Whole Grain Pita Pockets

This all began with us drooling over our friends’ pitas & hummus meals in the Czech Republic, which they make on their own; a weekly tradition they have every Friday. What a tasty tradition 😛 But living away from THE region of pita, where it’s available in every bakery and grocery store, has forced me to learn to make my own. So why not also make them healthy, right? Whenever I used to buy whole grain pitas in the supermarket, I was always disappointed, but these ones you make yourselves…well, let me just give you a piece of advice: limit the amount you make to begin with, because you’ll be devouring them!

This recipe yields: 5 small-medium pita pockets. The pitas will stay fresh for 1-2 days sealed. If you’ve made 5 portions but only plan on eating 2 pitas, you can store the unbaked dough in the fridge in a sealed container, and make it the next day. Or they can be frozen after baking and cooling down. Just make the slit and store in a sealed freezer bag and remember there’s no comparing to the freshly baked one.

Ingredients:

245 g flour
1/2 tsp salt
1 tsp sugar
5 g active dry yeast (around 1 flat tsp). I use Fleischmann’s Active Dry Yeast
140-150 ml warm water

I recommend using a kitchen scale for this recipe because when it comes to baking, the amounts should be very accurate, even slipping up by a few grams and estimating by eye might be detrimental to the result.

Version 1- With a Food Processor

Begin by pouring the dry ingredients into the food processor: flour, salt, sugar, yeast and give them a few pulses to mix together. I recommend using the special dough blade, which isn’t as sharp as the regular blade but I’m sure the regular blade will suffice. Then while the mixture is blending, start pouring in the warm water slowly (around 140 ml. Only add the rest if you feel the mixture isn’t wet enough). It’s important for the water to be warm, because this will activate the yeast.

Version 2- No Food processor

Mix all the dry ingredients in a large bowl: flour, salt, sugar, yeast and then slowly add in the warm water (around 140 ml. Only add the rest if you feel the mixture isn’t wet enough) while constantly mixing the forming dough with a spoon.  It’s important for the water to be warm, because this will activate the yeast.


After the texture of the mixture is consistent, scoop it out and start kneading it on top of a floured surface for around 10 mins. It’s important to knead that long in order to get a good arm/shoulder workout in. Just kidding! The kneading allows the gluten to come out of the grain and form a gluten mesh which keeps the structure of the pita together better. You should feel the dough is becoming more and more consistent as you progress with the kneading.

Now you can divide the dough into 5 equal pieces by weighing it on the kitchen scales. (around 84 g I would think). Each 1/5 should be kneaded into a small ball and then pressed down flat with your palm. Now you can start rolling it flat into a circle shape using a rolling pin (I don’t have a rolling pin so I used one of those large salt shakers that look like a cylinder shape). After each stroke with the rolling pin, stop and rotate the dough ever so slightly and give it another stroke with the rolling pin. This is to make an even circle shape. Then rotate again. Do so until you get a flat 0.25-0.5 cm thick circle. This will probably take a few full circle rotations. The area of the circle should take up just under the size of your palm.

size of pita

Place the pitas on an oven tray lined with parchment paper. Preheat the oven to 1800 C / 3500 F. The pitas need to rest for at least 30 minutes in room temeprature for the effect of the yeast to kick in (in colder climates, try placing indirectly near the warming oven.) Once those 30 minutes are up, gently flip over the pitas with a spatula and place in the oven for baking. The flipping ensures the pitas will bloat up and make an air pocket, which will be filled with amazing goodies later on. Bake for around 8-12 minutes (depending on the oven). You should start to see the pitas rising and after they’ve fully risen/bloated up, leave them in for browning for another minute or two.

bloated pita

Once the pitas are out, cover them with a clean towel until they cool off. Then slice them open at the seam and fill up with hummus, tahini, veggies, olives, pickles, falafel balls, sour cabbage salad. For my homemade hummus recipe click here.

For a list of all the special ingredients I’ve used in my recipes, check out the vegaNoga e-Store.

Whole Grain Pita Pockets
Whole Grain Pita Pockets
by vegaNoga
Homemade whole grain pitas are nothing to compare to store-bought pitas and are a must-try! This recipe explains how to create the famous air pocket.

Prep Time: 1 hour

Cook Time: 10 minutes

Leave a Comment

Creamy Vegan Coconut Curry

Red Falafel Balls (gluten free)

Zoodles & Seared Tofu with Mango-Coconut Sauce