-
1
Mix 2 cups flour with yeast.
-
2
Add water and salt, mix well.
-
3
Gradually add another 2 cups flour until dough cleans sides of bowl.
-
4
Dough should be moderately stiff.
-
5
Knead 4 - 5 minutes until dough is smooth and elastic-like.
-
6
Do not over knead.
-
7
Form dough into 10 balls.
-
8
On a floured counter top, roll each ball from the center out, into a 1/4-inch thick and 5 - 6 inches round shape.
-
9
Make sure both sides are covered with flour.
-
10
Place on a lightweight, nonstick baking sheet.
-
11
Let rise 30 minutes or until slightly raised.
-
12
Preheat oven to 500 degrees F.
-
13
Gently turn the rounds upside down just before placing in the oven.
-
14
Bake on the bottom rack of oven.
-
15
The instant hot heat makes the breads puff up.
-
16
NOTE: The Pita Pockets will be hard when removed from the oven and soften as they cool.
-
17
While still warm, store in plastic bags or an airtight container.
-
18
To serve warm, reheat in a 350 degrees F oven.
-
19
Cut in half to fill with salads, vegetables, tomato and lettuce with a slice of red onion or chili, refried beans, etc.
-
20
Instead of cutting in half and separating the cooked bread to fill, try folding it over a filling for a great meal.
-
21
Filling for a Pita Pocket or Whole Wheat Sandwich: Use the following list of mixed vegetables to make a delicious wholesome sandwich.
-
22
Try fresh slices of avocado, white cheese, olives, mushrooms, tomatoes, cucumbers, sprouts, purple onions, meats -- .
