Pita Pockets

Pita Pockets

These are fun to make. Mine are never perfectly shaped like the store bought ones, but they are much better for you and work just the same. I use “Tanya’s Whole Wheat Bread” to make the dough. I cut the recipe in half to make about 10 pitas. You can use whatever wheat bread recipe you like the best.

Pita Pockets
 
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Recipe type: Bread
I use “Tanya’s Wheat Bread” to make the dough. I cut the recipe in half to make about 10 pitas. You can use whatever wheat bread recipe you like the best.
Ingredients
  • Your favorite bread dough
Instructions
  1. Make tennis ball size balls and roll to ¼ inch thickness.
  2. Place circles on parchment paper or tin foil sprinkled with cornmeal.
  3. Let rise for 30 minutes.
  4. Preheat oven to 500 degrees.
  5. Place circles on a cooling rack and bake in hot oven for 4-5 minutes on lowest rack until very light brown.
  6. Bake only 2-3 at a time and make sure to let the temperature of the oven come back up to 500 degrees each time. The instant hot heat makes the bread puff.
  7. They will have a hard crust. Before they are completely cool, put them in a plastic bag. The steam they release will soften them.
  8. Cut them in two and fill with your favorite filling.