Pita Pockets


Today Dan and I made two different pita recipes. Neither of us had made pitas before and were pleasantly surprised with how easy they are to make.

Recipe # 1 from Under the Highchair

Wimbush Family Pita Bread

1 tablespoon yeast
1 ¼ cup warm water
1 teaspoon salt
3- 3 ½ cups flour

Dissolve yeast in water for about 5 minutes in the bowl of an electric mixer. Add salt and 1 ½ cups flour and with the dough hook, beat to make a batter. Add additional flour until a rough, shaggy mass is formed. Knead 8 minutes until dough is smooth and elastic. Add more flour if it is too sticky.

Turn dough onto a lightly floured surface and divide into six pieces for large pitas or ten for smaller. I make all sorts of sizes to suit different snacks and meals. Form dough into balls, then flatten with a rolling pin into ¼ inch thick discs. Try and keep an even thickness as this is what helps them ‘puff’.

Let rest on the floured surface 30-40 minutes until slightly puffed.

Preheat oven to 425F.
With a large spatula, flip the rounds of dough upside down on to a baking sheet. Bake 10-15 minutes until light golden. Stick around for the first five minutes of baking when the pitas perform their magic and puff up from flat pancakes to proud, four inch high pitas.

These store for up to two days well wrapped or frozen for three weeks.

Unfortunately I didn’t take any photos of this recipe because we ended up sprinkling them with cinnamon and brown sugar and eating them like chips. They were really good as chips and would work good as dippers for humus, spinach & artichoke dip, or any other dips.

The nice thing about this recipe was that it was super easy! This was the easiest yeast recipe that I’ve ever made, but I don’t think I’ll make this one again.

Recipe # 2 from Allrecipes


Peppy’s Pita Bread

1 1/8 cups warm water
3 cups all-purpose flour
1 teaspoon salt
1 tablespoon vegetable oil
1 1/2 teaspoon white sugar
1 1/2 teaspoon active dry yeast
Place all ingredients in bread pan of your bread machine, select Dough setting and start. When dough has risen long enough, machine will beep. I don’t have a bread machine, but I do have a  super awesome professional kitchen aid stand mixer. So I mixed the water and yeast and let it sit for about 5 minutes.  Dump is the rest of the ingredients ( you may not need all the flour so put it in slowly) and let it mix with the dough hook for about 7 minutes  or until the dough looks elastic. I did the oven trick ( turn on the oven for 350 F for 2 minutes then shut it off.  Place the covered bowl of dough in the warm oven to rise) and it worked wonderfully.

Turn dough onto a lightly floured surface. Gently roll and stretch dough into a 12 inch rope. With a sharp knife, divide dough into 8 pieces. Roll each into a smooth ball. With a rolling pin, roll each ball into a 6 to 7 inch circle. Set aside on a lightly floured countertop. cover with a towel. Let pitas rise about 30 minutes until slightly puffy.
Preheat oven to 500 degrees F (260 degrees C). Place 2 or 3 pitas on a wire cake rack. Place cake rack directly on oven rack. Bake pitas 4 to 5 minutes until puffed and tops begin to brown. Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft. Once pitas a softened, either cut in half or split top edge for half or whole pitas. They can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 months.

These required slightly more work than recipe #1, but they were awesome! I took them directly from the oven and put them in a pan covered with a damp dish towel. This made them nice and soft.

I can’t wait for the egg salad pita I plan on taking to work tomorrow!


2 thoughts on “Pita Pockets

  1. Hey,

    Interesting!!!! ‘cuz it is very similar to the Mangalore Buns prepared in my region which is Mangalore… U may not have an idea, but ya very similar. My mom prepares wonderful Mangalore Buns.

    in your case u cook them in oven, whereas here we deep fry them. A link for u to check out & then lemme know…. I don c how to follow ur blog….. I want to.



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