Best Mignons Pita Bread Pocket Bread Recipes

PITA POCKET BREAD RECIPE: SOFT & PILLOWY

Steps:

• Activate yeast by adding yeast, honey, & water (110-115° F) to a stand mixer. Give it a quick stir and let activate for 5 minutes or until bubbly on top.
• To a large bowl add bread flour, whole wheat flour, & sea salt and give it a whisk.
• When the yeast has activated add 1 tablespoon extra virgin olive oil. Pour in about half of the flour mixture. Assemble hook attachment and turn on low speed.
• Gradually keep adding flour in increments until the dough begins to pull away from the sides of the bowl. You may not need all of the flour.
• Continue to knead the dough for 7-10 minutes until smooth and slightly sticky.
• Remove from the mixer and transfer to a well oiled bowl & a light coat over the dough to keep from sticking. Cover & place in a warm environment and rise for 2 hours or until doubles in size.
• When doubled in size, punch dough down, remove from bowl.
• Lightly flour surface and gently press dough into a rectangular shape. Divide the dough into roughly equal portions with a bench scraper.
• Fold each dough ball under several times until a smooth dough ball is formed.
• Cover dough balls and roll out each dough ball out on a lightly floured surface into an oval shape 6-8 inches in diameter and about 1/8" thick.
• Cover & rest another 30 minutes.
• Preheat a large cast iron skillet on medium heat. Cook individually 1 to 1 1/2 minutes per side or until golden brown & puffy. Flip and repeat process.

PITA POCKETS (FLAT BREAD)

Steps:

• 1. In large bowl, combine 1 1/2 cups of flour and yeast. Combine warm water, oil, salt and sugar. Add to yeast mixture. Beat 3 minutes with an electric mixer. Add in enough flour to make a stiff dough.
• 2. Cover and let rise 45 minutes.
• 3. Divide dough into 8-10 balls. Roll balls into 5-6" rounds.
• 4. *** Really Important*** Roll from center to edge, not back and forth or they won't puff. Let rise 30 minutes.
• 5. Bake on a hot cookie sheet at 450-500 degrees for approximately 4 minutes.

MIGNON'S PITA BREAD / POCKET BREAD

Steps:

• In a large bowl throughly mix 2 cups flour, sugar, salt and yeast.
• Gradually add the water and beat for 2 minutes at medium speed.
• Add 1 cup flour and beat on high speed for 2 minutes.
• Stir in enough flour to make soft dough.
• Knead the dough on high for 8 minutes.
• Place in a greased bowl, turn and raise for an hour.
• Punch the dough down and put on a flour covered board and rest for 30 minutes.
• Divide into 8 pieces. Roll each one into a 6 inch circle.
• Bake for 5 minutes in a 450-500°F oven on lowest shelf.
• Broil for 1-2 minutes on the top shelf until desired brown on top.
• Cut them while they are still hot - either into a pocket or in half.

PITA POCKET BREAD (BREAD MACHINE)

Steps:

• Place the above ingredients into the bread machine according to owner's manual specifications (mine does wet ingredients first).
• Program for DOUGH or MANUAL.
• After the program is completed, divide dough into 10 equal pieces; shape each into a smooth ball; place five on each baking sheet.
• Let rise for 20 minutes while oven preheats to 500; flatten puffy balls gently into a 6-inch disk.
• Bake for five minutes (tops will be puffed and beginning to brown).
• Cut each circle in half to form two pockets.
• Fill with your favorite sandwich fixin's: ham, turkey, chicken salad, lettuce, sprouts, cheese and grapes.
• TRADITIONAL BREAD-MAKING: In a mixing bowl, mix water, sugar and yeast; allow to foam for 3-5 minutes; add oil and salt, mixing well; mix white & wholewheat flours together in a separate bowl, then add to liquids, mixing until well-blended. Place dough-ball in a well-greased bowl, allow to rise in a warm spot until doubled in volume. Continue from Step #3 above.

PITA BREAD

Steps:

• Sift flour and salt together in a large bowl.
• Combine yeast, sugar and 1/3 cup very warm water-give a quick stir and set aside for 5 minutes to activate yeast.
• Make a well in the flour/salt mixture and add the yeast, 1 cup warm water and the olive oil.
• Gently stir to gather dough into a ball-you may need a touch more water-depending on where you live, altitude.
• Turn out and knead for 10 minutes.
• Put into a LIGHTLY greased large bowl, cover and place in a warm spot for around 1 1/2 to 2 hours.
• Punch down and knead to smooth.
• Cut dough into 12 pieces, form into rounds, roll out and place on a dusted baking sheet, cover and let rest for 45 minutes.
• Preheat oven to 500F degrees.
• I use my large cast iron skillet for this part, so I place it in the oven and when really hot I place in two pitas and let bake for around 3 minutes-you can broil for 1 minute if you like, just to get the tops browned.
• I wrap the cooked pitas in a slightly damp tea towel for a minute or two-then cool and place in plastic bags.
• This process can also be done on a cooking sheet.