Easy Pocket Pita

Servings 12-16 |Prep Time:  2 hours+ | Cook Time: 5 min each

Ingredients

• 1 bag (454g) Pizza Crust Mix
• 490g to 510g warmed water, milk, or df milk (105 F )
• 1/3 cup (35g) sugar 
• 1/4 cup (56g) olive oil
• 1 package (7 g) instant, rapid or active dry yeast
  
    

Instructions

Mixing:
Dissolve water or milk (or milk substitute), oil, yeast, and sugar in the bowl of your electric stand mixer. Let stand about 5 minutes.

Create the sponge. Add  half of the pizza crust mix 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 sponge is fluffy (almost doubled).

Add the rest of the pizza crust mix to the bowl and beat on high speed for another 4 minutes, or until mixture resembles very sticky bread dough.

Grease a clean bowl with the olive oil.

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

Proof the dough. Choose one:

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

Preheat the oven. While dough is rising, place a stone or sheet pan or pizza pan on the middle rack of the oven and preheat to 500F.

 

Shape the dough. Divide the dough into 12-16 pieces, form balls and let them rest, about 10 minutes. Roll the balls out to about a 6-inch circle, slightly thicker than a pancake. Covered on a lightly floured sheet pan let poof for 10 mins. I like keep these covered using a wet dish towel.

Bake. Once the oven is heated, place the pita a few at a time onto the preheated pan/stone and bake for 5 minutes, or until the bread puffs. Remove and repeat in batches. NOTE: I do the rolling and baking in batches of 2-4 pita at a time. You need to make sure your oven is at a really hot temperature between each batch.

 

This post was originally published in 2008 by Naomi Poe. It was revised and updated by Patrick Auger in 2025.