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Рецепт Easy Homemade Greek Pita Pocket Bread
by thecurrymommy

Easy Homemade Greek Pita Pocket Bread

An easy, tasty, and vegan Pita Pocket recipe that pairs well with falafels, gyros, pizza base, or as warm dipping bread.

Рейтинг: 4/5
Avg. 4/5 1 голос
Подготовка: Mediterranean
Приготовление: Порций: 8

Ингредиенты

  • 2.5 cups all-purpose flour + some for dusting
  • 1 cup warm water
  • 2 tsp dry yeast
  • 1 tsp sugar
  • 1 tbsp extra virgin olive oil + extra for coating
  • 1.5 tsp salt

Инструкции

  1. Combine warm water, yeast, and sugar in a large bowl. Stir gently with a silicone or wooden spatula and set it aside for about 5 minutes so the yeast activates.
  2. Add 1/2 cup of all-purpose flour to the mixture. Mix it gently with a silicone or wooden spatula and set it aside for 15 minutes. No need to cover it.
  3. Slowly, add the remaining all-purpose flour, salt, and oil to the large bowl. Mix it well with a silicone or wooden spatula until the contents form one large ball that you can manage to knead.
  4. Dust a deep bowl/pan with a generous amount of all-purpose flour and set it aside.
  5. Dust a large surface area with all-purpose flour.
  6. Take the dough and continue to knead by hand on the dusted surface for about 5-7 minutes until a smooth elastic ball has formed. Trust me, this is fun!
  7. Coat the dough with a generous amount of extra virgin olive oil and then place it inside the dusted bowl/pan.
  8. Dust the top of the dough with all-purpose flour and then wrap the bowl/pan with plastic wrap or cover with a damp kitchen towel assuring it does not touch the dough. You want to leave space for the dough to rise.
  9. Place the bowl/pan in a warm spot for 1 hour (microwave works well for me). The dough will double in size.
  10. Dust a surface area with all-purpose flour again. Place the double-in-size dough on the surface, form a log without kneading too much, and divide it into 8 pieces.
  11. Take each piece and roll it in your hands to form a smooth ball once again. Isn't the elastic dough fun to play with?
  12. Place each hand-kneaded dough ball back into the bowl assuring they don't touch each other (no additional dusting is required).
  13. Heat an oven to 500 degrees.
  14. Cover it tightly again with plastic wrap or a damp cloth and let it rest again for about 15 minutes in the same warm spot as before.
  15. Using a large surface area (I like to use a cold surface like granite or marble) roll out the pita pocket one at a time to about 8-9" in diameter. Use flour for dusting if the dough begins to stick to the surface.
  16. Place the pita pockets on a non-stick baking pan assuring they are not touching each other. Note-get these Pita Pockets in the oven ASAP after rolling them out.
  17. Put the pan in the oven and cook for about 7 minutes. Check on them via the oven light because the excitement to see them puff up is real. The oven light will eliminate how often you open the oven door. High-temperature cooking is key here.
  18. Pull the pans out of the oven once the Pita Pockets have browned to your liking and wrap them with a dry kitchen towel until they cool down. This will help soften them.
  19. Store in an air-tight container in the refrigerator for up to 1 week.
  20. REHEATING INSTRUCTIONS- in a microwave for 5-10 seconds or over an open gas flame right before eating.
  21. Stuff with your favorite ingredients, dunk in your favorite dips, or split in half and top with your favorite ingredients. Either way, enjoy