Mediterranean Pocket (Pita) Bread Recipe (Dairy-free)



IN MEDIUM BOWL, ADD;
*1/2 C. Warm Water
*1 T. Sugar

Stir until sugar dissolves.

Sprinkle over above:
*2 teaspoons Yeast (1 packet)
 
Mix the yeast into the sugar water.

Cover and set aside for 5-10.minutes.   This called "proofing". If the yeast hasn't frothed up in 5-10 minutes, dump it out-- it is not "live" yeast.  Use a new packet of yeast.

To  large bowl, standing mixer bowl or food processor with a bread maker blade, combine:

*Proofed Yeast/Sugar Mix

*1/4 cup Olive Oil (optional)
*1 teaspoon Salt

*2 cups Unbleached White Bread Flour
*1 cups Whole Wheat Flour
*1 cup of Water

Mix well to blend all ingredients.  

Knead to form a dough.  If are using the kneading hook or bread-making attachment, the dough will be formed in that way.

Remove dough to a large oiled bowl.  

Cover with a clean, damp cloth and let the dough rise for 45 minutes or until doubled in size.

KNEAD on a lightly-floured board.

Put back into oiled bowl, cover and put in to fridge for at least 2 hours or overnight.

Bring dough back to room temperature before proceeding.

You can "cook"/bake pitas in a large heavy-bottom fry pan, on a griddle (electric or stove-top) or on a pizza stone in your preheated 450°F/230°C oven.  Put the stone on the middle oven rack to heat.
  
Lightly flour hands and board or silicone sheet.

Divide the dough into 6 pieces.

Form into 6 balls and roll each out to about 6" to 8" rounds about 1/4" to 1/2" thick.

Let rest for 10 minutes, covered with plastic so as not to dry out.

When cooking on heated griddle or pan, place pita on griddle/ in pan and cook for 15- 20 seconds before turning.  Cook until bubbles form.

Turn pita again.  With a clean kitchen cloth, press on the bubble areas to push air into flatter areas.  Wearing silicone gloves is a good idea.

Cook until the pita balloons.  Remove pita with tongs or a large spatula to a cooling rack.  Repeat with other pitas.

To cook on the stone, put the pita on your palm and slap it onto the hot stone, careful not to touch it yourself.  It will balloon up in about 4 minutes.  Remove it with tongs to a cooling rack.  If it is left in too long it will be be too crispy to enjoy. 

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