Pita or Pocket Bread

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  • Pita bread isolated on white

  • 1

    Barbara Rexford

  • Pita bread isolated on white

  • 1

    Barbara Rexford

Pita or Pocket Bread

This is a recipe I havenít made for some time, however it is one that is fun to make. If you can watch through the oven window it is fun to watch the pockets pop.

Pita bread is sometimes also called pocket bread. It is because during the baking time the bread separates into two pockets you can fill with whatever you like. It also is a light amount of bread for those trying to cut down on flour in their diet.

1 pkg dry yeast

3Ĺ cups flour, additional flour as needed

1 1/3 cups warm water

1 tsp salt

ľ tsp sugar

ľ cup sesame seeds (optional)

1 Tbsp salad oil

Dissolve yeast in warm water in large bowl. Stir in sugar, oil and 1Ĺ cups flour. Beat until smooth. Add salt and remaining flour to make a soft dough. Add sesame seed if you like.

Turn out on a lightly floured board and knead until smooth and elastic, about 10 minutes. (Use additional flour only is needed to keep dough from sticking to board.) Form into smooth ball, place in greased bowl, turning to grease top. Cover, let rise in warm place for about one hour. Punch down, Divide into six equal parts, shape into balls. Cover lightly; let rise 30 minutes.

On a surface lightly dusted with cornmeal, roll balls into 1/8 inch thick circles, turning over from side to side while rolling. Let rise 30 minutes. Bake on ungreased cookie sheet for 10 minutes in 450 degree oven. Yield six breads. Cool under towel.

ó Barbara Rexford

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