Well, not really have they changed our life, but we are hooked. Pita pockets for sandwiches, for dipping, made into pita pizzas. So good. My husband said "This is the most amazing sandwich I've ever had". They separate into pockets easily the first day, but less as they sit. I'm pretty excited about brushing them with oil, adding salt and baking to make into chips too. Only they haven't lasted that long yet.
I've made 5 rounds. I started with an online recipe, then tried another. Then I thought "I have the technique down now, why not use my staple bread recipe to adapt to make it the way I like best?" So there you have it. An original recipe by me.
Pita pocket bread.
2 C. warm water with 1 TBSP sugar
heaping tablespoon yeast
1/4 c. olive oil
1 tsp. salt
3 C. whole wheat flour
3 C. white flour
Wisk water and yeast with fork. Let set 5 min. Add olive oil, salt, flours add flour one cup at a time (amount changes depending on humidity). Knead for 5 min.
Spray a large bowl with cooking spray. Put dough in bowl, then turn over (so top of dough is covered with cooking spray). Dampen cheese cloth and put over bowl. Let rise in warm place for one hour.
Preheat oven to 450, place pizza stone in oven to warm.
Bang bowl to punch down. Separate dough into 12 pieces. Roll out into `6inch squares. Place on pizza stone and bake at 450 for 4 minutes. Flip and bake 2 more minutes.
Turn out immediately onto wire racks (so dough doesn’t get soggy). Enjoy…and make sure to tell me you tried it!