Polish Pockets Pitas Recipes

HOW TO MAKE PITA BREAD OR PITA POCKETS

Steps:

• In a small bowl, combine yeast and sugar in ¼ cup of lukewarm water. Mix to combine. Let it sit for 5 minutes. Soon it will look creamy and frothy.This proofing procedure shows that yeast is alive and active. If by now your yeast has not become frothy, please discard and start over.
• Combine all the dry ingredients ( flours and salt) in a bowl and give a good mix.
• Add yeast to the dry ingredients and mix it well.
• Slowly add water and oil to the dough and mix until it forms a soft, pliable dough.
• Cover the dough with a damp cloth and set it aside for 2 hours. Or you can cut short the time by proofing teh dough in the Instant Pot.
• The dough will almost double in size.
• Transfer the dough to a dusted surface and knead the dough for 10 minutes.
• Divide dough into 6 equal balls.
• Transfer the rolled dough balls to a baking tray. Cover them with a damp cloth and allow them to rest for another 30 minutes for second proofing.
• Preheat the oven to 400 degrees F.
• After 30 minutes, roll each dough ball out into thick circles. Place the rolled-out dough on a greased baking sheet.
• Bake it in the oven for 7-10 minutes or until brown from the top.
• All puffed.
• Remove the baked pitas from the oven and allow them to cool completely.
• Pita bread pockets are ready.

THE SOFTEST PITA POCKET RECIPE: THE OVEN METHOD

Steps:

• Combine the dry ingredients in a large bowl and whisk together. Set aside.
• In the bowl of a tabletop mixer that is fitted with the dough hook attachment, add all of the wet ingredients except for the olive oil. Allow the yeast to activate for 8 minutes. As soon as a puffy cloud forms at the top of the mixture, the yeast is active.
• Add the olive oil along with all of the dry ingredients and knead on low speed for 12 minutes.
• Lightly grease a large bowl with 1-2 tablespoons of olive oil and transfer the dough to the bowl. Toss to coat in oil and cover with plastic wrap. Set aside in the warmest room of your home to rise until doubled in volume. About 1 hour.
• Preheat the oven to 525 °F, 270 °C.
• Cut the dough into 10 equal portions.
• Lightly flour your work surface and roll each portion of dough out into about 6-7-inch circles. Keep their thickness even. Use as much flour as needed to roll them out evenly.
• Line 3 baking trays with parchment paper and sprinkle some semolina flour on top if desired.
• Place 3 pitas on each baking tray.
• Cover the dough with a clean kitchen towel and allow it to rise for 30 minutes.
• Bake the trays in the preheated oven for approximately 4 minutes or until the pockets are formed.
• Transfer the pitas to a plate and serve immediately.
• Leftover pitas can be stored in an airtight bag or container and kept in the freezer or the refrigerator until ready to use.

POLISH POCKETS - PITAS

Steps:

• Saute slices of kielbasa (I use Hillshire Farms) with onion and green pepper in butter.
• Add drained sauerkraut. Heat through.
• Add sour cream mixed with dijon style mustard.
• Serve in pita pockets.