Pita Pockets | Recipes

Pita Pockets

(9) Ratings:
Prep Time:
Makes:10 pitas
Freezing:excellent

This traditional Middle Eastern flat bread is fast and easy to make, and it tastes great with everything from fresh vegetables to cheeses and meats.
It makes for a great appetizer too!

Directions

  1. Preheat oven to 500°F (260°C).
  2. Combine 1 cup Robin Hood Best For Bread Homestyle White Flour and Robin Hood Best For Bread Whole Wheat Flour, yeast, salt and water in large bowl. Beat to mix well, about 1 minute. Stir in remaining white flour, using enough to make a soft, non-sticky dough. Turn out on floured board. Round up into a ball.
  3. Knead dough, adding more flour as necessary, until dough is smooth, elastic and no longer sticky (about 5 minutes). Divide and shape dough into 10 balls.
  4. Roll out each ball on lightly floured surface to a circle 1/4" (6 mm) thick and 6" (15 cm) in diameter. Place on ungreased baking sheet dusted with cornmeal, if desired. Cover with tea towel.
  5. Rise in warm place (75°- 85°F/24°- 29°C) for 25 to 35 minutes.
  6. Bake one tray at a time on bottom oven rack of preheated oven for 5 to 8 minutes, or until golden. Immediately wrap pitas in tea towel for 3 minutes. Cool.

Nutritional Information

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