Pita Pockets
Prep. Time
1.5 hours
Cook Time
1 minute each
Servings
20 pita pockets
Difficulty
Challenging
Soy-Free
Oven or Clay oven
Cooking required:
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Allergens:
Pita pockets are regular in our kitchen because they’re practical and versatile. When you’re feeding a family and meals need to come together quickly, having fresh pita on the counter makes everything easier — sandwiches for lunch, a base for roasted vegetables and spreads, or something to tear and dip into hummus. We make a batch once every 2 weeks and freeze them - they reheat so well, as if they just came out of the oven.
The dough is simple and relies on a few basic ingredients that each play an important role. Flour provides structure, yeast creates the lift that allows the pocket to form, and the key step is kneading the dough long enough for the gluten in the flour to fully absorb the liquid. When that happens, the dough turns smooth and soft and bakes into tender, airy pita.
When the dough hits a very hot oven, steam forms inside and pushes the layers apart, creating the hollow center that turns the bread into a pocket.
Most of the time I bake them in the clay oven because they cook incredibly fast there, about 30 seconds, and the intense heat makes the pita puff dramatically and develop lightly charred spots. When I bake them in the regular oven, the result is still excellent and far better than store-bought pita.
Once they cool slightly, the pockets open easily and can be filled with almost anything - falafel, roasted vegetables, salads, spreads, and in our house even burgers. I usually bake large batches, about 50 pita pockets at a time, which makes quick meals much easier. Just make room for them in your freezer :)
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
3 tbsp extra virgin olive oil
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.
