Yum! Light, fluffy, warm, perfectly cooked pita pockets straight out of the oven, sounds so much better than the dry slightly stale ones I got from the supermarket the other day.
This uncomplicated pita pocket recipe of Wendyl’s uses only five ingredients and is pretty easy to make. The kids will get a good appetite breathing in the fresh, baked bread, aroma whilst watching them puff up tantalisingly in the oven.
Do give yourself plenty of preparation time though, ten minutes for the yeast to activate, ten minutes kneading, an hour for the dough to double in size and a further hour for the individual pitas to rise once you’ve rolled them out. Once in the oven they only take four to five minutes.
Easy Peasy Pita Pockets
2 tsp Sugar
1 cup Lukewarm water
2 tsp Dried yeast granules
3 cups Flour
1 tsp Salt
Combine the sugar and water, then sprinkle over the yeast.
Set aside in a warm place and wait until it froths and smells yeasty (this takes about 10 minutes).
Meanwhile, put the flour in a big bowl and fluff with a whisk.
Pour the yeast mixture into the flour and mix into a dough. You may need to add more flour or warm water to get a workable consistency.
Knead the dough for 10 minutes, then put back in the bowl and cover with a tea towel.
Put in a warm place until it has risen and doubled in size (usually about an hour).
Sprinkle the salt over the dough and knead again for five minutes, then divide into 8 to 12 pieces, depending on how big you want your pita pockets to be.
Roll them out into circle shapes, but not too thin – 10mm is about the right size.
Place each pita bread on some baking paper. Leave to rise for another hour while you heat up the oven to 200C with a baking tray inside.
To cook, slide the pita bread dough onto the hot baking tray one or two at a time.
Watch them carefully, as they puff up in about two or three minutes.
When they are lightly golden in colour, remove from the oven and cook the rest.
Delicious fresh out of the oven with Spicy Coconut Dip or Coriander Chilli Dip