Wheat Pita Bread Pockets Recipes

WHOLE WHEAT PITA

Steps:

• In the bowl of a stand mixer fitted with a dough hook, mix together the water, sugar and yeast. Let it sit until foamy, about 5 minutes.
• With the mixer running on low speed, add the oil and salt, and then gradually add the bread and whole-wheat flours. Increase the speed to medium high and mix for 7 to 10 minutes, adding just enough additional bread flour so that the dough no longer sticks to the bowl. Do not add too much flour; the dough should be smooth and slightly sticky. Lightly coat a clean large bowl with oil or cooking spray and place the dough in the bowl, turning it once or twice to coat it in oil. Cover the bowl with plastic wrap and let it rise at room temperature until it has doubled in size, about 2 hours.
• Turn the dough out onto a clean work surface and divide it into 12 equal pieces. Mold each piece into a ball by stretching the top and tucking the edges under. Place the balls 1 inch apart on a piece of parchment paper, cover them with plastic wrap and let rise for 30 minutes.
• Preheat the oven to 500 degrees F and line 2 baking sheets with parchment.
• Lightly dust a work surface with flour. With a rolling pin, roll out the balls of dough into 1/4-inch-thick circles. Place them on the lined baking sheets and bake until cooked through and puffy, about 5 minutes. You do not want them to brown. Cool on a rack and enjoy.
• Leftovers can be frozen in an airtight container or ziptop bag and then reheated in the microwave or toaster.

WHOLE WHEAT PITA BREAD

Steps:

• In a bowl mix the water, yeast, molasses, and salt. Let sit 5 to 10 minutes, then gradually mix in the whole wheat flour and soy flour. Turn out onto a floured surface, and knead until smooth. Place in a large bowl lightly coated with cooking spray. Cover with a towel, and let rise in a warm place for 1 hour.
• Punch down the dough, and knead for 5 to 10 minutes. Divide into 6 pieces. On a lightly floured surface, flatten each piece to about 1/8 inch thick with a rolling pin. Cover with a towel, and let rise 30 minutes.
• Preheat oven to 450 degrees F (230 degrees C). Warm a baking sheet in the preheating oven for about 2 minutes, then remove from heat and sprinkle with cornmeal.
• Arrange the dough rounds on the prepared baking sheet, and bake 6 minutes in the preheated oven. Remove from heat and cover the bread with a moist towel to soften. When cooled, slice in half and use a knife to cut pockets in the bread.

THE BEST AND SOFTEST HOMEMADE POCKET PITA BREAD RECIPE

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.
• 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.
• Sprinkle some semolina flour onto the work surface and place each rolled out piece of dough on it.
• Cover the dough with a clean kitchen towel and allow it to rise for 30 minutes.
• Warm a cast-iron pan over medium heat.
• Cook each pita 20-30 seconds per side and continue cooking until it puffs, and the pita is fully cooked (see video).
• If the pita is not puffing up, increase the heat a little bit.
• 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.

PITA POCKET BREAD RECIPE: SOFT & PILLOWY

Steps:

• Activate yeast by adding yeast, honey, & water (110-115° F) to a stand mixer. Give it a quick stir and let activate for 5 minutes or until bubbly on top.
• To a large bowl add bread flour, whole wheat flour, & sea salt and give it a whisk.
• When the yeast has activated add 1 tablespoon extra virgin olive oil. Pour in about half of the flour mixture. Assemble hook attachment and turn on low speed.
• Gradually keep adding flour in increments until the dough begins to pull away from the sides of the bowl. You may not need all of the flour.
• Continue to knead the dough for 7-10 minutes until smooth and slightly sticky.
• Remove from the mixer and transfer to a well oiled bowl & a light coat over the dough to keep from sticking. Cover & place in a warm environment and rise for 2 hours or until doubles in size.
• When doubled in size, punch dough down, remove from bowl.
• Lightly flour surface and gently press dough into a rectangular shape. Divide the dough into roughly equal portions with a bench scraper.
• Fold each dough ball under several times until a smooth dough ball is formed.
• Cover dough balls and roll out each dough ball out on a lightly floured surface into an oval shape 6-8 inches in diameter and about 1/8" thick.
• Cover & rest another 30 minutes.
• Preheat a large cast iron skillet on medium heat. Cook individually 1 to 1 1/2 minutes per side or until golden brown & puffy. Flip and repeat process.

