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I have been making chicken shwarma and hummus for a couple years, gotta celebrate easter in your own way i say. On occasion the grocery store didn’t have pocket pita breads and dag nab it was that annoying. I looked up a recipe and decided to give it a go.
They come out great, quick to make and reheat well! (stay tuned for how to turn left overs into pita pizzas)
2 hours, 15 minutes
- 2 tsp active dry yeast
- ½ tsp sugar
- 3 cups all-purpose flour, divided
- 1 to 2 tsp kosher salt (I used Diamond Crystal kosher salt)
- 2 tbsp extra virgin olive oil (I used Private Reserve Greek extra virgin olive oil), more for the bowl
- In a large mixing bowl of a mixer add 1 cup lukewarm water and stir in yeast and sugar until dissolved.
- Add ½ cup flour and whisk together.
- Place the mixing bowl in a warm place, uncovered to form a lose sponge.
- Give it 15 minutes or so, the mixture should bubble.
Form the pita dough:
- Add salt, olive oil and almost all the remaining flour (keep about ½ cup of the flour for dusting later).
- Turn the mixer on low until mixture forms a shaggy mass
- Dust with a little flour, then continue to knead the mixture inside the bowl for about a minute to incorporate any stray bits.
Knead the dough:
- Turn the mixer on low, Knead lightly for a couple minutes or so until smooth.
- Cover and let the dough rest for 10 minutes, then knead again for a couple more minutes.
- The dough should be a little bit moist, you can help it with a little dusting of flour, but be careful not to add too much flour.
- Let the dough rise.
- Coat a bowl lightly with extra virgin olive oil and put the dough in the bowl.
- Turn the dough a couple times in the bowl to coat with the olive oil.
- Cover the bowl tightly with plastic wrap then lay a kitchen towel over.
- Put the bowl in a warm place.
- Leave for 1 hour or until the dough rises to double its size.
Divide the dough.
- Deflate the dough and place it on a clean work surface.
- Divide the dough into 7 to 8 equal pieces and shape them into balls.
- Cover with a towel and leave them for 10 minutes to rest.
Shape the pitas.
- Using a floured rolling pin, roll one of the pieces into a circle that’s 8-9 inches wide and about a quarter inch thick.
- Repeat with the other pieces of dough.
To bake pita in the oven:
- Heat the oven to 475 degrees F and place a heavy-duty baking pan in the middle rack to heat.
- Working in batches, place the rolled-out pitas directly on the hot baking baking sheet (I was only able to fit 2 at a time).
- Bake for 2-3 minutes on one side, and then, using a pair of tongs, carefully turn pita over to bake for 1-2 minute on the other side.
- The pita will puff nicely and should be ready.
- Place baked pitas in a warm second oven, over the vent from the oven or in the microwave.
This is a fantastic recipe! They stay pretty fresh for about a week.
Great with hummus or making gyro pockets or anything else!
If you try it let me know what you think!