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Pita Pocket Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Wed, 12 Sep 2012 18:57:14 -0700
v112.n034.2
* Exported from MasterCook *

                             Bread, Pita Pocket

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Bread-Bakers Mailing List       Breads
                  Low Fat

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1                cup  warm water -- (110 - 115F)
    1         tablespoon  oil
    1           teaspoon  salt
    2          teaspoons  sugar
    3               cups  all-purpose flour
    1 1/2      teaspoons  active dry yeast -- (2/3 pkg)

1. In a lg bowl, combine the water, oil, salt, and sugar.  Add 1 c of 
the flour and the yeast, and mix.  Add the remaining flour, and knead 
to make a dough.  Add additional flour if nec during the 
kneading.  If you have a bread machine, you can put the ingredients 
in the pan in the order listed and use the dough cycl3e.  Skip step 3 
if using a bread machine.

2. Place the dough into a bowl, lightly oil the top, and cover. Set 
let rise until doubled - about 1 hr.

3. Punch the dough down, and turn onto a lightly floured 
surface.  Cut the dough into eight equal pieces.  Form each piece 
into a ball.  On a lightly floured surface, flatten each ball into a 
6 - 7" circle.

4. As you flatten the rounds, set them aside on a floured counter top 
or table, and cover loosely with a towel.  Let them rise for about 25 
- 35 min, until slightly puffy.  (The rounds will still be thin.)

5. Preheat your oven to 500F.  Place two rounds side by side onto a 
wire rack in the oven.  Bake for four - five min until just slightly 
browned.  (If the bread is too browned it will be dry and not pliable.)

6. Remove the rack from the oven, and immediately layer the pita 
breads in a damp towel to soften.  Continue baking the remaining 
breads, layering them between damp towels as soon as they're 
baked.  Allow the pits to completely cool.

7. Cut the pita breads in half or split the top edge and fill as desired.

8. Store pitas in a plastic zipper bag in the refrigerator for a few 
days, or place in the freezer for longer storage .  To re-warm pitas, 
wrap them in a damp towel, and then wrap in foil.  Place in a warm 
(200 - 250F) oven for 20 min.

Yield:  8 whole pita pockets

Description:
    "Of Middle Eastern origin, pita bread has an interior 
"pocket".  The pocket comes from steam during the baking proess; once 
cooled the pocket can hold your favorite sandwich ingredients."
Source:
    "The Baking Sheet, King Arthur Flour Co"
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 256 Calories; 3g Fat (10.5% 
calories from fat); 7g Protein; 49g Carbohydrate; 2g Dietary Fiber; 
0mg Cholesterol; 358mg Sodium.  Exchanges: 3 Grain(Starch); 0 Lean 
Meat; 1/2 Fat; 0 Other Carbohydrates.