Pocket Bread
Source of Recipe
4 on 4
List of Ingredients
6 c Whole-wheat flour
1 tb Honey
1 tb Active dry yeast
2 c Water; very warm (120)
Recipe
In a large bowl, mix 2 cups flour and
yeast. Mix the
honey in the warm water. Add the water to the flour
mixture and beat for 2
minutes at medium speed of electric mixer, scraping bowl
occasionally. (Or
beat 150 strokes by hand.) Stir in enough flour to make
soft dough. Turn
out onto a lightly floured board. Knead until smooth and
elastic, about
8-10 minutes, adding more flour if it is too sticky. Place
in bowl. Cover
and let rise in a warm place until doubled in bulk, about
1 hour. Punch
dough down, turn onto lightly floured board. Cover, let
rest 30 minutes.
Divide dough into 10 equal pieces. Shape each into a ball.
On a lightly
floured board, roll each ball into a 6 inch circle. Place
on a lightly
floured baking sheet. Bake on bottom rack of preheated 450
degree oven.
Bake about 5 minutes. Tops will not be brown. To brown
tops, place under
broiler 3 inches from heat, for 1 minute.
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