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Mesquite Pocket Bread




Source of Recipe


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List of Ingredients




dried mesquite beans, see below
1 packet yeast granules
2 cups warm water
1 teaspoon honey
1/2 teaspoon sea salt
1 tablespoon safflower oil
4 cups whole wheat flour

Recipe



Gather all the good quality dried mesquite beans available.
Rinse them lightly and spread on cookie sheets.
Dry very well in a 200 degrees oven or food dehydrator.
Grind enough dried beans to make 2 cups of flour.
Dissolve yeast in warm water.
Add honey and let set to rise for 20 minutes.
Stir down the foam and add salt and oil. Mix well.
Gradually add whole wheat flour and the mesquite bean flour.
Mix well and knead on floured board until light and spongy.
Shape into a large ball and oil lightly on all sides.
Place in a large bowl to rise and cover with a damp towel.
Keep warm and out of drafts.
When double in size, punch down and knead well again on floured board.
Separate into 18 small balls and roll out very thin to about 6 inches
across.
Do not allow to rise.
Bake immediately on oiled cookie sheets at 350 degrees for 25 to 30 minutes
or until edges are crisp. Flattened balls will puff up and form pockets.
Cut in half or use whole. Makes 8 servings.