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Pita Pocket Bread
1 pkg. yeast
1 1/4 cup warm water
3 cups flour
1/2 tsp. sugar
1 tsp. salt
Dissolve yeast and sugar in warm water for 5 minutes.
Mix flour and salt together in large bowl. Combine yeast mixture and flour and mix well. Use hands if necessary.
Cover with cloth and let rest for 10 minutes.
Knead dough on board with additional flour until smooth, about 5 minutes.
Place in bowl, cover and let rise 30 minutes.
Punch down, divide into 12 pieces. Cover and let rise 10 minutes.
Roll out into 5-inch rounds and place on a lightly floured cookie sheet.
Cover and let rise 15 minutes on each side. (Flip rounds after 15 minutes.)
Bake in a very hot oven (475°) for 5-6 minutes. Flip rounds halfway through baking. Watch carefully. Remove when slightly browned.
Use within a day or freeze.
Split and serve with desired fillings: egg salad, chicken salad, or taco meat with lettuce, cheese and condiments.
Recipes can be easily doubled. Substitute 1/2 cup wheat or rye flour. Add 1/4 cup sesame seeds to flour.
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