Making Pita Pockets

• The dough
• Cornmeal (maybe a cup)
• Flour (a cup or so)
• Olive oil
• The tomato/mushroom filling
• Maybe 8 ounces grated cheese, like cheddar, mozzarella, Monterey Jack...

You need a rolling pin, pastry brush, metal spatula, and 2 cookie sheets.

1. Turn the oven on to 450 degrees and liberally dust 2 cookie sheets with cornmeal.

2. Punch all the air out of the dough and cut it into 6 pieces. Shape each piece into a disc about the size of a hamburger bun.

3. Roll a disc of dough out until it's a little less than 1/4-inch thick. Brush the center with oil (leave a 1-inch margin around the edge).

4. Put about 1/3 cup of filling just off center along with some grated cheese ir you like. Smear the margins with a little water to make the dough tacky, fold the dough over to make a half moon and crimp the edges together. Slide a metal spatula under the pocket to transfer it to the cookie sheet. Repeat with the other five pieces of dough.

5. When they are all done, brush the tops with a little oil and dust with cornmeal. Bake for 20 minutes or until they are nicely browned.

Note: If you use refrigerated dough, let the pockets sit on the stove so the dough warms up and gets a little puffy before baking, 20 minutes or so.

Common Sense Cooking

Recipes

• Pocket Dough
• Tomato/Mushroom Filling
• Making Pockets

John Ryan

Both chef and musician, John Ryan wrote the Just Good Food blog from 1996 through 2001.

Just Good Food Archive

This page created 1997. Modified August 2007.

The Global Gourmet^®
Main Page

Memorial Day Recipes

Tweet  

Advanced Search
Recent Searches

Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

 New Green Basics
 Cooking with Kids

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet^®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Best Selling Cookbooks

Blood, Bones & Butter
Cook's Illustrated Cookbook
Essential Pepin
Smokin' with Myron Mixon
Momofuku Milk Bar
Oxford Companion to Beer
Plenty
Vegan Bite By Bite
Happy Herbivore Cookbook
Peas and Thank You
Blood, Bones & Butter
Cook's Illustrated Cookbook
Essential Pepin
Smokin' with Myron Mixon
Momofuku Milk Bar
Oxford Companion to Beer
Plenty
Vegan Bite By Bite
Happy Herbivore Cookbook
Peas and Thank You
Around My French Table
Nordic Cuisine
Chewy Gooey Cookies
Meat: Kitchen Education
Everyday Family Dinners
New York Times Cookbook
Fried Chicken & Champagne
Food Styling
Flying Pans Two Chefs
Asian Palate
Cooking of Ireland
Wedding Cakes
Lowcountry Cooking
My Sweet Mexico
Sarabeth's Bakery
Sommelier
Bottega
Heart of Artichoke
Cook Italy
Oaxaca al Gusto
Stir-Frying
Jam Cookbook
Tartine Bread
Jewish Food
Good Meat
Ham
Pig
Empires of Food
Four Fish
Peace Meals

Copyright © 1994-2012,
Forkmedia LLC