Homemade Pita Pockets/ Kulcha bread

Pita bread is baked commonly in Middle East and Mediterranean areas. Pita pocket is another form of it which is used to make variety of sandwiches with whatever filling you want and makes a delicious lunch for kids lunch box or if you are in pinch you can make it quickly. The similar or same is used to make famous street side food in India which is known as Kulcha, which is commonly stuffed with spicy chickpea and potato stuffing. So lets start! 

Time it takes:

Prep.time:     1hr 30 min.  

Baking time: 15-20 min.

Ingredients for activating yeast:

2 tbsp. of yeast

2 tbsp. of sugar

half (small) bowl of lukewarm milk

Ingredients for making Pita Pockets/Kulcha Bread: ( makes 8 pockets) 

2 cups - all purpose flour 

2 tbsp.- oil

1 tsp.- salt

1 tsp.- baking powder

1/4 cup- lukewarm milk (adjust accordingly)

Recipe for making Pita/Kulcha Pockets:

• Mix yeast, sugar and water together and keep it aside for 10 minutes so that yeast can activate.
• In a mixing bowl, take all purpose flour, baking powder, salt and oil.
• Add activated yeast and mix everything together.
• Knead a soft dough by gradually adding milk to it.
• Cover the dough and keep it undisturbed for 1 hour so that it can rise.
• Dough will be doubled after 1 hour.
• Knead the dough again for 1 minute.
• Divide the dough into equal portions and tuck them into making balls.
• Brush all the balls with milk ,cover them and keep it aside for 30 minutes for another rise.
  
• 
• Preheat the oven at 180 degree C.
• Now take each ball and flatten them thick with your hands.
  
• Brush them milk and place in oven for 15-20 minutes and keep on checking in between.
• Take them out once you get golden brown color.
  
• Brush the pockets with the butter if you want and cover them with damp cloth.
• Keep them aside to cool down.
  
  
  
• Once pockets cool down cut them from the center and fill them with whatever you like.
• Enjoy !

Quick Tips:

1. Do not press the balls to thin while flattening, otherwise you won't get pockets in the center.
2. Milk should never be hot as this will inactivate the yeast.
3. Cover them with the damp cloth after , this will keep the pockets soft otherwise they will be hard from the top.