High in selenium and thiamin, low in saturated fat, and no cholesterol.
Good to know that we both like Nancy Drew & Hardy Boys. my first crushes was Scott Baio and Shaun…