Pita Pocket Bread

INGREDIENTS

INSTRUCTIONS

LISA CRAWLEY
Combine 1/4 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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