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Oct 23, 2013 06:41 PM
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Chia Pita Pocket Bread Recipe

We fell in love with a squared off Pita Pocket chia bread that Costco was selling. It looked like a regular round pita, except square, with a perforation across the middle so you could tear it easily, to make 2 rectangular open pockets. It fit nicely in the toaster and puffed open. Great for sandwiches. It had a little chew to it, very tasty. They used part whole wheat flour, but also added chia to it, probably ground chia, and I think the chia may have given it some extra moisture and chew. Unfortunately, they're no longer selling it. Does anyone know if Costco was private labelling someone else's chia pita pocket bread, or do you have ideas for a recipe for this? I have used chia in gluten free baking, when I grind and soak it, mostly to bake for folks who can't have egg, because it adds some extra viscosity to the dough. But I'd like to try to recreate this bread, both with wheat and gluten free. It has a nutty, robust texture, and likely part oat flour would work well. I think the "baking" part could be quite simple, either rounds baked in the oven, or else dry-fried on a griddle, like you would make chappattis, paratha, or tortillas, which then can puff up while you're frying them. But I'd love some feedback if others have ideas about this. Thanks!

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  1. I love this bread & was so disheartened to find out they weren't going to carry it any more. I actually told the employee I felt like punching him! He said that the factory that made them either couldn't keep up with demand or they haded a break down in price negotiation. I didn't think to ask for the factory name darn it. Please let us know if you find out anything.

    1. At the time I last posted, I hadn’t been able to find any pita bread with chia recipes, but I remembered this recently and tried looking again. I found quite a few links, which I share here, and made an experimental batch beginning with the Chia Seed Flatbread from King Arthur Flour recipe mentioned last. See my comments below on substitutions/results. I will try again soon, and update with the results, but if you or anyone else has comments, please add them on here.

      Kirkland Signature Chia Pocket Bread
      http://www.fooducate.com/app#page=pro...

      Chia Pocket
      http://www.caloriecount.com/calories-...

      Make Your Own Tender, Perfectly Puffed Pita Breads – for Pennies!
      http://www.happysimpleliving.com/2009...

      Chia Seed Pitta Breads
      http://www.veggierunners.com/2014/03/...

      Chia pan bread (seems not too similar
      )http://www.chiaseedrecipes.com/chia-p...

      Golden Pita Bread from King Arthur Flour (pita, no chia
      )http://www.kingarthurflour.com/recipe...

      Chia Seed Flatbread from King Arthur Flour (flatbread, NOT puffed pita, griddled, not baked
      )http://www.kingarthurflour.com/recipe...

      Made 5/17/2015, approximately doubled the King Arthur Chia Seed Flatbread recipe, but instead of 4 cups of Atta flour, used 2 cups, plus 1 cup of A/P and 1 cup of bread flour. Instead of 1 teaspoon of instant yeast, I doubled the recipe and used a package of instant yeast 2.25 teaspoons, so a little extra). Kept the sesame seeds as well.

      Changes to original, doubled, using these, otherwise the same:
      2 cups “Golden” Atta Indian Flour
      1 cup A/P flour
      1 cup King Arthur Bread Flour
      1 2.25 oz pkg instant yeast

      This dough was too dry, I ended up adding about ¼ cup of extra water. Let sit to rise 1 hour, and then began baking.

      I decided not to griddle them but rather bake them, like the regular pita recipe. I put a hot pizza stone on the bottom rack of my oven, pre-heated to 500F. The pizza stone was big enough for me to bake 3 6” pitas simultaneously, and it took about 6 minutes for a batch. My doubled recipe made 12 in all. I had two sheets of parchment paper that I rotated, using a cookie sheet to slide them onto the pizza stone.

      Some of my pitas puffed, some did not. The ones that were baked later did better than the early ones, as did the ones at the back of the oven, so I’m pretty sure my oven was not hot enough to do this. Next time I will adjust to about 10 degrees hotter, and wait longer on the pre-heating before beginning to bake.

      All in all, quite successful, but not ideal yet. The Indian flour is quite yellow in color compared to our whole wheat flour. I haven’t tried white whole wheat, but in my experience, whole wheat flour is more crumbly to bake with than A/P flour, and the Indian flour is just their specific type (durum?) of whole wheat. It had a nice flavor, and none of the bitterness that whole wheat can sometimes have. The bread has a nice flavor, and some chew, but not exactly what I found in the Costco version. I think that the next time I might add a little more extra water and a little more fat, either an extra tablespoon of butter or one of oil. I note that the King Arthur recipe was for flatbread griddled in a little oil, which may make the difference. They were just a bit dry, which may be because of an extra minute in an oven not quite hot enough, or because of my flour substitutions.