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
No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!