Title: Pocket Bread
Categories: Bread, Biscuits &
Yield: 6 Servings

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
Creedenite@aol.com on Jul 14, 1997