Pita pocket bread

8 servings

Ingredients

Quantity Ingredient
¾ cup To 1 c warm water
1 pack Dry yeast
1 tablespoon Sugar
2¾ cup Flour
1 teaspoon Salt
1 teaspoon Veg. oil

Directions

LISA CRAWLEY

Combine ¼ c water, yeast adn 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 rm. temp. 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. FROM:FOOD PROCESSOR BREAD BOOK/L.Crawley

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