I’ve tried before and failed miserably to make Pita Pockets, I could never quite get the ‘pocket’ area of it to work properly, that is until recently when I discovered an amazing recipe from Annabel Langbein from her new Share the Love cook book. It was super easy and I discovered the secret to the ‘pocket’! These are perfect for school / work lunches and also for dinners (above is a picture of the pockets stuffed with delicious wild duck)
Recipe says it makes 10, I made 8.
1 cup warm (not hot) water
1 1/2 tsp dried yeast
1 tsp sugar
2 cups high-grade flour, plus extra to knead
1 tsp salt
2 tbsp extra virgin olive oil, to brush (I used avocado oil)
Put warm water into a large mixing bowl, sprinkle with yeast and sugar and allow to stand for 5-10 mins until yeast starts to bubble. Stir well then add flour and salt. Mix until it comes together in a soft ball of dough. Cover the bowl and leave to rise for 30-40 mins in a warm place until doubled in size. (I found the mix super sticky so if I did it again I’d probably oil the bowl before leaving it to rise to make it easier to get out)
Punch down the dough, which will be quite soft, and turn out onto a clean board. Use a little flour to knead dough into a smooth ball – it should be quite sticky. You can chill the dough at this time until it is needed. (it really is quite sticky, I didn’t chill it but if you have time it might be worth it as it may make it easier to handle in the next step).
Divide dough into 10 balls and flatten each into a disc on a lightly floured board. Sprinkle with a little flour and roll each into a circle about 14cm in diameter and 5mm thick. Brush with oil leaving a 1cm border unoiled around the edge. Fold it half and press out thinly to create a half round (the dough will be quite soft), pressing to seal unoiled edges.
Preheat a heavy-based frypan or BBQ hot plate on high. Cook pita breads in unoiled frypan or on hotplate until they start to puff then flip to cook the other side (about 1 min each side). To bake pitas in over place a baking stone or over tray in oven and preheat to 220 degrees celsius on fanbake. Place prepared pits on heated stone or tray and cook for about 3-4 mins until they puff up like balloons.