Dinah's Pita Pockets

Prep Time: 180 min | Cook Time: 5 - 6 min | Servings: 12 to 16

 
Ingredients

• 14g Instant Dry Yeast
• 840g warm water 110°
• 60g sugar
• 840g Better Batter Bread flour Artisan Blend Flour or 960g better batter original or divided in half 
• 18g teaspoon salt
• 60g olive oil

Instructions

Dissolve water yeast, and sugar, in the bowl of your electric stand mixer. Let stand about 5 minutes.

Add in the salt. mix well. Add half of the flour and beat on high speed until the mixture resembles a very thick batter, about 4 minutes. , let rise for 30 minutes to 1 hour or until the batter/sponge is fluffy (almost doubled).

Add the rest off the flour and oil to the bowl and beat on high speed for another 4 minutes, or until mixture resembles very sticky cookie dough.

Grease a clean bowl with the olive oil.

Roll the dough in the bowl in the oil and cover with plastic wrap.

Proofing (Refrigerator or Countertop):

• Refrigerator proofing:
  Place dough into refrigerator and cold proof overnight 8 -18 hours.
• Countertop proofing
  Proof dough for 45 to 60 mins in a warm place until it is doubled in size.
  

Divide the dough into 12-16 pieces, form balls and let them sit under a clean dish towel while the oven preheats.

Roll. Once the oven is heated, roll each ball to a thin round, approximately 7 inches.

Place on the stone and bake for 5 minutes. NOTE: I do the rolling and baking in batches of 2-4 pita at a time.

Remove and Enjoy. Once baked, remove from oven and wrap in a clean dish towel and enjoy!

Notes
NOTE: I do the rolling and baking in batches of 2-4 pita at a time.

Remove and Enjoy. Once baked, remove from oven and wrap in a clean dish towel and enjoy!