Okay, now I’m dating myself and getting another song stuck in my head. So now that we’ve had a few layovers for Royal wedding celebrations and fiestas, we’re back on track for our next international cooking destination and dad is taking us to Egypt! Tonight we had a great Egyptian dinner that began with a homemade Wheat Pocket Pita.
Both Miss A and Mr. N were big helpers today. Miss A and I began in the morning by dissolving the yeast and sugar in warm water.
We then took a 15 minute break as the yeast water rested and we practiced our “ballet” to various music boxes (which all must be wound at the same time). Then we added the water to a large mixing bowl with our flour and salt. We used 1-1/2 cups of all-purpose flour and 1-1/2 cups of whole wheat flour. Using our hands to form a dough, we incorporated another cup of warm water in the flour. Then it was time to begin kneading.
While the dough was resting, we preheated the oven to 500F and placed the oven rack on the bottom setting. We also threw a baking sheet in the oven to preheat as well. Next Mr. N helped us to roll out the dough, forming six-inch rounds about 1/4″ thick.
We then removed the hot baking sheet from the oven, greased it and added four pitas at a time on the lowest rack. We baked the pitas for four minutes on one side, flipped them and baked them for another two minutes.
We were very happy with our wheat pocket pitas. The pockets formed easily when the pitas were cut in half allowing us to fill it with some delicious chicken and couscous (recipes to come soon). The pitas also had a great, fresh taste. Finally success with a yeast-based bread! Yay!
As for our spoon ratings Dad, Mr. N and I gave the pitas 3 spoons. Miss A gave them 4 spoons after snatching one before dinner and eating it like a cookie! She deserved a snack before dinner though after all that kneading! The recipes for our pocket fillings will be along shortly. Have a great weekend!
Print this recipe: Wheat Pocket Pitas