Arabic Pocket Bread
bread~3 hrfrom the kitchen of blank (no name filled in on "Recipe from the kitchen of" line)Phoebe Butler’s recipe box
active dry yeast · water · honey · salt · flour · oil
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40 min active · 3 hr total · 6 pocket breads (times estimated)
Ingredients
- 1½ teaspoons active dry yeast
- 1 cup wrist-temperature water
- 1 teaspoon honey (for proofing yeast) + remaining honey (see step 2)
- 1½ teaspoons salt
- 3 cups flour
- Oil (for bowl and dough surface)
Steps
- Dissolve the yeast in the wrist-temperature water with 1 teaspoon of honey. Let stand 5 minutes.
- Add the remaining honey, flour, and salt. Mix enthusiastically with a wooden spoon until well combined.
- Turn the dough out onto a surface and knead for 10 minutes. Add a little more flour if the dough is sticky.
- Oil the mixing bowl, return the dough to it, and lightly oil the top surface of the dough. Cover and let rise 1½ hours in a warm place.
- Punch the dough down and knead again for a few minutes. Divide it into 6 equal parts. Form each part into a smooth, round ball. Cover the balls with a clean towel and let stand fifteen minutes.
- When you set the balls out to stand, light the oven to 475°F. The oven must be fully preheated for baking, as the high temperature is the magic pocketing factor!
- Roll each ball to ½-inch thickness. Place on an ungreased tray. Bake on the lowest possible oven rack for 10 minutes, or until puffed up and turning brown.
- Wrap the freshly baked bread in a towel and place in a brown paper bag for 15 minutes. This serves to maintain their pockets as they deflate, preventing them from crisping into crackers.