Thursday, August 16, 2012

Pocket/Pita Bread

Pocket Bread recipe from 
My Best Ones

Prep time: 30 minutes
Cook time: 20 minutes
Ready in: 2 hours 50 minutes
Servings: 16

1 (.25 ounce) package active dry yeast (about 2 1/2 teaspoons if you buy it in larger quantities)
2 cups warm water (110 degrees F/ 45 degrees C)  (I just used the hottest my faucet water gets)
6 cups bread flour (I used all purpose flour with an extra T of flour/cup for the extra gluten)
1 T salt 

  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. 
Not all of mine puffed up. My first ones were too thick to puff. I tried to make them very thin after that; some worked, some did not. I'm not sure what I did/didn't do, but it still tasted good.

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