INGREDIENTS

INSTRUCTIONS

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Here's my BREAD MACHINE recipe for Pita Pockets.  SOoooooo GOOD!  The
original recipe comes from the cookbook PITA THE GREAT, by  Virginia T.
Habeeb. (A super book about Pitas...HIGHLY recommended!  Just eliminate
the fat!)  Here's my adaptation of her Pitas for the  Zoji Bread
Machine. This same dough could probably be successfully  mixed by hand.
If anyone happens to try, I'd love to hear about it.  (Yes, you CAN use
ALL whole wheat flour and other kinds of grains.  Personally, I like
the texture better when I use some unbleached  flour. I DON'T recommend
Soy Flour.  I tried it and it made them  bitter.)  Put in Bread maker
on "DOUGH" cycle.  WHEN FINISHED:  Divide dough into little balls, I
usally get between 16 and 22 balls  because we like little pitas. Place
the balls on a floured surface and  cover them with slightly damp
towels while you roll out 1 ball at a  time.  Gently press each ball
flat with fingers, keeping it well rounded. On  a floured surface, use
rolling pin to roll each round from center to  outer edge...to form
perfect circle, not quite 1/4 inch thick...3 to  have any creases or
cracks..or pitas won't puff. (But not to worry,  they're delicious even
if they DON'T puff!  As each loaf is rolled, place on floured surface
and cover with  clean, dry towel;  do not let the surface of the loaves
dry out. Let  loaves rise in warm draft-free area for 30 to 45 minutes.
Fifteen  minutes before loaves have finished rising, put a cookie sheet
in  oven and preheat oven to 500 degrees.  Place pitas on hot cookie
sheet and bake for 3 1/2 to 4 minutes. Believe me, they bake in a
HURRY! You CAN turn them over to brown on both sides if you like, but
I don't think it's necessary. Remove from oven and wrap in a towel.
When cool, store in a plastic bag in the frig. I reheat mine by
putting them in the microwave for 20 seconds. Again, once you get the
hang of this, it's a snap.  WELL WORTH THE EFFORT! They make GREAT
little Pizzas!  They're SOUPER with a bowl of soup! FANTASTIC stuffed
with salad, coucous and raisins, and they make a great dessert when
stuffed with fruit, a little maple syrup, or WHATEVER! Hugs, Rose
Date: Mon, 21 Feb 94 21:13:44 EST From: BRRB11A@prodigy.com (MRS ROSE
L GEIGER) Converted to MM format by Dale & Gail Shipp, Columbia Md.
Posted to MM-Recipes Digest V4 #8 by Robert-Miles@usa.net on Feb 23,

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Nutrition (calculated from recipe ingredients)
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Calories: 646
Calories From Fat: 16
Total Fat: 1.9g
Cholesterol: <1mg
Sodium: 7.9mg
Potassium: 215.6mg
Carbohydrates: 135.3g
Fiber: 5.5g
Sugar: 3.4g
Protein: 19g