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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 231.4
  • Total Fat: 4.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 292.1 mg
  • Total Carbs: 42.0 g
  • Dietary Fiber: 1.5 g
  • Protein: 5.7 g

View full nutritional breakdown of Pocket or Pita Bread - Version Two calories by ingredient
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Pocket or Pita Bread - Version Two

Submitted by: DGARROD

Introduction

I loved making homemade breads of all types when raising my kids. This one was a favorite and can be stuffed with anything you can creatively think up. Great fun for kids and adults alike. I loved making homemade breads of all types when raising my kids. This one was a favorite and can be stuffed with anything you can creatively think up. Great fun for kids and adults alike.
Number of Servings: 8

Ingredients

    1 1/4 cups warm water
    1/4 tsp. sugar
    1 pckg. yeast (dry)
    3 1/2 cups sifted all-purpose flour
    2 tblsp. corn oil
    1 tsp. salt

Directions

Combine water and sugar in mixing bowl and sprinkle with years. Let stand 5 minutes.

Add two cups flour and beat smooth. Stir in oil and salt. Gradually blend in remaining flour to make a stiff dough. Turn out and knead 5 minutes. Return to mixing bowl, brush top lightly with oil, cover and let stand in warm place until doubled in size, about 1 hour.

Punch down and divide into 8 equal size portions. Shape each into a ball, set each onto an 8-inch square of foil (which you have pre-cut). Cover with a towel and let stand 15 minutes.

With a rolling pin, flatten each ball to a thin round about 5 1/2 inches in diameter. Let stand 15 minutes.

Heat oven to very hot (500 degrees F), placing baking sheet on lowest rack of oven as it heats. When oven is hot, slide foil with its bread onto the baking sheet. Bake 5 to 8 minutes until puffed and lightly browned.

Remove the baked pocket breads and repeat with remaining breads. Allow to cool on a wire rack about 5 minutes, then carefully loosen from foil, and slide bread into a plastic bag to keep it soft.

Breads may be wrapped in foil and frozen, if desired. Reheat in the foil wrapping in a moderate oven to use. Makes 8 breads. Cut them in half to extend into 16 halves.

Number of Servings: 8

Recipe submitted by SparkPeople user DGARROD.






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