WHOLE WHEAT PITA POCKETS

Anytime I bought a package of pita pockets, never mind the lack of flavor, I could not use them up without some of it drying on me. But pita pockets are simple to make and they taste far better than store bought. I froze some and kept some in the fridge.  The ones from the fridge were just as soft and enjoyable a week later. This morning I filled one up with leftover Pepper Stew with Mushroom Spread. Fill up yours with whatever you like. There is no need to heat up the pockets. The hot filling will heat up the pita pocket and cold fillings are best in a cold pita anyway. Either way, it will remain soft and delicious.

As you bake them, the pitas puff up in the oven and come out looking like round balls. Cool them between clean, damp tea towels and they will turn into soft pocket breads. I put them in heavy zyploc bags while still warm. The tricky part is the baking time. I set the oven for 4 minutes and the pitas were perfect. The next batch I baked for just one minute longer and these promptly cracked as they flattened under the damp tea towel. This recipe makes 8 large or 16 small pita pockets. 

WHOLE WHEAT PITA POCKETS

1-1/4 cup lukewarm water 

1 Tbsp oil

1 tsp salt

2 tsp sugar

1-1/2 cups all-purpose flour

2 cups whole wheat flour

1-1/2 tsp instant yeast

• In a large bowl, combine the water, oil, salt and sugar.
• Add the all-purpose flour with the yeast, and stir to combine.
• Add whole wheat flour and knead to make soft dough.
• Place the dough in a lightly oiled bowl and turn over.
• Let the dough rise until doubled.  
• Punch down onto a lightly floured surface.
• Cut dough in 8 equal pieces.
• Form each piece into a ball.
• On a lightly floured surface, roll each ball into a 7-inch circle.
• Set them aside on a lightly floured surface.
• Let rise for about 25 minutes, until just slightly puffy.
• Preheat oven to 500F.
• Place 2 rounds, side-by-side, on a wire rack.
• Bake for 4 minutes, until puffy and barely browned. If browned, it will be dry and crack.
• Remove rack from oven and immediately wrap the pita pockets in a damp towel, to soften. Continue baking the remaining breads, layering them between damp towels as soon as they come out of the oven.
• Let pita pockets cool down slightly and pack them in heavy zyploc bags.
• Before using, cut the pita pockets in half, or split the top edge, and fill as desired.