Arabic Pocket Bread

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Arabic Pocket Bread — front of the card
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Arabic Pocket Bread — back of the card
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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

  1. Dissolve the yeast in the wrist-temperature water with 1 teaspoon of honey. Let stand 5 minutes.
  2. Add the remaining honey, flour, and salt. Mix enthusiastically with a wooden spoon until well combined.
  3. Turn the dough out onto a surface and knead for 10 minutes. Add a little more flour if the dough is sticky.
  4. 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.
  5. 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.
  6. 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!
  7. 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.
  8. 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.