One of the most puzzling quarries in life is “How do they get those pitas to be hollow inside?” Well, I’ve no answer for you really – but after falling in love with the fresh milled flavor from my WonderMill – I just couldn’t buy pre-made pitas (or anything else for that matter) anymore and had to learn to make them. Surprisingly, it’s not that hard! Try it! You’ll like it!
Whole Wheat Pita Pockets
- 1 1/4 Cups warm water (100 degrees)
- 1 1/2 tsp salt
- 2 TBS Organic Sugar
- 3 Cups Freshly Milled Hard Wheat
- 2 tsp active instant yeast
By hand or mixer:
Combine water and salt, and then stir in half the flour and all the yeast. Mix well. Then slowly add remaining flour and knead for about 10-15 minutes.
**Then move below….
In bread machine:
Set on Pizza Dough setting or Bread Dough setting but ALSO set a timer (that you can clip to you if you walk away from the kitchen). We don’t want these to rise in the machine!
Place ingredients in machine in order given and turn on. In 20 minutes come back and take dough out.
**Weigh and divide into 6-8 balls and knead until they are smooth. Flatten each out to about 1/4 inch thick and 5-7 inch circles:
Preheat oven to 400. Flip over onto a greased cooling rack that can go into the oven. Bake for 10-15 minutes. WATCH them they brown easily and the centers will puff.
These will be a bit hard, but will flatten and soften as they cool.
Slice in half as down the center with a pizza cuter or sharp knife and open the hollow inside of pita pockets or slice in little triangles with a pizza cutter and split and toast them with olive oil and garlic for pita chips.
She is the hostess of “Your Preparation Station” on Preparedness Radio Network. She and her husband are the Organizers of WNC Preparedness Group in Asheville, NC. She is an Adjunct Instructor for Frontier Christian University. She teaches local classes & ladies retreats for people to learn hands skills.
Joseph and Donna have been happily married for 27 years and have three adult children, and one daughter in-law.