Pita Pockets
Prep. Time
1.5 hours
Cook Time
1 minute each
Servings
20 pita pockets
Difficulty
Challenging
Soy-Free
These vegan zucchini, corn, and tofu fritters are crispy on the outside, soft inside, and full of savory flavor from sautéed onions and spices. They’re quick to mix together in a blender or food processor and make an easy main or side dish that works for both kids and adults. We like them fresh and warm, but they also freeze well, so you can batch-cook and reheat for lunchboxes, weeknight dinners, or road trips.
Ingredients
2.2 lbs (1kg) all-purpose flour
2 tsp (6g) salt
2 1/2 (600mL) warm water
5 tsps (8g) sugar
4 tsp (20g) yeast
Instructions
In a stand mixer, combine the flour, salt and sugar. Add the yeast and mix.
Mix in the olive oil and water, and leave it mixing (low speed) for 10 minutes, until the dough is very soft and entirely consistent.
Remove the dough from the mixer and place it on a clean surface or large parchment paper that's been lightly dusted with flour.
Using a large bread knife, or a dough cutter, divide the dough to 20 even pieces, more or less.
By hand, shape each chunk to a ball. If the dough has 'cracks' or uneven spots, you can stretch those towards the bottom and roll the chunk into a ball, gradually pressuring the chunk to shape it to a circle.
Flatten each ball using a rolling pin, to a 1/3 of an inch thick circle. Keep in mind that it is essential to maintain a consistent thickness in each circle made, because it will affect the result and the opening of the pocket when its baking.
**You will want to use an outdoor gas-operated oven. It'll yield the best result, since it can reach very high temperatures, which is exactly what you need for baking Pita pockets (and pizza too!)**
While it is elevating for 20-30 minutes, preheat your outdoor oven to as high as 550-600F (285-315C).
Right before you place the Pita dough in the oven, make sure to flip each circle on the parchment paper, so that its "dry" side is turning downwards.
Bake for about 30 seconds or so, until you see the pocket forming and the pita is getting a golden color on the top. I recommend keeping a close eye on the baking process to ensure it does'nt burn.
Take them out of the oven and immediately cover with a clean cloth so that they don't harden or dry (when they're covered, they keep their moist and softness).
Let them cool under the cloth, and shortly after, make sure to freeze them in a gallon ziploc bag (or a similar kind), as pita maintains freshness at room temperature for up to 1 day only.
Notes
If using a standard range, preheat it to 460F/230C, but keep in mind its more challenging to get an evenly risen pita pockets, and the baking process is much longer (~8-10 minutes).
For a healthier version, replace 20% of the flour (7oz/200g) with whole grain Spelt flour.
Consider the size of the pockets you would like to make - if your plan is to stuff it (with spreads/salads/falafel etc), make them larger, to create a more giving pocket.
The Latest Bite
Wonderful Parsley Salad
I usually buy parsley with the idea that I’ll use “just a little” in a recipe, and then I’m left with a big bunch staring at me from the fridge. This salad is my solution. Instead of letting those greens wilt away, I chop the whole thing and make it the main event. It’s fresh, full of flavor, and takes almost no effort.
The best part is how forgiving it is. Walnuts give it crunch, but almonds or pecans work if that’s what’s in the pantry. Cheese adds creaminess and the dressing is quick to whip together with what we usually have on hand, and it makes the parsley feel less like “just herbs” and more like a real salad.
This isn’t a kid-friendly dish in our house (the parsley is just too “green” for them), but it works great for the adults. I’ll make it at home when dinner needs something light on the side, or pack it into a container when we’re traveling in an RV and want an easy salad to balance out heartier meals. Since it’s dairy-free and plant-based, it holds up well for hours on the road without the stress of refrigeration worries you get with mayo-based dressings.
It’s fast, flexible, and keeps parsley from going to waste—a little grown-up salad that travels well.