By Ewa Bekiesch, DipSustLiv (UTAS)
Holistic Gardens Coach | Real Food Advocate
YouTube & Instagram: @EwasVibes — Where every leaf holds a secret, and every root tells a story. Join the conversation!
Seeds, Plants & Gardening Gear: foodforestseeds.au
Wholemeal Pita Pockets
Wholesome & Homemade
These soft, pillowy pita pockets are surprisingly simple to make at home. Perfect for stuffing with your favorite fillings, they’re a wholesome and delicious alternative to store-bought bread.
Ingredients (for 6 servings / about 16 pitas):
- 2 teaspoons dry yeast
- 1 teaspoon sugar
- 330 ml lukewarm water ( you may need less or more, depending on the flour you use)
- 500 grams wholemeal flour (spelt or wheat)
- 1 tablespoon starch (corn, cassava, or potato starch is fine)
- 1 level teaspoon salt
Instructions:
1. Prepare the Sponge:
In a large bowl, mix the yeast with sugar, about 100 ml of the lukewarm water, and about 50 grams of the wholemeal flour to form a thick, batter-like sponge. Cover the bowl with plastic wrap or a loose-fitting lid and let it rest in a warm spot for about 10 minutes. You should see it become slightly bubbly.
2. Knead & First Rise:
Add the remaining flour, starch, water, and salt to the sponge. Knead everything together until a cohesive, slightly sticky dough forms. I usually let the kneading machine run for about 15-20 minutes. With damp hands, shape the dough into a smooth ball. Cover, and let it rise in a warm place for about 60 minutes, or until it has roughly doubled in size.
3. Preheat & Shape:
Preheat your oven to 250°C using the conventional top/bottom heat setting (no fan).
Turn the risen dough out onto a clean work surface. I find it easiest to first pat the dough into a rough square or rectangle before dividing it—this makes it simpler to cut into equal portions. Lightly flour your hands and divide the dough into about 16 equal-sized balls (approx. 50g each). On a floured surface, roll each ball into a flat circle about 10 cm in diameter.
4. Bake:
Place the rounds on a baking sheet lined with parchment paper. They don’t need much space between them, as they puff up instead of spreading out. Let them rest for a few more minutes before baking. Bake for 4 to 6 minutes, until they magically puff up into perfect balloon-like pockets—this exciting transformation typically happens towards the very end of the baking time.
5. Fill & Serve:
Let the pitas cool just enough to handle. While still warm, carefully make a small cut along one side to open the pocket. Fill immediately with your favorite ingredients—like meat, fresh veggies, and tzatziki—and enjoy!
Notes:
- Pita Perfection: Don’t worry if one or two pitas don’t puff up perfectly; you can often still carefully slice them open to fill.
- Meal Prep Friendly: These pita pockets freeze wonderfully! Just pop a frozen one straight into an oven to warm it up, and it will taste freshly baked, ready for a quick and healthy meal.
