Sunday, March 4, 2012

Pita Pockets

I had no idea that making pitas was so easy.  I thought you would have to do all of this fancy rolling and pinching or something to make them hollow.  They really take hardly any work, and very little time!  They tasted fantastic (warm, fresh bread? Always great) and I like to know what exactly is in my food.  This recipe made 12 pitas, which was too many for just the two of us, so I would probably half or third this next time (and there will definitely be a next time!)

I used the great silicone baking mat Jennifer and co. gave me for Christmas to make them perfectly even!
They just puff right up!

Pita Pockets

  • 1 package yeast
  • 1 1/4 cup warm water
  • 3 cups flour (I used half white, half wheat)
  • 1/2 tsp salt
  • 1 tsp sugar
  • 1 Tbsp oil
Combine water and yeast in a large bowl.  Let sit for about 10 minutes.  Add flour(s), sugar, salt, and oil.  Mix well.  Knead dough until soft.  Divide dough into 12 equal parts.  Roll each part into a ball and then flatten into a 6 inch circle.  Place dough circles on floured surface and let rest for 40 minutes or until slightly puffy.  Place on ungreased jelly roll pans (I needed two large ones).  Bake at 500F for 4-8 minutes, flipping halfway through baking.  Stack pitas in 2-3 piles and cover loosely with a dish towel to let steam escape.  Slice in half with a serrated knife.

I loved these with Justin's Maple Almond Butter, egg white/spinach/cheese scramble, and Greek salad.  So good!


  1. okay so I was so impressed with your pitas that I gave them a shot - total failure! I don't know what I did wrong but they looked nothing like your amazingness! We did however try your sammich concoction but made it with talapia and had it taco style. Wow! So so so good! You are a great chef Lurel! Thanks for sharing.

    1. Aw, I'm sad that they didn't work! I'm really glad that you liked the other recipe though! And thank you! :)

  2. Glad the mat thing is working! And I really need to make pita's again soon.