Olive You, Pita Pocket
One of my favorite ways to cook is when you’ve already made a bunch of odds and ends and they happen to come together nicely and you fool everyone into thinking it was entirely intentional. This is that.
- If you actually want to make your own pita bread, feed your dry active yeast with a little baby amount of sugar to get it going.
- Don’t put the olives with the pits into your pita pocket.
- Olive bar is bae. Go wild because all the flavors go together nicely. These are the items that I chose.
- Green, pepper stuffed olives
- Kalamata olives, really though, the pits, watch ’em
- Amazonian sweeties, they look like teeny red elf hats
- Roasted garlic cloves
- Block of Feta, cubed (if you get crumbled, I’ll come find you)
- Extra Virgin Olive Oil
- Splash of orange juice
- Salt and Pepper to taste
Additions Worth Noting
- Pepper Flakes
- Flank Steak or Chicken
Pita Bread (if you’re feeling extra)
- 1 lb. 2.5 oz Bread Flour
- ½ lb. Whole Wheat Flour
- 1 lb. 1.25 oz Luke Warm Water
- ¼ Dry Active Yeast
- Pinch of Sugar
- 1 oz. Salt
- KitchenAid or mixer
- large bowl
- small bowl
- plastic wrap
- dish towel
- baking sheet lined with parchment
- measuring cups and spoons
- rolling pin
- flour for dusting
- olive oil for greasing a bowl
- Mise en place all of your ingredients and set your oven to 550 degrees, screaming hot. Mine only goes to 525 and it was OK but like men, the hotter the better.
- Mix your warm water, yeast and sugar together in a small bowl. Let it sit for 5 minutes.
- In you mixer, combine the salt and flour then add the water/yeast mixture.
- Mix on 1st speed for 3 minutes and then the 2nd speed for 3 minutes.
- Place dough in a lightly oiled bowl and allow to ferment for 45 minutes. Cover lightly with plastic wrap and then a dish towel.
- In a large bowl, mix all of your olive bar items and marinade with your olive oil, splash of OJ (go slow with the OJ), salt, pepper, and other herbs. Taste as you go and adjust your flavors as needed. Refrigerate.
- Fold your dough and then allow it to rest for another 45 minutes. Go cook some steak or chicken but steak is better. It will be a great addition to your pita pocket.
- Divide your dough into 4 pieces and roll into tight balls. I’d recommend letting them rest for about 20 more minutes. Gluten is a tasty but vengeful bitch if you work her too hard.
- Working in batches, roll out your pita pockets to their desired size, keeping in mind you want them about ¼” thick.
- Immediately bake them after rolling for about 3-5 minutes. A pocket will form naturally. They should brown just a little on top.
- Stack on top of each other to avoid them becoming hard and dry.
- Store in a plastic bag if there are any left.
- Otherwise stuff them full of olive salad and thinly sliced flank steak.