On Line Cookbook
Pita Pocket Bread
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
MsTified via RecipeCenter.com

Serves/Makes:10 Pita Pockets

  • 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.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.