Softest Pita Pocket Recipe
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Category: |
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Ingredients: |
Ingredients: 4¼ cups (648 g) all-purpose flour
2 tsps. salt
1 cup (250 ml) lukewarm water
1 cup (250 ml) lukewarm whole milk
2 tsps. active dry yeast
1 Tbsp. all-purpose flour
2 tsps. granulated sugar
2 Tbsp. olive oil
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Directions: |
Directions:Combine the dry ingredients in a large bowl and whisk together. Set aside. In the bowl of a tabletop mixer that is fitted with the dough hook attachment, add all of the wet ingredients except for the olive oil. Allow the yeast to activate for 8 minutes. As soon as a puffy cloud forms at the top of the mixture, the yeast is active. Add the olive oil along with all of the dry ingredients and knead on low speed for 12 minutes. Lightly grease a large bowl with 1-2 tablespoons of olive oil and transfer the dough to the bowl. Toss to coat in oil and cover with plastic wrap. Set aside in the warmest room of your home to rise until doubled in volume. About 1 hour. Preheat the oven to 525 °F, 270 °C. Cut the dough into 10 equal portions. Lightly flour your work surface and roll each portion of dough out into about 6-7-inch circles. Keep their thickness even. Use as much flour as needed to roll them out evenly. Line 3 baking trays with parchment paper and sprinkle some semolina flour on top if desired. Place 3 pitas on each baking tray. Cover the dough with a clean kitchen towel and allow it to rise for 30 minutes. Bake the trays in the preheated oven for approximately 4 minutes or until the pockets are formed. Transfer the pitas to a plate and serve immediately. Leftover pitas can be stored in an airtight bag or container and kept in the freezer or the refrigerator until ready to use. To make whole wheat pitas, substitute 2 cups of whole wheat flour for 2 cups of all-purpose flour. This dough can be kneaded by hand. Knead it until it is no longer sticky. It should stay soft and tacky. |
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