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lebanese pita pocket recipe

Lebanese Pita Pocket Recipe

Soft and fluffy Lebanese pita pockets made at home with simple ingredients. This easy step-by-step recipe shows how to get perfect pockets every time.
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Prep Time 30 minutes
Cook Time 10 minutes
1 hour
Total Time 1 hour 40 minutes
Servings: 7
Course: Bread, Side Dish
Cuisine: Lebanese, Middle Eastern
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ½ cups bread flour about 350 g
  • 1 cup lukewarm water about 350 g
  • 2 ¼ teaspoons active dry yeast 1 packet
  • 2 tablespoons olive oil
  • 1 teaspoon sugar
  • 1 teaspoon salt

Equipment

  • Mixing bowl for mixing the dough
  • Measuring cups and spoons
  • Rolling pin to roll thin dough rounds
  • Baking tray or pizza stone for oven baking
  • Clean kitchen towel to keep pita soft

Method
 

  1. In a bowl, mix warm water, sugar, and yeast. Stir once and let rest for 5–10 minutes until foamy.
  2. Add flour, salt, and olive oil to the bowl. Knead until the dough is soft, smooth, and not sticky.
  3. Place the dough in a lightly greased bowl, cover, and let rise in a warm place for about 1 hour until doubled in size.
  4. Punch down the dough and divide it into 8 equal balls. Cover and rest for 10–15 minutes.
  5. Roll each ball into a thin circle, about 6–8 inches wide. Thin dough helps the pita puff and form pockets.
  6. Preheat the oven to very hot (475–500°F / 245–260°C) with a baking tray or stone inside.
  7. Place the dough rounds on the hot tray and bake for 2–3 minutes until puffed and lightly golden.
  8. Remove from the oven and wrap hot pita in a clean towel to keep them soft.
  9. Repeat with the remaining dough and serve warm.

Notes

Soft, thin dough and very hot heat are the keys to perfect pita pockets. Always wrap hot pita in a towel to keep them flexible. These pockets are perfect for shawarma, falafel, hummus, and wraps.