Pita pocket imperfection!

There's nothing like the satisfaction of making your own bread. Yes, there is a lot of work involved, and there are times (more often than not) when the bread fails to rise and its heavier than a cinder block. But hey, when it works its like magic!

Thus is the case with the pitas. They aren't all perfectly round, and they didn't all puff perfectly. But overall it was a success. Besides, the ones that don't puff become single serving pita pizzas!

The cast: (not pictured is the water, I figured you all had that in the kitchen already)

King Arthur flour is one of my favorites. Not trying to be a flour snob or anything, but the King has never let me down. Then we have active dry yeast, kosher salt, unbleached sugar, good olive oil, foil squares, and a big bowl. You could certainly make this in a mixer, but since mine is sick, I'm sticking to the old fashioned method.

Pita Pockets

This is a double batch, makes about 16 pitas (and it is adopted from Farmgirl's pita recipe)

5 cups bread flour or high gluten flour
4 t. kosher salt
2 T. sugar
4 t. active dry yeast
4 T. olive oil
2 c. warm water (110-115 degrees F)

Combine 2 cups flour, salt, sugar and yeast in large bowl. Gently toss. I really like adding yeast this way, it makes the whole yeast dissolving thing way less intimidating.

Then add oil and water. Make sure you take the temperature of the water and get it EXACTLY no less than 105 and no more than 115. Stir well for 3-4 minutes.

Then add the remaining flour, a little at a time. I like to pre-measure the remaining flour and place it in a separate bowl. That way I don't loose track of how much I've put in. Even before I had a child running around at my feet I would loose track. Yes, I'm admitting that.

Turn out onto floured surface and knead well for 6-8 minutes. I thought it might be a good opportunity for a little kneading demo. Are you a kneading pro already, scroll down. But I know we have some bread virgins in the audience. Kneading can be intimidating, but its really just a rhythmic exercise for the dough.

Shall we dance?

Place the ball of dough on a floured surface like so:

With one hand, fold the dough over onto itself:

With the other hand press down on the folded part.(or the same one, when you're taking a picture of yourself kneading):


Then repeat over and over again until the texture is no longer grainy, and the gluten fibers are thick and strong. I have to actually time myself, or else I end up kneading for half the time I should. Just remember, you can't over knead.

Next, open that dough scraper you bought yourself for Christmas that you were going to play off as your 1 year-old's thoughtful gift.

Then, divide the dough and shape into two balls.


Lets get a closer look at that nice scraper.


Nice, very nice. Now put it to use by dividing each ball into 8 pieces. I use the FG method and divide like a pie:


Then shape each piece into a ball. Set on counter and let rest 20-30 minutes. Preheat oven to 500!


While you're impatiently waiting, cut foil into squares. For those foil savers out there, this is just up your alley! I use about 6 squares, and bake 2 at a time, to make an assembly line effect. Just spray with a little oil, and re-use the foil. Oh, I made a rhyme!

Then roll out each ball into a very thin disk. I'm looking for 1/4 inch or less thickness.


Then place the dough and the foil DIRECTLY on the the oven rack. Bake for 5-7 minutes. You can watch (through the window) the pita puff after about 3 minutes.


When you make them out, wrap in a towel. Let them cool slightly, then press them slightly to collapse the pocket.

Ta-da! See, it wasn't that hard. Now slather one with butter and go ahead and eat! The next one you could actually fill with something like chicken salad or tuna salad. Then make pita pizzas or chalupas out of the ones that didn't puff.