Pocket Pita Bread Recipe

-OPTIONAL FOR-

FLAVORING PURPOSES ONLY
1 tb Honey
2 tb Non diastolic malt syrup
1/4 c Sesame oil

Here in the southwest, I am fortunate to get tortillas from “factories”
where they are handmade and hot when you buy them. They are more flavorful,
pliable and thinner than the supermarket variety. If you can’t get good
tortillas, the chicken and salsa will taste wonderful in good, homemade
pita bread. If you’ve never made pita, it is fairly uncomplicated. Not all
will puff to form a “pocket”, but they will taste wonderful nevertheless.
These are sturdier than the white, supermarket kind and the whole wheat
flour gives them a tempting nut-like flavor.

from a cooking class, but taken from Laurel’s Kitchen Bread Cook Book

Dissolve the yeast in warm water. Mix the flour and the salt and make a
well in the center. If you are using the sweeteners and oil, stir them into
the 2 1/2 cups water; pour the liquids and yeast mixture into the well in
the flour, and stir from the center outward, making a smooth batter. Fold
in the rest of the flour and mix thoroughly. Check to see whether the dough
requires more water or flour, and add what is needed to make a soft dough.
Knead very well. Form the dough into a ball and place it smooth side up in
the bowl. Cover and keep in warm, draft free place. After about an hour and
a half, gently poke the center of the dough about 1/2 inch deep with a wet
finger. If the hole doesn’t fill in at all or if the dough sighs, it is
ready for the next step. Press flat, form into a smooth round, and let the
dough rise once more as before. The second rising will take about half as
much time as the first. Preheat the oven to 450 degrees when the second
rising time is nearly finished. Turn out the risen dough and press flat on
the board. Divide it into 20-24 pieces and shape them into smooth rounds.
Let the rounds rest about ten minutes. Protect from drafts to keep the
surface of the dough from drying out (I cover with plastic wrap to keep
moist). Use as much flour on the board as needed to keep dough from
sticking. Roll several rolls into flat circles about as thick as a wool
blanket and about 6 inches across. If they are too thick, they will make
nice buns, but won’t puff; if they are too thin or if you are too rough
with the rolling pin, they will puff in places, but will not balloon up.
Put the rolled breads on a cookie sheet and place in oven. Continue to roll
out dough, but check those in the oven after 3 minutes. They should be
puffed and may be slightly brown. Remove one and open to see if the insides
are done. It should look moist, but shouldn’t be shiny wet. Bake more if
need be. Do not let them get crisp as they will break when you fill them.
The steam inside bakes them extremely fast and they will stay soft and
flexible when cool.