Tag Archives: pita pockets

Homemade Pita Bread

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As much as I love baking bread, I admit that I let my bread baking skills slack off majorly the last few years after my kids were born… I guess I felt that I didn’t have the time to bake fresh bread with a newborn… then I found another excuse when the toddler age stuck. But don’t fool yourself like I did. All you really need to make some kind of awesome homemade bread is a few minutes here and there.  The actual hands-on action (especially for loaves) is surprisingly minimal and you will find that fresh bread is worth the extra effort. Also, not only is homemade bread made to order & delicious, I personally feel a sense of real accomplishment serving and eating bread that I baked!  I am hereby swear I am going to bake more bread!!

I have a Kitchen-Aid mixer with a bread hook, which is totally worth investing in. I use mine often, mainly for making bread dough, pizza dough, cake batter and cookies. Mine was a gift from my husband (thank you, Steven!)… And no, I’m not one of those women who get offended getting kitchen items as gifts – in fact, they are among my favorite gifts to receive because I truly love to create things in the kitchen! If you don’t have a bread mixer, you will have to knead the dough by hand… but don’t frown just yet – and I speak from experience – this makes for some killer arm toning!!

Somehow, this was my first time making homemade pita pockets. I was so pleased at how simple and delicious these were! I think now that my family knows I can make these, I’m in real trouble! Next time, I’m definitely going to mix in some whole wheat flour to make them a little less white-bready tasting. We are usually whole wheat/mixed grain people over here… with occasional local sourdough 🙂

I mistakenly poked holes into the pitas with a fork before baking… Oops. I think I was remembering when we made pita-pizzas at a bakery where I used to work, not pita-pockets. My holes caused the dough to not poof out completely, so I ended up having to cut the insides of my pitas apart with a knife (which still worked fine… they all came apart easily). Anyway, you live and you learn, right?! So, unless you are trying to make pita-pizzas, don’t poke the dough with a fork!!

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Oh, and please don’t let the long instructions below deceive you! Sometimes I have a tendency to over-explain things! It’s really quite simple! I should mention that my kids were dying to help roll out the dough into pitas! If you don’t want little hands helping, you better set them up with some playdough and let them make their own “pitas” 😉

HOMEMADE PITA POCKETS

  •  2  1/4 tsp of jarred yeast – I used Fleishmans  (1 envelope of quick rising yeast should be the same amount)
  • 1  1/2 cup very warm water, plus extra for warming the mixing bowl*
  • > 1 tsp sugar
  • 3 cups all-purpose flour (I used unbleached bread flour, but next time I will be using whole wheat flour for half of this amount)
  • 1  1/4 tsp salt

* First warm up your bread bowl by letting it sit full of hot water. Now, pour 1 cup of very hot water into a large measuring cup and then add cold water to fill it up to the 1  1/2 cup mark. Sometimes I have to dump some water out to add more hot or cold water until the temperature is “just right”, which to me means you can stick your finger in it, it feels pretty hot, but it’s not going to burn you. If the water is too hot, the yeast will die. If it’s too cold, the yeast wont grow.

1) Dont forget to dump your bowl-warming water before you add your measured water!!  Now, pour in your measured water and sugar.  Stir.  Add yeast. Wait 2-3 minutes. Your yeast should start to look frothy/foamy. That means you did it right!! YAY!  (If nothing happens after several minutes, your water was either too hot or cold or your yeast is dead. Try again!)

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Foamy looking areas means you are good to go!

2) Add about half your flour and add the salt and turn on the mixer. Then gradually add the last half of the flour as it begins to mix. It may look sticky or dry, but just let it mix around a minute to come together. (At first, mine looked sticky but then it came together well and I didn’t have to add any more flour or water.) Let it mix 5- 6 minutes on medium speed. I like to turn up the speed a little faster at the end for about a minute. The dough should be smooth and elasticky… A good dough feels a little sticky but comes out of the bowl pretty cleanly. It shouldnt be acting like gum! It should feel more like soft warm slightly sticky play dough! 🙂

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Here is my finished dough ball. Nice and soft.

3) Put dough in a lightly oiled bowl and cover with plastic wrap. (I did this right in my mixing bowl, pictured below.) Let rise in a warm draft free place until doubled in size. This took my dough about 45 minutes. The dough is ready when you poke it and the indention remains. If it bounces back out, give it a little more time. It may take an hour or more if your kitchen is cold!

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I picked up my dough, oiled the bowl and then put the dough back in there, covered, to rise.

4) Punch it down and roll it out like a rope so you can cut it into 10-12 pieces. I made 12 but my pitas were pretty small. Form balls with the dough. Sit the balls on a floured surface, cover with towel and let rise another 10 minutes. (Bakers tip: shaping the balls can be very quick if you take a dough ball in your dominant hand and roll it in circles against a wooden cutting board, pulling it tighter with your curved fingers as you go. Once you get good, you will be rolling dough balls in both hands at once!)

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Separating the dough and rolling it into balls…

5) Preheat oven to 500 and place your oven rack on the lowest setting. (It also helps to pre-heat your baking sheet). I hear you can also use a cast-iron skillet for this to add extra iron. I may try that next time.

6) Roll out each dough ball into circles about 5 – 6″ across and 1/4″ thick.

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Rolling the balls out into pitas…

7) Bake 4-5 minutes until they are puffy. Smash down with spatula. Flip and bake them 2 more minutes. Smash again if necessary. Repeat until all are baked.

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Ta-Da! The finished pitas!

Stuff them, use them for dipping… whatever you wish! These should freeze well (in a freezer bag) up to 1 month. They last about 1 week fresh.

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First we served these right from the oven with some baba ganoush and cucumber slices.

NOTE: They are AMAZING if you lightly brown them up on a cast iron skillet in a tiny bit of olive oil… We did that (pictured below) and cut them into triangles for dipping into baba ganoush with some shredded and sliced vegetables. You could also serve these pita triangles with hummus. Mmmm! I never knew pita making was so easy! I will probably be making these for my family several times a month!

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Homemade pitas make for a seriously impressive and scrumptious appetizer… or sandwich!

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