Here's the secret to a traditional pita pocket: fast, hot baking. Put a metal baking sheet in the oven while it's preheating. Roll or pound the kneaded dough into flat pitas (1/4 in. thick is a good ballpark), do NOT let rise. Carefully place them on the hot baking sheet (do not remove sheet from oven) and bake for 3-5 minutes. The hot metal will "shock" the dough into forming air bubbles, which will eventually grow together into a large air pocket. Keep checking them after 3 minutes and remove when they grow to a size you like. If they get too balloon-like, take them out and flatten them with a spatula--NOT YOUR HAND! They are full of 500 degree air! This is a great simple dough recipe. You can replace the white flour with wheat flour and still get beautiful pockets.
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Here's the secret to a traditional pita pocket: fast, hot baking. Put a metal baking sheet...