Homemade pita pockets are superior to any store-bought variety. They’re soft, fluffy, aromatic, and the most delicious pita that you will ever eat. Pita dough is the easiest to make and very inexpensive. This recipe makes 10 pitas to use for filling with your favorite things: gyro, chicken, falafel, and even tuna fish. Set them out alongside dips and veggies and enjoy!

Print this recipe here: https://www.dimitrasdishes.com/the-softest-pita-pocket-recipe-the-oven-method/

INGREDIENTS
The Dry Ingredients:
• 4 and ¼ cups (648 g) all-purpose flour
• 2 teaspoons salt
The Wet Ingredients:
• 1 cup (250 ml) lukewarm water
• 1 cup (250 ml) lukewarm whole milk
• 2 teaspoons active dry yeast
• 1 tablespoon all-purpose flour
• 2 teaspoons granulated sugar
• 2 tablespoons olive oil

INSTRUCTIONS
Combine the dry ingredients in a large bowl and whisk together. Set aside.

In the bowl of a tabletop mixer that is fitted with the dough hook attachment, add all of the wet ingredients except for the olive oil. Allow the yeast to activate for 8 minutes. As soon as a puffy cloud forms at the top of the mixture, the yeast is active.

Add the olive oil along with all of the dry ingredients and knead on low speed for 12 minutes.

Lightly grease a large bowl with 1-2 tablespoons of olive oil and transfer the dough to the bowl. Toss to coat in oil and cover with plastic wrap. Set aside in the warmest room of your home to rise until doubled in volume. About 1 hour.

Preheat the oven to 525 °F, 270 °C.

Cut the dough into 10 equal portions.

Lightly flour your work surface and roll each portion of dough out into about 6-7-inch circles. Keep their thickness even. Use as much flour as needed to roll them out evenly.

Line 3 baking trays with parchment paper and sprinkle some semolina flour on top if desired.

Place 3 pitas on each baking tray.

Cover the dough with a clean kitchen towel and allow it to rise for 30 minutes.

Bake the trays in the preheated oven for approximately 4 minutes or until the pockets are formed.

Transfer the pitas to a plate and serve immediately.

Leftover pitas can be stored in an airtight bag or container and kept in the freezer or the refrigerator until ready to use.

NOTES
To make whole wheat pitas, substitute 2 cups of whole wheat flour for 2 cups of all-purpose flour. This dough can be kneaded by hand. Knead it until it is no longer sticky. It should stay soft and tacky.

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29 COMMENTS

  1. A very strong video. Well done. Soon you will ah e 100 k subs,. I remember when I discovered your channel with 1 k subs and could not get over why you were such secret. I knew you were good enough to have a massive channel.

  2. Omg you roll out perfectly round circles 🥺🤣 I cant roll a circle, mine come out looking like a weird square lol thanks for showing how you make yours, I hate when dough sticks to rolling pins and boards 😩

  3. Crazy thing is that 50% of my homemade pita’s turned out beautifully with the other 50% delicious but without a pocket. Didn’t want to hurt your feelings with a bad review! Thanks so very much for doing this recipe over. I’m going to try this recipe tomorrow!

  4. Hi there, thanks for the recipe! Looks delicious. I'm going to try this to dip in humus. It's pretty similar to our Lebanese bread/pita. Quick question, if I double the recipe, do I have to also double the amount of yeast?
    I appreciate how showed us the wrong way to do it. I've done a similar recipe and some didn't create pockets but I didn't know why. Now I do!

  5. You read my mind! I just went to the market last night and they had no pita, and I was thinking "I bet Dimitra has a recipe for that" and here we are! – Side note: Maybe you should do a new whole chicken video, at my market a lot of the other varieties were sold out because of the meat shortage/people bulk buying.

  6. Dimitra your a blessing! That "wrong way" demo was my Aha moment!!! Brilliant demo. Your helping to keep our culture alive and I can teach my children as well. Thank you.
    PS The dryer trick works. It entertains the family when I put the dough into the dryer. It works so well, the dough seems very happy when I take it out. Have a Blessed Day.

  7. THANK YOU FOR THIS!! You could tell in your last video some of us wanted more information on how to execute the recipe in an oven :-)) thanks for hearing us!

  8. I just started making my own flour tortillas and corn tortillas (even got a press). I'm adding these pitas to my list of things to make, we eat more pita bread than tortillas anyway. I like how you showed the "wrong way" to make them, I've watched 1,000+ cooking videos and I think that's the first where I've seen the incorrect way demonstrated (on purpose, haha). Thanks again for another great video.

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