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Wholemeal pitta pockets

A table spread with plates piled high with falafels, pitta bread, red cabbage salads

Wholemeal pitta pockets

Name: Wholemeal pitta pockets
Total time: 1 h
Yield: Makes 12
Cuisine: Middle Eastern
Ingredients: 2 x 7g sachets fast-action dried yeast; 2 tbsp date molasses or runny honey; 300g strong white bread flour plus extra for dusting; 250g wholemeal flour; 3 tbsp vegetable oil

Published: February 17, 2022 at 11:03 AM

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Makes 12

Easy

Total time: 1 hr

+ proving

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Fill these date molasses pittas with pumpkin falafel for a Middle Eastern meze spread – the recipe comes from London’s Honey & Co restaurant

Vegan

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Alternatives

Complete the dish

Make these wholemeal date molasses pitta pockets and fill them with pumpkin falafel as part of a Middle Eastern-style feast. Also check out our falafel-stuffed pittas, chicken gyros, stuffed mushroom and halloumi pittas and more pitta fillings. For more wholemeal bread recipes check out our wholemeal bread and flatbreads.

Recipe tip: It’s really the easiest thing in the world to make pitta, you just need to have faith in heat and air. You can make the dough a day in advance if you have time – it helps the flavour develop and makes them fluffier – but they work well doing it all the same day, too. Only have white bread flour in the cupboard? Check out this alternative pitta recipe with fewer ingredients.

Make more than you need and freeze them so you can quickly pop one in the toaster to eat with hummus, or use in a bread salad.

Ingredients

Nutrition

2 x 7g sachets fast-action dried yeast
2 tbsp date molasses or runny honey
300g strong white bread flour

plus extra for dusting
250g wholemeal flour
3 tbsp vegetable oil

Nutrition: per serving

kcal207
fat3.5g
saturates0.3g
carbs36.3g
sugars3.3g
fibre3g
protein6.2g
salt0.7g

Method

step 1

Tip the yeast, 200ml of warm water and the date molasses into the bowl of a stand mixer fitted with the dough hook attachment and leave to stand until foamy. Scatter in the flours and 1½ tsp of fine sea salt, then start mixing on a low speed. Add enough warm water (100-150ml) to create a smooth dough, then add the oil and increase the speed for 5 minutes to knead. Cover and rest for at least 30 minutes or chill for up to a day.
step 2

Heat the oven to 240C/fan 220C/gas 9 with your heaviest baking tray or a pizza stone inside on the middle shelf. Cut the dough into 12 even pieces (about 70g each). Roll each into a ball using your palm, then put on a lightly floured baking tray, leaving space between each one. Leave to prove, uncovered, for 20-25 minutes – this will allow the gluten to rest before rolling out.
step 3

Dust the worksurface with a little flour and, using a rolling pin, roll each ball out into a 10cm round. Carefully put as many dough rounds as will fit in a single layer on the hot tray in the oven and quickly shut the oven door. Once the pittas have puffed up – this will take 2-3 minutes depending on how hot your oven gets – quickly remove them from the oven. They shouldn’t colour much and don’t need turning. Repeat with the remaining dough, keeping the baked pittas warm in a clean tea towel before serving.

Try more Middle Eastern meze recipes

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