Palatable Pita Pockets

Another entry in the "Not Pretty But Palatable" files: 

Pita Pockets

I followed the recipe linked in the title loosely. I used White Whole Wheat along with regular All Purpose flour. I believe it added a chewy quality that I appreciate in bread. I made two batches of dough, and due to life circumstances, I left them covered on the counter overnight - as opposed to for a few hours. This turn of events gave a sour dough like quality- also appreciated in breads we consume.

Pita dough discs waiting to be flung into the oven.

Two factors made my pita less than desirable: My hastiness to finish the project and my fear of very high temperatures. 

Had I rolled the discs more uniformly and had I not flung the discs haphazardly onto the HOT baking sheet in the oven, leaving them to cook more or less in the shape that they landed, they'd have no doubt been easier to use for sandwiches.

I chose to roll some discs smaller with the kids in mind, but they were too small in the end. 

I think if I had given them more time for a second rising after rolling into discs,  an even better puff may have occurred in the oven- this goes back to the hastiness problem I carry with me through life. 

475 is HOT. Use a water bottle to spray in steam.

Pockets too small for sandwiches were pulled into pieces and enjoyed warm from the oven by all... in a sort of very informal 'communion' held spontaneously in the kitchen...and without wine. 

Though they exited their trials by fire misshapen and rather flat, they did have pocket potential. We have used them for ham and cheese, breakfast egg sandwiches and cheese pockets thus far.

Riley helped me with rolling out the pita discs.