For Vacation Bible School, we prepared these treats and filled them with strawberry or grape jam. Similar to pita bread, these loaves are wrapped into a square shape.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 50 mins |
| Servings: | 16 |
| Yield: | 16 pieces |
Ingredients
- 1 (.25 ounce) package active dry yeast
- 2 cups warm water (110 degrees F/45 degrees C)
- 6 cups bread flour
- 1 tablespoon salt
Instructions
- In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, combine the yeast mixture with the 3 cups flour and the salt. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 10 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 2 hours. Meanwhile, preheat oven to 500 degrees F (260 degrees C).
- Divide the dough into sixteen equal pieces and form into rounds. Roll rounds into square loaves 1/4 inch thick. Place the on ungreased baking sheets. Bake in preheated oven for 4 to 5 minutes, until loaves puff in the middle. Let cool on a wire rack.
Reviews
Should have read the reviews FIRST. After baking it did not form pockets and was a doughy tasteless blob. I’ll try again, maybe add a little honey, let rise after separating it into 16 balls and roll much thinner. I wish I’d read the reviews first. I can’t wait to try it again -it’s so simple!
Great, easy recipe. I love to split and toast pita bread and I wish I had known sooner how easy it was to make. I guess this covid-19 pandemic is good for something, because I would have just gone to the store for this item before. I set my oven on 500 degrees F, convection, and I baked in two batches. The first batch on convection puffed up and browned on the top so fast that I had to flip them. I then turned off convection and did conventional bake. The second batch went into the oven but didn’t puff nearly as much as the first batch. Maybe next time I will bake all eight (I cut the recipe in half) at one time on a lower convection bake. I gave it 4 stars because, as written, the pita would have been very bland. I added some honey and it still was a little bland. I will definitely be making these again and will add more honey next time. Overall a great recipe. Thanks for sharing!
My family loves these, I have to make them at least once every two weeks or so. My daughter will just eat them as is but, I like to make chicken salad and stuff the pocket bread with that. Thank you so much for sharing this recipe! I never liked pita bread or anything like that but, this is perfect.
Love this recipe. I make these to go with my homemade humus all the time.
This turned out wonderfully, was easy to make, my kids love it just as a snack after dinner. It made more than 16 pieces as I guess i made them smaller than was called for but no complaints about that either.
Nice and easy! Takes a while to make because of the dough’s resting times, but it puffs up and nice to fill with veggies and other items of your preference. Enjoy… we did!
Made it exactly as written except that I rolled them into rounds a bit thinner than instructed. They puffed up beautifully and were delicious with homemade falafel. I think next time I will try them with half whole wheat and half white flour to add a bit more flavour/health content to them. And there will be a next time for sure!
so much fun for me and my 7 year old son to make our own pita! These came together very smoothly, and out of a double batch we only had three that didn’t puff up properly (those were the ones my son rolled out, surprise!). Letting them rest between making them into balls and rolling them out made them much better. I did change out for 1/3 whole wheat flour, very good.
Delicious and easy
I made these just like the recipe said and they were wonderful. So easy to make. A keeper for sure!
This was easy to make and the loaves formed very well. Be carefull not to over cook them or they will be hard.
I used this recipe as a “starter”. I agree with other members that thinner is better than thicker. I used whole wheat and rice flour and my family thought they were perfect. I will use this recipe again.
First time I ever tried to make these. I did exactly as the recipe said. They tasted great but strangely only half of them puffed up. Can’t figure that one out. Will definitely try again.
This did not work for me. I have to be fair, I’m not an experienced cook so when I saw there were only 4 ingredients I thought I could tackle this. It calls for 6 cups of flour but I could only manage to get about 4 cups into the dough. No matter how hard I tried it wouldn’t take any more flour then that. It puffed up better when I rolled it out really thin but it still just didn’t turn out the way I had hoped. 🙁
Loved how the bread turned out, but I had to add an extra tsp or so of water because the dough was so dry. It really didn’t DOUBLE in size but maybe it wasn’t hot enough? I added a Tbsp of agave nectar to keep it vegan and add just a touch of sweetness. Again, thank you for the recipe! I am still excited about it. 🙂
This was great! Better than any pocket bread I can get in our local store. After the two hour rise, I had to knead the dough for about 4 minutes, and that helped. Delicious!
These turned out very good, i think next time i will add a bit more salt to the mixture, because they turned out kinda bland. I rolled them out as circles, that seemed to make a decent pocket. I also agree with some of the other reviews, roll them thinner that it says and the pocket will form much better.
Sorry, this did not work for me and I’ve been cooking/baking for 50+ years. None of them puffed up as others I’ve made. I’ll go back to my old recipe that works. I had to try it and followed directions to the T as I do when trying a new recipe but it was a mess and too much time and money to try again.
The only thing that i changed was adding 1/4c. of honey to dough and my oven must not be as hot as others because I had to bake them for 8 min.at 500 degrees
I learned how to make pocket bread when I married my husband. His father’s family was from Lebanon. The dough is basically the same although they put sugar in the dough. When we make bread a 10 pound bag of flour is used and we make about 150 loaves. I notice that people are having difficulty with the pockets forming. We divide the dough into balls , cover and let rise again. We then roll on a floured board (using cracked wheat) pretty thin. Using this method you should have very few fail to rise.
I cut this down to 10 servings ( something I like about your website). I did 3 cups of wheat and 1.25 cups of all purpose. Also added some agave to the yeast and cut the salt in half. Best pita’s I’ve ever made, tho they all did not pop, but they are still good tasting and better yet fits in with my clean eating.