There are countless different pocket bread recipes out there. Many cuisines feature their own unique pitas using various ingredients and preparation methods. I’m quite a big fan of flatbreads; you can find a whole playlist dedicated to them on my channel.
I wanted to make something simple and easy after all the rich and complex holiday bakes of December. And you can’t go wrong with fun little pocket breads.
What sets this type of pita apart is the use of durum wheat semolina, and a slightly different method of preparation. These breads should be on the thick side. The way we will achieve this is by letting the rolled-out dough rise one more time before it is cooked.
The breads are cooked in a pan, but you can also bake them in the oven. Cooking them in a pan will create a beautifully browned surface with an appealing pattern. But oven baked ones will be just as good.
It is a super quick recipe. From the time you mix the ingredients to the moment you can make your first sandwich no more than two hours will pass.
This recipe makes 6 small breads. To make more simply multiply all the ingredients.
Watch the video down below for detailed instructions.
Ingredients
For the dough –
110g (3.9oz) white bread flour
110g (3.9oz) fine semolina
30g (1oz) whole wheat flour
3g (0.1oz) instant dry yeast or 5g (0.17oz) active dry yeast or 9g (0.32oz) fresh yeast
5g (0.17oz) salt
5g (10.7oz) sugar
10g (0.35oz) olive oil
160g (5.65oz) water
To learn more about no-knead bread dough temperature control click here.
The flour I use has a protein content of 13%. If your flour is weaker, then you may need to lower the hydration.
If you are using active dry yeast, then you may need to let it sit in the water for 10 minutes before adding the other ingredients or else it could take a lot longer to raise the dough.
Method
- Combine the water, yeast, salt, sugar, oil, whole wheat flour, and semolina. Mix well to dissolve the salt and yeast. Add the white bread flour and mix to a dough. *Desired dough temperature 23C – 24 (73F – 75F). My dough tuned out a bit cooler, but it rose quickly anyway because I used warmer water to begin with.
- Cover and ferment for 30 minutes.
- Fold.
- Ferment for 30 minutes.
- Divide the dough into 6 equal pieces and shape into balls.
- Cover and rest for 20 minutes.
- Roll out the dough balls to flat discs about the size of the palm of your hand.
- Cover and final proof for 30 minutes.
- Cook on medium heat for around 4 minutes. Flip the bread every 30 seconds.
Stack the breads on top of each other and cover them to make them stay moist and flexible.
