89
PITA POCKET DOUGH
Ingredients: 1.5 LB
20 Pita Pockets
Water, 80ºF/27ºC 1-1/3 cups
Olive Oil 8 tsp
Sugar 4 tsp
Salt 1-1/2 tsp
Bread Flour 2 cups
Whole Wheat Flour 1-1/3 cups
Active Dry Yeast 2 tsp
Select Dough Cycle
Method:
1. Place on a lightly floured surface. Divide into 10 pieces. Shape each piece into a
smooth ball.
2. Place 5 balls on a large baking sheet. Place the remaining 5 balls on another baking sheet.
Let rise about 20 minutes. With fingertips, flatten each ball into a 6-inch circle.
3. Bake at 500ºF/260ºC for 5 minutes or until puffed and tops begin to brown.
4. Cut each in half to form 2 pockets.
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