How To Make Pita Bread Or Pita Pockets Recipes

HOW TO MAKE PITA BREAD OR PITA POCKETS

Steps:

• In a small bowl, combine yeast and sugar in ¼ cup of lukewarm water. Mix to combine. Let it sit for 5 minutes. Soon it will look creamy and frothy.This proofing procedure shows that yeast is alive and active. If by now your yeast has not become frothy, please discard and start over.
• Combine all the dry ingredients ( flours and salt) in a bowl and give a good mix.
• Add yeast to the dry ingredients and mix it well.
• Slowly add water and oil to the dough and mix until it forms a soft, pliable dough.
• Cover the dough with a damp cloth and set it aside for 2 hours. Or you can cut short the time by proofing teh dough in the Instant Pot.
• The dough will almost double in size.
• Transfer the dough to a dusted surface and knead the dough for 10 minutes.
• Divide dough into 6 equal balls.
• Transfer the rolled dough balls to a baking tray. Cover them with a damp cloth and allow them to rest for another 30 minutes for second proofing.
• Preheat the oven to 400 degrees F.
• After 30 minutes, roll each dough ball out into thick circles. Place the rolled-out dough on a greased baking sheet.
• Bake it in the oven for 7-10 minutes or until brown from the top.
• All puffed.
• Remove the baked pitas from the oven and allow them to cool completely.
• Pita bread pockets are ready.

PITA POCKET BREAD (BREAD MACHINE)

Steps:

• Place the above ingredients into the bread machine according to owner's manual specifications (mine does wet ingredients first).
• Program for DOUGH or MANUAL.
• After the program is completed, divide dough into 10 equal pieces; shape each into a smooth ball; place five on each baking sheet.
• Let rise for 20 minutes while oven preheats to 500; flatten puffy balls gently into a 6-inch disk.
• Bake for five minutes (tops will be puffed and beginning to brown).
• Cut each circle in half to form two pockets.
• Fill with your favorite sandwich fixin's: ham, turkey, chicken salad, lettuce, sprouts, cheese and grapes.
• TRADITIONAL BREAD-MAKING: In a mixing bowl, mix water, sugar and yeast; allow to foam for 3-5 minutes; add oil and salt, mixing well; mix white & wholewheat flours together in a separate bowl, then add to liquids, mixing until well-blended. Place dough-ball in a well-greased bowl, allow to rise in a warm spot until doubled in volume. Continue from Step #3 above.

WHOLE WHEAT PITA BREAD

Steps:

• In a large bowl, dissolve yeast in 1/2 cup warm water. Add honey; let stand for 5 minutes. Add the oil, salt 3 cups of whole wheat flour and remaining water. Beat until smooth. Stir in enough whole wheat flour to form a soft dough. , Turn onto a surface dusted with all-purpose flour; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down; let rest for 10 minutes. Turn onto a lightly floured surface; divide dough into 12 pieces. Shape each into a ball. Knead each ball for 1 minute. Cover and let rest for 20 minutes. , Grease baking sheets and sprinkle with cornmeal. Roll each ball into an 8-in. circle. Place on prepared baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 475° for 8-10 minutes or until browned. Remove from pans to wire racks to cool. To serve, cut in half and split open. Stuff with fillings of your choice.