Pete's Pita Pockets

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Pete's Pita Pockets

 

 

1 cup warm water (start with 1 cup and add 1/8 cup more if needed)

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 batches 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