Fresh Flour Pita Pockets exceeded my every expectation and are now a monthly staple in our meal planning schedule. Between the delicious fresh flour taste, the soft pliable pocket, and the warm tender goodness, we can't get enough! Quick. Easy. Delicious. Yes please!

This recipe also includes a light and fresh Greek Salad filling that you HAVE to try! Especially if you have extra cucumbers from your garden, this recipe is CALLING your name! (Shout out to Sarah Baird for sharing this amazing Greek Salad recipe with us!)

These pitas can be baked on a baking sheet or on a baking stone. A baking stone is ideal because it creates a hotter surface, which allows the pitas to puff up and make a bigger pocket, but if you don’t have a baking stone then a baking sheet turned upside down works fine also. I would be remiss not to mention my absolute favorite baking stone.  We are in LOVE with it for pitas and it also makes the most perfect pizza crust.  If you are in the market I totally recommend this one from Amazon:  (Link to baking steel here)

I also highly recommend doubling this recipe and freezing half of the pitas for another easy meal (two meals...half the effort!)  We like to pickup gyro meat from Costco, warm up the pitas, slice some peppers and slather on tzatziki sauce for a super simple weeknight dinner that all of us enjoy- it’s perfect for a quick dinner after work. 

Another delicious way to enjoy any leftover pitas (if there are any!) is to make garlic pita chips. Simply broil the pitas and top with our garlic spread - these fresh pita chips are perfect for hummus or artichoke dip. Trust me, you will want to do this!

Happy Unsifted Baking!
- Keira

Unsifted Pita Pockets

PREP: 20 minutes
RISE: 1 hour 30 min
BAKE: 2-4 minutes
YIELD: 6-8 pitas

Ingredients:

Instructions:

1. Mill 2 cups Basic Berry Blend on "noon" setting. (will yield approx. 3 cups Unsifted flour) Set 1/4 cup flour aside for kneading.
2. In a medium bowl, combine all dry ingredients (remaining flour, 2 tsp yeast, 1 1/2 tsp sea salt)
3. Add wet ingredients and stir until dough forms a ball (2 tbsp honey, 1 tbsp olive oil, and 1 cup warm water)
4. Knead dough for 5 minutes (set a timer) on floured surface (for best results, don't add more flour than necessary or add more than the 1/4 cup of flour)
5. Let rise: Place dough in bowl, cover with damp towel or plastic wrap, and let rise for approximately 1 hour (until doubled in size)
6. Divide into 6-8 balls:  Punch dough down to remove air, divide into 6-8 pieces, and roll into balls.
   Pro-tip: To divide my dough, I love to make the entire dough ball into a semi-flat disc shape and then use my dough scraper (or knife) to cut it like pie pieces.
7. (Optional) Cover balls and let rest for 20 minutes- This allows the dough to relax and shape easier.
8. Preheat oven to 500 degrees F.  If you have a baking stone use it and put it on the middle rack. Otherwise, turn a cookie sheet upside in the oven.
9. Shape pitas: Roll each ball into thin circles (1/8"-1/4" thick)
   Pro-tip: Let dough rest longer if it won't stretch 
10. Second Rise: Place discs on parchment paper or lightly greased baking sheet and let rise uncovered until doubled in thickness (20-40 minutes)
    Pro-tip: When in a very big hurry, I have occasionally skipped this step or shortened it.  The pitas are not quite as fluffy but they are just as delicious.
11. Bake for 2-4 minutes until puffy and baked through. Don't overbake or will be very crispy and not pliable. Times depend on size and baking stone/sheet.
12. Wrap baked pitas in kitchen towel to help tram some steam to keep soft longer. Enjoy!

Pro-tips:

• These pitas are AMAZING fresh, and will also keep at room temperature for approximately 2 days in an airtight bag.
• Make-ahead fully baked: I love to double the recipe and freeze half for an easy week-night dinner in the future.  Simply let the pitas cool completely, then freeze in freezer bag for up to 3 months.
• Make-ahead refrigerated dough:  Make the dough through completion of step #5's first rise, then transfer dough to airtight container for up to 1 week in the refrigerator. When ready to use complete the remaining steps. Be sure the dough is room temperature before baking or it will not puff up.