Recipe Highlights
This pita pocket recipe stems from fragrant pita bread. This easy recipe has transformed traditional pita bread into pita pockets! These pita pockets can also be arranged more attractively on a plate, with room left over for your favorite sides. So move over, pita bread… Pita pockets are the way to go!
You’ll love how fast and easy this recipe is to make. Pita bread simply doesn’t get any easier than this. They are made with simple ingredients and baked instead of being oiled or fried. You can bake left-over pitas a second time, then break them into chips and use them for dipping into creamy sides like hummus or a thick soup. Make a batch in advance and store them in the freezer. A quick oven refresher will bring them back to their original state.
Bread Flour: We recommend bread flour for this recipe because of its higher gluten content compared to All Purpose flour. This extra gluten will allow the pitas to loft in the oven without breaking. However, you can also use all-purpose flour in a blind. Salt: We love fine sea salt or kosher salt in all our breads. If you have only table salt available, we suggest adding half of the amount specified in the recipe. Yeast: We recommend using instant yeast because it does not require proofing and the additional time that proofing requires. Instant yeast can be simply mixed with the dry ingredients. Honey: Yeast needs a little sugar to activate in the oven, so we use wholesome honey instead of processed white granulated sugar. Olive oil: It wouldn’t be Mediterranean without a little olive oil! Our preference is always Extra Virgin Olive Oil (EVOO for short), but whatever blend is in your pantry will work.
While it’s rare, yeast can expire, even if it is stored in the refrigerator. To check your yeast, simply mix it in a separate bowl with the honey and warm water, but not the salt. Wait 3–5 minutes to see if frothing begins. If the mixture does not froth, you will need to replace your yeast and try again. You can go ahead and use the mixture you just made, though, if you do see frothing. Make sure the water is very warm (roughly 100°–110°F / 37º-43º C) since warm water is essential for activating the yeast. Use a rolling pin rather than your hands to roll out the dough. Serve with your favorite sides to create a fun, build-your-own dining experience.
You may also freeze these pitas to enjoy later. Stack the pitas in a reusable container, or wrap them in plastic wrap and over-wrap them in foil before sliding them into a freezer bag and freezing. Pitas may be frozen for up to 2 months. Warm up in a medium-heated oven from frozen.
More Ways to Use Your Pita Pockets!
Dip your pitas into this delicious Easy Mustard Hummus. An avocado sauce will complement just about any Mediterranean or North American filling: Easy Avocado Sauce. Try this Easy Tzatziki Sauce or Greek Yogurt Sauce Let this chicken recipe bubble away in your slow cooker before serving it with your pitas: Slow Cooker Tequila Barbeque Chicken. Whip up some falafel and pop the balls into a pita along with some tabbouleh salad or microgreens and tzatziki: Easy Falafel Salad Bowls.
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