I could just share with you the recipe to make Rye Pocket Pita Bread and pictures of the final product. However, I thought you might enjoy reading, or seeing pictures of, how it took three tries to get it right! Never be afraid to try something more than once (even if you set off the smoke alarm!). I now have a simple recipe to make sandwich buns, an old recipe for Rye Pocket Bread (which I will not use again!), and a great recipe that makes a delicious Pocket Pita Bread that uses Rye flour. Whew!
Finding a New Recipe
It all started with a recipe I found online called, ‘Soft & Fluffy Homemade Pita Bread.’ It sounded pretty easy but the layout of the ingredients list was awkward. I went ahead and mixed up a batch in my mixer. It was a pretty dry mix. I should have started with less flour and added more as needed. My mistake. Anyway, the finished rolls were tasty but did not make a ‘pocket’ when baked. The rolls were delicious and soft, so I revised the format of the recipe and renamed it, ‘Sandwich Buns.’ Below are pictures of the buns and the recipe so you can try it yourself. I did take pictures along the way, but I’m not going to post them all here…my goal was to find a good recipe to make flat breads that make a pocket.
Sandwich Buns
Finding an Old Recipe
I had remembered that about 45 years ago when my kids were little (1980 or so) I met a woman in a mother’s group. She was from the Middle East and was in State College because her husband was studying at Penn State. She graciously offered to show me how to make pita bread with pockets. I spent an afternoon at her apartment while she whipped up a huge batch of rye pocket bread. She was making enough to last her family for a week…it was their bread of choice. By the time I left I felt confident I could make them myself…and I did for quite a while.
Of course, time passed, the recipe stayed in my notebook and my life got more complicated. Needless to say, I had to really hunt to find the recipe again yesterday. The recipe called for plain yogurt and rye flour. I had neither! I knew I had some whole wheat flour that could substitute for the rye flour. I picked up some yogurt at the grocery store.
This time I decided to mix the dough up by hand…big mistake! My hand/arm strength could not mix the flour in well enough so I had to do most of the kneading by hand. Next batch…use the mixer!
It was a very soft dough, thanks to the yogurt. Everything worked well except…I tried to lay the circles of dough on cornmeal on the cookie sheet. Might have worked if I hadn’t made the oven too hot. The old recipe called for 500 degreesF and it was just too hot for the loose cornmeal on the cookie sheets. Just as I was taking the cookie sheets out of the oven the cornmeal was smoking hot and of course the smoke alarms were set off! Geez!
In the end, the pocket bread made fairly nice pockets but I’ve now revised the old recipe and will try it again tomorrow. I now have a small bag of rye flour, enough yogurt to make the recipe again, and will make the oven temperature only 425 to 450 degreesF.
So, here is the revised Rye Pocket Bread recipe and a picture of the finished products.
Rye Pocket Bread
Pocket Bread with Sloppy Joe
Sometimes, making a new (old)recipe leads to some changes. In this case, I ended up with two good recipes and one old recipe that got ‘retired.’
If you have comments or questions, please email me directly at maryjkisner@gmail.com. Let me know if you’d like me to post the step-by-step to make this recipe!