Pita Or Pocket Bread
Photo: flickr user I Love Egg
Ingredients
Preparation
1
Dissolve yeast and honey in water. When bubbly, add salt, oil and 6 cups flour. Knead 5 to 10 minutes, adding more flour if necessary. Let rise until doubled, about 1 hour. Punch down and divide into 12 to 20 equal pieces, depending on how large you want the pitas. Roll each into a ball and roll out on a floured surface about 1/4 inch thick.
2
Place circles on greased cookie sheets and let rest 30 to 45 minutes. Heat oven to 450 degrees. Just before baking, turn the pitas over. Bake 8 to 10 minutes, switching position of pans halfway through. The pitas should be puffed in the middle and only slightly browned. To keep them soft, place them inside of a paper bag to cool, or eat them warm. Recipe may be halved or doubled.
3
4
5
If you want to be assured of each bread forming a pocket, try baking them on hot ceramic tiles (extra unglazed floor tiles for instance), place in oven before preheating.
Tools
.
Yield:
8.0 servings
Added:
Thursday, December 17, 2009 - 3:21am