RE: Pete's Pita Pockets

[Guest guest]

Thanks Pete for this recipe. I love using Pita Pockets for stuffed sandwiches,

for a pizza crust, etc.

Judy

-

Pete Self

Vegetarian Group

Sunday, October 26, 2008 1:42 PM

Pete's Pita Pockets

 

 

1 cup warm water (110-115 degrees)

1 tablespoon oil

1 teaspoon salt

1 tablespoon agave or sugar of your choice

2 cups all-purpose flour

1/2 cup whole wheat flour

1/4 cup of ground oats

1/4 cup of wheat bran

1 1/2 teaspoons dry yeast

 

Optionally you may season these with Italian, Mexican and other spices

 

Toss ingredients in bread machine on dough cycle until it forms a nice

dough (I don't let mine run for the full cycle, usually about 5 minutes is good

enough)

 

Or, mix first 5 ingredients by hand in a bowl, mix in remaining

ingredients, knead to form a soft dough

 

Put a little oil in a bowl, roll dough around and cover bowl with a towel

for about an hour and a half or until dough has doubled in size.

 

Gently deflate the dough so you can cut it into 8-10 equally sized pieces.

 

Pat each piece to form a disc, then roll gently to form a 4-6 inch flat

circle.

 

Set each thin disc aside and place on baking sheet or wire rack, covered

with a towel, and let rise in a warm place for about 30 minutes or so (they will

still be thin).

 

Meanwhile preheat oven to 500 F

 

Bake for 4 to 6 minutes until golden and slightly puffed up in the middle.

 

Let cool on rack for at least 5 minutes.

 

When you cut these in half, there will separate easily for your filling of

choice.

 

I make large bathces and freeze the discs for easy bread making.

 

These freeze well after cooked and last for several days in an air tight

container in the fridge.

 

Enjoy

 

 

 

 

 

 

 

[Guest guest]

no problem, i hope you enjoy

 

for a lighter more pizza-like crust, i use 2 1/2 cups AP and only 1/2 cup wheat

flour and leave out the bran and oats; they're yummy either way

 

--- On Sun, 10/26/08, wwjd <jtwigg wrote:

wwjd <jtwigg

RE: Pete's Pita Pockets

" vegetarian_ group "

Sunday, October 26, 2008, 11:28 PM

 

 

 

 

 

 

 

 

 

 

 

Thanks Pete for this recipe. I love using Pita Pockets for stuffed

sandwiches, for a pizza crust, etc.

 

Judy

 

-

 

Pete Self

 

Vegetarian Group

 

Sunday, October 26, 2008 1:42 PM

 

Pete's Pita Pockets

 

 

 

1 cup warm water (110-115 degrees)

 

1 tablespoon oil

 

1 teaspoon salt

 

1 tablespoon agave or sugar of your choice

 

2 cups all-purpose flour

 

1/2 cup whole wheat flour

 

1/4 cup of ground oats

 

1/4 cup of wheat bran

 

1 1/2 teaspoons dry yeast

 

 

 

Optionally you may season these with Italian, Mexican and other spices

 

 

 

Toss ingredients in bread machine on dough cycle until it forms a nice dough (I

don't let mine run for the full cycle, usually about 5 minutes is good enough)

 

 

 

Or, mix first 5 ingredients by hand in a bowl, mix in remaining ingredients,

knead to form a soft dough

 

 

 

Put a little oil in a bowl, roll dough around and cover bowl with a towel for

about an hour and a half or until dough has doubled in size.

 

 

 

Gently deflate the dough so you can cut it into 8-10 equally sized pieces.

 

 

 

Pat each piece to form a disc, then roll gently to form a 4-6 inch flat circle.

 

 

 

Set each thin disc aside and place on baking sheet or wire rack, covered with a

towel, and let rise in a warm place for about 30 minutes or so (they will still

be thin).

 

 

 

Meanwhile preheat oven to 500 F

 

 

 

Bake for 4 to 6 minutes until golden and slightly puffed up in the middle.

 

 

 

Let cool on rack for at least 5 minutes.

 

 

 

When you cut these in half, there will separate easily for your filling of

choice.

 

 

 

I make large bathces and freeze the discs for easy bread making.

 

 

 

These freeze well after cooked and last for several days in an air tight

container in the fridge.

 

 

 

Enjoy