Greek Pocket Bread
|Active dry yeast||1 Ounce (25 Gram)|
|Tepid water||1⁄2 Pint (300 Milliliter /1.25 Cup)|
|Flour||1 Pound (500 Gram /3.5 Cup)|
|Salt||1 1⁄2 Teaspoon|
|Olive oil||3 Tablespoon|
Dissolve sugar and yeast in tepid water, and mix well.
Allow to stand in a warm spot for 5 min.
Combine flour and salt together in a large bowl.
Rub oil into flour with fingertips until it is all worked in.
Make a well in the middle of the flour and pour in yeast mixture.
Form into a dough, and knead for 5 min.
Turn ball of dough on to a floured board, cover with a damp cloth, and leave in warm place for 1 hr.
Divide it into about 8 equal pieces, and roll out each piece of dough into a circle about 5 mm / 1/4 in thick.
Put them on to greased baking trays, and cook in a hot oven, 240°C/Gas Mark 8/450°F, for 8 min., or until golden.
Eat with tzatziki, taramosalata and hummus.