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Pocket Bread (Pita, Arab Bread,
Israeli Flat Bread, Armenian Bread)



  • 1 package active dry yeast
  • 1 1/3 cups warm water (105 to 115 degrees F)
  • 1 tablespoon vegetable oil
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • 3 to 3 1/2 cups all-purpose flour
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  1. Dissolve yeast in warm water in large bowl. Stir in oil, sugar, salt and 2 cups of the flour. Beat until smooth.
  2. Stir in enough remaining flour to make dough easy to handle.
  3. Turn dough onto lightly floured surface; knead until smooth and elastic, about 10 minutes.
  4. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour. Dough is ready if indentation remains when touched.
  5. Punch dough down; divide into 6 equal parts. Shape into balls. Cover; let rise for 30 minutes.
  6. Roll each ball into a 6- to 7-inch circle 1/8 inch thick on floured surface. Place 2 circles in opposite corners of each of 3 cookie sheets.
  7. Cover; let rise for 30 minutes.
  8. Heat oven to 450 degrees F.
  9. Bake until loaves are puffed and golden brown, about 10 minutes.


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