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Pita Pocket Bread
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Recipe Information
Recipe also includes directions on how to make pita chips.

Prickly Pear


  • 2 tsp (10 ml) active dry yeast
  • 1 cup (225 ml) to 1-1/4 c lukewarm water
  • 3-1/2 cups (825 ml) flour
  • 2 tsp (10 ml) salt (I use sea salt)
  • 1 T olive oil
  • Dissolve yeast in 1 cup (225 ml) lukewarm water. (Reserve other 1/4 cup (60 ml) water to use later, if needed.)
  • Place flour and salt in food processor and mix for 5 seconds.
  • Add olive oil to yeast/water mixture.
  • While processor is running add the wet ingredients.
  • Process until dough forms a ball.
  • Knead on lightly floured surface for 1-2 minutes.
  • Spread additional olive oil over inside of a large bowl.
  • Place dough inside the bowl and turn over so oil covers top.
  • Spread plastic wrap on top and let rise for 1-2 hours, or until double in bulk.
  • Preheat oven to 500 degrees (250 C.).
  • Punch down dough and divide into about 12 egg-sized portions.
  • Flatten each with hand then--on lightly floured surface--roll out into 6-8 inch circles.
  • Cover cookie sheets with non-stick foil or parchment.
  • Place 2 or 3 pita rounds on cookie sheet and bake for 3 to 3-1/2 minutes.
  • Remove from oven and place pitas on wire racks to cool.
  • When cool, place in plastic bags to keep soft and fresh.
  • To make pita chips:
  • Cut pitas into triangles and place in a single layer on cookie sheet.
  • Spray pitas with a light coating of PAM and sprinkle--very lightly--with salt. (I use Kosher salt.)
  • Bake at 400 degrees (200 C.) for about 10 minutes, or less, until crisp.
  • Remove and let cool, then store in a sealed plastic bag.
These pitas can be made with all white flour OR you can use half white and half whole wheat flour--your choice. The chips are superb for dipping in hummus or whatever you desire. I must say these FRESH pitas are several steps above store bought.

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