Pocket Bread

Pocket Bread

30
CHRISW 0

"We made this recipe for Vacation Bible School and used strawberry or grape jam to fill them. These loaves are just like pita bread but they're rolled into a square shape."

Ingredients

2 h 50 m servings 187 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 187 kcal
  • 9%
  • Fat:
  • 0.9 g
  • 1%
  • Carbs:
  • 37.4g
  • 12%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 437 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

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  1. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  2. In a large bowl, combine the yeast mixture with the 3 cups flour and the salt. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 10 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 2 hours. Meanwhile, preheat oven to 500 degrees F (260 degrees C).
  3. Divide the dough into sixteen equal pieces and form into rounds. Roll rounds into square loaves 1/4 inch thick. Place the on ungreased baking sheets. Bake in preheated oven for 4 to 5 minutes, until loaves puff in the middle. Let cool on a wire rack.
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Reviews

30
  1. 36 Ratings

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I've made this twice and it worked well both times, but the pockets formed better when I rolled the dough thinner. I also tried it with about 1/3 wheat flour and with a soy-flour mix, and both ...

Wonderful Pita bread! This was better than Pappy's, puffed up very nicely and had a great flavor. Was easy to roll out as well. I added 2tbsp of light (in flavor) olive oil to the dough.

Pretty good! The only thing I was a little off about was that they took a while to soften up but they made great pockets and taste great! Once I had divided the dough, I kneaded each piece for...

I learned how to make pocket bread when I married my husband. His father's family was from Lebanon. The dough is basically the same although they put sugar in the dough. When we make bread a 10 ...

This was a great recipe. I used 4 cups whole wheat pastry flour and 2 cups all purpose flour. I rolled these in the traditional circles and they puffed up beautifully. Everyone was impressed.

Sorry, this did not work for me and I've been cooking/baking for 50+ years. None of them puffed up as others I've made. I'll go back to my old recipe that works. I had to try it and followed ...

very easy to make--i added 1 Tbs honey because i have never made anything with yeast that did not have a sugar and made with 1/2 ww pasty flour--turned out great either baked in the oven or frie...

This pocket bread turned out pretty good. The pockets formed well, and it was easy to make. It was a little too bland for my *personal* taste, however I think that was just personal preference. ...

This bread reminded me of Indian fry bread, without the fat! Nice bready taste, and good texture. I do think, though, the breads need to be rolled out a little thinner to get a less dense bread ...