Pita Pockets

I had another one of those days where I needed bread, but didn't want to buy it. So I found this Pita Pocket Recipe and decided to go for it (I LOVE PITAS). Adapted from Kitchen Simplicity

Ingredients:
- 1 1/4 cup warm water
- 1 1/2 tsp Sugar
- 1 1/2 tsp Active Dry Yeast
- 1 Tbls Olive Oil
- 2 Cups White Flour
- 1 Cup Wheat Flour
- 1 tsp Salt

Directions:

Stir sugar into warm water. Sprinkle yeast over top and allow to proof for 10 min.

Stir in olive oil, 2 cups flour and salt. Add remaining flour and knead until soft, pliable and barely sticky. (If you use all white flour use only 1 1/8 cup water). Let rise for 1 hour covered, in a warm area.

On a lightly floured surface roll dough into a 12 inch rope. Cut into 8 pieces. Roll each piece into a ball and place under a damp towel.

Taking one piece at a time, roll into a 7 inch circle (do not make it any larger because if the dough is too thin the pita will not puff in the center). Place back under the damp towel making sure the surface is dusted with flour so it does not stick. Repeat with remaining dough.

Allow to rise for 30 minutes until slightly puffed. Meanwhile preheat the oven to 500ºF.

Put 1 or 2 pitas onto a wire cooling rack and place it directly on the oven rack (you can place the dough directly on the oven rack if you feel it is clean enough). Bake for 4- 5 minutes until puffed in the center and just starting to brown on the sides

Remove and place back under the damp towel to cool and soften. Repeat with remaining pitas.
Once cool put in a plastic bag and refrigerate for a couple days or freeze for 1-2 months.

Makes 8 Whole Pitas

I stuffed mine with Sauteed Onions, Garlic, Peppers, Mushrooms and Chikapeas. Then added tomato, avocado, Yogurt Ranch Dressing and Shredded Lettuce