Aibu for thinking that Pittas used to be...

[Woahthehorsey]

...pocketier?

This is the height of AIBU.

Recently started making stuffed pittas after a period of only toasting and slicing soldier style (to dip in hummus). And the pittas I get just don't seem to pocket like they used to.

Maybe I need to perfect my pitta pocketing? Maybe pittas don't pocket like the previously pocketed?

So AIBU? Did pittas used to be easier to create pockets in?

Its true. They end up holey if i try to pitta pocket them.
Solution...2 pittas, filling between them, tie them with string 🤣

I wouldn't know. I make my own, using home milled flour. I use them to make chicken Wraps from my left over chicken that I have been feeding my family from for the last five days.

🤣

And this is why I'm on Mumsnet!

So this is the solution I came to yesterday which led to this thread.

I was making arayas (meat stuffed pitta, fried to cook the meat). But the whole pitta is too thick so the meat doesn't cook and the outside of the pitta burns. You need to cook the meat in the pitta or they just don't turn out right!

(Yes, I do have bigger things to worry about currently but this small thing is keeping me sane).

This is so true.

Thank you also for adding ‘pocketier’ to my vocabulary.

And pocketize, from a pp, @AnotherOneGone

Glad I could be of service!

I've found sprinkling each side with water and putting under the grill gently on each side let's them steam and open. But it's a delicate art and not 100% effective 😂

@Woahthehorsey

Surely "you've got to pocket a pitta or two"?

I was thinking the other day that it would be nice to do a pitta with finely sliced red cabbage, hummus, diced salad with lemon juice and hot falafel but couldn't decide on an authentic hot sauce.

A little bit of water sprinkled on them before you put them under the grill (not in toaster) and make sure you don’t buy the cheapest ones.

Agree - they’re lovely and fluffy

Or, you got a pitta pocket or two...

God yeah. Like oval discs of disappointment. I make my own. Flour yoghurt flatten and fry in a dry pan.

They pocket well after being in the toaster! Although you burn your fingers!

I gave up pitta in favour of Greek style flatbreads a while ago - they taste much nicer (Deli Kitchen Greek Style Flatbreads, Tesco do them). Put your fillings of choice (I like hummus, falloffel, grated carrot, salad leaves and red peppers) on the warmed/toasted bread, fold in half and munch away.

Yeah these are good for sandwiches but not for arayas as too thick. They do taste delicious though!

Read this thread and agreed until tonight I opened a pack of Mission pittas and they were the dream! Pocketised beautifully. Currently in Aldi aisle of wonder.

I make them too, true its more faff than buying them and but as the quality and taste of bought ones deteriorates I find it increasingly worth it. The dough freezes so I batch prepare dough, freeze, and then defrost for 4-6 hours in the fridge. Roll out into a thick pitta shape and <10 mins in a very hot oven (they puff up when ready). 2kg flour, 2 tsp each of salt, sugar and dried yeast, enough very warm water to form dough, mix it/knead it in the bowl for 5 mins and then divide into 3-5 balls depending on how many pittas you will need from each one (2kg flour will make 12-16 pittas depending on size) wrap up and freeze.

The dough is equally good defrosted and rolled out as a pizza base.

I have made my own a few times which a much better than mass produced ones with almost always a good pocket.

Another vote for the Warburton pittas.

Yes! They did I had the same convo with my kids a while ago. What happened to pockety pittas?

I love that so much!

I toast mine from the freezer. Cut them open with a knife straight away and then stand them up on the side to cool.
Otherwise they seem to stick together. I don't remember this being a problem years ago.. I wonder is it because we used to do them on a grill not in the toaster.
Also, sometimes I cut them in half the short way- then you have more pocketier pockets, but still need to stand them to cool.