Description
Learn to make perfect bread pockets in a skillet with fresh wheat dough and then devour while they are still warm.
Ingredients
Scale
- 3 cups white whole wheat flour
- 2 teaspoons baking powder
- 3/4 teaspoons salt
- 1 cup warm water
Instructions
- In a large bowl, whisk together dry ingredients. Using a food processor, gradually add water and mix until a crumbly dough forms. Pulse on and off briefly just until a ball begins to form.
- Turn out dough onto a floured board. Form dough together and divide into 12 pieces. Shape each into a smooth ball. Cover well with plastic wrap, and allow to rest for at least 20 minutes or more.
- When ready to pan-grill, flatten one ball at a time, and use a rolling pin to create a 5- or 6-inch circle.
- Heat nonstick griddle or frying pan over medium high heat. Place flattened dough onto the dry hot pan. Don’t disturb, as it begins to grill. When dough starts to puff up in the middle after a few minutes, and becomes golden on the bottom, it’s time to flip. Allow the other side to cook for a minute or two, and remove from pan when toasty on the second side. Repeat with other portions of dough.
- Keep the pitas steamy and soft by stacking them inside of a folded cloth towel. Serve pita loaves right away, while soft and warm.
- Category: Bread, Pita