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Wheat Pita Pockets

Wheat Pita Pockets

Let the oven make room for lunch
Author:
Austin Welsh-Graham
| Source:
The Toasty Book of Bread
Categories: The Toasty Book of Bread Leavening Bread Form Cooking Method Collection Regional Route Main Material
Tags: Baker’s yeast Flatbread Oven-baked Pocket bread The Toasty Book of Bread West Asia and the Caucasus Wheat
Ingredients
300 g White bread flour150 g Wholemeal wheat flour300 g Water7 g Instant yeast7 g Fine salt20 g Honey14 g Olive Oil
Description

The transformation is wonderfully sudden. A flat disc goes into the oven and rises into a little balloon. There is no cut, fold or hidden filling creating the space. Heat does the work, and the bread comes out with a place for lunch inside it.

Evenly rolled wheat rounds that meet a hot tray and puff into pockets. Makes 10 rounds.

Recipe
Mixing and kneading
1
Mix all ingredients and knead about 10 minutes until elastic. Cover in a lightly oiled bowl and rise roughly 2 hours, until doubled.
Shaping and layering
1
Divide into ten pieces, about 80 g each. Round, cover and rest 20 minutes. Preheat oven and heavy tray to 250 °C.
2
Roll into even discs about 15 cm across and 5-6 mm thick. Keep waiting dough covered.
Cooking
1
Slide two or three onto the hot tray, leaving space. Bake 4-5 minutes, until ballooned and lightly coloured. Turn and cook about 1 minute more if needed.
Cooling and serving
1
Remove and cover with a towel. Let the tray regain heat between batches. Cool before bagging, or freeze the surplus.
Notes

About 3 hours. Rolling pin, preheated heavy tray, peel or reversed tray. Contains wheat.

If the first round stays flat

Give the tray more heating time and check that the next disc is rolled evenly, without tears. A flat round is still good for scooping. Use it while you adjust the next batch.