Thursday, April 8, 2010

Pita Pocket Bread

Pita Pocket Bread

1 ¼ c warm water
1 tbs oil
1 tsp salt
2 tsp sugar

1 c All-Purpose Flour
1 ¾ c whole wheat flour
1/3 cup vital wheat gluten
1 ½ teaspoons dry yeast

Place in ingredients in bread machine on dough cycle. Punch dough down and turn onto a lightly floured surface. Cut dough into 8 equal pieces. Roll each ball into a 6- or 7-inch circle. Let rise for about 25-35 minutes. Preheat oven to 500°F. Place 2 rounds, side-by-side, onto a wire rack. Place the rack in the middle of the oven. Bake for 4-5 minutes. The bread will expand and become golden brown. Remove from oven wrap/layer pita breads in a damp towel. Cool completely.

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