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Pita Pocket Bread

2 lbs (.9 kg). whole wheat flour
2 tsp (10 ml) salt
1/2 tbsp (7 ml) dry yeast
2 tsp (10 ml) brown sugar
2-1/2 cups (600 ml) warm water


Combine the flour and salt in a large bowl. Mix yeast and sugar with a 1/2 cup (125 ml) of warm water. Leave till it becomes foamy. Gradually pour liquid into flour mixture, adding just enough water to make a soft but not sticky dough. Cover with a damp cloth and leave to stand for 10 minutes. Knead lightly on a floured surface. Divide dough into 10 equal portions, knead each one slightly. Roll each portion into an oval about 8' X 5'. Place on a lightly floured baking tray. Brush tops lightly with oil and let rise for 1 hour. Bake in a preheated 475 degree (250 C.) oven for 12 to 15 minutes. As soon as they are removed from the oven, brush very lightly with a little water, then cool on a wire rack.

Source: online-cookbook.com