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Pocket Bread

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Pocket Bread
2008-07-25 Side Dish
3 40

This recipe for pocket bread (also called Pita Bread) uses flour, yeast, oil, salt, water, and a little sugar to help the yeast to rise. During baking, the flat rounds of dough should puff.


3½ – 4 cups Flour
1 pkg Dry Yeast
1¼ cups Warm Water, 115-120 degrees
2 Tbsp Oil
1 tsp Salt
¼ tsp Sugar


In mixing bowl, combine 1 1/2 cups flour and yeast. Combine warm water, oil, salt, and sugar. Add to yeast; mix for 1/2 minute. Beat 3 minutes at high speed. By hand stir in enough flour to make a moderately-stiff dough. Knead for 5 minutes until smooth and elastic. Cover and let rise 45 minutes. Punch down and divide into 12 pieces. Shape into balls; cover. Let rest for 10 minutes. Roll into 5-inch rounds. Roll out from center, not back and forth. Cover and let rise 20 to 30 minutes. Put 2 inches apart on an ungreased cookie sheet. Bake at 400 degrees for 10 to 12 minutes.