The Softest Pita Pocket Recipe The Oven Method

THE BEST AND SOFTEST HOMEMADE POCKET PITA BREAD RECIPE

Steps:

• Combine the dry ingredients in a large bowl and whisk together. Set aside.
• In the bowl of a tabletop mixer that is fitted with the dough hook attachment, add all of the wet ingredients except for the olive oil. Allow the yeast to activate for 8 minutes. As soon as a puffy cloud forms at the top of the mixture, the yeast is active.
• Add the olive oil along with all of the dry ingredients and knead on low speed for 12 minutes.
• Lightly grease a large bowl with 1-2 tablespoons of olive oil and transfer the dough to the bowl. Toss to coat in oil and cover with plastic wrap. Set aside in the warmest room of your home to rise until doubled in volume. About 1 hour.
• Cut the dough into 10 equal portions.
• Lightly flour your work surface and roll each portion of dough out into about 6-7-inch circles. Keep their thickness even. Use as much flour as needed to roll them out evenly.
• Sprinkle some semolina flour onto the work surface and place each rolled out piece of dough on it.
• Cover the dough with a clean kitchen towel and allow it to rise for 30 minutes.
• Warm a cast-iron pan over medium heat.
• Cook each pita 20-30 seconds per side and continue cooking until it puffs, and the pita is fully cooked (see video).
• If the pita is not puffing up, increase the heat a little bit.
• Transfer the pitas to a plate and serve immediately.
• Leftover pitas can be stored in an airtight bag or container and kept in the freezer or the refrigerator until ready to use.

PITA POCKET BREAD RECIPE: SOFT & PILLOWY

Steps:

• Activate yeast by adding yeast, honey, & water (110-115° F) to a stand mixer. Give it a quick stir and let activate for 5 minutes or until bubbly on top.
• To a large bowl add bread flour, whole wheat flour, & sea salt and give it a whisk.
• When the yeast has activated add 1 tablespoon extra virgin olive oil. Pour in about half of the flour mixture. Assemble hook attachment and turn on low speed.
• Gradually keep adding flour in increments until the dough begins to pull away from the sides of the bowl. You may not need all of the flour.
• Continue to knead the dough for 7-10 minutes until smooth and slightly sticky.
• Remove from the mixer and transfer to a well oiled bowl & a light coat over the dough to keep from sticking. Cover & place in a warm environment and rise for 2 hours or until doubles in size.
• When doubled in size, punch dough down, remove from bowl.
• Lightly flour surface and gently press dough into a rectangular shape. Divide the dough into roughly equal portions with a bench scraper.
• Fold each dough ball under several times until a smooth dough ball is formed.
• Cover dough balls and roll out each dough ball out on a lightly floured surface into an oval shape 6-8 inches in diameter and about 1/8" thick.
• Cover & rest another 30 minutes.
• Preheat a large cast iron skillet on medium heat. Cook individually 1 to 1 1/2 minutes per side or until golden brown & puffy. Flip and repeat process.