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Pocket Bread #2

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Biscuits Bread


  • 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)


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 on Jul 14, 1997