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POCKET BREAD 
1 pkg. active dry yeast
1 1/3 c. warm water (105 to 115 degrees)
1 tsp. salt
1/4 tsp. sugar
1 tbsp. salad oil or olive oil
3 to 3 1/2 c. all-purpose or unbleached flour
Cornmeal
Meat Filling (recipe follows)

Dissolve yeast in warm water in large mixing bowl. Stir in salt, sugar, oil and 1 1/2 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 an indentation remains when touched.)

Punch down dough; divide into 6 equal parts. Shape each part into a ball. Let rise 30 minutes.

Sprinkle 3 ungreased baking sheets with cornmeal. Roll each ball into a circle 1/8 inch thick. Place 2 circles in opposite corners of each baking sheet. Let rise 30 minutes.

Heat oven to 500 degrees. Bake until loaves are puffed and light brown, about 10 minutes. Tear in half crosswise and fill each half with 1/2 cup Meat Filling; serve immediately or place hot unfilled bread in plastic bags to keep moist and pliable until ready to serve. 6 servings.

Do not use self-rising flour in this recipe.

Note: To freeze, wrap cooled unfilled bread in aluminum foil and freeze. Reheat foil-wrapped bread in 375 degree oven until hot, 10 to 15 minutes.

MEAT FILLING:

2 tbsp. salad oil
1/2 c. pine nuts
1 1/2 c. finely chopped onion
2 lbs. ground lamb or ground beef
2 med. tomatoes, peeled, seeded and finely chopped
1/2 c. finely chopped green pepper
1/3 c. snipped parsley
1/3 c. fresh lemon juice
3 tbsp. red wine vinegar
1 1/2 tsp. salt
3/4 tsp. allspice
1/2 tsp. cayenne red pepper

Heat oil in large skillet over medium heat. Add pine nuts and onion; cook and stir until pine nuts are brown and onion is tender. Add lamb; cook and stir until brown. Drain off fat. Stir in remaining ingredients. Cook uncovered over low heat until liquid is absorbed.
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