Pita Pocket Bread Recipe

Pita pocket breads are great for a quick meal any time of the day. Because pita breads form a large pocket of air in the center when baked, you can stuff them with lunchmeat, fill them with sloppy joe, or use them as a soft taco shell. They can also be used to scrape tasty sauce off your plate during a spaghetti meal. Pita, also known as peda or pocket bread, comes from the Middle East where it is baked in hot brick ovens to get the large puff-bubble in the center. In the kitchen, pita can be baked in a preheated oven at 500 degrees F. This recipe makes 8 pita breads.

Prep Time: 40 minutes

Cook Time: 08 minutes

Ingredients:

• 1-1/2 tsp salt
• 1 tbsp granulated sugar
• 1 package active dry yeast
• 2 tbsp olive oil
• 1 cup warm water
• 2-1/2 cups bread flour

Preparation:

1. In medium bowl, mix salt, sugar, and yeast. Add olive oil and warm water. Stir until dissolved.
   
   
2. Mix in 1 cup of flour and then slowly add the remaining flour, 1/2 cup at a time, until dough can no longer be mixed with wooden spoon.
   
   
3. Turn dough onto floured board. Knead dough for about 5 minutes, adding flour when necessary to create a soft dough.
   
   
4. Divide dough into 8 equal parts and form into balls. Keep dough balls on board and cover to rise for 20 minutes.
   
   
5. Move oven rack to the bottom setting. Preheat oven 500 degrees F. Place the baking sheet in oven so that it is hot when you place the dough on it.
   
   
6. After the rise, flatten each dough ball with your hand. Use rolling pin to roll each dough ball so that it is a 1/4 inch thick and about 5 inches across.
   
   
7. Place two rounds on the baking sheet and bake on lowest rack for 8 minutes or until puffed. Remove from oven, use metal spatula to remove the pita breads, and place the next two rounds in oven.
   
   
8. After each pita has been baked, poke a hole in it with the corner of the spatula and flatten.
   
   

   Storing and Freezing

   Pita breads can be placed in bags and stored in the refrigerator for up to a week. To freeze, bag immediately after cooling and place in freezer for up to a month.

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