My parents brought me some lemons the other day, and my first reaction was “Ooh now I can make hummus!” And, of course, if we have hummus we need a flatbread for dipping.
The Laurel’s Kitchen Bread Book has a recipe for pita bread (they refer to it as Pocket Bread) that I hadn’t tried yet, and it sounded perfect.
Pocket Bread from The Laurel’s Kitchen Bread Book
Made a half recipe, making 12 pita pockets
10:30 a.m.: Prep ingredients (100% freshly-milled hard white wheat flour; included the optional 1 1/2 tsp honey and 1 tbls sesame oil for tenderizing effects). Knead 15 min.
11:00 a.m.: First rise in off oven with pan of boiled water.
12:20 p.m.: Deflate and form ball. Rise in oven again.
1:00 p.m.: Divide into 12 balls. Cover, rest 10 min. Preheat oven to 450°.
1:15 p.m.: Roll out disks on floured bench and place 4 at a time on parchment-lined peel. Place on stone and bake 3 min. Flip over and bake another 2 min.
2:00 p.m.: The 12 pitas are finished baking and cooling.
Baking these four at a time in the oven was so easy. Overall, this was a really easy recipe. They taste delicious and are nice and soft, not like the tough and chewy pitas that come out of a bag.
I also prefer the texture I got baking these on the stone as opposed to cooking in a skillet as I’ve done with other flatbreads.
Getting the pockets to form wasn’t my top goal, since they’ll be primarily used for hummus. But the last couple did puff up nicely. According to the recipe, the pockets form better when the optional sweetener and oil are omitted.
Very happy with this recipe. It’s delicious with my favorite hummus recipe.