How to Make Pita Pocket Bread

Cooking from scratch is a great way to reduce the impact on the environment and resources reducing waste and energy. This tutorial is how to make a pita salad sandwich using this fantastic pita bread recipe! What is great about this pita salad sandwich is it is healthy without all the bread that is in a regular sandwich and no processed meats! Imagine how convenient placing a salad into a wide opening like this!

This is how I converted a pita bread recipe using a bread machine to a recipe using a food processor or by hand. The results were amazing and delightful! This recipe far exceeded my expectations with showy soft and plump results adding a different approach to a regular salad. I have been trying to make fresh baked pita bread for a long time. I could never make the soft version until last night! I was ecstatic because I use pita bread as a main staple. Now I can make my own fresh and tasty pita bread and so can you! I hope I took pictures that will motivate you to bake a fresh batch for yourself!

• Season to taste.
• Place salad in the bread with no dressing until served.
• Use a dressing of your choice or use the juice from a lemon.  
• Serve in a homemade pita pocket using this fabulous pita bread recipe and garnish with a lime slice.

• 1-1/4 cups warm milk (I use 2%)
• 2 TBS olive oil
• 3 cups all purpose flour or bread flour (plus up to 1/4 cup for flouring the work surface)
• 1-1/2 teaspoons sugar
• 3/4 teaspoon salt
• 1 teaspoon active dry yeast, rapid rise yeast or bread machine yeast
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• Directions
• 1. Add ingredients to a 1-1/2- or 2-pound bread machine according to manufacturer’s directions. Select dough cycle. When cycle is complete, remove dough from machine. Cover with a clean tea towel and let rest for 10 minutes.
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• This is what the dough looks like when you remove it from the machine. It’s soft and elastic – almost spongy:

• 1-1/4 Cups warm milk
• 2T Olive oil
• 3 Cups all purpose bread flour
• 1-1/2 teaspoons sugar
• 3/4 teaspoons salt
• 1 Package active dry yeast
• 4 Tablespoons wheat germ

• Mixer or food processor.
• Oven.
• Rolling pin.

• Ingredients:
• 1-1/4 Cups warm milk
• 2T Olive oil
• 3 Cups all purpose bread flour
• 1-1/2 teaspoons sugar
• 3/4 teaspoons salt
• 1 Package active dry yeast
• 4 Tablespoons Wheat germ

• Bring a pan of water to a boil and turn off the heat.
• Place another smaller pan inside the pan of water and add the milk, wheat germ, and oil and let warm up until luke warm.
• Remove the milk and pour it into a measuring cup.

• Add the yeast to a bowl and add 1/2 milk mixture to it, dissolving the yeast.
• When the yeast is dissolved add the sugar.
• Let it set for 10-20 minutes until it becomes bubbly.  

• Pour 1/2 of the flour and salt  mixture into the processor and make a well in the center.
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• When the yeast mixture is ready add it to the middle of the flour mixture.
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• Mix well and then let set for 5-10 minutes then: 
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• Mix on low speed and slowly alternate pouring the remaining flour and milk mixture into the processor until it is thoroughly mixed and elastic.  
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• Check the dough. If it is sticky you should add small amounts of flour and mix again until it is not sticky. Adding too much flour will make them hard. Be sparingly with the flour. It should look like this: Elastic and kind of light.
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• Remove the dough from the processor and form into a small smooth ball.
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• Oil a large bowl and place the dough in it and cover with a damp cloth until double. 

• Punch it down.
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• Flour a work surface and roll the dough into a log. If it is too sticky then add a very small amount of flour if you add too much flour it will make the bread hard, be sparingly.
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• Break off pieces to form into a flat round circle about 1/8 to 1/4 inch thick 5-6 inch circle.  Don't make them thick,  the secret to making them puff is making them thin.
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• Lay out on a baking sheet.
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• Cover with a damp towel until they puff up. (Place them in a warm area away from drafts.)

• Pre-heat Oven to 500 degrees.
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• Adjust oven rack to the lowest setting.
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• Place the bread on an ungreased baking sheet and bake for 4-5 minutes or until puffed.
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• If the bread has not puffed up in 5 minutes don't cook them any longer,  they won't puff up.  
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• The extra time will dry it out.
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• Remove from oven. 
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• Cool on wire rack and cover with a damp cloth, until cool.
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• Place them in zip lock bags to keep fresh.
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• Repeat with remaining pita rounds.