This recipe for homemade Pita Bread Pockets is perfect to have around for fun filled meals or snacks. I have used this recipe to make hot and cold pita sandwiches. My teen daughter loves them for tuna salad.
- 1 1/2 cup warm water
- 3 cups flour + extra for kneading if needed.
- 2 teaspoons yeast
- 1 tablespoon butter
- 1 teaspoon salt
- 2 teaspoons sugar
- In medium sized mixing bowl, add flour, salt and sugar. Mix thoroughly.
- Add butter to the flour, pinching it in until it is dispersed throughout evenly.
- In a smaller, separate bowl, add water and yeast together and let set 15 minutes until foamy.
- Pour yeast water into flour mixture and mix until dough ball forms.
- Turn dough out onto lightly floured surface and knead 5 minutes.
- Add extra flour in small amounts if the dough is sticky while kneading.
- Lightly (very lightly) coat a large mixing bowl with butter or cooking spray.
- Place dough in greased bowl and cover with a lid or plastic wrap.
- Allow dough to rise in warm place 1 hour.
- Punch dough down and let reast 10-15 minutes.
- divide dough into 8 equal pieces and roll each into a smooth ball.
- Using a rolling pin, roll each ball into a 6-8 inch disk.
- Place on lightly greased surface and let rise covered for 20-30 minutes or until disks are risen approximately 1/2 way doubled in size. Dont over rise!
- Preheat your oven to 500 degrees F during second rise.
- Bake disks directly on wire racks. If your racks wires are too far apart, you can use cake and cookie wire racks or any vented bottom pan. I simply perforate my own foil to lay on the racks.
- Bake for 5-8 minutes or until golden brown areas are uniform.
- Once fully baked, stack the pitas and cover with a towel until cooled.
- Cut cooled pitas in half and fill with your favorite sandwich or desert ingredients.
|Second Rise. Cover w/ plastic|
These types of racks work best to bake pita breads on.
This allows air under the breads for venting so each side bakes up with the same surface texture and color. Less surface area touching your breads the better.
Read the history of Gyros here as well as the ingredients list for them.