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pocket Bread (pita, Arab Bread, Israeli Flat Bread, Armenian Bread) 1 Package Active Dry Yeast
1 1/3 Cups Warm Water (105 To 115 Degrees F)
1 Tablespoon Vegetable Oil
1 Teaspoon Granulated Sugar
1 Teaspoon Salt
3 To 3 1/2 Cups All-purpose Flour dissolve Yeast In Warm Water In Large Bowl. Stir In Oil, Sugar, Salt And 2 Cups Of The Flour. Beat Until Smooth. Stir In Enough Remaining Flour To Make Dough Easy To Handle. Turn Dough Onto Lightly Floured Surface; Knead Until Smooth And Elastic, About 10 Minutes. place In Greased Bowl; Turn Greased Side Up. Cover; Let Rise In Warm Place Until Double, About 1 Hour. Dough Is Ready If Indentation Remains When Touched. punch Dough Down; Divide Into 6 Equal Parts. Shape Into Balls. Cover; Let Rise 30 Minutes. roll Each Ball Into A 6- To 7-inch Circle 1/8 Inch Thick On Floured Surface. Place 2 Circles In Opposite Corners Of Each Of 3 Cookie Sheets. Cover; Let Rise 30 Minutes. preheat Oven To 450 Degrees F. Bake Until Loaves Are Puffed And Golden Brown, About 10 Minutes. |
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