Pocket Bread
Yield
5 servingsPrep
25 minCook
5 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | cups |
whole-wheat flour
|
|
| 1 | tablespoon |
honey
|
|
| 1 | tablespoon |
yeast, active dry
|
|
| 2 | cups |
water
very warm |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | l |
whole-wheat flour
|
|
| 15 | ml |
honey
|
|
| 15 | ml |
yeast, active dry
|
|
| 473 | ml |
water
very warm |
|
Directions
In a large bowl, mix 2 cups flour and yeast. Mix the honey in the warm water. Add the water to the flour mixture and beat for 2 minutes at medium speed of electric mixer, scraping bowl occasionally. (Or beat 150 strokes by hand.)
Stir in enough flour to make soft dough. Turn out onto a lightly floured board. Knead until smooth and elastic, about 8 to 10 minutes, adding more flour if it is too sticky. Place in bowl.
Cover and let rise in a warm place until doubled in bulk, about 1 hour. Punch dough down, turn onto lightly floured board. Cover, let rest 30 minutes.
Divide dough into 10 equal pieces. Shape each into a ball. On a lightly floured board, roll each ball into a 6 inch circle. Place on a lightly floured baking sheet.
Bake on bottom rack of preheated 450 F oven. Bake about 5 minutes. Tops will not be brown. To brown tops, place under broiler 3 inches from heat, for 1 minute.
