Pita pockets

Name: Pita pockets
Cook time: 2 h 30 min
Yield: 26-30
Cuisine: Greek
Ingredients: ½ tsp dry yeast; 1¼ cups wholewheat flour; 2 tsp salt; 2 tsp olive oil; 1½ cups plain flour; cherry tomatoes, avocado, ham and basil, to serve

Christopher The

August 3, 2017

Time:2 hours +Makes:26-30

These pockets from Black Star Pastry's Christopher The are perfect for a kids' party.

Ingredients

½ tsp dry yeast
1¼ cups wholewheat flour
2 tsp salt
2 tsp olive oil
1½ cups plain flour
cherry tomatoes, avocado, ham and basil, to serve

Method

Preheat oven to 250C.
Combine yeast, wholewheat flour and 1¼ cups warm water in a large bowl and stir well. Set aside for 5 minutes.
Add salt and oil, stir and set aside again for 30 minutes.
Add plain flour and knead until dough is soft and elastic. Place dough in a bowl, cover and rest in a warm place for about 2 hours or until it has doubled in size.
Divide mixture into 25g balls (about half the size of a golf ball) and roll out flat on a lightly floured surface.
Bake on a pizza stone for 2 minutes, then turn and bake a further 2 minutes or until puffed and cooked.
Cut open and serve with tomatoes, avocado, ham and basil.