Pita Pockets

by Lisa Crawford

makes 12 whole pita pockets

 

1 1/4 cup warm water (110-115 degrees)

1 tablespoon oil

1 teaspoon salt

2 teaspoons sugar

2 3/4 cups whole wheat flour

1/3 cup vital wheat gluten*

1 1/2 teaspoons dry yeast

 

*if you don't have this, just use at least 1 c all-purpose flour and the remaining whole wheat flour to total 3 cups

 

In a large bowl, combine first 4 ingredients. Add the gluten and 1 cup of the flour, along with the yeast, and stir to mix. Add remaining flour and knead to make a soft dough. (Add additional flour if necessary during kneading.)

 

Put your dough into a bowl, lightly oil the top, and cover. Set in a warm place to rise, until almost double (about an hour).

 

Punch dough down and turn onto a lightly floured surface. Using a sharp knife, cut dough into 12 equal pieces. Form each piece into a ball. On a lightly floured surface, roll each ball into a 6-inch circle.

 

As you roll the rounds, set them aside on a lightly floured countertop or table, and cover loosely with a towel. Let rise for about 25-35 minutes, until slightly puffy.

 

Preheat oven to 500 degrees. Place 2 rounds, side-by-side, onto a wire rack, such as is used for cooling things. Place rack in the middle of the oven. Bake for 4-5 minutes, until puffy and just slightly browned. (If bread is too browned, it will be dry and not pliable.) I preheated my pizza stone and baked them on it instead of using the wire racks.

 

Remove rack from oven and immediately wrap/layer pita breads in a damp towel, to soften. Continue baking the remaining breads, layering them between damp towels as soon as they're baked. Allow breads to completely cool.

 

Cut pita breads in half, or split the top edge, and fill as desired.

 

Store pitas in a plastic zipper bag in the fridge for a few days, or place in the freezer for longer storage. To re-warm pitas, wrap them in a damp towel and then wrap in foil. Place in a warm (200-250 degree) oven for about 20 minutes.