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Arab Pocket Bread

the.instructor's picture
Ingredients
  Active dry yeast 1
  Sugar 1 Tablespoon
  Warm water 3 Cup (48 tbs)
  Salt 2 Teaspoon
  Salad oil 1 Tablespoon
  All purpose flour 9 Cup (144 tbs)
Directions

In a bowl, sprinkle yeast and sugar over warm water and let stand for about 5 minutes to soften yeast.
Stir in salt and oil.
Place 9 cups of the flour in a large bowl and make a well in center.
Pour in about half the yeast mixture and mix with your hands until well combined.
Add remaining yeast mixture, mixing and kneading until dough holds together.
Scrape dough out onto a floured board, shape into a log, and divide into 20 pieces; keep covered with plastic wrap.
Flour your hands lightly.
To shape each bread round, place a piece of dough in your palm.
Use your other hand to pull dough out away from sides, then fold it back toward center and press in middle; work around edge, gently pressing and pulling dough until it's smooth on the palm side.
Place rounds, smooth side up, on a cloth-lined tray; cover lightly with another cloth, then with a damp cloth (wrung out thoroughly).
Let rise in a warm place until puffy, 1 to 1 1/2 hours.
Place each bread on a floured board.
Flatten with a rolling pin and roll out to form a round 6 inches in diameter, using 4 strokes in each direction.
Shake off excess flour and place breads at least 1/2 inch apart on a dry cloth.
Cover with another dry cloth; top with damp cloth.
Cover all with plastic wrap.
Let stand at room temperature until slightly puffy, about 1 hour.
Meanwhile, adjust oven rack so it's 2 inches from oven bottom.
Preheat oven to 475°.
Carefully transfer 3 to 5 breads to an ungreased 12- by 15-inch baking sheet, placing them about 1/2 inch apart.
Bake until breads puff to form hollow pockets in center and bottoms are lightly browned, about 5 minutes.
Immediately increase heat to broil and move baking sheet to 4 inches below heat.
Broil until tops are lightly browned, about 1 minute.
Slide breads off baking sheet onto a cloth (keep breads in a single layer).
Return oven to 475° before baking next batch.
Let baked breads cool completely.
If made ahead, press gently with your hand to flatten, then wrap airtight and refrigerate for up to 5 days.

Recipe Summary

Cuisine: 
Asian
Course: 
Side Dish
Method: 
Baked

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