Pocket Bread So Tasty

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Pocket Bread

"We made this recipe for Vacation Bible School and used strawberry or grape jam to fill them. These loaves are just like pita bread but they're rolled right into a square form."

Ingredients :

1 (.25 ounce) bundle active dry yeast
2 cups warm water (110 stages F/45 tiers C)
6 cups bread flour
1 tablespoon salt

Instructions :

Prep : 30M	Cook : 16M	Ready in : 2H50M

In a small bowl, dissolve yeast in heat water. Let stand till creamy, about 10 minutes.
In a large bowl, combine the yeast mixture with the 3 cups flour and the salt. Stir in the final flour, 1/2 cup at a time, beating nicely after each addition. When the dough has pulled together, flip it out onto a gently floured floor and knead till easy and supple, about 10 minutes. Lightly oil a massive bowl, place the dough within the bowl and flip to coat with oil. Cover with a humid cloth and permit upward thrust in a warm place until doubled in volume, about 2 hours. Meanwhile, preheat oven to 500 degrees F (260 stages C).
Divide the dough into sixteen equal pieces and form into rounds. Roll rounds into square loaves 1/four inch thick. Place the on ungreased baking sheets. Bake in preheated oven for 4 to 5 minutes, until loaves puff in the middle. Let cool on a wire rack.

Notes :

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