Pocket Pita

Making pocket pita at home may seem intimidating, but with the Proof Cook Mode and our Enameled Cast Iron Grill/Griddle on your side, you’re set up for success. These puffy flatbreads rise to create a pocket due to the water turning to steam during the baking process. That pocket makes them an ideal choice for sandwiches, but these pitas also work well for dipping. The dough can be kept refrigerated up to a week and it actually tastes better the longer you let it chill, so feel free to portion and cook what you plan to eat for the freshest pita experience possible. Alternatively, cook up a batch and make Air-Fried Pita Chips with the leftovers.

Prep Time — 3 hours 50 min

Cook Time — 15 min

Servings — 12

Ingredients

1 cup water
2¼ teaspoons active dry yeast
2¾ cups all-purpose flour
2 teaspoons salt
2 teaspoons extra-virgin olive oil
nonstick cooking spray

Tools

stand mixer
parchment paper
measuring cups
measuring spoons
large bowl
June Pan
liquid measuring cup
flip spatula
rolling pin
bench scraper
cooling rack
plastic wrap
June Oven
Enameled Cast Iron Griddle
silicone oven mitts

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Bloom the yeast

In the bowl of a stand mixer fitted with a whisk attachment, combine the water and yeast. Whisk on low until combined and let stand 5 minutes, until bubbly.

1 cup water

2¼ teaspoons active dry yeast

stand mixer

liquid measuring cup

measuring spoons

Add remaining ingredients

To the bowl with yeast, add the flour, salt and olive oil.

2¾ cups all-purpose flour

2 teaspoons salt

2 teaspoons extra-virgin olive oil

measuring cups

Mix the dough

Replace the whisk attachment with the dough hook. Mix on the lowest setting until no dry flour remains.

Knead the dough

Increase mixer speed to medium-low and knead the dough until it is soft and springs back when indented with a finger, 5-7 minutes.

Prepare the dough for proofing

Shape the dough into a ball and transfer the ball to a lightly greased bowl. Cover the bowl with plastic wrap.

nonstick cooking spray

large bowl

plastic wrap

Proof the dough

Transfer the bowl to the bottom shelf of the June Oven. Proof the dough at 80°F for 1 hour 30 minutes, until it has doubled in size. If not baking immediately, refrigerate until ready to use.

June Oven

Portion and rest the dough

Divide the dough into 12 equal-sized pieces and shape each into a 1¾”-round ball. Place the portioned dough on a parchment-lined June Pan, staggering them so there’s room between each ball. Dust the dough lightly with flour and cover with a dish towel or plastic wrap until ready to bake.

all-purpose flour

bench scraper

parchment paper

Preheat the June Oven

With the Enameled Cast Iron Grill/Griddle on the bottom shelf with the smooth side up, preheat the June Oven to 400°F on the Bake cook mode using the button below. After 30 minutes of inactivity, preheat will stop unless you follow on-screen instructions to continue preheating.

Enameled Cast Iron Griddle

Form the pitas

On a lightly floured surface, flatten one dough ball into a disk with a rolling pin, then turn it 90° and roll again. Keep rolling, turning the dough 90° between each roll until a circle about 5” round and ¼” thick forms. If the dough starts to stick, sprinkle it with a pinch of flour. If the dough starts to spring back, set that piece aside and let it relax while you work on the other pieces. Place the pita rounds on a parchment-lined June Pan and repeat until all 12 pitas are rolled out, stacking with parchment in between each layer and covering them until ready to cook.

all-purpose flour

rolling pin

June Pan

Place the pitas on the griddle

With protected hands, slide the shelf and griddle slightly out of the June Oven. Place 1 dough round in the palm of one hand and carefully flip it onto the griddle. Space 3 more pita rounds around the first pita for a batch of 4. Close the door and cook the pitas for 3 mins, until the dough puffs. June will notify you when to flip the pitas.

silicone oven mitts

Flip the pitas

When the June Oven stops cooking, do not press anything within the app or on the June Oven. Open the door and and carefully slide the shelf and griddle slightly out of the June Oven again. Working carefully, use a flip spatula or tongs to flip each pita. Slide the shelf and griddle back into the June Oven and close the door. Then press Keep Cooking on the June Oven or in the app.

flip spatula

Finish cooking the pitas

Cook the pitas 3 minutes longer. When the June Oven stops cooking, press Done. If prompted to "Save Longer Time," press Skip. Using a flip spatula or tongs, transfer the pitas to a cooling rack to cool at least 5 minutes.

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