Pocket Bread

Directions

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 (29)

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90

Carrie Lynn

Oct. 6, 2003

"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 were g..." See morereat. I enjoy mine as sandwiches, with hummus, or just dipped in olive oil."

43

LDSGIRL

Sep. 29, 2006

"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 anoth..." See moreer 2 minutes before rolling out and I think that may have helped them puff better."

40

Patricia

Apr. 16, 2007

"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...." See more"