Pita Pockets

Name: Pita Pockets
Ingredients: 2 teaspoons active dry yeast; 2 1/2 cups warm water; 6 whole wheat flour; 1 tablespoon salt; 1 tablespoon olive oil

5 ingredients

2 steps

Ingredients

2 teaspoons active dry yeast
2 1/2 cups warm water
6 whole wheat flour
1 tablespoon salt
1 tablespoon olive oil

Directions

1

In a large bowl, sprinkle yeast over water. Stir to dissolve. Stir in 3 cups of the flour, 1 cup at a time. Let the sponge rest for 10 minutes or as long as 2 hours. Add the salt and oil to the sponge and stir to combine. Add more flour 1 cup at a time until the dough is to stiff to stir.. remove the dough to a lightly floured board and knead by hand for 8 - 10 minutes, until smooth and elastic. Place dough in a slightly oiled bowl, cover with plastic wrap and let rise until doubled in size, about 1 1/2 hours. Punch dough down and divide in half. Divide each half into 8 pieces.
2

Preheat a large skillet and lightly grease. Place a round in the skillet and cook about 20 seconds and turn. Cook about 1 minute, until large bubbles appear, then flip over to first side. Cook until bread balloons fully. Pitas should take about 3 minutes total. Be careful not to burn. You don't have to split them to make a pocket just roll around filling Mimi Pass