My favorite sandwich is a Buffalo Chicken Sandwich on Pita Bread. Unfortunately, the pita bread I buy at the store will cause such an insulin response that I’ll pass out after eating one sandwich. So I set my mind to learning how to make pita pockets at home and finally did it!
- Dice grilled chicken breasts and place them in a mixing bowl.
- Add a liberal dousing of Louisiana Hot Sauce and mix thoroughly.
- Add as much chopped celery as you have chicken.
- Add Ranch Salad Dressing to taste and mix well.
- Serve in a lettuce-lined pita pocket.
Here’s how to make the Ezekiel Pita Bread
- Create the Basic Recipe (or any variation previously mentioned) on the Dough cycle of your bread machine.
- Once it has completed its cycle, remove the dough from the pan and onto a lightly floured surface.
- Divide the dough into 8 equal pieces and gently flatten each piece into a thick disk.
- Using a floured rolling pin, roll one of the pieces into a circle 8-9 inches wide and about a quarter inch thick. Lift and turn the dough frequently as your roll it to make sure the dough isn’t sticking to your counter. Be careful not to overwork the dough. Sprinkle with a little extra flour if necessary. Repeat with the other pieces of dough.
- While rolling the pitas, heat your oven to 450°. Adjust your oven racks so that the highest is only halfway up the height of the oven.
- If you have a baking stone (my pizza stone works great for this), put it in the oven to heat. If you don’t have a baking stone, place a large baking sheet or cast iron pan on the middle rack to heat.
- Place the rolled-out pitas directly on the baking stone or baking sheet (as many as will fit comfortably), and bake for about 3 minutes. I’ve found it easiest to carry the pita flat on the palm of my hand and then flip it over onto the baking stone.
- The pita will start to puff up after a minute or two and is done when it has fully ballooned.
- Cover baked pitas with a clean dishtowel while cooking any remaining pitas.
Cut in half to stuff and serve.
Pitas are best when eaten immediately after cooking.
- Leftover pitas will keep in an airtight bag for several days and can be eaten as they are or warmed in a microwave for about 20 seconds.
- Baked pitas can also be frozen with wax paper between the layers for up to three months.
Pitas That Won’t Puff: This happens. Sometimes you get pitas that won’t puff. The problem is usually that the oven isn’t hot enough. Make sure the oven and stone/pan are thoroughly pre-heated before cooking. Even pitas that don’t puff are still delicious and can be used as wraps or torn into pieces for dipping in hummus.