pita pockets (flat bread)

Name: Pita Pockets (Flat Bread)
Prep time: 1 h 30 min
Cook time: 5 min
Yield: 8
Cuisine: Middle Eastern
Ingredients: 3 1/2-4 cup(s) bread flour; 1 1/4 cup(s) warm water; 1 teaspoon(s) salt; 1 package(s) active dry yeast; 2 tablespoon(s) cooking oil; 1/4 teaspoon(s) sugar

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Not Far From Green Bay, WI

Updated on Jun 11, 2013

When I was growing up, the mom of a friend of mine would have these Lebanese pocket breads waiting for us after school. Warm out of the oven and filled with jam and butter, the kids would line up at the door. Although you can easily buy them at the store today, fresh from the oven always wins. Use as you would pita pockets for savory or sweet uses.

Rate

prep time 1 Hr 30 Min

cook time 5 Min

method Bake

yield 8-10 serving(s)

Ingredients

3 1/2-4 cups bread flour
1 1/4 cups warm water
1 teaspoon salt
1 package active dry yeast
2 tablespoons cooking oil
1/4 teaspoon sugar

How To Make pita pockets (flat bread)

Step 1

In large bowl, combine 1 1/2 cups of flour and yeast. Combine warm water, oil, salt and sugar. Add to yeast mixture. Beat 3 minutes with an electric mixer. Add in enough flour to make a stiff dough.

Step 2

Cover and let rise 45 minutes.
Step 3

Divide dough into 8-10 balls. Roll balls into 5-6" rounds.
Step 4

*** Really Important*** Roll from center to edge, not back and forth or they won't puff. Let rise 30 minutes.
Step 5

Bake on a hot cookie sheet at 450-500 degrees for approximately 4 minutes.
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