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.

WHEAT PITA BREAD (POCKETS)

Steps:

• In the bowl of a stand mixer, combine the yeast, honey and ½ cup of the water. Stir gently to blend. Whisk ¼ cup of the bread flour and ¼ cup of the whole wheat flour into the yeast mixture until smooth. Cover the bowl with plastic wrap and set aside until doubled in bulk and bubbly, about 45 minutes.
• Remove the plastic wrap and return the bowl to the mixer stand, fitted with the dough hook. Add in the remaining ¾ cup of warm water, 1¼ cups bread flour, 1¼ cups whole wheat flour, olive oil and salt. Knead on low speed until the dough is smooth and elastic, about 8 minutes. Transfer the ball of dough to a lightly oiled bowl, turning once to coat and let rise in a warm draft-free place, about 1 - 1 1/2 hours, until doubled in bulk.
• Once the dough has risen, transfer to a lightly floured work surface, punch down the dough and divide into 8 equal pieces. Form each piece into a ball. Flatten one ball at a time into a disk, then stretch out into a 6½-7 inch circle. Transfer the rounds to a baking sheet or other work surface lightly sprinkled with cornmeal. Once all the rounds have been shaped, loosely cover with clean kitchen towels. Let stand at room temperature for 30 minutes, until slightly puffy.
• Place an oven rack in the middle position. Place a baking stone in the oven and preheat to 500 degrees F.
• Transfer 4 pitas, 1 at a time, onto the baking surface. (Note: These can be baked directly on the oven racks, but best results are baked on a baking stone.) Bake 2 minutes, until puffed and pale golden (mine took longer). Gently flip the pitas over using tongs and bake 1 minute more. Transfer to a cooling rack and let cool completely. Repeat with the remaining pitas. Store in an airtight container for up to 3 days or freeze.
• *As always, anything mixed in a stand mixer can be mixed and kneaded by hand.

GREEK PITA POCKET

Steps:

• 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.
• 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.
• 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.
• Dust a deep bowl/pan with a generous amount of all purpose flour and set it aside.
• Dust a large surface area with all purpose flour.
• 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!
• Coat the dough with a generous amount of extra virgin olive oil and then place it inside the dusted bowl/pan.
• 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.
• Place the bowl/pan in a warm spot for 1 hour (microwave works well for me). The dough will double in size.
• 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.
• 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?
• Place each hand kneaded dough ball back into the bowl assuring they don't touch each other (no additional dusting is required).
• Heat an oven to 500 degrees.
• 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.
• 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.
• 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.
• 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.
• 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.
• Store in an air tight container in the refrigerator for up to 1 week.
• REHEATING INSTRUCTIONS- in a microwave for 5-10 seconds or over an open gas flame right before eating.
• Stuff with your favorite ingredients, dunk in your favorite dips, or split in half and top with your favorite ingredients. Either way, enjoy :)

WHOLE WHEAT PITA BREAD

Steps:

• In a large bowl, dissolve yeast in 1/2 cup warm water. Add honey; let stand for 5 minutes. Add the oil, salt 3 cups of whole wheat flour and remaining water. Beat until smooth. Stir in enough whole wheat flour to form a soft dough. , Turn onto a surface dusted with all-purpose flour; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down; let rest for 10 minutes. Turn onto a lightly floured surface; divide dough into 12 pieces. Shape each into a ball. Knead each ball for 1 minute. Cover and let rest for 20 minutes. , Grease baking sheets and sprinkle with cornmeal. Roll each ball into an 8-in. circle. Place on prepared baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 475° for 8-10 minutes or until browned. Remove from pans to wire racks to cool. To serve, cut in half and split open. Stuff with fillings of your choice.