Pita Pocket Bread

Name: Pita Pocket Bread
Ingredients: 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

5 ingredients

12 steps

Ingredients

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

Directions

1

Combine the flour and salt in a large bowl.
2

Mix yeast and sugar with a 1/2 cup (125 ml) of warm water.
3

Leave till it becomes foamy.
4

Gradually pour liquid into flour mixture, adding just enough water to make a soft but not sticky dough.
5

Cover with a damp cloth and leave to stand for 10 minutes.
6

Knead lightly on a floured surface.
7

Divide dough into 10 equal portions, knead each one slightly.
8

Roll each portion into an oval about 8' X 5'.
9

Place on a lightly floured baking tray.
10

Brush tops lightly with oil and let rise for 1 hour.
11

Bake in a preheated 475 degree (250 C.) oven for 12 to 15 minutes.
12

As soon as they are removed from the oven, brush very lightly with a little water, then cool on a wire rack.