Hot Pita Pockets

I am making my first forays in to this cuisine with Pita Pockets.
A Middle Eastern bread Pita has gained immense popularity in many countries and can be compared to the kulchas or naans, the Indian breads. I have always been a huge fan of Middle Eastern foods (their vegetarian foods, more accurately) and this was only reinforced by the fact that my dear Doc Oz is from Turkey and he says the middle-eastern cuisine is one of the healthiest, by far, being rich in protein and Omegas and over all very less in fat.
But, as seasoned cook, we are aware that we can make any cuisine healthy or not by the ingredients we use. For instance, I followed a pita recipe verbatim and got excellent results. For this I had to use all-purpose flour as opposed to my usual multi-grain or whole-wheat- I tried whole wheat and I tell you I did not get the same result. This is a very easy recipe with 5 ingredients only. It is awesome when the results are good – and I was thanking the person who submitted this recipe to About.com!
But for my readers sake,I give not only an ingredient list but also a step-by-step pictorial so that you no it is coming out the way it is supposed to. Here we go!

Ingredients
3 cups all purpose flour
1.5 cups of water
1 pack of rapid rise yeast
1tsp sugar
1 tsp of salt

Preparation
First get ½ cup of warm water and add the packet of yeast with the spoon of sugar and stir in well so that it is completely dissolved. Set aside for 15-20 minutes until the yeast is frothing
In a big basin, add the flour and salt and mix them well
Make a hole at the center to pour the yeast
Add 1 more cup of warm water and knead like Billy-o (10-15 minutes) or until your wrists and biceps are begging for mercy 
Gently oil the ball of dough and wrap and keep for 3-6 hours
The dough will double in size and get very porous.
(I find that it also smells like beer: )!
Take lemon sized balls and roll out
Make like you would chappatis or tortillas.
Once done, wait a minute or two before cutting and trying to peek into the pocket!
Let out a triumphant “yay” when you see the wonderfully, bready pocket, waiting for its Fill of Houmous and falafel – for a yummy falafel recipe check out my falafel post here.

First the Yeast

The Flour

The dough just prepared

The dough after 4 hours

Rolled and on the tawa

One last peek

Hot Pita Pockets

I am making my first forays in to this cuisine with Pita Pockets.
A Middle Eastern bread Pita has gained immense popularity in many countries and can be compared to the kulchas or naans, the Indian breads. I have always been a huge fan of Middle Eastern foods (their vegetarian foods, more accurately) and this was only reinforced by the fact that my dear Doc Oz is from Turkey and he says the middle-eastern cuisine is one of the healthiest, by far, being rich in protein and Omegas and over all very less in fat.
But, as seasoned cook, we are aware that we can make any cuisine healthy or not by the ingredients we use. For instance, I followed a pita recipe verbatim and got excellent results. For this I had to use all-purpose flour as opposed to my usual multi-grain or whole-wheat- I tried whole wheat and I tell you I did not get the same result. This is a very easy recipe with 5 ingredients only. It is awesome when the results are good – and I was thanking the person who submitted this recipe to About.com!
But for my readers sake,I give not only an ingredient list but also a step-by-step pictorial so that you no it is coming out the way it is supposed to. Here we go!

Ingredients
3 cups all purpose flour
1.5 cups of water
1 pack of rapid rise yeast
1tsp sugar
1 tsp of salt

Preparation
First get ½ cup of warm water and add the packet of yeast with the spoon of sugar and stir in well so that it is completely dissolved. Set aside for 15-20 minutes until the yeast is frothing
In a big basin, add the flour and salt and mix them well
Make a hole at the center to pour the yeast
Add 1 more cup of warm water and knead like Billy-o (10-15 minutes) or until your wrists and biceps are begging for mercy 
Gently oil the ball of dough and wrap and keep for 3-6 hours
The dough will double in size and get very porous.
(I find that it also smells like beer: )!
Take lemon sized balls and roll out
Make like you would chappatis or tortillas.
Once done, wait a minute or two before cutting and trying to peek into the pocket!
Let out a triumphant “yay” when you see the wonderfully, bready pocket, waiting for its Fill of Houmous and falafel – for a yummy falafel recipe check out my falafel post here.

First the Yeast

The Flour

The dough just prepared

The dough after 4 hours

Rolled and on the tawa

One last peek