*  Exported from  MasterCook II  *
                                POCKET BREAD
 Recipe By     : New International Cookbook
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Bread, Biscuits & Muffins
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      package       active dry yeast
    1 1/3  cups          warm water (105-115F)
    1      tablespoon    vegetable oil
    1      teaspoon      sugar
    1      teaspoon      salt
    3      cups          all-purpose flour (up to 1/2 cup more -- if needed)
 Dissolve yeast in warm water in large bowl.  Stir in oil, sugar, salt and 2
 cups of the flour.  Beat until smooth.  Stir in enough remaining flour to
 make dough easy to handle.
 Turn dough onto lightly floured surface; knead until smooth and elastic,
 about 10 minutes.  Place in greased bowl; turn grease side up.  Cover; let
 rise in warm place until double, about 1 hour.  (Dough is ready when
 indentation remains when touched.)
 Punch down dough; divide into 6 equal parts.  Shape into balls.  Cover; let
 rise 30 minutes.  Roll each ball into a 6-7 circle 1/8 thick on floured
 surface.  Place 2 circles in opposite corners of each of 3 cookie sheets.
  Cover; let rise 30 minutes.
 Heat oven to 450F degrees.  Bake until loaves are puffed and golden brown,
 about 10 minutes.
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 NOTES : There are many Middle Eastern names for this bread:  Pita, Arab
 bread, Israeli flatbread and Armenian bread.  It’s a bread very handy for
 stuffing, and like the tortillas of Mexico, it can be cut into wedges for
 scooping, too.