Ingredients

How to make it

  • Warm 1/4 cup of water in the microwave for about 20 seconds. dissolve the sugar & the yeast, & set aside till the yeast foams up.
  • In a large bowl, or the bowl of a stand mixer, mix together all the ingredients.
  • Knead into a smooth dough, on low speed in a stand mixer, for about 5/6 minutes. If using your hands as I did, roll up your sleeves & knead with your fists till ypur arms hurt for about 10
  • Place in a bowl coated with olive oil, turning over once so that the dough is coated with oil.
  • Keep in a warm place to rise, about 1 hour, until doubled in volume.
  • Now punch down the dough and divide into 6 pieces., Roll each ball into a dough around 7 inches in diameter cover with a kitchen towel, and allow the balls to rest about 30 minutes.
  • . Try to roll evenly so the pita will rise in the oven, making a perfect pocket.
  • Place a pizza stone or unglazed ceramic tiles in an oven( I did not have a pizza stone, so I turned over my regular baking tray upside down), and preheat to 450 degrees.
  • Spritz the pizza stone with water (Do not try sprinkling water if you are using a glass baking tray) and, after 30 seconds, place as many pitas as you can on the stone without overlapping.
  • Leave alone for 3 minutes. The pitas should puff up.
  • Remove from the oven and transfer to a cooling rack. The pita should now deflate.
  • serve with doner kebab or kofte (meatball)
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Reviews & Comments 4

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  • vitek 12 years ago
    Hi all, this is good recipe also good explanation .we are going to open Falafel shop in Istanbul , but we have problem to find Pocket Pita manufacturer in istanbul , maybe some one have an idea where to find Pocket Pita bakery in istanbul. thanks Vitek
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  • ichiang1 14 years ago
    I use this recipe to make my daily pack lunch,pita pocket bread works perfect
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  • coconutgirl 14 years ago
    Looks great! I saved the recipe and plan on making it soon. :)
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    " It was excellent "
    rhianna ate it and said...
    I made this bread yesterday (using 1/3 whole wheat flour). Almost all the pitas puffed up to make perfect pockets! And it tasted great! Bravo, Kutadkubilik, for a recipe that produced great pocket breads!
    I'll make this again!

    I used a preheated baking/pizza stone. And yes, I did spritz fine mists of water on stone - it didn't break. (Don't drop larger quantities of water onto a stone though, to avoid risk of breakage.)
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