• Preparation Time 8 minutes
  • Makes 10 pitas
  • Freezing Excellent
  • Pita Pockets
    Pita Pockets

Ready.
Set.
Make.

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Ingredients

  • 1 cup Robin Hood® Best For Bread Homestyle White Flour, divided
  • 1 cup Robin Hood Best For Bread Whole Wheat Flour
  • 1 package (2 1/4 tsp/11 mL) instant yeast
  • 1/2 tsp salt
  • 1 1/4 cups water, hot
  • 1 1/2 cups Robin Hood Best For Bread Homestyle White Flour

Serving Size: 10 pitas

Next

Directions

Serving Size: 10 pitas

  • Combine 1 cup Robin Hood Best For Bread Homestyle White Flour and Robin Hood Best For Bread Whole Wheat Flour, yeast, salt and water in large bowl. Beat to mix well, about 1 minute. Stir in remaining white flour, using enough to make a soft, non-sticky dough. Turn out on floured board. Round up into a ball.
  • Knead dough, adding more flour as necessary, until dough is smooth, elastic and no longer sticky (about 5 minutes). Divide and shape dough into 10 balls.
  • Roll out each ball on lightly floured surface to a circle 1/4" (6 mm) thick and 6" (15 cm) in diameter. Place on ungreased baking sheet dusted with cornmeal, if desired. Cover with tea towel.
  • Rise in warm place (75°- 85°F/24°- 29°C) for 25 to 35 minutes.
  • Bake one tray at a time on bottom oven rack of preheated oven for 5 to 8 minutes, or until golden. Immediately wrap pitas in tea towel for 3 minutes. Cool.
  • Preheat oven to 500°F (260°C).
Finish

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