Pita Pocket Dough

• 2 cups lukewarm water
• 1 package dry yeast (2 1/4 teaspoons)
• 4 to 5 cups flour
• 4 tablespoons olive oil
• 2 teaspoons salt

1. Sprinkle the yeast over the water, then whisk in about a cup of flour.

2. Stir in the olive oil and salt, then start stirring in the bulk of the flour. When the dough gets too thick to stir, turn it onto the counter. Gradually knead flour into the dough—use only enough to keep it from sticking to absolutely everything. Continue kneading until the dough is satiny smooth and maybe a little blistered. The final ball of dough should be a little moist, but not sticky. This should take about 10 minutes.

3. Smear a few drops of oil on the dough; put it back in the bowl and cover. Let the dough rise on the counter or in the refrigerator.

4 Wait until the dough has doubled—from 45 minutes to 1-1/2 hours depending on how warm the water was and how warm your kitchen is, then turn out of the bowl and punch it down. At this point it's ready to roll.

Note: Even in the refrigerator the dough will rise pretty quickly at first. The advantage to putting it in the fridge is that the rising will lose momentum, so you can ignore dough for 6 to 8 hours.

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