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| PITA POCKET BREAD | |
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1 c. water (105-115 deg.) 1 pkg. yeast 1 tbsp. sugar 1 tsp. salt 1 tsp. oil 2 3/4 c. flour Mix water, yeast and sugar; let stand a few minutes. Add remaining ingredients. Knead 10 minutes. Place in greased bowl (turn to grease top); let rise until double in size. Divide into 8 pieces. Roll in ball; flatten with fingers into 4 inch circle. Let rest 10 minutes. Roll into 6 inch circle, 1/4 inch thick. Place on floured wax paper; cover with wax paper and a towel. Let rise 30 minutes. Place heavy baking sheet on lowest oven rack for 20 minutes at 500 degrees. Transfer round to oven and bake 4-5 minutes (until dough balloons). Put between wax paper and towels to cool. Store in plastic bags. | |
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I cook with a square pizza stone at 500°F on bottom of oven for 5 minutes. I scrape the excess flour off right before cooking and place smoothest side up.
The key you ask? Like me you ask after making 5 times and only getting 2 or 3 to "pocket". Put a shallow small skillet with water in inside the over a couple minutes before on the higher rack off to the side as much as possible. It's the moisture that makes them puff. Enjoy and thanks to the OP!