Most yeast breads take a long time, but not so with pita. An hour and a half before you want to rip off a hunk and eat it, mix the dough, knead in the bowl, and let rise. Divide into eighths, roll out and pop them in the oven for three minutes—ready!
Pita pockets enhance many dinners—grilled burgers, chicken or shrimp skewers, a basket of grilled veggies, or anything Indian, from dal to palak paneer (not just for take out anymore!)
This recipe is adapted from the original published by the New York Times.
Amy’s Kitchen Coach Tips:
- Don’t use tongs to flip, they’ll puncture the pita. Just get in there and flip them over with your fingers real quick (or use an oven mitt).
- Thinking about pita well before dinner? Mix the dough and store it in a ziplock bag in the refrigerator, several hours or overnight. While your oven is preheating, take the dough out of the refrigerator and shape according to the recipe.
- Store any extra baked pita at room temperature in an unclosed plastic bag, they keep well for a few days.
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