Saturday, August 4, 2012

Pita Pockets




Pita Pockets. Beautiful bag of nothing....  fill it up!


Today was a Full-on Failsafe Frenzy of Pita Pockets.  It all started on the Sue Dengate Failsafe Facebook page.  Kath P. posted a recipe for Pita bread and asked if it was Failsafe.  Well!!  Suddenly,  Failsafers everywhere cottoned onto the fact that Pita Bread is DEAD EASY and were rolling their dough before even updating their statuses.  Here's hoping Kersten manages to get a GF version in the next few days as well.  Fingers crossed!

!!!!STOP PRESS!!!!  Kersten has done it.  Gluten Free Pita Pockets. 

The original is from this blog and use this if you want non-Thermomix instructions.   I made 8 medium-sized Pita Pockets and then did another batch with Wholemeal flour and made 16 smaller pockets.  They both worked quite well.  The uses for Pita Pockets are many.  We had them for lunch,  with cream cheese and salady bits inside.  You can fill it anyway you like!  Or tear it up to use it to eat dips like hummus.  I even mixed together some cream cheese and No-Tomato sauce and got a whole new sandwich 'condiment' spread!  Another Failsafer said she planned to use them for tacos.  I was impressed!!

Ingredients:
  • 310g Warm Water
  • 10g (1 tab) Yeast
  • 550g Plain flour 
  • (OR  140g Wholemeal Flour, 10g Psyllium Husk, 400g Plain Flour)
  • 1 tsp Salt
 Method:
  •  Put warm Water and Yeast into TMX and mix Speed 2  for 5 seconds and then leave about 5 minutes.
  • Add 250g of Flour and the Salt and mix on Speed 4 for 5 seconds.
  • Add remaining Flour and Knead on Interval speed for 4.5 minutes.
  • (If doing the Wholemeal option,  add the Wholemeal Flour, Psyllium husk and 100g of the Plain Flour first and then the rest of the Plain Flour afterwards.)
  • On a floured surface, divide dough into desired number of pieces (Just keep halving or thirding) and roll each into a ball
  • Then flatten each ball with a rolling pin (I actually used one of my children's toy rolling pins and it worked very well) until about 5mm thick.  Do try to keep the thickness consistent.
  • Put them aside for 30 minutes to puff a bit (Mine had no discernible puff,  but worked anyway)
  • Heat oven to 220ºC
  • Using a large spatula,  carefully flip each round onto a line cooking tray and bake for about 8-10 minutes,  until puffed up and golden.  (Watch this bit,  it's fun!)
  • Alow to cool on a rack and store in an airtight container or bag.  May be frozen.
Verdict:
Our lunch time ones just disappeared.  One benefit is that the bits don't fall out of them while being handled by the 2-y.o and the same 2-y.o has no trouble getting his little mouth around it.  At dinner I served them spread with some melted garlic butter.  Gone in a flash!!

Tweeks:
No tweeks, apart from the wholemeal angle.  And, as I mentioned,  I hope Kersten manages to do it GF. 


4 comments:

  1. Oh the pressure!!! So yes I have tried them gluten free and am pleased to report (much to my surprise) I got them to work! Yippee!! Just a tad excited now... will post steps on my site asap

    ReplyDelete
  2. Yay!!!!!!!!!!

    Good on you, Kersten!!!

    ReplyDelete
  3. gram says it dry measer and u have it as water im in usa and trying to convert

    ReplyDelete
  4. The metric system is simple in that one ml (measure) of water is equal to 1 gram (weight). Or, 1 litre is equal to 1 kilogram. Same other similarly weighted liquids. (eg milk, wine etc). Of course, whether measuring flour or water or bricks, 1 gram is always one gram.

    According to Google, 310 grams is equal to 10.93 ounces.

    Cooking with a Thermomix, nearly everything is done by weight as the machine has built in scales, weighing as you add your ingredients. One of the benefits. :)

    Hope that helps, frillypants x

    ReplyDelete

Please leave your comments. Especially suggestions to make these meals as scrummy as possible.

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