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Arabic Pocket Bread Recipe

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This recipe for Arabic Pocket Bread, by , is from Adcox Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie Abujbara
Added: Wednesday, August 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2-1/2 c. warm water (110F)
2 (1/4 oz.) pkgs. active dry yeast (2 T.)
3/4 T. salt
about 6 cups all-purpose flour, sifted
2 T. vegetable oil

Directions:
Directions:
Pour warm water into a large bowl. Sprinkle yeast over water. Stir until dissolved. Add salt. Gradually add 6 cups flour and oil, kneading constantly, until dough is smooth and elastic. If dough sticks to your hands, add more flour. Place in a large greased bowl. Turn dough to grease all sides. Cover with a dry cloth towel and let rise in a warm place until doubled in bulk, about 1-1/2 hours. Punch down gently. Preheat oven to 375F. Divide dough into 24 equal portions. If large pocket breads are preferred, divide into 12 portions. Shape each portion into a smooth ball. Place on a floured survace. Sprinkle tops lightly with flour and cover with a dry cloth towel. Let rest 15 minutes. Grease baking sheets. Roll out each portion of dough to a 6-inch circle for small pockets, or a 14 inch circle for large. Place on prepared baking sheets. Bake 10 to 12 minutes for small pocket breads, 12 to 15 minutes for large pocket breads or until bread pufffs. If desired, place pale-side up under broiler to brown slightly. Place hot bread immediately in a plastic bag. Serve warm. Or cool in bag and refrigerate.

 

 

 

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