Friday, May 22, 2009
Pita Pockets - adapted from America's Best Bread Machine Baking Recipes
1 1/4 cups water
1 1/2 tsp salt
3/4 tbsp sugar
1/4 cup vegetable oil
2 1/2 cups all purpose flour (bread flour if in USA)
1 cup rye flour
1/2 cup dry milk powder
2 1/2 tsp yeast
1. Combine all ingredients in bread pan in order listed. Select dough setting. When cycle is complete, turn dough out onto lightly floured surface. Cover and let rest for 15 minutes. Preheat oven to 450 and place baking stone inside to heat.
2. Divide dough into 16 equal portions. Form each portion into a ball and flatten with the palm of your hand. Using your fingertips, work as much flour into the dough as possible while flattening (working the flour in will help you achieve the desired texture). Roll out into thin 5-inch circles.
3. Preheat baking stone in 450 degree oven for at least five minutes. Place 3-4 pitas on the stone and bake for 3 minutes. If you want soft pitas, do not brown. After 3 minutes, remove pitas (which should be puffed up into pockets) and place on a clean kitchen towel. Wrap pitas in towel and repeat with remaining pitas.
The pitas SHOULD have formed pockets and be easy to cut and open. However, some of mine did not seem to want to cooperate. It is possible that they were too thick, making the pockets difficult to separate. However, they were chewy and delicious and complimented the Greek Feta Burgers quite nicely!