Delicious pita pockets waiting to be stuffed with your favorite creation. We stuffed our pockets with yummy falafel, hummus, fresh cucumbers and tomatoes, and topped with lemon juice. We highly recommend this route! Any questions on how to make falafel let us know. (Falafel is organic boxed version, cucumbers and tomatoes are from our garden!) 🙂
Hunger warning: these pockets take a little time to rise but very little preparation. Set out some time to make these before you become ravenous.
Soft & fluffy
Warm & fresh
Delicious & Nutrious
Pita is good with any dip, ANY dip, or plain. Hot or cold. Pita rocks.
If you are a bread lover or are making these little beauties for the love of carbs, we would not judge if you were to double this recipe. They go by too fast in our house!
Makes about 12 pockets.
3 c flour
1 c warm water
½ tbsp active dry yeast
1 ½ tbsp + 1 tbsp olive oil
½ tbsp pink Himalayan salt
pinch of white sugar*
1) Combine warm water, pinch of sugar and yeast, set aside. Water should be lukewarm NOT hot. Let sit for about 10 minutes.
2) In a large bowl add flour, salt, and 1 ½ tbsp olive oil and add in yeast-water mixture (should be frothy). Mix with a wooden spoon.
3) Knead. Squish dough and work it inside the bowl for a few minutes, then coat with olive oil (1 tbsp).
4) Cover with towel & let sit and rise for 1 hour.
5) Make medium size balls and cook on 400° F on a non-stick electric pancake griddle until brown on each side (10 minutes total).**
6) Cut in half and serve, or keep as is and dip. Mix it up!
*pinch sugar between two fingers, as much as you can grab in that pinch is all you need!
**Also can cook on stove top for a couple minutes on high heat, in the oven @ 450-500° F for 10 minutes or until browned.