Pocketless Pita

Versatile fluffy flatbreads for wraps or dipping.

Pocketless Pita

Makes 6 - 8

I’ve been making these pocketless pitas for years. I’ve adapted the recipe from the original over the years to something that works best for me. I particularly like to use it for sandwiches but it is also amazing as an accompaniment to soups and dips.

“Recipe Tips:

*1. I use cold milk and room temperature water because I knead the dough by hand. Using warm liquids could overheat the dough affecting the outcome. If using a stand mixer, the liquids should be gently warmed.

2. These flatbreads are a staple in our house. They come together super quickly and freeze well.

3. When choosing how many pieces I will divide the dough into, I base I on how it will be served. I divide the dough into 6 for making wraps or sandwiches and into 8 if I am using it for dipping into soups or sauces.

4. I typically make the dough in the morning. I allow it to bulk ferment until doubled, punch it dough and put it in the fridge until before dinner and cook them fresh. The dough can also be kneaded and then thrown into the fridge (without the bulk ferment) to rise and have fresh bread for dinner.”

Ingredients

*100ml (0.50 c) milk

4g (1 t) instant yeast

260g (2 c) bread flour

130g (1 c) whole wheat flour

4g (1 t) kosher salt

30g (2 T) olive oil

33g (1.5 T) honey

40g (2 T) plain yogurt - optional

*150ml (0.75 c) water

Recipe Know-how

1.      Combine the yeast and the milk in a small mixing bowl stirring to dissolve the yeast.

2.      In a large mixing bowl, combine the flours and salt, mixing well.

• Add the olive oil to the flour.

• Using your fingers, rub the olive oil into the flour to coat it with the fat. Be sure to break up any large clumps that are formed.

• Make a well in the center of the flour. Add in the yeast mixture, honey, half of the water and yogurt if using.

• Combine the liquids in the well and then begin to add the flour to make a dough.

• Add extra water as needed to make a medium soft dough.

• Turn the dough out onto an un-floured work surface.

• Knead for 10 – 12 minutes.

Add additional water a little at a time if needed to maintain a medium-soft dough.

To make in a stand mixer: Add the flours and salt to the bowl of the stand mixer using your hands to rub the oil in. Add the wet ingredients into the bowl as listed and combine with the dough hook. Knead the dough on medium speed for 7 – 10 minutes. And proceed as listed below.

• Place the dough into a lightly oiled bowl and cover with plastic wrap.

• Allow to bulk ferment for 1 hour or until doubled in bulk.

3.      Punch dough down after kneading and place on a lightly floured work surface.

• Divide dough into desired number of pieces.

See Recipe Tip 2 for portioning.

• Roll each piece of dough into a tight ball. Cover with plastic wrap and allow to sit for 10 minutes.

• Working one piece at a time (keeping the remaining dough balls covered) on a lightly floured surface, roll the dough into a circle.

For 6 pieces roll into a 25cm (10 in) circle

For 8 pieces roll into a 13cm (5 in) circle

• Place the rolled dough circle onto a lightly floured surface and cover with plastic wrap.

• Repeat rolling with all remaining dough.

• Allow to sit covered until Step 4 is complete.

4.      Preheat oven to 93 C / 200 F to keep pitas warm.

• Preheat a large griddle or saute pan over medium-low heat for 5 – 6 minutes.

Alternatively, heat an electric griddle to 190 C / 350 F

• Prepare a heat safe place by covering with a piece of parchment and a piece of foil, both large enough to wrap around the plate. Set aside.

5.      Place 2 – 3 pita (add more or less depending on size) onto the dry cooking surface.

• Cook for 90 seconds to 2 minutes.

The dough will begin to bubble on the surface after 15 – 20 seconds of cooking.

Check the dough after 90 seconds, it should be lightly golden brown in color. If so, flip and continue cooking.

Do not cook for longer than 2 minutes per side.

• Flip and cook an additional 60 – 90 seconds.

After flipping, the dough may balloon up, do not pop the bubble rather, gently press the dough, to ensure even cooking of the underside.

Check to ensure there is light browning on the underside before removing from pan.

• Remove from pan and place onto the prepared plate under the parchment and foil. Seal and place in oven.

• Allow pan to reheat 45 seconds to 1 minute between batches.

• Repeat cooking with all remaining dough.

6.      Serve.