Prep 1 hr
Cook 15 mins
I use white flour in this recipe. It can be made with whole wheat flour instead if you prefer. Makes 3 8 inch pitas, with a few extra smaller pieces which are great for snacking.
- 7⁄8 cup warm water, about 110 degrees.
- 3 tablespoons honey
- 1 1⁄2 tablespoons olive oil
- 1⁄2 teaspoon salt
- 1 package active dry yeast
- 2 2⁄3 cups unsifted flour
- Combine water and yeast in a mixing bowl.
- Add honey, olive oil and salt.
- Add flour.
- (If flour does not completely dampen, add small amounts of water, sparingly, until all the flour is damp).
- Turn out onto a very lightly floured board and knead thoroughly for 5 minutes until dough is extremely elastic.
- Sprinkle a tiny amount of olive oil in a large bowl, then roll the dough in it until the dough is covered with the oil.
- Leave the dough in the bowl, cover with cloth and let rise in a warm place for 1 1/2 hours, or until doubled in size.
- Preheat oven to 375 degrees.
- Punch the dough down and knead again for a few seconds.
- Roll the dough out with a rolling pin to a thickness of 1/4 inch.
- Using something round, such as a 6 or 8 inch Tupperware lid, press into dough and cut around.
- Lift out and onto a slightly oiled baking sheet, an insulated one works best.
- Bake the loaves for 10 minutes at 375 degrees.
- Break apart the extra dough into small pieces.
- Bake them for 5 minutes.
This was great tasting bread however the title suggested this was pita bread, not pita pocket bread. I was hoping for the first of the two. Now being a pocket bread, the flavor was fantastic. It had just a little hint of honey which was perfect! I used my bread machine, took it out when the dough cycle was over,punched it down and kneaded for about 2-3 minutes more. Next I divided it into 9 equal balls, floured them and rolled them out. Then I baked 5 minutes and flipped them, then baked another 5 minutes. Thanks for the recipe.