Free Recipe Pocket Bread 2
Recipe Type: B Recipes
Recipe Preparation: bake
Cooking Ingredients for Pocket Bread 2 Recipe
1 pk Active dry yeast
1-1/3 c Warm water (105-115F)
1 tb Vegetable oil
1 ts Sugar
1 ts Salt
3 c All-purpose flour (up to 1/2
-cup more, if needed)
Pocket Bread 2 Preparation
Dissolve yeast in warm water in large bowl. Stir in oil, sugar, salt and 2 cups of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 10 minutes. Place in greased bowl; turn grease side up. Cover; let rise in warm place until double, about 1 hour. (Dough is ready when indentation remains when touched.) Punch down dough; divide into 6 equal parts. Shape into balls. Cover; let rise 30 minutes. Roll each ball into a 6-7 circle 1/8 thick on floured surface. Place 2 circles in opposite corners of each of 3 cookie sheets. Cover; let rise 30 minutes. Heat oven to 450F degrees. Bake until loaves are puffed and golden brown, about 10 minutes. NOTES : There are many Middle Eastern names for this bread: Pita, Arab bread, Israeli flatbread and Armenian bread. It”s a bread very handy for stuffing, and like the tortillas of Mexico, it can be cut into wedges for scooping, too. Recipe by: New International Cookbook Posted to MC-Recipe Digest V1 #671 by Creedenite@aol.com on Jul 14, 1997
Cooking Temperature:
Recipe Serves: 6
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