Recipe: Making Pita Pockets

Recipes title

Making Pita Pockets

The dough
Cornmeal (maybe a cup)
Flour (a cup or so)
Olive oil
The tomato/mushroom filling
Maybe 8 ounces grated cheese, like cheddar, mozzarella, Monterey Jack...

You need a rolling pin, pastry brush, metal spatula, and 2 cookie sheets.

1. Turn the oven on to 450 degrees and liberally dust 2 cookie sheets with cornmeal.

2. Punch all the air out of the dough and cut it into 6 pieces. Shape each piece into a disc about the size of a hamburger bun.

3. Roll a disc of dough out until it's a little less than 1/4-inch thick. Brush the center with oil (leave a 1-inch margin around the edge).

4. Put about 1/3 cup of filling just off center along with some grated cheese ir you like. Smear the margins with a little water to make the dough tacky, fold the dough over to make a half moon and crimp the edges together. Slide a metal spatula under the pocket to transfer it to the cookie sheet. Repeat with the other five pieces of dough.

5. When they are all done, brush the tops with a little oil and dust with cornmeal. Bake for 20 minutes or until they are nicely browned.

Note: If you use refrigerated dough, let the pockets sit on the stove so the dough warms up and gets a little puffy before baking, 20 minutes or so.