Pocket Bread

Homemade pita pocket bread with just four ingredients and a hot oven. The dough is 100% whole wheat, lightly sweetened with honey, and it puffs up into hollow pockets after just five minutes on the bottom rack.

The high oven temperature is what creates the pocket. When the rolled circles hit that intense heat, the moisture in the dough turns to steam and forces the top and bottom layers apart. If your oven runs cool or you open the door too early, the pockets won’t form.

Kneading for a full 8 to 10 minutes develops the gluten enough that the dough stretches instead of tearing when the steam builds inside. Don’t shortcut this step.

Kitchen Tips

• Roll each ball into an even 6-inch circle. Thick spots won’t puff and thin spots will crisp and crack.
• Preheat your oven thoroughly. A properly hot oven is the single biggest factor in getting good pocket formation.
• Place rounds on the lowest rack for maximum bottom heat. That blast of heat from below is what generates the steam puff.
• If you want browned tops, a quick minute under the broiler after baking does the job. Watch carefully since whole wheat scorches fast.

Variations

• Use half whole wheat and half all-purpose flour for a softer, lighter pita.
• Brush with olive oil and sprinkle with za’atar or sesame seeds before baking.
• Stuff with falafel, hummus, and pickled vegetables for a classic Middle Eastern sandwich.