Pita Pocket
Ingredients
The dough
-
3
cups
bread flour
-
1½
tsp
kosher salt
-
2¼
tsp
instant yeast
-
1¼
cups
lukewarm water
-
1½
tbsp
olive oil
The seasoned butter
-
¼
cup
softened unsalted butter
-
1
tsp
ground paprika
-
1
tsp
fresh minced thyme
-
½
tsp
fresh minced rosemary
-
1
clove
garlic, grated
-
¼
tsp
ground turmeric
-
1
tsp
salt
-
½
tsp
ground pepper
Instructions
- Combine flour, salt, and yeast in a bowl, then add lukewarm water and olive oil to form a shaggy dough.
- Knead the dough for 2-3 minutes, adding flour or water as needed, then coat with olive oil and cover to rise for 1½ to 2 hours.
- Prepare seasoned butter by mixing softened butter with spices.
- After the dough rises, divide it into 9 equal pieces and shape into balls, resting them for 30 minutes.
- Preheat the oven to 500°F with a pizza stone or baking steel inside.
- Roll each ball into a 5-6 inch round and let rest on parchment for another 30 minutes.
- Transfer each pita onto the preheated stone and bake for 2-4 minutes until puffed.
- Remove pitas and cover them in a tea towel to keep warm, serve with seasoned butter.
Nutrition Facts (estimated)
Servings
9 pita pockets
Calories
187
Total fat
3.1g
Total carbohydrates
33.4g
Total protein
5.7g
Sodium
209.1mg
Cholesterol
0mg
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