Homemade Pita Pockets

I love using Pita Pockets for sandwiches.  Unfortunately, I always seem to want a Pita Pocket when there are none to be found in the house.  That's why I initially decided to use my bread maker to start making my own.  We made these up tonight as we had the fireplace going.  Although I use a fireplace, it is BY NO MEANS a requirement. 

This is a very simple recipe and is in my bread making rotation.

Pita Pockets

2 1/4 cups warm water
2 T Extra Virgin Olive Oil
3 cups flour
3 cups whole wheat flour
1 1/2 kosher salt
3 tsp sugar
3 tsp yeast

Place ingredients in bread machine pan in provided order.  Use the machine's "dough" setting to mix dough.  When dough is mixed, separate into two equally sized balls.  Set one aside.  Place one ball on lightly floured surface and lightly roll dough into an approximate 12" rope.  Using a sharp knife, divide dough into 8-10 pieces.  Roll each section into a ball.  Roll each ball into a roughly shaped 6-7" disc, using a rolling pin.  Do this in the least amount of steps possible; do not overwork dough or it won't raise.  Set each disc on lightly floured cookie sheet.  Cover and let rise until slightly puffy, approximately 30 minutes.  I covered my trays with bar towels I use just for this purpose.  I then set the cookie trays on the hearth where the heat from the fire helped them puff a little quicker than the suggested 30 minutes.  Process the second ball in the same manner.

Preheat oven to 500F (NOT a typo).  Depending on your oven racks, you can just bake pita pockets on racks, or you can use wire cooling racks placed on oven racks.  Personally, I decided on the wire cooling racks because the spaces were smaller and my oven racks are kinda scary. The pita pockets will obtain the "grill marks" on bottom.  Bake pita pockets until tops are golden brown (this was approximately 7-8 minutes in my oven). 

Remove pitas from oven (I use tongs to quickly grab them) and cover them with a damp towel until soft.  Enjoy watching the steam dance over the damp towel. (I usually get side-tracked at this point, so I have no clue as to how long it takes for them to get soft . . . but I know we had delicious, soft pitas stuffed with Laughing Cow Cheese for dinner tonight about 1 hour after they were removed from the oven).  Cut with bread knife when soft.