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Add a photoAn easy, tasty, and vegan Pita Pocket recipe that pairs well with falafels, gyros, pizza base, or as warm dipping bread.
Ingredientes
- 2.5 cups all-purpose flour + some for dusting
- 1 cup warm water
- 2 tsp dry yeast
- 1 tsp sugar
- 1 tbsp extra virgin olive oil + extra for coating
- 1.5 tsp salt
Direcciones
- Combine warm water, yeast, and sugar in a large bowl. Stir gently with a silicone or wooden spatula and set it aside for about 5 minutes so the yeast activates.
- Add 1/2 cup of all-purpose flour to the mixture. Mix it gently with a silicone or wooden spatula and set it aside for 15 minutes. No need to cover it.
- Slowly, add the remaining all-purpose flour, salt, and oil to the large bowl. Mix it well with a silicone or wooden spatula until the contents form one large ball that you can manage to knead.
- Dust a deep bowl/pan with a generous amount of all-purpose flour and set it aside.
- Dust a large surface area with all-purpose flour.
- Take the dough and continue to knead by hand on the dusted surface for about 5-7 minutes until a smooth elastic ball has formed. Trust me, this is fun!
- Coat the dough with a generous amount of extra virgin olive oil and then place it inside the dusted bowl/pan.
- Dust the top of the dough with all-purpose flour and then wrap the bowl/pan with plastic wrap or cover with a damp kitchen towel assuring it does not touch the dough. You want to leave space for the dough to rise.
- Place the bowl/pan in a warm spot for 1 hour (microwave works well for me). The dough will double in size.
- Dust a surface area with all-purpose flour again. Place the double-in-size dough on the surface, form a log without kneading too much, and divide it into 8 pieces.
- Take each piece and roll it in your hands to form a smooth ball once again. Isn't the elastic dough fun to play with?
- Place each hand-kneaded dough ball back into the bowl assuring they don't touch each other (no additional dusting is required).
- Heat an oven to 500 degrees.
- Cover it tightly again with plastic wrap or a damp cloth and let it rest again for about 15 minutes in the same warm spot as before.
- Using a large surface area (I like to use a cold surface like granite or marble) roll out the pita pocket one at a time to about 8-9" in diameter. Use flour for dusting if the dough begins to stick to the surface.
- Place the pita pockets on a non-stick baking pan assuring they are not touching each other. Note-get these Pita Pockets in the oven ASAP after rolling them out.
- Put the pan in the oven and cook for about 7 minutes. Check on them via the oven light because the excitement to see them puff up is real. The oven light will eliminate how often you open the oven door. High-temperature cooking is key here.
- Pull the pans out of the oven once the Pita Pockets have browned to your liking and wrap them with a dry kitchen towel until they cool down. This will help soften them.
- Store in an air-tight container in the refrigerator for up to 1 week.
- REHEATING INSTRUCTIONS- in a microwave for 5-10 seconds or over an open gas flame right before eating.
- Stuff with your favorite ingredients, dunk in your favorite dips, or split in half and top with your favorite ingredients. Either way, enjoy
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 73g | |
| Recipe makes 8 servings | |
| Calories 162 | |
| Calories from Fat 19 | 12% |
| Total Fat 2.12g | 3% |
| Saturated Fat 0.3g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 439mg | 18% |
| Potassium 62mg | 2% |
| Total Carbs 30.72g | 8% |
| Dietary Fiber 1.3g | 4% |
| Sugars 0.63g | 0% |
| Protein 4.42g | 7% |
