A delicious and versatile flat pocket bread that goes well with many proteins.
- 2 tsp. Dry Yeast
- Pinch Sugar
- 1 Cup Warm water
- 3 1/3 Cups White bread flour or mixture with whole wheat flour
- 1 tsp. Salt
- 1 Tbls. Oil to grease dough
Dissolve yeast with sugar in about half the quantity of water and leave for 10 minutes or until froths.
Mix flour with salt, oil, and add yeast mixture and enough water so dough holds together in ball.
Begin mixing with fork, then work with hands and knead for 10 minutes, until smooth and elastic.
Pour 1/2 tablespoon of oil in bowl and grease dough
Cover bowl with plastic wrap and leave in warm place for 90 minutes or until doubles in bulk.
Punch dough down and divide into 7 equal portions. Roll each piece on floured surface to about 7 inch diameter and 1/4 inch thickness.
Let stand in floured trays, covered with floured cloth for about 30 minutes or until risen.
Transfer to hot baking sheets and bake in preheated 425°F (220°C) oven for 8-10 minutes or until bread has puffed up fully and are pale gold brown.
Wrap in cloth or plastic wrap to keep them soft and pliable. Freeze those that you are not going to use right away.