Pita Pocket Food

VEGGIE-STACK PITA POCKETS

Steps:

• Combine the chickpeas, water, cheese, lemon juice, salt and red pepper flakes in a food processor and puree until completely smooth, about 5 minutes. While the motor is running, pour in the olive oil and process until fully incorporated and velvety. Season with pepper, to taste.
• Spoon a scant tablespoon bean spread into toasted pitas. (Put remaining bean spread in an air-tight container.) Add avocado and cucumber slices, or other vegetables of choice and season, to taste, with salt and pepper. Wrap in parchment or butcher paper, and pack in a plastic container to keep from getting squished. Pack in a lunch box and send to school.

PITA POCKET BREAD (BREAD MACHINE)

Steps:

• Place the above ingredients into the bread machine according to owner's manual specifications (mine does wet ingredients first).
• Program for DOUGH or MANUAL.
• After the program is completed, divide dough into 10 equal pieces; shape each into a smooth ball; place five on each baking sheet.
• Let rise for 20 minutes while oven preheats to 500; flatten puffy balls gently into a 6-inch disk.
• Bake for five minutes (tops will be puffed and beginning to brown).
• Cut each circle in half to form two pockets.
• Fill with your favorite sandwich fixin's: ham, turkey, chicken salad, lettuce, sprouts, cheese and grapes.
• TRADITIONAL BREAD-MAKING: In a mixing bowl, mix water, sugar and yeast; allow to foam for 3-5 minutes; add oil and salt, mixing well; mix white & wholewheat flours together in a separate bowl, then add to liquids, mixing until well-blended. Place dough-ball in a well-greased bowl, allow to rise in a warm spot until doubled in volume. Continue from Step #3 above.

HOW TO MAKE PITA BREAD OR PITA POCKETS

Steps:

• In a small bowl, combine yeast and sugar in ¼ cup of lukewarm water. Mix to combine. Let it sit for 5 minutes. Soon it will look creamy and frothy.This proofing procedure shows that yeast is alive and active. If by now your yeast has not become frothy, please discard and start over.
• Combine all the dry ingredients ( flours and salt) in a bowl and give a good mix.
• Add yeast to the dry ingredients and mix it well.
• Slowly add water and oil to the dough and mix until it forms a soft, pliable dough.
• Cover the dough with a damp cloth and set it aside for 2 hours. Or you can cut short the time by proofing teh dough in the Instant Pot.
• The dough will almost double in size.
• Transfer the dough to a dusted surface and knead the dough for 10 minutes.
• Divide dough into 6 equal balls.
• Transfer the rolled dough balls to a baking tray. Cover them with a damp cloth and allow them to rest for another 30 minutes for second proofing.
• Preheat the oven to 400 degrees F.
• After 30 minutes, roll each dough ball out into thick circles. Place the rolled-out dough on a greased baking sheet.
• Bake it in the oven for 7-10 minutes or until brown from the top.
• All puffed.
• Remove the baked pitas from the oven and allow them to cool completely.
• Pita bread pockets are ready.

POLISH POCKETS - PITAS

Steps:

• Saute slices of kielbasa (I use Hillshire Farms) with onion and green pepper in butter.
• Add drained sauerkraut. Heat through.
• Add sour cream mixed with dijon style mustard.
• Serve in pita pockets.

THE BEST AND SOFTEST HOMEMADE POCKET PITA BREAD RECIPE

Steps:

• Combine the dry ingredients in a large bowl and whisk together. Set aside.
• In the bowl of a tabletop mixer that is fitted with the dough hook attachment, add all of the wet ingredients except for the olive oil. Allow the yeast to activate for 8 minutes. As soon as a puffy cloud forms at the top of the mixture, the yeast is active.
• Add the olive oil along with all of the dry ingredients and knead on low speed for 12 minutes.
• Lightly grease a large bowl with 1-2 tablespoons of olive oil and transfer the dough to the bowl. Toss to coat in oil and cover with plastic wrap. Set aside in the warmest room of your home to rise until doubled in volume. About 1 hour.
• Cut the dough into 10 equal portions.
• Lightly flour your work surface and roll each portion of dough out into about 6-7-inch circles. Keep their thickness even. Use as much flour as needed to roll them out evenly.
• Sprinkle some semolina flour onto the work surface and place each rolled out piece of dough on it.
• Cover the dough with a clean kitchen towel and allow it to rise for 30 minutes.
• Warm a cast-iron pan over medium heat.
• Cook each pita 20-30 seconds per side and continue cooking until it puffs, and the pita is fully cooked (see video).
• If the pita is not puffing up, increase the heat a little bit.
• Transfer the pitas to a plate and serve immediately.
• Leftover pitas can be stored in an airtight bag or container and kept in the freezer or the refrigerator until ready to use.

PITA POCKETS

Steps:

• Mix all the ingredients in a large bowl ( no need to knead!!) until all the ingredients come together. Cover the bowl with plastic wrap. Let the mixture rise for about 1 to 2 hours until it doubles in size.
• Turn the mixture out onto a floured board and divide it into 4 balls. Rolling and flattening them with your hands until they are smooth disks. Let them rest for 30 minutes so they can rise again.
• Take each disk and roll it out with a rolling pin until it is about ¼ inch thick and 6 inches in diameter.
• Place them on a cookie sheet and allow them to rest for 45 minutes. You may need to do two at a time if your cookie sheet is smaller.
• Heat the oven to 475 F (250 C).
• Bake the pitas until they puff up about 7-8 minutes. Remove from the oven and let them cool while wrapped in a clean tea towel.

THE SOFTEST PITA POCKET RECIPE: THE OVEN METHOD

Steps:

• Combine the dry ingredients in a large bowl and whisk together. Set aside.
• In the bowl of a tabletop mixer that is fitted with the dough hook attachment, add all of the wet ingredients except for the olive oil. Allow the yeast to activate for 8 minutes. As soon as a puffy cloud forms at the top of the mixture, the yeast is active.
• Add the olive oil along with all of the dry ingredients and knead on low speed for 12 minutes.
• Lightly grease a large bowl with 1-2 tablespoons of olive oil and transfer the dough to the bowl. Toss to coat in oil and cover with plastic wrap. Set aside in the warmest room of your home to rise until doubled in volume. About 1 hour.
• Preheat the oven to 525 °F, 270 °C.
• Cut the dough into 10 equal portions.
• Lightly flour your work surface and roll each portion of dough out into about 6-7-inch circles. Keep their thickness even. Use as much flour as needed to roll them out evenly.
• Line 3 baking trays with parchment paper and sprinkle some semolina flour on top if desired.
• Place 3 pitas on each baking tray.
• Cover the dough with a clean kitchen towel and allow it to rise for 30 minutes.
• Bake the trays in the preheated oven for approximately 4 minutes or until the pockets are formed.
• Transfer the pitas to a plate and serve immediately.
• Leftover pitas can be stored in an airtight bag or container and kept in the freezer or the refrigerator until ready to use.

PITA POCKET

Steps:

• Fill bread with remaining ingredients.