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Pita Pocket Bread
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Recipe Information

Serves/Makes:not stated

  • 1 package active dry yeast, or equivalent
  • 1-1/4 cups (300 ml) warm water
  • 3 cups (700 ml) flour
  • 2 tsp (10 ml) salt
  • Dissolve yeast in water.
  • Stir in flour and salt.
  • Knead on a floured surface until smooth (about 5 minutes).
  • Divide into six balls and knead each until smooth and elastic.
  • Flatten each to 1/4" thick and 4-5 inches in diameter.
  • Cover with a damp towel and let rise for 45 minutes.
  • Place upside down on a cookie sheet and bake at 500 degrees (250 C.) for 10-15 minutes, until light brown.
  • These work well with whole-wheat flour too.

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