Pita Pocket Recipe UPDATE

We were having some issues with our pita pockets so we have changed the directions on the recipe you might have received in the Appetizers/Dippers class or Back to School Lunch class, Please see below for the Updated Directions on the recipe (please note the ingredient list has NOT changed!!)
  Mix yeast, water, sugar, oil and 1 1/2 c. flour. Let sponge 30 min. Meanwhile, after 20 min. of sponging turn on your oven to 500 and put the cookie sheet/stone in the oven to preheat. After sponging, add salt and flour to clean sides of bowl.  Mix for about 5 min. until gluten window has formed. Divide dough into 7-9 balls (depending on size of pita you want). Roll or pat out to 1/8 inch thickness (this is fairly thin). Put flattened dough onto the warmed cookie sheet (that is now covered with cornmeal to keep pita from sticking). Leave on counter to let rise about 15 min. then bake pitas in your oven for 4 min!! Transfer to counter to cool and then slice when cool to touch. 


~Fawn and Miriam

Store Hours

The Wholy Living of Fairbanks Store is OPEN!!
           TUESDAYS, 3-8 pm

Fall Order Cycle is coming up next Month
    Be on the watch for the time frame.

 
STORE Directions:
 Take Chena Hot Spring Road, about 1 mile take a left to EASTVIEW 
then a right on FABIAN, go about 1 mile and Fabian will start making
a right curve, our driveway is in the curve but to the left, we have 2 barns
and our house is set off the road. Store is downstairs and please park on the grass.