Recipe Cottage


LOCATION: Recipes >> Breads Yeast >> Pita Pocket Bread

Print this Recipe    Pita Pocket Bread

3/4 to 1 cup warm water
1 package dry yeast
1 tablespoon sugar
2 3/4 cup flour
1 teaspoon salt
1 teaspoon oil

Combine 1/4 c water, yeast and sugar. Stir to dissolve yeast and
let stand until bubbly, about 5 min. Fit porcessor w/ steel blade.
Measure flour, salt and oil into work bowl. Process on/off to mix.
Add yeast mixture to flour mixture. Process til blended, about 10
sec. Turn on processor and very slowly drizzle just enough remaining
water through feed tube into flour mixture so dough forms a ball
that cleans the sides of the bowl. Process until ball turns around
bowl about 25 times. Turn off processor and let dough stand 1-2
minutes. Turn on processor and gradually drizzle in enough remaining
water to make dough soft, smooth, and satiny but not sticky. Process
until dough turns around bowl about 15 times.

Let dough stand, covered, in work bowl at until almost doubled,
45-60 min. Process on/off to punch down. Turn dough onto lightly
floured surface. Divide dough into 8 equal parts. Shape each part
into a ball. Roll out each part into circle 6 inches in diameter
and place on ungreased, floured cookie sheet. Cover loosely w/
plastic wrap and let stand in warm place until almost doubled,
about 45 min. Heat oven to 500 degrees. Bake until lightly browned
and puffy, 5-7 min. Remove from cookie sheet and place on paper
toweling. Cool.


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.