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PITA POCKETS

Cook: 2 - 4 minutes | Servings: 7 - 8 pitas

PITA POCKETS

I made these pockets tonight and filled it with home made mayonnaise, crispy chicken strips, tomato, cheese and shredded cabbage.

  • 1 cup lukewarm water
  • 2 teaspoons active dry yeast
  • ½ teaspoon sugar
  • 3 cups all-purpose flour
  • 1 – 2 teaspoons salt
  • 2 tablespoons oil, extra for the bowl

In a large mixing bowl, add the lukewarm water, yeast, sugar and stir until dissolved, add ½ a cup of flour, whisk until combined.
Place the bowl in a warm place, uncovered, until it transforms in a lose sponge, about 15 minutes, the mixture should bubble.
Add the salt, oil and almost all the remaining flour (keep about ½ cup of the flour for dusting).
Stir the mixture until it forms a shaggy mass.
Dust with a little flour and knead the mixture in the bowl for about a minute, to incorporate any stray bits.
Dust a clean working surface with a little flour and transfer the dough from the bowl to the surface.
Knead lightly for a couple of minutes until the dough is smooth in texture.
Cover and let the dough rest for 10 minutes, knead again for a couple more minutes.
The dough should still be a little moist, you can help it with a little dusting of flour, but be careful not to add too much flour.
Spread a little oil in a bowl, transfer the dough from the surface to the bowl and place the bowl in a warm spot for the dough to rise until double in size, about 1 hour.
Deflate the dough and transfer it to a clean work surface.
Divide the dough into 7 to 8 equal pieces, shape them into balls and cover with a towel.
Leave the dough for 10 minutes to rest.
Using a floured rolling pin, roll each ball into 8 – 9 inches (20 – 22 cm) circles, about a ¼ inch (½ cm) thick on a lightly floured surface.
It helps to lift and turn the dough frequently as you roll, to prevent the dough from sticking to the surface.
When the dough starts to spring back, set it aside to rest for a few minutes, then continue rolling.
Repeat with the rest of the balls.
Heat a skillet on medium-high heat, drizzle the skillet with a tiny bit of extra virgin olive oil and wipe off any excess.
Working with one dough circle at a time, lay a circle on the warm skillet and bake for 30 seconds, until bubbles start to form.
Using a spatula, flip the pita over and bake for 1 – 2 minutes, until large toasted spots appear on the bottom.
Flip 1 more time and bake another 1 – 2 minutes to toast the other side.
The pita is ready when it puffs up forming a pocket.
Keep the baked pitas covered with a clean towel while you work on the rest.
Fill with a filling of your choice.

Note:
Sometimes, with this method, the pitas might not puff or only forms a small pocket. Try pressing the surface of the pita gently with a clean towel.

Recipe and photo: Nicolette Papas

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