Arab Pocket Bread
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||3 Cup (48 tbs) (About 110ÃÂ°)|
|Salad oil||1 Tablespoon|
|All-purpose flour||9 Cup (144 tbs), unsifted|
In a; small bowl, combine yeast, sugar, and water; let stand until bubbly (about 5 minutes); stir in salt and salad oil.
Place all the flour in a large bowl and make a well in center.
Pour in about half the yeast mixture at a time.
Mix and knead with your hand until flour and liquid hold together.
Turn dough out onto a well-floured board and shape into a log; divide into 20 equal pieces.
Place pieces of dough on floured board and keep covered.
To shape each loaf, place a piece of dough in a floured palm.
With your other hand, pull dough out away from sides, then fold it back toward center and press in middle; work around edge until smooth and elastic.
Place smooth side up on cloth-lined trays.
Cover with a dry cloth, then top with a damp cloth.
Let rise at room temperature until puffy (1 to 1 /2 hours).
One at a time, place a ball on a floured board.
With a rolling pin, flatten, then roll out from center with 4 strokes each way to make a 6-inch round.
Shake off excess flour and place rounds at least 1/2 inch apart on a dry cloth.
Cover with another dry cloth, then top with a damp cloth.
Cover all with plastic.
Let rest at room temperature until slightly puffy (about 1 hour).
Carefully lift and transfer 3 to 5 loaves to an un-greased 12 by 15-inch baking sheet, placing them about 1/2 inch apart.
Adjust oven rack so it is 2 inches from oven bottom.
Bake loaves in a 475° oven until pockets form and bottoms brown lightly (about 5 minutes).
Immediately switch oven to broil and move baking sheet to 4 inches below heat.
Broil until tops are lightly browned (about 1 minute).
Slide loaves off baking sheet onto a towel and let cool thoroughly.
After they're cooled, you can gently flatten each, package airtight, and refrigerate or freeze.
Thaw frozen loaves and reheat, uncovered, in a 300° oven for about 5 to 10 minutes