Pita pockets - you'll love these!

The first time I baked these, I skipped a crucial step and the bread didn't puff out like it's supposed to.  It tasted fine but was pocket-less, and where does a girl stuff hummus if there's no pocket?

The step in question is that you must roll out each ball into a flat disc using a rolling pin. Don't do it by hand.  For some strange, counter-intuitive reason, the more you flatten the dough, the more it'll puff out when it bakes, creating the all-important pouch.  Who new?

The recipe is super easy.  I'm sharing it because one of our guests said lately that this was the best, the best pita she'd ever had.  When a customer tells you that, you know you're on to something, and when you're on to something, you just have to share!

Easy peasy pita pockets

Ingredients
400g    all-purpose flour (can substitute whole wheat)
1         TBSP agave nectar or maple syrup
2         TBSP olive oil
2         teaspoons instant yeast
1 1/2    teaspoon salt
300ml  water

Method

Mix the flour, salt and yeast in a bowl.  Add the agave nectar and olive oil, then add the water a little at a time, until you obtain a soft dough.  It should be tacky but not sticky.  Continue kneading the dough for a few minutes, until all ingredients are incorporated. 
Allow the dough to rise in an oiled bowl, covered, for about 1 and 1/2 hours, until the dough has doubled in size.

Pre-heat the oven on to 210º (410º fahrenheit), along with a pizza or bread stone.  You can also use an inverted cookie sheet.

Turn the dough over onto a lightly floured counter, then divide into 12 pieces.

Shape each piece into a ball, then let rest, covered, for about 15 minutes.

Using a rolling pin, roll each ball into a flat disc.

Bake each disc (I can fit three discs at once) directly on the pizza stone for 6 minutes.

Enjoy!