Pocket Bread
Ingredients
* 1 (.25 ounce) package active dry yeast
* 2 cups warm water (110 degrees F/45 degrees C)
* 6 cups bread flour
* 1 tablespoon salt
Directions
1. In a small bowl, dissolve yeast in warm water. Let stand until
creamy, about 10 minutes.
2. In a large bowl, combine the yeast mixture with the 3 cups flour
and the salt. Stir in the remaining flour, 1/2 cup at a time, beating
well after each addition. When the dough has pulled together, turn it
out onto a lightly floured surface and knead until smooth and supple,
about 10 minutes. Lightly oil a large bowl, place the dough in the bowl
and turn to coat with oil. Cover with a damp cloth and let rise in a
warm place until doubled in volume, about 2 hours. Meanwhile, preheat
oven to 500 degrees F (260 degrees C).
3. Divide the dough into sixteen equal pieces and form into rounds.
Roll rounds into square loaves 1/4 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.
from allrecipes.com
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