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pita pockets (flat bread)

(1 rating)
Quinnn avatar
Recipe by
Family Favorites
@Quinnn
Not Far From Green Bay, WI

When I was growing up, the mom of a friend of mine would have these Lebanese pocket breads waiting for us after school. Warm out of the oven and filled with jam and butter, the kids would line up at the door. Although you can easily buy them at the store today, fresh from the oven always wins. Use as you would pita pockets for savory or sweet uses.

(1 rating)
yield 8 -10
prep time 1 Hr 30 Min
cook time 5 Min
method Bake

Ingredients For pita pockets (flat bread)

  • 3 1/2-4 c
    bread flour
  • 1 1/4 c
    warm water
  • 1 tsp
    salt
  • 1 pkg
    active dry yeast
  • 2 Tbsp
    cooking oil
  • 1/4 tsp
    sugar

How To Make pita pockets (flat bread)

  • 1
    In large bowl, combine 1 1/2 cups of flour and yeast. Combine warm water, oil, salt and sugar. Add to yeast mixture. Beat 3 minutes with an electric mixer. Add in enough flour to make a stiff dough.
  • 2
    Cover and let rise 45 minutes.
  • 3
    Divide dough into 8-10 balls. Roll balls into 5-6" rounds.
  • 4
    *** Really Important*** Roll from center to edge, not back and forth or they won't puff. Let rise 30 minutes.
  • 5
    Bake on a hot cookie sheet at 450-500 degrees for approximately 4 minutes.
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