How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Puffy Pita Pockets for Persnickety People?

You need 10 ingredients. The key ingredients include: 1 cup water, 2 tablespoons extra virgin olive oil, 2 teaspoons white wine vinegar or 2 teaspoons lemon juice, 2 teaspoons sugar, and more.

Is Puffy Pita Pockets for Persnickety People suitable as general?

Yes, Puffy Pita Pockets for Persnickety People falls under the General category and is a great choice for this type of meal.

How do I store leftover Puffy Pita Pockets for Persnickety People?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Puffy Pita Pockets for Persnickety People Recipe

Name: Puffy Pita Pockets for Persnickety People
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup water; 2 tablespoons extra virgin olive oil; 2 teaspoons white wine vinegar or 2 teaspoons lemon juice; 2 teaspoons sugar; 1 ½ cups bread flour; 1 ½ cups white whole wheat flour (*not* regular white flour-- this is a whole grain wheat flour); 2 teaspoons active dry yeast; 2 teaspoons vital wheat gluten; ⅛ teaspoon baking powder; 1 ½ teaspoons salt

1

Place all of the ingredients into the pan of your bread machine, making sure the salt and yeast aren't touching; program the machine for Manual or Dough, and press Start.

2

About 10 minutes before the end of the second kneading cycle, check the dough and adjust its consistency as necessary with additional flour or water; the finished dough should be soft and supple.

3

Place a pizza stone on a rack in the bottom of your oven and preheat to 500 degrees F.

4

Turn the dough onto a lightly oiled work surface and divide it into 8 pieces; set aside on a separate plate and cover with a towel.

5

Sprinkle your work surface with a little bit of the white whole wheat flour, place one of your 8 balls of dough on the floured surface, and sprinkle the top of the ball with a little bit of flour too.

6

Roll it out into a 6-inch circle and set it aside to rest for 15 minutes.

7

Repeat for the remaining balls of dough.

8

Once 15 minutes have passed (probably about the time you finish rolling out all the dough), place the first circle you rolled out on the hot pizza stone in the hot oven; you should not need to grease the stone-- just be sure you've got some loose flour grains on the bottom of the dough (kind of like using corn meal when you bake a pizza).

9

Bake the pita for 5 minutes; it should puff up like a balloon and have golden brown spots; If it hasn't puffed up, wait a minute or so longer; If it still hasn't puffed, your oven isn't hot enough; raise the heat for the next batch.

10

Remove the pita from the oven, wrap it in a clean damp dish towel (this keeps them soft) for a couple of minutes before moving to a wire rack to cool completely; Repeat with the remaining dough, making sure that the oven temperature returns to 500 degrees F before placing a new circle on the stone.

11

Store cooled pitas in an airtight container or plastic bag; if freezing, wrap pitas individually in foil and then place multiple foil packs in a freezer bag; You can reheat in the foil in your oven, or remove the foil and place frozen pita in your toaster.

Puffy Pita Pockets for Persnickety People

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